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Five-Minute Four-Ingredient No-Bake Cheesecake

Author:

I love making simple and tasty recipes that everyone can enjoy.

Prepare this delicious (and beautiful!) cheesecake in minutes with a pre-made graham cracker pie crust.

Prepare this delicious (and beautiful!) cheesecake in minutes with a pre-made graham cracker pie crust.

My grandmother passed this recipe down to me when I started my own family. She made the creamiest, most fabulous cheesecakes for church and for every potluck dinner. Years later, as the cook of the family, this is what I make. So if you want this easy recipe for an elegant dessert (for any occasion), this is the one. Perhaps it will become your specialty too!

Ingredients

Together with a pre-made graham cracker crust, these are the only ingredients you will need.

Together with a pre-made graham cracker crust, these are the only ingredients you will need.

  • 14 oz sweetened condensed milk
  • 8 oz sweetened whipped cream
  • 1/3 cup lemon or lime juice
  • 8 oz cream cheese, softened

Instructions

  1. One of two important steps in this recipe is to leave the cream cheese out at room temperature for a couple of hours. It will become soft and smooth, making it easier to create a smooth texture when you combine ingredients. Unsoftened cream cheese will leave lumps. To test the texture, see if the cream cheese will spread easily with a spatula.
  2. In a mixing bowl, combine all ingredients except lemon/lime juice. Use a hand mixer on low speed to blend well, for about two minutes. The second important step is to add lemon or lime juice last. The citrus will begin to harden the mixture almost immediately.
  3. Pour mixture into the waiting graham cracker crust. For a gluten-free alternative, use muffin cups.
  4. Refrigerate for 1 1/2 hours. Serve chilled.
  5. Serves 16.

Combine

Combine all ingredients at low speed, adding lemon or lime juice last.

Combine all ingredients at low speed, adding lemon or lime juice last.

Pour and Chill

After mixing, pour immediately into a prepared crust. Refrigerate for 60 to 90 minutes.

After mixing, pour immediately into a prepared crust. Refrigerate for 60 to 90 minutes.

Delicious and Beautiful Additions

Top your cheesecake with whipped cream and halved berries, or any fruit that is in season.

Top your cheesecake with whipped cream and halved berries, or any fruit that is in season.

To make this recipe your own, there are several things you can change or add:

  • Chocolate cookie crust instead of graham. Incorporate a few crumbled Oreo cookies into the batter. Pour into a prepared chocolate cookie crust and top with a few whole or halved cookies.
  • Fresh strawberries, with or without glaze. Cut a few strawberries into quarters and place them in a Ziploc bag. Gently whack the bag against a counter a few times to release the juices. Add a little vanilla and pour berries onto cheesecake before serving.
  • Key lime juice. This will produce a tart cheesecake. For an even tarter flavor, reduce the amount of sweetened whipped cream.

Enjoy Your Cheesecake!

Keep this quick and easy recipe handy for nice occasions, pot lucks, or gatherings.

Keep this quick and easy recipe handy for nice occasions, pot lucks, or gatherings.

Add your own personal touches or keep it simple. Everyone loves this recipe, and it is so easy to prepare. My sister-in-law is allergic to most food colorings, and this was the first cheesecake she was able to eat. If you are avoiding fat, use fat-free cream cheese and whipped cream.

© 2011 kaiyan717

Comments

Eli on July 25, 2020:

Thank you so much for sharing your recipe. I love it!! I’ve made it a ton of times because I can’t get enough of it. Everyone I’ve shared it with loves it. Thanks again!!!!

Patrick Crowe on May 29, 2020:

This looks very good!

Gr. Nonna on November 16, 2019:

I was making this recipe but had another recipe in mind. I had to 8 oz bricks of cream cheese softened to room temperature so I used them both. I mixed the milk and crm chz then folded in the cool whip then the lemon juice. I had enuf filling for a premade graham cracker pie crust and six paper lined muffin cups. I can't wait for it to chill. It is so delicious. I love making cheese cake but wanted something that could make my Sunday dinners a little easier and this recipe is it! Thank you. Also, I might have to layer it with a pumpkin pie filling for Thanksgiving! Mmm...

kaiyan717 (author) from West Virginia on April 10, 2019:

I don't think there is. The citric acid responds to the dairy and makes it thicken up. Without it, it would be very soft and never firm up.

