Condensed Milk Cheesecake: Easy, Creamy No-Bake Recipe Guide

There’s something wonderfully nostalgic about a Condensed Milk Cheesecake. It’s lush and velvety, gently sweet without being cloying, and the texture practically melts on the tongue. This version leans into the magic of sweetened condensed milk for a silky, stable filling that doesn’t require fussy techniques. Whether you’re baking for a small celebration or simply craving a comforting dessert that feels special with minimal effort, this cheesecake is the kind that earns requests and repeat appearances. Follow along and I’ll walk you through every step so you feel confident from the first crumb to the final slice.

Why This Condensed Milk Cheesecake Wins Hearts

This cheesecake is all about ease meeting elegance. The condensed milk ensures a creamy, cohesive filling with a lovely sheen, while a classic graham cracker crust brings buttery crunch to balance the silkiness. The method is friendly for beginners yet satisfying for seasoned bakers who want a reliable, show-stopping finish.

• It’s ultra-smooth and custardy, thanks to the condensed milk.
• The flavor is comforting—vanilla, whisper of lemon, and tangy cream cheese.
• It slices cleanly and holds its shape, perfect for sharing.
• The crust is sturdy but tender, with a touch of sweetness.
• Simple pantry staples, no exotic ingredients or special equipment needed.

Your Condensed Milk Cheesecake Grocery List

Here’s exactly what you’ll need, along with why each ingredient matters.

• Graham cracker crumbs (2 cups / 200 g): The classic base that’s lightly sweet and pleasantly crunchy.
• Granulated sugar (2 tablespoons): Adds a hint of sweetness and helps the crust set.
• Fine sea salt (pinch): Balances flavors so the crust doesn’t taste flat.
• Unsalted butter, melted (5 tablespoons / 70 g): Binds the crust and gives it a rich, toasty flavor.
• Full-fat cream cheese, softened (24 ounces / 680 g): The star of the show—full-fat ensures a creamy, set filling.
• Sweetened condensed milk (1 can / 14 ounces / 397 g): Brings sweetness, body, and that signature silky texture.
• Sour cream (1/2 cup / 120 g): Adds tang and helps keep the filling supple.
• Large eggs, room temperature (3): Provide structure and set the cheesecake as it bakes.
• Fresh lemon juice (2 tablespoons): Brightens flavors and subtly balances the sweetness.
• Pure vanilla extract (2 teaspoons): Rounds out the flavor with warmth and depth.
• Cornstarch (1 tablespoon): A little insurance against cracks; it gently thickens the filling.
• Lemon zest (1 teaspoon, optional): For a fragrant citrus lift without extra tartness.
• Fresh berries or fruit compote (for serving, optional): A lovely contrast to the creamy filling.

Step-by-Step: From Crust to Creamy Perfection

1. Prep your pan and oven. Heat the oven to 325°F (160°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment. Lightly butter the sides. If using a water bath, wrap the outside of the pan in a double layer of heavy-duty foil to prevent leaks.
2. Make the crust. In a bowl, mix graham cracker crumbs, sugar, and a pinch of salt. Pour in the melted butter and stir until the mixture looks like damp sand. Press it firmly into the bottom of the pan, using the flat bottom of a measuring cup to compact evenly. Firm, even pressure = a crust that slices cleanly.
3. Pre-bake the crust. Bake for 8–10 minutes until fragrant and just set. Set aside to cool slightly while you make the filling. This step keeps the crust from turning soggy.
4. Soften and smooth the cream cheese. In a large bowl, beat the cream cheese on medium-low until smooth and lump-free, about 1–2 minutes. Scrape down the sides. Room-temperature cream cheese is essential for a silky filling.
5. Add condensed milk, sour cream, and flavorings. Beat in the sweetened condensed milk, sour cream, vanilla, lemon juice, and optional zest on low until combined. Sprinkle in the cornstarch and mix just to incorporate. Avoid whipping in too much air.
6. Incorporate the eggs. Add eggs one at a time, mixing on low after each addition until just blended. Overmixing can cause cracks; keep the mixer gentle and steady.
7. Prepare your bake setup. For the most custardy texture, use a water bath: Set the pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform. If you prefer, an easy alternative is a “steam bake”: place a separate pan of hot water on the lower oven rack.
8. Fill and smooth. Pour the filling over the crust. Tap the pan lightly on the counter to release any trapped bubbles. Smooth the top with an offset spatula.
9. Bake to a gentle wobble. Bake at 325°F (160°C) for 50–65 minutes. You’re looking for set edges with a slight wobble in the center, like gelatin. Don’t bake until the center is firm; residual heat will finish the job.
10. Cool gradually. Turn off the oven, crack the door, and let the cheesecake rest inside for 45–60 minutes. This slow cool helps prevent dramatic temperature changes that cause cracking.
11. Release the sides. Remove the pan from the oven and water bath. Run a thin knife around the edge to loosen the cheesecake from the sides of the pan. Cool at room temperature for 1 hour.
12. Chill until set. Cover and refrigerate at least 6 hours, preferably overnight, until fully set and chilled. Chilling is non-negotiable for clean slices and perfect texture.
13. Unmold and garnish. Remove the springform ring. Transfer the cheesecake to a serving plate. Top with fresh berries, a ribbon of compote, or keep it beautifully plain.
14. Slice like a pro. Use a large, sharp knife warmed in hot water and wiped dry between cuts. This makes those neat, bakery-style slices.

