If you are craving a dessert that’s creamy, tangy, and bursting with sweetness, you have to try this No-Bake Cherry Cheesecake with Sweetened Condensed Milk Recipe. It’s a dream come true for cheesecake lovers who want something simple, speedy, and utterly delicious without turning on the oven. The luscious cream cheese filling is perfectly balanced with just the right amount of lemon tang and vanilla warmth, while the buttery graham cracker crust gives it a satisfying crunch. Topped with generous spoonfuls of cherry pie filling, this cheesecake is a showstopper that’s as beautiful as it is scrumptious.
Ingredients You’ll Need
One of the best parts about the No-Bake Cherry Cheesecake with Sweetened Condensed Milk Recipe is how straightforward the ingredient list is. Each element plays a crucial role, contributing to the flavor, texture, and visual appeal of the cheesecake, creating a cohesive and irresistible treat.
- 12 Graham Cracker Sheets (crushed): The foundation of your crust, providing that classic buttery crunch that complements the creamy filling perfectly.
- 6 Tablespoons Melted Butter: Binds the graham cracker crumbs together and adds richness to the crust.
- 1/4 cup Sugar: Adds just the right hint of sweetness to balance the slight saltiness of the crackers.
- 2 (8-ounce) packages Cream Cheese (softened): The star of the filling, delivering a silky, tangy texture that’s absolutely indulgent.
- 1 (14-ounce) can Sweetened Condensed Milk: Sweetens and lightens the cheesecake without needing extra sugar, making it incredibly smooth and creamy.
- 2 Tablespoons Fresh Lemon Juice: Gives a refreshing brightness that cuts through the richness beautifully.
- 1 teaspoon Vanilla Bean Paste or Extract (optional): Adds warm, fragrant notes for depth of flavor.
- 1 can Cherry Pie Filling: The crowning glory, bringing a pop of color and a burst of juicy sweetness on top.
How to Make No-Bake Cherry Cheesecake with Sweetened Condensed Milk Recipe
Step 1: Make the Graham Cracker Crust
Start by crushing the graham cracker sheets to a fine crumb, ideally in a food processor to get an even texture. Mix the crumbs with the sugar and melted butter until the mixture feels like damp sand. Press this mixture firmly into the base and sides of a 9 or 10-inch springform pan or a 9-inch pie pan. A flat-bottomed glass is perfect for packing it tightly to avoid any crumbly spots. Pop the crust into the fridge or freezer for about 20-30 minutes to make sure it’s well set before adding the filling. This step ensures a sturdy base that’s still tender and buttery.
Step 2: Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese until ultra smooth and free from lumps—a few minutes with a hand mixer is ideal. This smoothness is the secret to a dreamy cheesecake texture. Then, gradually beat in the sweetened condensed milk until everything is combined and glossy. Add the fresh lemon juice and optional vanilla bean paste, mixing until the filling is creamy and luscious. The lemon juice not only adds flavor but also helps the filling set nicely without baking, achieving that perfect velvety finish.
Step 3: Assemble and Chill
Pour the cheesecake filling over the chilled graham cracker crust and smooth the surface with a spatula. Cover the pan with plastic wrap or foil and transfer it to the refrigerator. Let it chill for at least 4 hours to firm up properly, but overnight chilling (about 8 hours) is where the texture truly shines—silky, dense, yet light in every bite.
Step 4: Top and Serve
Once the cheesecake has fully set, it’s time to dress it up. Spoon the cherry pie filling evenly over the top, spreading it gently for a glossy, jewel-like finish. The cherries add natural sweetness and a pop of tartness that pairs wonderfully with the mellow cream cheese. You’re all set to slice and enjoy this stunning, effortless dessert that’s bound to impress anyone lucky enough to share it with you.
How to Serve No-Bake Cherry Cheesecake with Sweetened Condensed Milk Recipe
Garnishes
While the cherry pie filling alone is divine, feel free to get creative with fresh garnishes. A few fresh cherries, a sprinkle of toasted almonds, or a light dusting of powdered sugar can elevate presentation and add subtle texture contrasts. For a bit of extra indulgence, a drizzle of caramel or dark chocolate can turn each slice into a gourmet dessert experience.
Side Dishes
This cheesecake pairs beautifully with light accompaniments. Try serving it with a cup of fresh brewed coffee or a refreshing glass of sparkling water with a splash of lemon. Fresh berries or a citrus sorbet on the side can also brighten the palate, making every bite feel balanced and satisfying.
Creative Ways to Present
Want to surprise your guests? Serve this cheesecake as mini individual portions in clear jars or ramekins layered with extra cherry filling and crushed graham crackers on top for texture. Alternatively, use decorative pie pans or even tart pans to create charming single crust shapes before layering the filling. The vibrant red cherries shine no matter how you serve it, so don’t hesitate to show off this beautiful dessert!
Make Ahead and Storage
Storing Leftovers
After enjoying your cheesecake, cover it tightly with plastic wrap or use an airtight container and store it in the refrigerator. It keeps beautifully for up to 4-5 days, maintaining that creamy texture and flavor without drying out. Just remember to bring it to room temperature slightly before serving for the best taste.