Zafira on April 01, 2019:

Hi this looks amazing.. is Der any way to replace the lime? Thanx to a citric allergy can’t consume anything the lime

Beth Webster-Duerr from Henrietta, New York on March 01, 2019:

This cream piezstyle cheesecake sounds ultra easy and delicious. My kind of recipe.

Crystal Roberson on January 30, 2019:

My mom always made a similar recipe and I always thoughy it needed something else . I cant wait to try this . I am thinking about putting an oreo in the bottom of a cupcake papers for the crust .

Lyndajane on September 16, 2018:

Best new recipie I have tried in a long time. So easy and so good !

kaiyan717 (author) from West Virginia on March 30, 2018:

I've done that before. Then I dipped the little bit sticking out in crumbled graham crackers and drizzle with chocolate. Happy Easter! Thanks for taking the time to comment and let me know how it turned out.

Colleen on March 30, 2018:

This turned out great. Will definitely make again. Actually thinking about using the filling for a strawberry treat I make. You take strawberries and twist off the leaves. This usually leaves a little V shaped hole. If it’s too small I cut out a little more to make it deeper. Then I take the cream cheese filling and pipe some into each strawberry.

Kelly on March 22, 2018:

Has anyone froze this delicious cheesecake?

3y on January 05, 2018:

I am going to try this.

trudy clark on May 14, 2017:

this is so awesome and so easy to fix. ty

Trance on March 06, 2017:

I have only a cup and barely more of sweetened condensed milk. Ideas?

kaiyan717 (author) from West Virginia on February 08, 2017:

About a week, but it never lasts that long in my house.

Maya on February 08, 2017:

How long can the pie last in the fridge before serving? 2 days ok?

Suzanne on February 06, 2017:

Thank you for this recipe it was always a family favourite before I moved away. When i came home my mums memory is fading and she cannot remember where the recipe has gone, I would love to make it again and hopefully it will jog a memory.

Lisa on January 21, 2017:

This was *delicious*, though I made a couple of adjustments after reading reviews. Some people who wanted a cheesecake complained that this was not like a cheesecake. Others who thought it would taste lemony said it only had a slight lemon taste. I was looking for a lemon pie, so I added the rind of one lemon with the lemon juice. Also, since some people said they made this before without the cool whip, I decided to only use 4oz. I think next time I'll try omitting the cool whip and putting it on top instead. It was so lemony and creamy, and so ridiculously easy! It's a keeper!

kaiyan717 (author) from West Virginia on January 07, 2017:

Haven't heard of the bananas thing. I will have to give it a try. I probably make this too much...

Tonze on January 06, 2017:

I have the very same recipe, but mine includes 2 large mashed bananas. I have been making it for years & it is always a hit.

DIANA MOORE on January 05, 2017:

sweet JESUS!!!

petrajones on December 16, 2016:

Can you substitute the lemon juice?

Joyce on June 24, 2016:

Thank you all so much. I've copied and pasted onto my word program all the ingredients plus many of the helpful comments from here. I read them all. Will make this tomorrow.

Rachel L Alba on June 16, 2016:

Anything with cream cheese has to be good, as far as I'm concerned. I made this pie today but left out the graham cracker crust (even though I love it) because my husband and I are taking in much less carbs, according to dr.s orders. I tasted it and it is so delicious and so pretty. Thanks for this great low carb dessert.

kaiyan717 (author) from West Virginia on March 24, 2016:

You can taste the lemon, however it's really not that strong. The acid from the juice is needed for it to harden, but the sweetness of the sweetened condensed milk and cream cheese will downplay it. Not near as lemony as icebox pie.

Stephanie Poteete on March 24, 2016:

Can you taste the lemon? I want a thicker, creamier cheesecake. Is this closer to creamy cheesecake or a lemon icebox pie?

kaiyan717 (author) from West Virginia on January 05, 2016:

Yes, just don't let it get too hot. It will start melting the whip cream when you mix it.

