No-Bake Cheesecake with Condensed Milk Recipe

I have used this same recipe for about 20yrs now. For those complaining about it being "runny", you MUST use lemon juice from CONCENTRATE. If you use the cheaper alternative, "natural strength", it will not create the reaction needed to make the mixture set up. Also, the condensed milk needs to be the real thing, not "fat free".

I am giving this cheesecake a five but only because I tweaked it a little. I added another cream cheese and another 1/3 cup of fresh lemon juice. It is the best cheesecake I’ve ever had with these tweaks!!!

This was one of the first desserts ever put into my repertoire. Absolutely delicious and to make it even better I get the chocolate graham premade crust and top with oreo cookie crumbs and a caramel drizzle!! Yummmmmmm

Great recipe, however I made changes to the quantity of ingredients. I used 3 cream cheese, lemon juice of 2 lemons, 1 and a half cans of condensed milk, I used scotch fingers for the crumb layer and it came out perfect! I also sprinkled lemon rind over the top to decorate.

No good. My cheesecake came out soupy. I later read some of the comments and one person said If you used lemon juice from concentrate, that's probably why it's runny. Well I say, then this recipe needs to state fresh lemon juice, (not from concentrate). I'm so disappointed, I use to make a no bake cheesecake all the time but and it never came out like this. Mind you, I made these 20+ yrs ago, until I got better a baked cheesecakes. I needed something quick and easy for a dinner at friends house. I made fresh cherry topping, which was great. Cheesecake a disappointment. Recipes need to be precise, don't leave out important details like "using fresh lemons". A waste of ingredients, time, and money. Ugh!!!

I always add some vanilla.. I make my own gluten free crust from homemade cookies.... or pre made cookies from home free or another brand. I always add an extra or 2 philly cheese due to the lemon juice factor and the vanilla I always enjoy no bake because less ingredients and allergen contamination

I made it using lemon juice from concentrate and it came out fine. The problem is not enough cream cheese. Instead of 8oz, I use 16oz. It's just the right consistency and it tastes great.

My husband's mother made this every year for Christmas. She pasted 6 yrs ago and I have been looking for this recipe exactly like she made it. I finally found the recipe according to my husband. With the canned cherry pie filling on top I made my husband of 43 years a very happy man.

I use two condensed milk, two cream cheese, about quarter cup lemon juice. The easiest and best cheesecake. Not sure why it didn't set up for others. Been making this for years, always the same, always delicious. I like cherry juice on top.

I made it with my daughter — so fun!

Never firms up. Won’t waste my time with this version again.

Best & easiest cheesecake ever ❣️❣️❣️

We made a dairy free version of this cheesecake and it was delicious.

Use two 8oz packages hopefully that will gelp set it firmer. I normally use two, one egg and extract (which ever flavor desired ) pour in the Graham cracker crust and bake for 30 minutes.

I made it and was very happy the way it turned out I willl make it again.ii I added the juice of whole lemon.

Quick and easy! Creamy and cool! Going to try with fruit topping next time! 😋

I so love cheesecake and have always wanted to bake one myself but thought it would be too much work. Finding this recipe has eased my fears. So surprised it came out so well.

It did not set up. It was as runny as when I poured it in the crust. A waste of money. I’m very disappointed. I followed the recipe to a t

I was looking for a simple cheesecake recipe this is it! My family enjoyed the cheesecake I will make it again.