Freezing
The No-Bake Cherry Cheesecake with Sweetened Condensed Milk Recipe also freezes amazingly well. Wrap it securely with plastic wrap and then foil to prevent freezer burn. Frozen, it will last up to 2 months. When ready to enjoy, thaw it in the refrigerator overnight for a perfectly chilled dessert that’s as delightful as fresh.
Reheating
Since this cheesecake is best served chilled, reheating isn’t recommended. Instead, allow frozen or refrigerated slices to return to cool room temperature or simply enjoy straight from the fridge for that refreshing, creamy mouthfeel that’s so satisfying.
FAQs
Can I substitute the graham crackers for something else?
Absolutely! Digestive biscuits, vanilla wafers, or even crushed pretzels can work well, depending on your flavor preferences. Just make sure to adjust the sugar and butter amounts slightly to maintain the right crust texture.
Do I have to use sweetened condensed milk?
Yes, sweetened condensed milk is key to this recipe’s smooth, dense filling and natural sweetness. Using regular milk or cream won’t give you the same texture or flavor, so it’s best to stick to the recipe for perfect results.
Can I make this recipe vegan or dairy-free?
While this recipe is traditionally dairy-based, you can experiment with vegan cream cheese and sweetened condensed coconut milk. Keep in mind that texture and flavor may vary, so some trial and error might be needed to get it just right.
How long does the cheesecake need to chill?
For the best texture, chill for at least 4 hours. However, overnight chilling, about 8 hours, allows the flavors to meld beautifully and the filling to set firmly for clean slices.
Can I use fresh cherries instead of canned cherry pie filling?
You can, but fresh cherries won’t have the same syrupy sweetness or glossy finish as store-bought pie filling. To replicate that, simmer fresh cherries with sugar and a little cornstarch until thickened before topping your cheesecake.
Final Thoughts
This No-Bake Cherry Cheesecake with Sweetened Condensed Milk Recipe is one of those rare desserts that feels both luxurious and totally manageable, perfect for any occasion or last-minute craving. The bright cherry topping coupled with the smooth, creamy filling and buttery crust is a combination that never fails to delight. I wholeheartedly encourage you to give it a try—you just might find your new favorite cheesecake that everyone will ask you to make again and again!
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No-Bake Cherry Cheesecake with Sweetened Condensed Milk Recipe
- Total Time: 4 hours 15 minutes (includes chilling time)
- Yield: 8 servings
Description
This no-bake cheesecake recipe features a buttery graham cracker crust topped with a creamy sweetened condensed milk and cream cheese filling. It is simple to prepare and requires chilling to set, making it a perfect make-ahead dessert. Finished with a classic cherry pie filling topping, this cheesecake is a delicious and crowd-pleasing treat ideal for any occasion.
Ingredients
For the Graham Cracker Crust
- 12 Graham Cracker sheets, crushed
- 6 Tablespoons Melted Butter
- 1/4 cup Sugar
For the Cheesecake Filling
- 2 (8-ounce) packages Cream Cheese, softened
- 1 (14-ounce) can Sweetened Condensed Milk
- 2 Tablespoons Fresh Lemon Juice
- 1 teaspoon Vanilla Bean Paste or Extract (optional)
For the Topping
- 1 can Cherry Pie Filling
Instructions
- Make the Graham Cracker Crust: Stir together the crushed graham crackers, sugar, and melted butter, preferably using a food processor for even mixing. Pour the crust mixture into a 9 or 10-inch springform pan or a 9-inch pie pan. Use the bottom of a glass or measuring cup to firmly press the crust into the bottom and up the sides of the pan. Place the crust in the freezer or refrigerator to set for 20-30 minutes.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until completely smooth, about 3-4 minutes. Be sure to scrape the sides of the bowl halfway through to ensure even mixing. Slowly pour in the sweetened condensed milk and continue mixing for about 1 more minute until fully incorporated. Add the fresh lemon juice and vanilla bean paste or extract (if using), then mix until the filling is creamy and smooth.
- Assemble and Chill: Pour the cream cheese filling over the chilled graham cracker crust and smooth the top evenly with a spatula. Cover the pan tightly with plastic wrap or a lid and place it in the refrigerator. Chill for at least 4 hours, but preferably overnight (8 hours or more) to allow the cheesecake to fully set and firm up.
- Top and Serve: Once the cheesecake is fully set, remove it from the refrigerator and top with the canned cherry pie filling or a topping of your choice such as fresh fruits or caramel pecans. Slice and serve chilled for a deliciously creamy dessert.
Notes
- For best results, ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
- Press the crust firmly into the pan to prevent it from crumbling when serving.
- Chilling the cheesecake overnight results in a firmer, more sliceable dessert.
- Feel free to substitute cherry pie filling with other toppings like blueberry, strawberry, or caramel pecans depending on your preference.
- This recipe requires no baking, making it quick and easy for last-minute entertaining.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