Ccole1213 on January 05, 2016:

Can you soften cream cheese b microwaving?

Evelyn on January 04, 2016:

this is a great recipe have done this one a lot. mix it up by adding drained mandarin oranges or fresh raspberries or strawberries to the mix. you can add a little of powdered jello to have color.

sagolia on November 29, 2015:

OMG looks delicious! I wasn't lucky the first time I made cheesecake - will have to try this though.

Fay from Cornwall, UK on November 17, 2015:

It looks really tasty. I like the idea of few ingredients and no cooking.

Kristen Howe from Northeast Ohio on November 15, 2015:

This looks delicious, since it's so easy to make. I would love to try it out sometime and be adventurous. Thanks for sharing this recipe.

Barb Panarello on June 17, 2015:

How does one pie crust feed 16????

Chitrangada Sharan from New Delhi, India on June 12, 2015:

This looks so mouth watering and easy to make!

I love recipes with few ingredients and simple procedure. Lovely pictures and helpful instructions. This is certainly going on my Dessert pin board.

Thanks, voted up and pinned!

Chris Mills from Traverse City, MI on May 16, 2015:

I have a chocolate pie crust in my freezer right now.....I have no idea why. But it certainly would come in handy with this recipe. Sounds awesome. Good job on the hub.

Rebecca Mealey from Northeastern Georgia, USA on May 16, 2015:

Your photos say it all! Delicious!

kaiyan717 (author) from West Virginia on May 05, 2015:

Thanks for the read and share Thelma. If you use fruit on top, add it right before you serve. I put kiwi on top before I refrigerated once and it got a little soupy. I hope you like it :)

Thelma Alberts from Germany and Philippines on May 05, 2015:

Wow! You have loads of comments. I have to try this and maybe add some fruits on it. Thanks for sharing the recipe. Shared in fb.

kaiyan717 (author) from West Virginia on February 08, 2015:

The only time it hasn't worked for me is when I don't measure and not put enough in, or put other fruit on top. Maybe I could suggest a little extra juice and make sure you whip it quickly after you put it in last. Refrigerate and it should stiffen up for you.

Cindy on February 08, 2015:

Love it, make it often although mine doesn't thicken. I have no idea why. I've used fresh lemon and lime and just store bought lemon juice. Still doesn't thicken :(. But I do love it

poetryman6969 on January 27, 2015:

Looks great! Looks tasty too.

kaiyan717 (author) from West Virginia on December 24, 2014:

I am glad your family liked it. I hope you a great Christmas!

Heather on December 24, 2014:

I made one following the recipe for Thanksgiving and my husband deemed it the best he has had. I'm making 2 for Christmas!

kaiyan717 (author) from West Virginia on October 17, 2014:

You could add some chocolate as well, however you have to have the citrus juice to get the pie to harden up, if not it will stay soupy. There is a chemical reaction involved to get it hard. Using a chocolate crust and a little on top would be a great way to add some chocolate and change it up a bit. Thanks for reading.

Victoria Lynn from Arkansas, USA on October 17, 2014:

Wow, you have a lot of comments on this one! Such an easy recipe! I'm going to pin it for later use. I wonder if I could add some chocolate flavoring instead of lemon or lime juice . . . ?

kaiyan717 (author) from West Virginia on June 16, 2014:

Many have asked about fresh whipped cream and I am sorry if the answer got buried. Fresh cream is looser then coolwhip, as well as not as sweet. So I recommend a bit more lemon juice. I recommend adding the lemon juice last because it is the reaction to the cream. That being said, as long as they are mixed quickly, it won't be a problem. The lack of sugar in a fresh cool whip will alter the taste a bit, getting the more tart taste. So, to get closer to the taste, I would either use cool whip, or maybe add a bit more juice, as well as a bit more sugar to compensate. Let me know how it works out!

