This creamy no bake cheesecake doesn’t require any baking or cooking. It is easy to make and just 2 ingredients. It doesn’t need any eggs or butter and only takes about 10 minutes to prepare. The cheesecake comes out sweet and creamy.
This no bake cheesecake is perfect for summer or any other time you don’t feel like turning on your oven. I wanted to make a crustless version because my family loves crustless cheesecakes (like my 3 Ingredient Cheesecake). You can serve it as a crustless cheesecake or you can also easily add a graham cracker crust if you prefer to have your cheesecake with crust. I’ve made it both ways.
- Cream Cheese
- Sweetened Condensed Milk
Cream Cheese: Make sure to use full fat cream cheese. You will need to whip the cream cheese until light and fluffy. I prefer using Philadelphia brand cream cheese because it is easier to whip and doesn’t leave little lumps like some other cream cheese brands.
Sweetened Condensed Milk: Use full fat sweetened condensed milk. The condensed milk is used to sweeten the cheesecake. It also helps keep the batter creamy and doesn’t crystalize or turn grainy when frozen.
Optional Premade Pie Crust: If you like your cheesecakes with crust, you can pour the cheesecake batter into a prepared pie crust like a graham cracker pie crust or an Oreo pie crust. If these crusts are not available, you can also make your own.
How to Make No Bake Cheesecake
The cream cheese is beaten until light and fluffy. The condensed milk is then added in and the mixture is beaten for another 3 minutes. The batter can then be poured into a springform cake pan and placed into the freezer to set.
If you are making the crustless version, make sure you line the bottom of your springform pan in a way that prevents batter from leaking through. You will want to use a round of parchment paper that is bigger than the bottom of the cake pan. So if you have a 7 inch springform pan, use a parchment round that normally covers an 8 inch round pan. Line the bottom of the pan with the parchment paper, then place the cake ring on top and secure it closed. The edges of the excess parchment paper should be around the outside of the cake ring. This helps seal the bottom to prevent any batter from leaking.
If you want a crust version, you can either make your own graham cracker crust at the bottom of your cake pan, or you can use a premade graham cracker pie crust, which is what I used. The batter is then poured on top of the crust and placed into the freezer to set.
More No Bake Recipes
- 3 Ingredient No Bake Key Lime Pie
- 3 Ingredient No Bake Chocolate Silk Pie
- 3 Ingredient No Bake Coconut Cookies
- 3 Ingredient No Bake Lemon Pie
2 Ingredient No Bake Cheesecake
- 2 (8 oz/226 g) blocks full fat cream cheese softened to room temperature
- 1 (14 oz/397 g) can sweetened full fat condensed milk
- Grease and line a 7 inch nonstick springform cake pan with parchment paper. See photos in post for how to line the bottom of the cake pan to prevent leaking. If you are pouring your batter into a premade pie crust, you don't need to do this step.
- Add cream cheese to mixing bowl and beat on highest speed until light and fluffy, about 1 minute. If you are using a stand mixer use the wire whisk attachment and scrape the cream cheese off the sides of your mixing bowl halfway through.
- Add in the condensed milk. Beat on medium speed until fully incorporated. Then increase to highest speed and beat for about 3 minutes until the batter looks very light and liquidy and should have increase in volume.
- Pour batter into prepared cake pan. If you are making this with a premade graham cracker crust, pour batter into the crust.
- Place into freezer for several hours or overnight to set. Let cake sit in freezer until just before serving. If you plan on decorating the cake, wait until cake is set before decorating. I piped whipped cream frosting right before serving.
- This cake should be served frozen. You can let it soften for a few minutes before cutting. The cake will start to melt as it sits out. It does not melt as quickly as ice cream, but after about an hour it will be like a soft pudding or custard consistency. It may melt faster depending on how hot your environment is. The crustless version also melts faster than the version with the crust (the cold crust helps the cheesecake from melting as fast).
- If you are making the crustless version of this cheesecake, I highly recommend a springform cake pan because otherwise it will be hard to remove your cheesecake. Make sure to line the bottom with parchment paper. Whether you want to also line the sides is optional. If you line the sides, it will ensure your cheesecake will not stick to the sides but the parchment will wrinkle and leave indents so you won't have a perfectly smooth round cake. I didn't line or grease the sides and used a nonstick pan and was able to remove the cake easily still.
- If you are adding the batter to a premade graham cracker pie crust, you will have a little bit of batter leftover if you use a 9 inch pie crust. I just poured all of it in, and it did overflow slightly to the edges of the crust, but it fit. Keebler also sells a 10 inch pie crust which will fit the entire batter.
- You can also make your own crust and put it directly into the cake pan before adding the batter.
- Whipped cream frosting: to make whipped cream frosting, add 1 cup of cold heavy whipping cream and 3 tbsp of granular sugar into a mixing bowl. Beat on high speed until stiff peaks form. Pipe over cheesecake once it is set.
- Estimated nutrition is for the crustless version and does not include optional whipped cream frosting.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.