Martha Stewart No-Bake Cheesecake Recipe

This Martha Stewart No-Bake Cheesecake Recipe is a smooth and creamy dessert, which uses sweetened condensed milk and fresh lemon juice. It’s a no-fuss take on the classic cheesecake, perfect for make-ahead entertaining or weeknight cravings.

Martha Stewart No-Bake Cheesecake Recipe Ingredients

• 2 packages (20 sheets) graham crackers
• 11 tablespoons (1⅜ sticks) unsalted butter, melted
• 2 tablespoons sugar
• 2 (8-ounce) packages cream cheese, room temperature
• 1 (14-ounce) can sweetened condensed milk (about 1¼ cups)
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

How To Make Martha Stewart No-Bake Cheesecake Recipe

1. Crush the graham crackers: Place graham crackers in a resealable plastic bag and crush with a rolling pin until fine crumbs form.
2. Mix and press the crust: Transfer crumbs to a bowl. Stir in sugar, then melted butter. Mix until evenly combined. Press the mixture firmly into the bottom and 1½–2 inches up the sides of a 9-inch springform pan. Freeze for at least 10 minutes.
3. Beat the cream cheese: Using an electric mixer on medium-high speed, beat cream cheese in a large bowl until smooth and creamy.
4. Add the sweetened condensed milk: Gradually beat in the condensed milk, scraping down the sides of the bowl to ensure it’s fully combined.
5. Add the lemon juice and vanilla: Beat in the lemon juice and vanilla extract until the mixture is fully smooth.
6. Assemble the cheesecake: Pour the filling into the chilled crust and smooth the top with a spatula.
7. Chill to set: Cover with plastic wrap and refrigerate until firm, about 2½ to 3 hours.

Recipe Tips

• How long does it take to set?
  At least 2½ to 3 hours in the refrigerator.
• Can I use store-bought crust?
  Yes, a pre-made graham cracker crust works in a pinch.
• Can I make it lemon-free?
  You can reduce or omit the lemon juice, but it adds balance to the sweetness.
• What toppings go best with this cheesecake?
  Try fresh berries, fruit compote, or a drizzle of caramel or chocolate sauce.
• How do I keep the filling smooth?
  Ensure the cream cheese is fully softened before beating.

What To Serve With No-Bake Cheesecake

This dessert pairs well with:

• Fresh strawberries or raspberries
• Lemon curd or fruit compote
• Whipped cream or vanilla ice cream
• Coffee or espresso

How To Store No-Bake Cheesecake

Refrigerate: Keep covered in the fridge for up to 4 days.

Freeze: Wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

No-Bake Cheesecake Nutrition Facts

• Calories: ~385 per slice
• Carbohydrates: 33g
• Protein: 5g
• Fat: 27g
• Sugar: 22g

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I use low-fat cream cheese?
Yes, but it may affect the texture and richness.

Can I use lemon extract instead of juice?
Lemon juice is best for acidity and structure, but extract can add flavor.

Does it really need to chill for 3 hours?
Yes, chilling is crucial for the cheesecake to firm up properly.

Can I make mini versions?
Yes, use muffin tins with cupcake liners for individual servings.

Do I need gelatin for this recipe?
No gelatin needed—sweetened condensed milk and chilling set the filling.

Try More Recipes:

• Martha Stewart Lemon Cookies Recipe
• Martha Stewart Snickerdoodles Recipe
• Martha Stewart New York Cheesecake Recipe