I have been making this no-bake cheesecake for my family since I was a teenager…which is a really long time ago! 🙂 I found it on the back of a graham cracker crust label back in the late 70’s or early 80’s so I would definitely say it’s the original no-bake cheesecake! After all these years it’s still my go-to quick dessert. It is a very simple, quick and delicious dessert to whip up when you’re low on time and want a crowd pleaser. All the no-bake cheesecake recipes I see today have ingredients like sour cream or whipped cream and sugar but this cheesecake has just 3 simple ingredients (plus crust and topping) and it’s ridiculously easy to make!
When I began making this recipe I’d ask my family if they wanted cherry or blueberry and I always got the answer of….Yes! Each person definitely had their favorite, so no matter how many people were around I always made two cheesecakes and I added a can of blueberry pie filling on top of one and cherry pie filling on top of the other. It has only been the last couple of years that I had that a-ha moment to not put any topping on it at all, and let people choose their own. It’s worked out so much better that way. Now if it’s a small crowd I only make one but they still get to choose their topping. And quite honestly, I prefer no topping at all on my slice! Win-win! I hope you enjoy this original no-bake cheesecake as much as we do. Let me know how you like it.
If you’re looking for other desserts, look here.
Happy Tinkering!
Susan
This no-bake cheesecake is a family favorite. It's tart, it's sweet and it's so easy to make!
- 8 oz Cream Cheese (softened)
- 14 oz Sweetened Condensed Milk
- 1/3 cup Lemon Juice (fresh or reconstituted)
- 1 - Graham Cracker Crust
- 1 can Pie Filling (flavor of choice)
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Using an electric mixer, blend the cream cheese until creamy
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Add the sweetened condensed milk and mix well
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Add the lemon juice
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Mix until all ingredients are blended
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Pour into the graham cracker crust and cover
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Refrigerate for 3 hours
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Slice and serve. Add pie filling to individual slices as desired
A note about lemon juice... Up until a few years ago I used the reconstituted lemon juice you find in the grocery store. Then I moved into a house with a lemon tree! The reconstituted lemon juice is perfectly fine, but I have to say I prefer the fresh lemon juice. It gives the cheesecake more of that tart/sweet combo I love.
I have always made this recipe, but something has changed. My cheesecake will not set up anymore. Did Philadelphia cream cheese change their recipe? They don’t even post the recipe on their site anymore. The one they post now has cool whip in it. Something is different because no matter what I try, I can’t get my recipe to work and I have made it for years. I would say that the last 2 years have been complete failures whenever I made this dessert. Do you have any insight?
One thing that makes a world of difference for me is if I use fresh lemon juice vs the reconstituted. I find it sets up so well with the fresh juice and the flavor is wonderful. Maybe it’s the reconstituted lemon juice that’s changed… Give it a try!
I would also like to know if something change or what I am doing wronng
I don’t know of anything that’s changed. I still make it all the time and it comes out great. I’ve noticed it comes out better with fresh lemon juice but reconstituted still works great. I also leave it in the refrigerator for several hours after making it, to firm it up.
I was wondering that as well mine don’t hold together anymore and I been craving cheesecake 😩
Hi Katrina,
Give fresh lemon juice a try and see if that works for you. It makes a big difference for me!
Let me know home it comes out.
Susan
i would love to try this recipe but the add covers the ingredients could you help with this ?
Oh my gosh…I’m sorry about that. When I open the page there is an ad in the recipe, but the ingredients are still there on the left side. I will see if I can adjust this on the ad site. Thanks for letting me know.
The recipe is older than that. I made it on the farm before 1964 as a kid. My mother taught me to cook and bake early. I was looking for it again as couldnt remember amount of lemon juice . Thank you
Thank you for posting this! I have been on countless sites and searched but couldn’t find the original… Even went through a Philadelphia
Cream Cheese recipe book released in 1988- no luck!
So glad you found it on my blog! Enjoy!
This is “The simple cheesecake ” recipe I have been looking for. No cool whip kinda ingredients. Thank
You
Enjoy the cheesecake and happy holidays!
The recipe I had always seen had 1/4 teaspoon of vanilla extract.
Keebler also has a 10” crust. I use double the filling recipe.
I also make this with fresh lime juice. It’s like having key lime pie. Delicious.
I can’t believe I’ve never tried that! 🙂 But now I’m gonna!
Thank you for this post!! My husband has made this for years. We both had a memory loss on correct amount of lemon juice 1/3 ….. or 2/3
Now we know Thank you!
Going to the ingredients sites didn’t help.
I have done the same thing! I’ve tried the 2/3, forgetting it’s 1/3 but it ends up getting a little syrup-y after a day…which is when I realize I added too much. 🙂
Fresh lemon juice makes all the difference, I use a little more than 1/3 cup. My original recipe, dating back to the ’70’s, also calls for 1 teaspoon of vanilla. I just made this a few minutes ago and it was beginning to set up before it reached the refrigerator, this is our favorite cheesecake.
