No Bake Cheesecake
"5 easy ingredients!
My grandmother's recipe for cheesecake...simple , yet good! Top with fresh fruit or chocolate chips (even change the crust to chocolate cookie crust)"
photo by lizzy
- Ready In:
- 10mins
- Ingredients:
- 4
- Serves:
-
6-8
ingredients
- 8 ounces soft cream cheese
- 1 (14 ounce) can sweetened condensed milk
- 1⁄3 cup fresh lemon juice
- 1 teaspoon vanilla extract
directions
- Beat cream cheese until light and fluffy. Gradually add milk and stir until well mixed.
- Blend in juice and extract.
- Turn into a prepared graham cracker crust. Refrigerate for about 4 hours before serving.
Questions & Replies
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How to prepare the cheese cake crust?
Reviews
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I have been wanting to make a no bake cheesecake as my baked ones didn't come out as I expected, so this was good for me. It turned out just great, I followed the recipe in every way but for one thing, I used a sachet of gelatine as I thought it was a bit loose and it set in the fridge in an hour as that was all the time I had. I didn't put anything with it as we like it plain with just the lemon flavour and it was a definite pleaser.I made the base with digestive biscuits and butter, we don't have graham crakers in Scotland but I believe they are very similar. I am sorry the picture isn't that good and the pie dish is just awful but I just wanted to show how it can turn out. thank you for a real easy recipe. -
This recipe has a typo!!!!! It is nearly identical and by nearly I mean completely to several other recipes online the issue being it's supposed to be 2-8oz containers of cream cheese!!!! So if u only want to use 1 you need to half the other ingredients or you'll end up with soup that doesn't set up. Unless you want to eat it frozen. -
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I have been making this recipe for years. The original recipe called for 1/3 cup of lemon juice and it didn't set. I changed the lemon juice to 1/4 cup and it comes out perfect every time now. Love this recipe.
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I've made this recipe many times and its always great. I put the cream cheese and the milk in mix with a spoon untill it fuffs up, then add the extract and juice and blend with the mixer. Chill overnight, and its AWESOME!! -
My fault, I suppose. I ended up with cheesecake soup... I used fat free sweetened condensed milk...
see 22 more reviews
Tweaks
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This recipe is set up for 2-8oz blocks of cream cheese. The ratio is off, if you compare it to other recipes online you will see the condensed milk, vanilla and lemon juice are the same but it uses twice the cream cheese. If you use just one it will not set up unless you freeze it or use gelatin. Here is a recipe that is identical in all ingredients except the amount of cream cheese. It's probably a typo and is supposed to say 2 8oz blocks-16oz total
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I didn;'t tweak anything, but the the cheesecake never got solid, even after being in the refrigetator for 4 days. Ruined Thanksgiving. Will never try this recipe again.
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This is very similar to Japanese no-bake or yogurt cheesecake, except they usually mix in a packet of gelatin. Might be a good idea for those wary about their cheesecake setting up. -
used fat free sweetened condensed milk.
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A helpful hint in making this cheesecake with no problems: Only use 2-3 Tablespoons of Lemon juice and let it set in the freezer. You can also mix thawed frozen berries to it! I recommend if you do try; Divide it into 2 cheesecakes. Its Fabulous!!!!
RECIPE SUBMITTED BY
PSparx
Simpsonville, South Carolina
I live in the upstate of South Carolina but am originally from the coast of Mississippi. I love the area I now live in...so beautiful!
I have 5 dogs, two cats, one husband and one son!
I love to travel but with all these animals it is not possible any more.
My favorite places I have been to are Alaska and Bermuda. But I love just driving up to my in-laws in North Carolina and enjoying that beautiful state!