Your Plan: Timing and Prep Details

• Active prep: 25–30 minutes
• Bake time: 50–65 minutes
• Oven cool-down: 45–60 minutes (door cracked)
• Room-temperature cool: 1 hour
• Chill time: Minimum 6 hours, ideally overnight
• Total time (elapsed): About 9–12 hours, most of it hands-off

Plan to bake the cheesecake the day before you want to serve it, then chill overnight. It’s ready to enjoy when the center is fully cold and the edges feel firm yet springy to the touch.

Helpful Tips to Guarantee Success

• Use room-temperature dairy and eggs. This is the top way to avoid lumps and ensure a satiny filling.
• Mix on low speed and don’t overbeat. Too much air creates bubbles that rise and crack the top.
• Scrape the bowl often. Cream cheese likes to cling to the sides; keep folding it in for an even batter.
• Water bath = extra insurance. The humid environment bakes the cheesecake gently and evenly. If you skip it, use the “steam bake” pan of water on the lower rack.
• Trust the wobble test. Pull the cheesecake when the edges are set and the center still shimmies slightly.
• Cool slowly. Turning off the oven and cracking the door reduces sudden temperature shifts that cause cracks.
• Patchwork fix for minor cracks. A thin layer of lightly sweetened sour cream spread over the cooled cheesecake can disguise small imperfections.
• Flavor variations. Swap lemon juice for lime, fold in a swirl of melted chocolate, or add instant espresso for a mocha vibe. Fruit coulis or salted caramel also pair beautifully.
• Crust swaps. Try digestive biscuits, vanilla wafers, or chocolate cookies. Aim for about 200 g crumbs to 70 g butter.
• Check oven temperature. If your oven runs hot, the cheesecake can overbake. An inexpensive oven thermometer helps.
• Storage and freezing. Refrigerate, covered, for up to 5 days. Freeze well-wrapped slices for up to 1 month; thaw overnight in the fridge.

Nutritional Snapshot (Approximate, Per Slice)

Based on 12 servings and typical ingredients, here’s a general guide. Actual values may vary with brands and toppings.

To lighten slightly, serve smaller slices, opt for a thinner crust, or top with fresh fruit instead of caramel or chocolate.

Questions People Often Ask

Can I make this without a water bath?

Yes. For a simpler method, place a pan of hot water on the lower rack to add moisture while the cheesecake bakes. The texture remains smooth, though a full water bath offers the most even bake and the least risk of cracks.

How can I make a no-bake version?

Use the same crust, but chill it instead of pre-baking. For the filling, skip the eggs and cornstarch; mix softened cream cheese, condensed milk, lemon juice, vanilla, and sour cream until smooth. Gelatin helps it set: bloom 2 teaspoons powdered gelatin in 2 tablespoons cold water, melt gently, then blend into the filling. Pour over the crust and chill 6–8 hours or overnight.

Can I use low-fat cream cheese?

It’s best to use full-fat cream cheese for structure and richness. Reduced-fat versions can be softer and may not set as firmly. If you must use it, expect a creamier, less firm texture, and consider adding an extra teaspoon of cornstarch.

A Sweet Sendoff: Final Thoughts

There’s a quiet joy in pulling a beautifully set cheesecake from the fridge, knowing it’s going to make someone smile. This Condensed Milk Cheesecake delivers that joy with straightforward steps and a texture that feels like a hug. Make it for a celebration or as a cozy weekend project, share generous slices, and don’t forget to make it your own with the flavors you love. Happy baking—your fork is waiting.