Easy No Bake Cheesecake

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Hello Life In The Lofthouse friends! I’m Amy from My Name Is Snickerdoodle and couldn’t be happier to be sharing a recipe with you today! Holly’s recipes are some of my favorites. Whenever I’ve got a menu block, I’ll always check here first to help me find something delicious and easy that I know my family will love! 

I’ll let you in on a little secret…I haven’t always loved cheesecake. In fact when I was younger, I thought it was terrible! I couldn’t tell you the exact moment I changed my (very strong) opinion, but I’m sure glad I did. 
There really isn’t a flavor that I don’t like. I’ve made a few actual cheesecakes in the past years and they were fantastic! I did not, however, enjoy how long it took! Sometimes I like dessert to be super easy and definitely super yummy. 

That is why I love this No Bake Cheesecake recipe so much! It’s one of those great recipes that I can always have the ingredients on hand and make in under 30 minutes. That in fact can be a dangerous thing so I always make sure I’m making it when I know I have to share it! There is no baking involved and only has 5 ingredients and that’s including the crust! 
Easy No Bake Cheesecake
Yields 1
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Prep Time
40 min
Prep Time
40 min
Ingredients
  1. 1 pre-made Graham Cracker Crust
  2. 8 oz. Cream Cheese, Softened
  3. 1 14 oz. Can Sweetened Condensed Milk
  4. 1/3 cup Lemon Juice
  5. 1 tsp Pure Vanilla Extract
Instructions
  1. In a medium bowl, cream together cream cheese, milk, lemon juice and vanilla until completely smooth.
  2. Pour into a pre-made graham cracker crust and spread until even.
  3. Lightly cover with plastic wrap and chill in the refrigerator for 30 minutes or up to overnight.
  4. Serve with your favorite sweet topping.
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4 thoughts on “Easy No Bake Cheesecake

  1. Love this cheesecake, did not have lemon juice so I use lemonade frozen concentrate. Wonderful with cherries on top. Soooo smooth and creamy. A keeper and only three ingredients.

      1. Hi Jane, Sorry to hear that. For future reference I would always use full fat ingredients to prevent problems like that, unless the recipe states otherwise. 🙂

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