Classic No-Bake Creamy Cheesecake
Indulge in this Classic No-Bake Creamy Cheesecake, a delightful dessert that combines the richness of cream cheese with the sweetness of condensed milk and a hint of tangy lemon. This easy-to-follow recipe features just five simple ingredients, making it perfect for novice bakers and seasoned chefs alike. Enjoy the versatility of this cheesecake by topping it with fresh seasonal fruits, chocolate chips, or by switching up the crust to a chocolate cookie crust for a twist. Whether it's a special occasion or just a sweet treat, this cheesecake is sure to impress!
6
Servings
N/A
Calories
5
Ingredients
Ingredients
Soft Cream Cheese
8 ounces (softened)
Sweetened Condensed Milk
1 (14 ounce) can (none)
Fresh Lemon Juice
1/3 cup (freshly squeezed)
Vanilla Extract
1 teaspoon (none)
Graham Cracker Crust
1 pre-made crust (store-bought or homemade)
Instructions
1
In a mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it is light and fluffy, about 2-3 minutes.
2
Gradually add the sweetened condensed milk while continuing to mix until fully combined and smooth.
3
Add the fresh lemon juice and vanilla extract, mixing gently until everything is well incorporated.
4
Pour the cheesecake filling into the prepared graham cracker crust, smoothing the top with a spatula.
5
Cover the cheesecake with plastic wrap or foil and refrigerate for at least 4 hours or until set.
6
Before serving, add your favorite toppings like fresh fruit or chocolate chips.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary ingredients for this no-bake cheesecake?
The recipe requires five simple ingredients: soft cream cheese, sweetened condensed milk, fresh lemon juice, vanilla extract, and a graham cracker crust.
How long does the cheesecake need to refrigerate?
The cheesecake should be covered and refrigerated for at least 4 hours or until it is fully set.
Do I need to bake any part of this recipe?
No, this is a completely no-bake recipe, though you can use a homemade or store-bought crust.
What is the best way to ensure the filling is smooth?
Beat the softened cream cheese with an electric mixer for 2-3 minutes until light and fluffy before adding other ingredients.
Can I use bottled lemon juice?
While fresh lemon juice is recommended for the best flavor and acidity to help the cheesecake set, bottled juice can be used in a pinch.
How many servings does this recipe yield?
This recipe is designed to serve 6 people.
What size can of sweetened condensed milk is needed?
The recipe calls for one standard 14-ounce can of sweetened condensed milk.
Can I substitute the graham cracker crust?
Yes, you can easily switch to a chocolate cookie crust or a different flavored crust to change the flavor profile.
Is this recipe suitable for beginners?
Absolutely, the simple five-ingredient list and clear instructions make it perfect for novice bakers.
What toppings go well with this cheesecake?
Fresh seasonal fruits, chocolate chips, or whipped cream are excellent topping choices.
How much cream cheese is required?
You will need 8 ounces of soft cream cheese for this recipe.
Why is the cream cheese beaten before adding milk?
Beating the cream cheese first ensures a light, fluffy texture and prevents lumps in the final filling.
When should I add the toppings?
It is best to add your favorite toppings just before serving the cheesecake.
Can I make this cheesecake ahead of time?
Yes, because it needs at least 4 hours to set, making it the night before is a great option.
How much vanilla extract should I use?
The recipe calls for 1 teaspoon of vanilla extract.
Is the lemon juice added all at once?
The lemon juice and vanilla extract should be added after the condensed milk and mixed gently until incorporated.
What equipment is needed?
You will need a mixing bowl, an electric mixer, and a spatula.
How much lemon juice is used?
The recipe requires 1/3 cup of freshly squeezed lemon juice.
Should the cheesecake be covered while chilling?
Yes, cover it with plastic wrap or foil to prevent it from absorbing refrigerator odors.
What is the texture of this cheesecake?
It is described as a classic creamy cheesecake with a rich and smooth consistency.
Can I use this filling for mini cheesecakes?
Yes, the filling can be poured into individual small crusts instead of one large crust.
Does this recipe contain eggs?
No, this specific no-bake cheesecake recipe is egg-free.
How do I smooth the top of the filling?
Use a spatula to level the top of the filling after pouring it into the crust.
What is the category of this recipe?
This recipe falls under the Cheesecake category.
Can I add lemon zest for more flavor?
Yes, adding a bit of lemon zest would enhance the citrus notes of the dessert.
How long do I mix the condensed milk?
Mix gradually until the condensed milk is fully combined and the mixture is smooth.
Can I freeze this cheesecake?
Yes, most no-bake cheesecakes freeze well if wrapped tightly, though the texture may change slightly.
What speed should the mixer be on?
The cream cheese should be beaten on medium speed.
Is the crust pre-made?
The recipe allows for either a pre-made store-bought graham cracker crust or a homemade one.
Is this a tangy or sweet cheesecake?
It is a balance of both, combining the sweetness of condensed milk with a hint of tangy lemon.