Homemade No Bake Cheesecake With Condensed Milk

A really versatile homemade no bake cheesecake recipe that you can whip up in half an hour. Add your favorite berries for color and flavor.

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I used to have several misconceptions about cheesecake, the biggest one being that they all required baking. However this is a super easy cheesecake recipe with condensed milk. While some cheesecakes do require baking, not all do – and this is a perfect example of one that does not!

homemade no bake cheesecake

Ingredients

My favorite recipes are those that use ingredients that are commonly found in your kitchen or local grocery store – not things that you have to go hunting for in weird, random stores. So with that in mind, I’m sure you’ll either have most of the ingredients for this cheesecake already, or you’ll be able to find them quickly and easily (and at a reasonable price):

  • 1 pound cream cheese (approximately 500g, for those who use metric scales)
  • 14 ounces sweetened condensed milk (approximately 400g)
    • Condensed milk is usually sold in 14oz tins so just one tin is fine.
  • 8 ounces plain biscuits (approximately 250g)
    • Try graham crackers, marie biscuits, digestives, etc. You could also jazz things up a bit, so check out the ‘variations’ heading below for some suggestions.
  • 1 cup cream, whipped
  • 2/3 cup lukewarm water
  • 3+1/2 ounces butter, melted (approximately 100g)
  • 1 tablespoon superfine sugar (caster sugar)
  • 1+1/2 teaspoons gelatine powder
  • powdered sugar (icing sugar), to garnish
  • 3 punnets berries (raspberries, blueberries, strawberries, blackberries, lingonberries, mixed berries, etc), optional
    • The berries are for a berry cheesecake. Have a look under the ‘variations’ heading below for some suggestions about different toppings.
  • 1/2 cup berry jelly (jam), optional
    • Again, this is if you want to make a berry cheesecake.

I’m pretty sure you’d have most of those things already in your pantry and/ or refrigerator. And if not, they’re not difficult or expensive to find at the grocery store.

Another misconception I had was that making a cheesecake was somehow difficult and complicated. Also not true! And again – this is a perfect example. Have a look at the directions to see just how straightforward this recipe is:

Be sure to try our other amazing recipes:

Directions

  1. Using a food processor, chop the crackers until they look like breadcrumbs. If you don’t have a food processor, put the crackers into a ziploc bag and squeeze the air out. Hit the bag with a rolling pin (gently!) and roll the bag to crush the crackers.
  2. Still in the food processor (or in a large bowl), add the butter and sugar.
  3. Combine the ingredients really well.
  4. Scoop the mixture out and press it into the bottom and up the sides of a springform pan. This will form the base and sides of your cheesecake, so make sure the crumbs reach as close to the top of the springform pan as possible.
  5. Refrigerate to cool and set the crumb base (will take approximately 30 minutes).
  6. IF YOU ARE MAKING A BERRY CHEESECAKE, when the base has cooled, spread half of the jelly (jam) all over the base.
  7. Sprinkle the gelatine into the lukewarm water and stir until the gelatine has completely dissolved.
  8. Using an electric mixer, beat the cream cheese until it is light and fluffy.
  9. While continuing to mix, slowly pour in the condensed milk – a little at a time.
  10. Stop mixing, and fold through the gelatine mixture. I use a large spatula for this process.
  11. Fold in the whipped cream.
  12. IF YOU ARE MAKING A BERRY CHEESECAKE, put a layer of berries (approximately ⅓ of the berries) over the jelly (jam) on the bottom of the cracker base in the springform pan.
  13. Pour over the cheesecake mixture until it reaches almost the top of the biscuit crumb sides.
  14. Refrigerate for a minimum of six hours (but it would be better if you could leave it overnight).
  15. Remove the springform pan and serve your chilled cheese cake in slices. See ‘variations’ heading below for suggestions about garnishes.
  16. IF YOU ARE MAKING A BERRY CHEESECAKE, spread the remaining half of the jelly (jam) over the top of the now-firm cheesecake, then press the remainder of the berries into the top just prior to serving.
  17. Dust with powdered (icing) sugar.

So here we have a recipe that doesn’t require baking, is not complicated or difficult, AND it’s delicious! What more could we want?

I’ll tell you what else we could want – something we can make with the kids. From crushing cookies to decorating the finished cheesecake with berries (optional – but delicious!), your kids can help with everything.

And it really is as easy as that! What a productive way to spend half an hour of your time – your guests will thank you. Now, if you want to take things up a notch to the next level, read on…

Variations

As I said in the beginning, this is a super versatile homemade no bake cheesecake recipe – there are so many ways to customise it. I’ll give you a few ideas to get you started, but I’m sure you’ll have your own ideas, too. What tickles your fancy?

Individual

You can make individual no bake cheesecakes! Divide the crushed cookie base mixture into 12. Press into the bottom of individual glasses – tumblers, champagne flutes, whatever suits you. Then scoop the cream cheese mixture on top, and set in the refrigerator as usual. You could still add in a dollop of jelly (jam) between the base and cheesecake – and add berries on top.

