This post was originally published Oct 8, 2017 and has been updated with improved structure and tips.
I’ve been making this no-bake cheesecake since I was a teenager…which is a really long time ago. 🙂
I originally found it on the back of a graham cracker crust package sometime in the late 70s or early 80s, and somehow it’s still one of the most requested desserts in my family.
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What Makes This Cheesecake So Good
This is one of those recipes that proves you don’t need a long ingredient list to make something really good.
Most no-bake cheesecakes today include extras like whipped cream, sour cream, or added sugar. This one skips all of that and sticks to just three main ingredients (plus the crust and toppings).
The result is a cheesecake that’s smooth, creamy, slightly tangy, and not overly sweet. It sets up beautifully and doesn’t require any special technique.
It’s simple in the best way—and honestly, those are usually the recipes that stick around the longest.
Why You’ll Love It
- Only a few ingredients
- No oven (always a win—especially in the Arizona heat)
- Comes together in about 15 minutes
- Easy to customize depending on who you’re feeding
- Works for everything from holidays to random weeknights
- Hard to mess up
Ingredients
- 8 oz cream cheese, softened
- 14 oz sweetened condensed milk
- 1/3 cup lemon juice (fresh or reconstituted – I prefer fresh)
- 1 graham cracker crust
- 1 can pie filling (your choice)
Instructions
- Using an electric mixer, blend the cream cheese until smooth and creamy.
- Add the sweetened condensed milk and mix until well combined.
- Add the lemon juice.
- Mix until everything is fully blended and smooth.
- Pour the filling into the graham cracker crust and cover.
- Refrigerate for about 3 hours, or until set.
- Slice and serve. Add pie filling to individual slices or the whole pie, as desired.
Why This Recipe Works
The magic of this recipe is in how the ingredients work together.
The sweetened condensed milk adds both sweetness and structure, while the lemon juice reacts with it to help thicken and set the filling—no baking required. The cream cheese gives you that classic cheesecake texture and richness.
It’s one of those recipes that feels almost too simple to work…until you make it and realize it just does.
The Cherry vs. Blueberry Debate
For years, I made two cheesecakes every time—one with cherry pie filling and one with blueberry—because if I asked which one people wanted, the answer was always…yes.
Everyone had a favorite, and apparently choosing just one was not an option.
It only took me a few decades to realize I could just leave the cheesecake plain and let everyone add their own topping.
Game changer.
Now I usually make one cheesecake, set out a couple topping options, and everyone gets exactly what they want. And honestly? Most of the time, I skip the topping completely.
Topping Ideas (Beyond the Usual)
If you want to switch things up a little, this cheesecake is a great base for it:
- Strawberry pie filling (Kroger has a brand) or fresh strawberries
- Caramel sauce with a little sea salt
- Chocolate drizzle or mini chocolate chips
- Crushed cookies or graham cracker crumbs
- Lemon curd if you want to lean into the citrus
Or just leave it plain. That’s still my favorite.
When to Make This No-Bake Cheesecake
This is one of those recipes that fits just about any situation, which is probably why I’ve been making it for so long.
It’s perfect when you:
- Need a last-minute dessert and don’t want to turn on the oven
- Are bringing something to a potluck or family gathering
- Want a make-ahead dessert that’s ready when you are
- Need something simple that still feels like a “real” dessert
- Just don’t feel like dealing with a complicated recipe
It’s also one of my go-to desserts during the summer when baking sounds like a terrible idea—but honestly, I make it year-round because it’s just easy and it always works.
Tips
- Make sure your cream cheese is softened so it blends smoothly (this is the difference between creamy and lumpy)
- Mix thoroughly after each step so everything incorporates evenly
- Don’t rush the chill time—this is what helps it fully set
- If your kitchen is warm, give it a little extra time in the fridge
- Keep toppings separate if you’re serving a group
A Quick Note About Lemon Juice
Up until a few years ago, I always used bottled lemon juice, but every once in a while the cheesecake would turn out a little loose and not fully set. Then I moved into a house with a lemon tree, and started using fresh lemon juice —and I’ve definitely noticed a difference.
It brings out the tart/sweet combo that I love, but more importantly, the cheesecake seems to set up consistently every time. I haven’t had any issues since making the switch.
That said, bottled (reconstituted) lemon juice still works just fine—just keep in mind that some brands have more water in them than others, which can affect how firmly the cheesecake sets.
Storage and Freezing
Store the cheesecake covered in the refrigerator for up to 4–5 days.
If you want to make it ahead, you can also freeze it (without toppings) for up to 2 months. Just thaw it in the refrigerator before serving.
FAQ
Can I make this ahead of time?
Yes—this is actually a great make-ahead dessert since it needs time to chill anyway.
Why didn’t my cheesecake set?
It usually just needs more time in the fridge, or your lemon juice had too much water in it.
Can I double the recipe?
Yes—just use a second pie crust and divide the filling between the two. No need to overthink it, just eyeball it.
Final Thoughts
If you need a quick, reliable dessert that doesn’t require turning on the oven, this original no-bake cheesecake is one you’ll come back to again and again.
If I’m serving it for a group, I like to set out a few colorful plates with different toppings and let everyone build their own slice. It’s easier, and honestly more fun for me because I’m nuts about a bright, playful serving plate.
If you make it, let me know—are you team cherry, team blueberry…or team no topping?
And if you like simple, no-fuss desserts like this, take a look at some of my other recipes. I tend to keep things easy—but delicous!
Happy Tinkering!
Susan
The Original No-Bake Cheesecake
Ingredients
- 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)
Instructions
- Using an electric mixer, blend the cream cheese until creamy
- Add the sweetened condensed milk and mix well
- Add the lemon juice
- Mix until all ingredients are blended
- Pour into the graham cracker crust and cover
- Refrigerate for 3 hours
- Slice and serve. Add pie filling to individual slices as desired
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.
Thank you so much for the ORIGINAL Cheesecake recipe! You have save my dilemma! Merry Christmas! I am almost 77 and been making it for years but they stopped putting recipe on box! Thanks again Susan
It was my pleasure! Merry Christmas!
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
I have wondered if something changed with the cream cheese, too. It seems “gummier” and a little more on the sour side than it used to be.
That’s an interesting observation. Now you have me curious and I’m going to have to pay more attention next time I make it! 🙂
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!
I just wanted to add I actually just made this. The original that I remember and have used for years is 16 oz of cream cheese and 1/3 cup of lemon juice with a tablespoon of vanilla and a can of sweetened condensed milk. You really want the extra serving crust with this version as it makes a lot. Never tried the fresh lemon juice but will definitely do so in the future.
Double the cream cheese…I will have to try that! Thanks for sharing.
This is most definitely the original recipe, I use to make it with my grandma 👵 in the mid 60’s
Can this be frozen?
Hi… You can but it can change the texture. It might be a bit grainy, and lose some of it’s creaminess. For best results, thaw it in the refrigerator overnight, not at room temperature.