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Easy No Bake Cheesecake: Quick Summer Dessert

A close-up of a slice of creamy easy no bake cheesecake with a thick graham cracker crust on a wooden board.
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Make a creamy, classic no bake cheesecake with a simple graham cracker crust. This refrigerator cheesecake recipe is fast and perfect for a make ahead dessert when you do not want to turn on the oven.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the crust: Mix graham cracker crumbs and 1/4 cup sugar in a medium bowl. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
  2. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Scrape down the sides of the bowl.
  3. Gradually beat in the sweetened condensed milk until fully combined and smooth.
  4. Add the lemon juice and vanilla extract. Beat on low speed until just combined. Do not overmix once the lemon juice is added.
  5. Pour the filling over the chilled crust. Spread the top evenly with a spatula.
  6. Chill the cheesecake: Cover the pie plate loosely with plastic wrap. Refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  7. Serve cold. Top with fresh berries or fruit topping ideas before serving.

Notes

  • For a firmer set, you can freeze the cheesecake for about 2 hours before moving it to the refrigerator.
  • If you do not have graham crackers, you can use vanilla wafer crumbs or Oreo cookie crumbs for a different crust flavor.
  • Use full-fat cream cheese for the best creamy texture.

Nutrition

Find it online: https://miameal.com/easy-no-bake-cheesecake-recipe/