This easy no bake cheesecake recipe is quick and easy to make, with only 4 ingredients! This is one of the best cheesecake recipes I have found.
Parenting is such a bear sometimes, isn’t it? I mean, you just never know what kind of problem you’ll be dealing with until it slaps you in the face.
Then, just as soon as you start getting the hang of how to deal with some of these common issues, the kids up and grow, and bring you a whole new batch of issues. And here I am, pining away for the diaper days.
I remember when my son was 4 years old, and one of our “big” issues was his proclivity for nudity, which always came in unexpected moments. I would leave him for 5 minutes, and come back to find him naked. I solved this problem by having a quick and quiet little chat about how great nudity is, and how it’s only appropriate in certain places, namely the bathroom and the bedroom. With the door closed.
I then game him a little alone time in his bedroom, and he decided to stay naked for over THREE HOURS.
The payoff was well worth the investment.
Having teenagers is far more complicated. Now we’re getting them prepared for driving (yikes!) and dealing with teachers and grades, and working on financial responsibility, and self-discipline around video games, just to name a few. Every day is a new challenge, and one I frequently feel unprepared for.
I hate feeling unprepared. I much prefer to plan ahead.
I learned a lesson from this cheesecake. If I keep a few items on hand, I can always have a quick and easy dessert, no matter how unprepared I feel. Having just a little foresight can save you a ton of worry and stress.
I try to keep just THREE ingredients plus a graham cracker crust on hand, and I can literally mix this up and have it ready to eat in 15 minutes.
Because when you are using every bit of your energy and emotion to get your kids through high school Biology, a no-fuss dessert is a Godsend.
And speaking of parenting, I’m guest posting on Parent Palace today! I’ve posted the recipe here and also on their site, so feel free to click over there and check out what they have going!
 9 Minute Cake |
 Chocolate Cherry Trifle |
 Cream Cheese Mints |
- 8 oz. cream cheese, softened (Do not use reduced fat, fat free, or whipped cream cheese)*
- 1 can (14 oz) sweetened condensed milk
- ¼ cup lemon juice
- 1 prepared graham cracker crust
- 1 can pie filling of your choice (optional)
- Mix cream cheese, milk, and lemon juice together until smooth and creamy.
- Pour into prepared crust. Chill for 30-60 minutes.
- Serve with pie filling on top.
If you enjoy this recipe, you might also enjoy:
Almond Joy Cheesecake from Will Cook for Smiles
Mini Raspberry Tarts from Bakers Royale
Raspberry Swirl Cheesecake Cupcakes from Annies Eats
easy no bake cheesecake recipe
best cheesecake recipes
Maybe I did something wrong, but this did not turn out good at all. I followed the recipe, but my “cheesecake” turned out the consistency of frosting and tasted about like frosting as well. It was cloyingly sweet and did not taste like cheesecake. I think it was the sweetened condensed milk. Way too sweet.
Used this recipe for my thanksgiving meal and its nice, simple and good tasting! Thank you for sharing 🙂
I take.back my rating, it was easy to make but the cheesecake consistency was horrible!
this cheesecake did not set. It was completely soupy after 4 hours chilling in the fridge. Feel like I wasted my time
How disappointing! Is it possible you used low fat or fat-free cream cheese? These have a higher water content and can have a big effect on how recipes like this one turn out. I’m going to amend the recipe now, to reflect that.
If your cheese cake does not set. Bake at 350 for 15-20 mind and let cool all the way before serving. I usually refrigerate after cooling and then top a a serve.
My fiancé and I had my family over for dinner and wedding planning … I thought this would be a fast and easy dessert but it turned out horrible. The consistency was like soup, even after it had been in the fridge for several hours. And it tasted terrible. I followed the recipe exactly… Im thinking it was the condensed sweetened milk, or too much lemon juice.
Katie, I’m so sorry to hear it didn’t work out! Did you, by chance, use low-fat or fat-free cream cheese? Or whipped cream cheese?
It’s supposed to have a tub of cool whip in this recipe that’s why all the disappointed comments
Hi Katie,,, I had the same thing happen to me my pie did not set up and I read another reader said put pie in 350 degree oven for 20 minutes and it will firm up and I did do that to my surprise it worked great,,, so never give up always read reviews or comments from others they always help. Hope this helps Bec
I think I may have found your problem. This recipe calls for only one 8oz package of cream cheese while every other no-bake recipes with all the same ingredient proportions call for 2 8oz packages. This could easily be the reason behind the soupiness others are talking about. I just made a cheesecake with 2 packages cream cheese and the same amount of lemon juice/milk and it turned out just fine. Maybe just a typo?
I have made this recipe for years with one 8-oz package of cream cheese. I have never once had it turn out soupy. I think it’s an awesome idea to use two packages, though! It might make for a very full graham cracker crust, but that’s one of those problems people love to have! I will guarantee however, that it will turn out soupy if you use a low-fat or whipped cream cheese product. They just have too much water in them. Thanks for the idea Ashley!
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so far so good… just doubled it and made two pies the taste yummy and it seems thick so now its in fridge fingers crossed
by far the best I have ever made soooo good ..am making this again
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This is the worst recipe ever! The filling never set and when I did test it out it was absolutely nasty! I followed the recipe exactly and used regular cream cheese! Thank you for the waste of time!
This recipe is great except I don’t use the full amount of lemon juice..mine have always turned out the way I expected a 3 ingredient cheesecake should be like. You can do so many yummy add ons or just on its own . I love the recipe.
Did you leave the cream cheese out long enough to get to room temp? When I was reading other recipes I also noticed that having your ingredients at room temperature was key also to making a good cheesecake.