3 Ingredient No Bake Cheesecake
Cream cheese, sweetened condensed milk, and fresh lemon juice whip together into a rich, tangy filling that sets in the fridge with no baking required, poured into a graham cracker crust for an easy, crowd-pleasing dessert.
Equipment
- Large mixing bowl
- Hand mixer
- Spatula
- 9-inch graham cracker crust (store bought or homemade)
Ingredients
- 2 8 oz blocks cream cheese, softened (Philadelphia recommended)
- 1 14 oz can sweetened condensed milk
- ⅓ cup fresh lemon juice
- 1 9 inch store bought graham cracker crust
Instructions
- Whip the Cream Cheese and Blend in the Condensed MilkAdd the softened cream cheese to a large mixing bowl and beat with a hand mixer on medium speed until completely smooth and fluffy, scraping down the sides as needed.Pour in the sweetened condensed milk and continue beating until the mixture is fully combined, smooth, and pale in color.
- Add the Lemon Juice and Fill the CrustPour the fresh lemon juice into the bowl and beat the mixture again until it thickens slightly and turns glossy and smooth.Pour the finished filling into the graham cracker crust, using a spatula to smooth the top into an even layer. Cover loosely and refrigerate for at least four hours, or overnight for the cleanest slices.
Notes
- Make sure the cream cheese sits out at room temperature for at least thirty minutes before mixing, since cold cream cheese leads to a lumpy filling.
- Scrape down the sides of the bowl often while mixing to keep everything smooth and evenly combined.
- Do not skip the chilling time, since this is what allows the filling to firm up without any baking or gelatin.
- If you want a firmer, more sliceable cheesecake, an extra hour or two of chilling makes a noticeable difference.
- Store leftovers covered in the refrigerator for up to five days.
- For a slightly tangier filling, add an extra tablespoon of lemon juice, keeping in mind that too much can thin out the mixture and slow down how firmly it sets.