Here’s a simple, no-bake condensed milk cheesecake recipe (plus tips on softening butter for the crust, since that’s usually where butter is needed):
🧁 No-Bake Condensed Milk Cheesecake
Ingredients
Crust
- 1 ½ cups (150g) graham cracker or digestive biscuit crumbs
- 6 Tbsp (85g) softened unsalted butter
- 2 Tbsp sugar (optional)
Filling
- 1 (8 oz / 225g) block cream cheese, room temperature
- 1 can (14 oz / 395g) sweetened condensed milk
- ¼ cup lemon juice (fresh gives best set + flavor)
- 1 tsp vanilla extract
🧈 Softening Butter for the Crust
Butter for the crust should be soft but not melted—so it mixes with crumbs like damp sand.
Quick method:
- Microwave on 10–20% power for 5–8 seconds, flip, heat again 5 seconds if needed.
- Or cut into cubes and leave out for 10–15 minutes.
🥣 Instructions
1. Make the crust
- Combine crumbs, softened butter, and sugar (if using).
- Mix until it resembles wet sand.
- Press firmly into a pie dish or springform pan.
- Chill in the freezer for 10–15 minutes while you make the filling.
2. Make the filling
- Beat cream cheese until smooth and fluffy (no lumps).
- Slowly add condensed milk while beating.
- Add lemon juice and vanilla; mix until silky.
Tip: Lemon juice helps the cheesecake set — don’t skip it!
3. Assemble
- Pour the filling into the chilled crust.
- Smooth the top.
- Refrigerate for at least 4 hours, or overnight for best firmness.
4. Serve
Top with:
- berries
- lemon curd
- chocolate shavings
- caramel
If you want, I can give you:
- a baked version,
- a no-gelatin version,
- a mini cheesecake version, or
- flavor variations (chocolate, mango, key lime, etc.)