It’s my family’s favorite too. And yes, I love when it’s already starting to set up before you even get it into the graham cracker crust! That’s when you know it’s going to be a good one! Enjoy.
I could not for the life of me remember if the original recipe had vanilla in it, and your post helped!! Sets up nicely with the vanilla!!
There use to be a recipe for the crust with 2 extra pieces. I can’t find it ANYWHERE! Can you please help with with that recipe? Thank you so very much.
I wish I could help you out. I’m not sure what recipe that is.
Just found the old recipe for the 2 extra servings.
– Keebler 2 extra servings size Graham Cracker pie crust (9oz.)
– One 8 oz. package and one 3 oz. package cream cheese, softened
– One 14 oz. can and half a 14 oz. can sweetened condensed milk
– 1/2 cup lemon juice
– 11/2 teaspoons vanilla
– One 21 oz. pie filling
Mine began setting up right after I added fresh lemon juice. Can’t beat fresh lemon juice! It’s in the frig now, I’ll let ya all know how it turns out! I was so lazy I used the Keebler mini graham cracker pie shells and they are just adorable! Going to use different berry toppings.
When it sets up right after the lemon juice is added, that’s when you know it will be perfect! And I love the mini graham cracker shells. I just wish they had a mini lid for each one. If I remember right they provide less lids than shells… I hope you loved it as much as my family does.
This is the one my grandmother taught me as a child. Love it….so easy and simple. I will be teaching my granddaughter this very same recipe. God bless you and thanks for sharing.
Thanks, Patsy. Your granddaughter will remember these memories you’re creating with her.
I don’t have a mixer will a whisk work just as good
I think a whisk would be hard to use on this recipe because it would be difficult to get the cream cheese smooth without a mixer. I guess it’s worth a try though! Good luck.
Question. Do you bake the graham crackers crust before adding the filling? My crust seems not done! Thank you
The graham cracker crust is ready to use. No baking required. Enjoy!
I have made this for years and it’s a family favorite however I struggle with the same not setting up issue as others have stated. I’ve used both reconstituted and fresh lemon and still not setting up….. any other ideas???
I just read something that said if your cream cheese is watery, that will affect the consistency. I’ve never paid attention to that when mine didn’t firm up. Once I started using fresh lemon juice it stopped happening but that just might be a coincidence. Maybe try reducing the amount of lemon juice by a little?
Add more cream cheese and/or reduce the lemon juice. You can over mix this recipe. The cream cheese needs to firm back up when chilled. I have had this happen a few times and had to freeze it or add whipped cream to help stiffen it up. If you walk away for a few minutes and it doesn’t start to firm up, the cream cheese is too soft and it probably will not firm up after refrigeration. Add a 4 oz of cream cheese or slowly add lemon juice to taste/consistency.
I hope this helps.
Thanks so much for the tips!
I also do this with a sour cream topping. One 16 oz. container of sour cream, 1/2 cup of powdered sugar and one teaspoon of vanilla mixed together and smooth it on top. My family loves that way better than the fruit actually.
I haven’t seen that version! Sounds really interesting. I’ll have to try it.
I have found that keeping the no-bake graham cracker crust in the freezer and keeping the pie filling and condensed milk can in the fridge until you’re ready to mix together really helps a lot. That way the pie doesn’t “melt” and get runny with the cherries and pie filling sliding off of the slices. Sets up really well. Also, too much Real lemon juice won’t set up well. Don’t forget to use real vanilla extract. Just my experience after many melted, yet delicious pies 🙂
Thanks for the great tips!
Just made it for my mom for Mother’s Day because she used to make it when I was a little kid (in the 70’s–she doesn’t remember! 🙁 Oh well.) It came out perfectly, just as instructed with bottled lemon juice. Thanks for the memories! (For me, anyway! LOL)
I bet mom was happy to see it! 🙂
Happy 4th of July! I just made it and it’s in the fridge I gonna decorate it fresh blueberries and strawberries to resemble a ROUND FLAG, LOL
Can’t wait till my Son sees it!
That sounds perfect!
I just made 2 for my niece birthday. They came out perfect. I would just say when adding your lemon juice, do it a little at a time but don’t over mix . I let mine sit overnight night before cutting it.
That’s a great idea. Plus it helps with the “splashing” if you mix it slower. Hope your niece liked it!
I have used this recipe for years and it never fails me. However, my husband recently bought an off name brand of condensed milk that is 13.8 oz. Will that still work or do I need to add something to make up the difference? Thanks!
I can’t think of anything you could use to make up the difference but it’s such a small difference I think you’ll be fine.
My paternal grandmother made this at the holidays. As a teenager in the 70’s I can guarantee that I thought the REAL recipe was gone forever. I know she never put cool whip in it. Thanks for sharing this!
My pleasure!