Caramel

Instead of berries, what about caramel? Try adding a layer of homemade or store bought caramel sauce the top of the crumb base, then give it about 30 minutes in the refrigerator to cool and firm. Then, after you’ve poured in the cheesecake mixture and allowed it 6+ hours to cool in refrigerator, drizzle some extra caramel sauce over the top. Garnish with a chocolate curl or some sweet biscuit crumbs.

Mint

Do you like mint? You can substitute choc-mint cookies for the graham crackers! Then crush a few more to sprinkle on top before serving. You can also add curls of grated chocolate, or drizzle melted chocolate over the crushed cookies. And a sprig of mint on top to garnish.

Pavlova Cheesecake

Give your no bake cheesecake a ‘pavlova dessert makeover’! Add 1/4 cup passionfruit pulp (fresh is best, but tinned is fine) on top of the cheesecake before serving. In season, also add diced mango and slices of kiwifruit for a magnificent hit of color.

As you can see, this really is such a wonderfully versatile no bake cheesecake recipe. And so quick and easy to make!

I’d love to hear about your experiences with this homemade no bake cheesecake recipe with condensed milk. Did your little ones help? Which option did you go for – regular, berry, caramel, or a different option? Did you use a food processor to crush the cookies, or did you use a ziploc bag? Please let me know how you went in the comments below.

Until next time!
Love & berries on top, Bella X

homemade no bake cheesecake

No Bake Cheesecake

A super-versatile no bake cheesecake recipe that you can whip up in half an hour. Add your favorite berries for color and flavor.
4.8 from 5 votes
Prep Time 30 mins
Chilling Time 6 hrs
Total Time 6 hrs 30 mins
Course Dessert
Cuisine American
Servings 12 slices
Calories 340 kcal

Equipment

  • 10 inch (or 26cm) springform pan
  • electric mixer

Ingredients
  

  • 1 pound cream cheese (approx 500g)
  • 14 oz condensed milk (approx 400g)
  • 8 oz plain biscuits (approx 250g) (graham crackers, marie biscuits, digestives etc)
  • 1 cup cream (whipped)
  • cup lukewarm water
  • oz butter (melted)
  • 1 tablespoon superfine sugar (or caster sugar)
  • teaspoons gelatine (powdered)
  • powdered sugar (or icing sugar) (to garnish)
  • 3 punnets berries (raspberries, strawberries, blueberries, blackberries, or mixed berries) (optional)
  • ½ cup berry jelly (or jam) (optional)

Instructions
 

  • In a food processor, chop the crackers until they resemble breadcrumbs. If you don't have a food processor, put the crackers into a ziploc bag and squeeze the air out. Hit the bag with a rolling pin and roll the bag to crush the crackers.
  • Still in the food processor (or in a large bowl), add the butter and sugar.
  • Mix well.
  • Press the mixture into the bottom and up the sides of your springform pan.
  • Refrigerate to cool (approximately 30 minutes).
  • IF YOU ARE MAKING A BERRY CHEESECAKE, when the base has cooled, spread half of the jelly (jam) all over the base.
  • Sprinkle the gelatine into the lukewarm water and stir until the gelatine has dissolved.
  • Using an electric mixer, beat the cream cheese until it's light and fluffy.
  • While continuing to mix, slowly pour in the condensed milk – a little at a time.
  • Stop mixing, and fold through the gelatine mixture.
  • Fold in the whipped cream.
  • IF YOU ARE MAKING A BERRY CHEESECAKE, put a layer of berries (approximately ⅓ of the berries) on the bottom on the cracker base in the springform pan.
  • Pour over the cheesecake mixture.
  • Refrigerate for a minimum of six hours (but it would be better if you could leave it overnight).
  • Remove the springform pan and serve your chilled cheese cake in slices.
  • IF YOU ARE MAKING A BERRY CHEESECAKE, spread the remaining half of the jelly (jam) over the top of the cheesecake, then press the remainder of the berries into the top just prior to serving.dust with powdered sugar. Dust with powdered sugar.

Notes

There are several options for personalizing this recipe, so have a look under the ‘variations’ heading (below) for some ideas.
Keyword berry cheesecake recipe, no bake cheesecake

6 thoughts on “Homemade No Bake Cheesecake With Condensed Milk”

  1. 5 stars
    Awesome!!! Worked so well. Don’t know where you’re based but In Oz we have mint slice biscuits so used them for base and on top too. YUMMO!!!!!! Totally recommend the mint-choc option!!!!! So easy.

    Reply
  2. 5 stars
    Always thought cheesecake had to be baked. The thought of a ‘raw’ cheesecake was weird, but this is the best cheesecake I’ve ever tasted. Thank you.

    Reply
  3. 5 stars
    Heⅼlo, I refer to your recipe site on a regᥙlaг basis. Your writing stylе is witty, keep doing what you’re doing!

    Reply
  4. 4 stars
    I was surprised that the recipe was so easy and that I didn’t have to bake it. It tasted very good but I dont’ really like berry jelly or berries so I recommend using caramel sauce next time.

    Reply

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