I Heart Cheesecake on June 15, 2014:

Thank you for this simple & delicious recipe!! I had given up attempting to bake my favorite dessert at home for years as the standard recipes always came out dry / mealy and nothing close to the creamy dreamy melt-in-your-mouth goodness that should be cheesecake. My search for that perfect recipe led me to weird ingredients I'm not fond of (sour cream), extra efforts via methods I'm not comfortable with (water baths), and other high maintenance tips & tricks that I just didn't have time for. Your no-bake version caught my attention not only with the title promising low maintenance results with 5 mins & 4 ingredients, but because the ingredients are delicious to begin with, and there's no chance of me ruining them in the oven, how bad could it end up? Turns out, not bad at all ... Instead, it turned out amazing!!!

Couple notes / questions: I used fresh home-whipped cream in place of the cool whip and wasn't sure if I should've still followed your order for mixing, i.e. lemon juice last? I thought all the mixing or acid might ruin my fresh whip so instead I mixed cream cheese with condensed milk until smooth, added lemon juice and mixed again, and lastly folded in whipped cream (no further machine mixing after this step).

For one thing, I did not notice the mixture immediately harden with the addition of the lemon as you had cautioned -- is this because of my revised order? Which order would you recommend with fresh whipped cream? Secondly, my texture was nowhere near as fluffy or tall as your photo, is this due to the fresh substitution? Or because I did not mix a second time? My pie turned out maybe an inch tall in a 9inch pan. Any suggestions?

Lastly, I got more of a tart citrus taste than cheesecake taste. No complaints, as key lime cheesecake is actually one of my favorites, however just curious if yours turns out sweeter given the cool whip, and if maybe I should add more sugar to the fresh cream or batter itself if I wanted a more traditional taste?

Thanks again for the great recipe, and for your input!

kaiyan717 (author) from West Virginia on April 08, 2014:

All together, I just put a bit extra on top. Just make sure the juice is last

skiwi on April 07, 2014:

Hi!

Thanks for your recipe.

I have a question for you:

Do you mix cream cheese + condensed milk + whip cream at the same time?

or do you keep the whip cream for the top of the cake (like your pic)?

Thank you!

kaiyan717 (author) from West Virginia on March 25, 2014:

Just whipped cream- we just add chemicals here in America lol. Just whip up some heavy whipping cream with a little sugar.

Jess australia on March 25, 2014:

Hi just wondering if whip'n'ice is the same ir similar to cool whip? You buy it in a carton frozen at cake suppliers

Samantha on February 28, 2014:

I just made this with strawberry flavored cream cheese in a shortbread crust and it is wonderful! We'll be trying blueberry flavored next! Thanks for a quick and easy recipe!

kathheaton on February 16, 2014:

My mother use to make this very cheesecake here in Australia,in the 60's, when I was a child....we use to always make them for parties and family gaterings

lucie on February 16, 2014:

vanessa "cool whip"whipping cream or creme a foutter you find this in frozen section

joan on February 14, 2014:

I'm with Sasha

kaiyan717 (author) from West Virginia on February 11, 2014:

I am sure you can give it a try, let me know how it taste please. Thanks for reading hun

Hailey1203 on February 10, 2014:

Hello, I love the idea of this recipe!

Would there be anyway to add coffee liquer to it though?

Ellen on February 06, 2014:

can you tell me what is cool whip

Toy Tasting from Mumbai on February 05, 2014:

Thanks for such an amazing recipe. It looks so easy. I will surely try this out soon. :)

Sasha Kamen from Dallas, Texas, USA on February 02, 2014:

I like the creaminess of this, but I can barely taste the cream cheese. Cream cheese is the whole point of cheesecake. I would definitely in the future use real whipped cream instead of Cool Whip, which has a kind of a plastic texture and very little taste, and only 4 ounces instead of 8.

kaiyan717 (author) from West Virginia on January 20, 2014:

Thanks Kannryan, I am not sure if I got feedback on the peanut butter, however here is one that I have tried before that is super easy and quite good. Hope you like it, and if you do throw some peanut butter in the original one, let me know how it goes please. I think a lot of people have thought of it, so I am sure they would like to know. Thanks for reading and I am glad the pie was enjoyed, my grandmother would love how popular her recipe has become. :) Link--http://www.food.com/recipe/easy-no-bake-peanut-but...

