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No-Bake Cheesecake

This no-bake cheesecake combines a buttery graham cracker crust with a smooth, creamy filling made from cream cheese, sweetened condensed milk, and whipped cream. The dessert is assembled quickly, then chilled until set, resulting in a luscious, velvety texture with a bright, tangy flavor from lemon juice. Perfect for hot days or last-minute gatherings, it offers an elegant yet effortless treat.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g Graham crackers finely crushed
  • 100 g Unsalted butter melted
  • 300 g Cream cheese softened to room temperature
  • 397 g Sweetened condensed milk
  • 1 tsp Vanilla extract
  • 2-3 tbsp Fresh lemon juice adjust to taste
  • 240 ml Heavy cream chilled
  • Fresh berries or fruit preserves optional Toppings for garnish

Equipment

  • Springform pan
  • Mixing bowl
  • Whisk
  • Food processor or rolling pin
  • Spatula
  • Plastic wrap

Method
 

  1. Place the graham crackers in a food processor or put them in a zip-top bag and crush with a rolling pin until fine crumbs form.
  2. Mix the crushed crackers with melted butter and a pinch of salt until the mixture resembles wet sand.
  3. Press the mixture evenly into the bottom of a chilled springform pan, using the back of a spoon or spatula to compact it tightly.
  4. Chill the crust in the fridge for about 15 minutes while you prepare the filling.
  5. In a large bowl, beat the softened cream cheese with a whisk until smooth and slightly fluffy, about 2 minutes.
  6. Add the sweetened condensed milk and vanilla extract to the cream cheese, mixing until fully combined and silky.
  7. Pour in the lemon juice and gently stir until the mixture thickens slightly and becomes smooth—this brightens the flavor.
  8. In a chilled bowl, whip the heavy cream until soft peaks form, listening for the gentle swish of peaks that hold their shape.
  9. Gently fold the whipped cream into the cream cheese mixture in thirds, maintaining the airy texture without deflating the mixture.
  10. Pour the filling over the chilled crust, smoothing the top with a spatula for an even surface.
  11. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours or overnight until fully set and firm.
  12. Before serving, run a warm knife around the edge of the pan to loosen the cheesecake, then carefully remove the springform ring.
  13. Decorate with fresh berries or a drizzle of fruit preserves if desired, then slice with a warm knife and enjoy this cool, creamy treat.

Notes

For best results, chill the cheesecake overnight. Use room temperature cream cheese for a silky filling. Gently fold whipped cream to keep the texture airy. Run a warm knife around the edges before slicing for clean cuts.