No-Bake Cheesecake – A Perfect Summer Dessert

No-Bake Cheesecake
No-Bake Cheesecake

No-bake cheesecakes are a perfect summer dessert: they use ingredients you regularly have at home, don’t require an oven, and are easy to decorate with in-season summer fruits!

This recipe has been around for a long time. I remember it from when I was a kid, and I see it all the time on the Internet. It’s got a graham cracker crust that is topped with a cream cheese, condensed milk, and lemon/lime juice and zest. That’s it. Place it in the freezer or fridge to set, and top with whatever berries you have on hand. You can also top with cherry pie filling.

I make this no-bake cheesecake in a 9 or 10 inch springform pan. It’s easier and more presentable if you use a springform pan, but you can use a regular pie plate or dish. You can even buy a ready-made crust from the store.

No-Bake Cheesecake
No-Bake Cheesecake

We like lemon and lime zest in this cheesecake. You can use a mix, or stick with one flavor. If you keep this cheesecake in the freezer and use lime juice and zest, it almost tastes like a key lime pie – so yummy!

Here’s the recipe:

No-Bake Cheesecake With Cream Cheese & Condensed Milk


For the crust:

1 stick butter (1/2 c), melted
2 c graham cracker crumbs
1 T sugar
1/2 tsp cinnamon

For the pie filling:

1 1/2 bricks cream cheese (12 oz), at room temperature
1 can condensed milk
1/3 c lemon or lime juice
Zest of 1-2 lemons or limes, depending on taste


  • Line the bottom of a 9 inch springform pan with parchment paper and grease the sides
  • Melt the butter in a bowl and add the graham cracker crumbs, sugar, and cinnamon. Mix until combined
  • Spread evenly in the bottom of the pan and 1 1/2 inches up the side of the pan. Use the back of a spoon or a small glass to smooth out the bottom and edges
  • Beat the cream cheese until smooth
  • Add the condensed milk and mix
  • Add the zest and citrus juice
  • Pour into the crust and spread evenly with a spatula
  • Refrigerate for at least 8 hours, or overnight, or freeze
  • To serve, release from the springform pan and top with in-season berries or pie filling. Garnish with mint leaves or flowers
No-Bake Cheesecake
No-Bake Cheesecake


  • Don’t skip the citrus juice – it thickens the filling
  • Substitute 1/3 cup of brown sugar for the 1 T of granulated sugar in the crust for an even sweeter tasting crust
  • Omit the cinnamon if you wish
  • Leave at room temperature for about 15 minutes before cutting and serving, if you’re storing it in the freezer
  • Make the filling with 1, 1 1/2, or 2 bricks of cream cheese and the result is still yummy
  • Use a 10 inch springform pan and take the crust up one inch of the sides only
  • Be careful when using a store-bought crust: you will have extra filling, so you may want to use only one brick of cheese


No-Bake Cheesecake
No-Bake Cheesecake
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Blueberry Peach Crumble

Blueberry Peach Crumble
Blueberry Peach Crumble

I love fruit crumbles! They are easy to make, forgiving, and always a popular dessert. You can top them with whipped cream, ice cream, or some milk. And, you can easily warm them up the next day: they taste just as good as freshly baked.

I’ve written about crumbles, cobblers, and crisps before, and you can check out one of my earlier posts, here, to learn the difference. Because I love oats, I always make crumbles. And, because I always seem to have overripe fruits hanging around in the summer, like peaches and blueberries, this blueberry peach crumble is on repeat at our summer BBQs.

Blueberry Peach Crumble
Blueberry Peach Crumble

The thing about adding blueberries to a crumble or any pie is the beauty of the dark purple caramelized fruit that bubbles around the edge of the dish. It spells summer. Even my youngest guests love watching the fruit bubble on the sides of the baking dish!

Because the best part of any crumble is the thick oat topping, I’ve adjusted the measurements of my original recipe to make a generous topping. I hope you enjoy making it.

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Peach and Strawberry Crumble – It’s Summer!


It’s summertime and that means fruits like strawberries, cherries, peaches, and blueberries are in season!  Whether you pick your own or buy them at local farmers’ markets or the grocery store, having them at home just says summer.

Last week I picked up a basket of peaches, specifically to make a crumble. When I was searching for recipes, I found tons and ended up making up my own.  Confession: I love the oat crumble on top of the fruit and I like it to be thick.  That’s why I ended up using a crumble topping recipe for a 9 by 13 inch pan on my 8 by 8 inch crumble! Continue reading