Kannryan@comcast.net on January 20, 2014:

I seen this recipe posted on fb. Gave it to my friend to bring to my house for dessert. Everyone loved it and wanted the recipe. This one will Definitely be added to my favorites. Did anyone add peanut butter? I think adding peanut butter would also make a great peanut butter cheesecake.

Suziqusy on January 18, 2014:

It was so easy and delicious. I will be making this often. Thank you :)

kaiyan717 (author) from West Virginia on January 14, 2014:

About and hour or so Irishcub, hope you enjoy it!

irishcub on January 14, 2014:

Should this set in the fridge , if so how long .. Thank you..

kaiyan717 (author) from West Virginia on January 14, 2014:

Chemicalized whipped cream

Vanessa on January 14, 2014:

Hi, sounds great but what is cool whip?

kaiyan717 (author) from West Virginia on January 14, 2014:

Thanks for letting me know how it went, awesome to know that you can make it with such alternatives.

Cher on January 13, 2014:

I just finished making this and it is SO simple and delish! (I licked the beaters) lol I had too much for my 1 gram crust, so I put oreo cookie halves on the bottom of cupcake cups and put the rest of the filling in, then I sprinkled crushed up oreo cookie crumbs on top! ;) Thanks SO much for the recipe Kaiyan!

Dee Sosa on January 13, 2014:

I made it with my Tofu cream cheese and non-dairy (Tub) cool whip - added the oreo's and it came out fantastic - and you are right the lemon juice made the recipe set and the oreo's made a sweet difference!! Thanks this is a keeper at my house!

kaiyan717 (author) from West Virginia on January 12, 2014:

Thanks for commenting Heather, you cannot just omit the citrus, it wont stiffen up. However if you scroll down a bit, one lady had a similar question and I found one that used sugar to stiffen it up. Check the link, she said it turned out well. Let me know what you think, thanks.

Heather Howe on January 12, 2014:

Thank you for posting this. I have a question about the citrus... I am allergic to it as well as the gluten :( can you suggest a substitution?

kaiyan717 (author) from West Virginia on January 12, 2014:

Thanks for the feedback Dorothea, that is why I share these recipes. Glad to hear you finally get some cheesecake :)

Dorothea on January 12, 2014:

Glutino has a ready made gluten free crust that tastes just like a regular graham cracker crust. Just tried this and it was great! thanks for sharing - I am celiac and have not had cheesecake in quite a while...

kaiyan717 (author) from West Virginia on January 12, 2014:

While you are mixing the first three ingredients, I would add a drop at a time and taste until you get the desired strength. Then add your juice to harden it up. Let me know how it turns out. Thanks for reading!

Brandi on January 12, 2014:

If i wanted to add peppermint extract to the original recipe how much should I add so it's not to strong?

Lisa Gratrix on January 11, 2014:

Has anyone tried to incorporate Peanut Butter? My children love it and think it would be great with this cheesecake recipe!

kaiyan717 (author) from West Virginia on January 11, 2014:

Thanks for reading and all those great crust ideas! I will definitely have to try a few.

rjpointer on January 11, 2014:

I love the simplicity of this recipe.

You could use a gluten free shortbread recipe to make individual crusts for this in muffin/cupcake pans.

I'm gluten sensitive and I used the left over batter from a recipe I made for Christmas cookies for a lovely crust... all I did was substitute a good all purpose gluten free flour in the recipe.

Chocolate Shortbread

http://goboldwithbutter.com/?p=3943&umal=1

Here's a couple more crust candidates:

Red Velvet Shortbread (would need to substitute to make gluten free)

http://www.bhg.com/recipe/cookies/red-velvet-short...

Gluten Free Melt-In-Your-Mouth Shortbread

http://www.food.com/recipe/gluten-free-melt-in-you...

kaiyan717 (author) from West Virginia on January 09, 2014:

Glad you liked it, it is a keeper in my house too. It is quite versatile as well, haven't tried it as a tartlet with a shortbread crust, wow that sounds good!

