This easy no-bake cheesecake is a creamy, tangy dessert perfect for any occasion. Inspired by Martha Stewart’s classic recipe, it comes together quickly with simple, everyday ingredients like graham crackers, cream cheese, and sweetened condensed milk. No oven needed—just mix, chill, and enjoy a smooth, indulgent treat everyone will love!
Ingredients Needed:
- 2 packages (20 sheets) graham crackers
- 11 tablespoons (1 ⅜ sticks) unsalted butter, melted
- 2 tablespoons sugar
- 2 8-ounce packages cream cheese, room temperature
- 1 14-ounce can (1 ¼ cups) sweetened condensed milk
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
How To Make No Bake Cheesecake?
- Crush the graham crackers: Put the graham crackers or digestive biscuits in a large resealable plastic bag and crush them with a rolling pin until very fine crumbs form.
- Mix the graham cracker crumbs with sugar and butter: Transfer the crumbs to a medium bowl, add sugar, and stir. Pour in the melted butter and mix until well combined.
- Press the crumb mixture into the pan: Press the crumb mixture into a 9-inch (23cm) springform pan, spreading it 1 ½ to 2 inches (4–5cm) up the sides. Press firmly to flatten. Chill the crust in the freezer for at least 10 minutes.
- Make the filling: Using an electric mixer on medium-high speed, beat the cream cheese in a large bowl until smooth. Gradually add the condensed milk, beating until combined. Scrape down the sides as needed. Add the lemon juice and vanilla, and beat until smooth.
- Add the filling to the crust: Pour the filling into the prepared crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for 2 ½ to 3 hours, or until firm.
- Unclasp the pan and serve: Remove the sides of the springform pan, slice, and serve your no-bake cheesecake chilled.
Recipe Tips:
- Use room-temperature cream cheese: This ensures a smooth filling with no lumps. Take it out of the fridge at least 30 minutes before starting.
- Crush the crackers finely: For a sturdy crust, crush the graham crackers or biscuits into fine, even crumbs using a food processor or rolling pin.
- Chill the crust well: Freezing the crust for at least 10 minutes helps it set and prevents it from crumbling when adding the filling.
- Add lemon juice gradually: Lemon juice thickens the filling, so add it slowly while mixing to avoid curdling.
- Refrigerate until fully set: Allow at least 3 hours in the fridge for the cheesecake to firm up before serving for the best texture.
How To Store Leftovers?
- Refrigerate: Cover the leftover cheesecake tightly with plastic wrap or transfer it to an airtight container. Store in the fridge for up to 4 days to keep it fresh and creamy.
- Freeze: Wrap the cheesecake (whole or sliced) in plastic wrap, then foil, and place it in a freezer-safe bag. Freeze for up to 1 month. To serve, thaw in the refrigerator overnight before enjoying.
Nutrition Facts
Serving Size: 1 slice (based on 8 servings)
- Calories: 320
- Total Fat: 20g
- Saturated Fat: 13g
- Cholesterol: Not available
- Sodium: 305mg
- Potassium: 145mg
- Total Carbohydrate: 19g
- Dietary Fiber: 0.3g
- Sugars: 9g
- Protein: 9g
Check out More Recipes:
- Martha Stewart Apple Crumble
- Martha Stewart Pumpkin Pie Recipe
- Martha Stewart Key Lime Pie
- Martha Stewart Banana Pudding
- Martha Stewart Sugar Cookies
Martha Stewart No Bake Cheesecake
Description
This easy no-bake cheesecake is a creamy, tangy dessert perfect for any occasion. Inspired by Martha Stewart’s classic recipe, it comes together quickly with simple, everyday ingredients like graham crackers, cream cheese, and sweetened condensed milk. No oven needed—just mix, chill, and enjoy a smooth, indulgent treat everyone will love!
Ingredients
Instructions
- Crush the graham crackers: Put the graham crackers or digestive biscuits in a large resealable plastic bag and crush them with a rolling pin until very fine crumbs form.
- Mix the graham cracker crumbs with sugar and butter: Transfer the crumbs to a medium bowl, add sugar, and stir. Pour in the melted butter and mix until well combined.
- Press the crumb mixture into the pan: Press the crumb mixture into a 9-inch (23cm) springform pan, spreading it 1 ½ to 2 inches (4–5cm) up the sides. Press firmly to flatten. Chill the crust in the freezer for at least 10 minutes.
- Make the filling: Using an electric mixer on medium-high speed, beat the cream cheese in a large bowl until smooth. Gradually add the condensed milk, beating until combined. Scrape down the sides as needed. Add the lemon juice and vanilla, and beat until smooth.
- Add the filling to the crust: Pour the filling into the prepared crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for 2 ½ to 3 hours, or until firm.
- Unclasp the pan and serve: Remove the sides of the springform pan, slice, and serve your no-bake cheesecake chilled.
Notes
- Use room-temperature cream cheese: This ensures a smooth filling with no lumps. Take it out of the fridge at least 30 minutes before starting.
- Crush the crackers finely: For a sturdy crust, crush the graham crackers or biscuits into fine, even crumbs using a food processor or rolling pin.
- Chill the crust well: Freezing the crust for at least 10 minutes helps it set and prevents it from crumbling when adding the filling.
- Add lemon juice gradually: Lemon juice thickens the filling, so add it slowly while mixing to avoid curdling.
- Refrigerate until fully set: Allow at least 3 hours in the fridge for the cheesecake to firm up before serving for the best texture.
Martha Stewart No Bake Cheesecake