Dawn on January 09, 2014:

I just made this for the mini tartlets and the cake and it was delish. My neighbor came over and said it was the best she had ever tasted. I made the shortbread crust with it and it melted in our mouth. My 3 granddaughters ate almost all the tartlets. This is a keeper. Will make again. The recipe makes a nice amount to make diff things with it.

kaiyan717 (author) from West Virginia on January 09, 2014:

Raquel, you need the citrus juice for the pie to harden, About 10-15 comments up I gave a link for one made with sugar instead to harden, it got good feedback, so maybe that would work so you wouldn't have the lemony taste.

kaiyan717 (author) from West Virginia on January 09, 2014:

Please do, my mom just went vegan.....

Raquel on January 09, 2014:

If I make a cookies and cream what do I leave out the citrus juice? Also, what size condensed milk?

Dee on January 09, 2014:

I want to try this with Tofu cream cheese and non-dairy whipped topping we are all lactose. Report later!

kaiyan717 (author) from West Virginia on January 08, 2014:

Glad it turned out good for you Angel, that is why I post these recipes :)

kaiyan717 (author) from West Virginia on January 08, 2014:

Awesome Arlene, that is what I like to hear, never tried it that way, may have to next time :)

Angel Dula on January 08, 2014:

made this exactly the way you said!!! IT IS SOOOOO GOOD:)

kaiyan717 (author) from West Virginia on January 08, 2014:

You can go to Hubpages.com to be a member, however you can always browse us without it. I hope you try to like the recipe!

kaiyan717 (author) from West Virginia on January 08, 2014:

Start with the softened cream cheese and mix with sweetened condensed milk till no bumps, hand mix preferable, though you don't need one, a whisk will do. Fold the cool whip in till consistent color, then squeeze in juice quickly. Remix till incorporated, will start to get thicker. Pour in baking cups or crust, refrigerate an hour or so.

gloria sukeforth on January 08, 2014:

I would love to join and get more reciepes

Angel Dula on January 08, 2014:

sweetheart could you please tell me exactly how you mix it! I want to make it ASAP :) Do you beat cream cheese first then add other ingredients making sure juice is last??? Looks so fluffy and good want to make sure I do it right:) THANKS

Cheryl on January 08, 2014:

This is a wonderful recipe! I read the comments for helpful hints for the recipe, not for tips on self improvement! Evidently there are many angry, superior people here. Very sad. Thanks for a great recipe!

kaiyan717 (author) from West Virginia on January 07, 2014:

http://www.yummly.com/recipe/Philadelphia_oreo-No_... that one a go, looks like regular sugar will set this one. Let me know if it was any good if you do try it. Thanks for reading and commenting.

PK on January 07, 2014:

Hello Kaiyan717, Thanks for posting your recipe. Is there any other ingredient I could use to set the cheesecake besides lemon or lime juice? I need to avoid citrus. Thank You.

Rhonda on January 07, 2014:

Sounds yummy, and I must make soon!!! Also, based on some of these rude comments manners must not have been taught in every household. I bet these same rude comnenters sit shaking their heads and wondering what this world is coming too....or what is wrong with this society. Simply look in your mirrors...you will see what is wrong.

Cheryl9 on January 07, 2014:

Thank you for sharing this my husband just found out he has celiac and love sweets he will love this I'm sure and to the rude person with the smart comments was that all necessary really !! Please !!

arlene on January 07, 2014:

if you put your cream cheese in the microwave for above 30 too 40 sec. then cut up do not put in the mixer as it comes it well be so nice and smooth

sue on January 07, 2014:

You can buy gluten free crackers. They are NOT graham crackers, but usually in GF sections and are very similar.

nobody on January 07, 2014:

my filling recipe is 1 pkg. dream whip in a box...1.. 250gram pkg cream cheese....and 1/2 cup sugar.........prepare dream whip as directed...beat cr cheese with sugar....blend into dream whip...pour onto crust and cool 1 hour....delicious