I remember eating cheesecake at a young age and my love of that marvelous dessert started. We have many recipes made with cream cheese, but I will be honest, I love just simple cheesecake. My Grandma used to make this recipe. It only calls for 4 ingredients and a graham cracker crust. It is so easy and so delicious!

Easy No Bake Cheesecake Recipe

My Grandma used to make this recipe. It only calls for 4 ingredients and a graham cracker crust. It is so easy and so delicious!

Prep Time 2

Total Time 2

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Ingredients

▢ 1 can sweetened condensed milk
▢ 8 ounces cool whip, 1 container
▢ ⅓ cup lemon juice
▢ 8 ounces cream cheese, softened
▢ 1 pre made graham cracker pie crust

Equipment

Mixing Bowl (Large)

Instructions

In a large mixing bowl, cream together sweetened condensed milk, Cool Whip, lemon juice and cream cheese until smooth.
Pour mixture into graham cracker crust.
Refrigerate for 1-2 hours, or until set up.

Nutrition

Calories: 489 kcal · Carbohydrates: 68 g · Protein: 11 g · Fat: 20 g · Saturated Fat: 10 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 8 g · Cholesterol: 49 mg · Sodium: 422 mg · Potassium: 425 mg · Fiber: 1 g · Sugar: 50 g · Vitamin A: 452 IU · Vitamin C: 7 mg · Calcium: 293 mg · Iron: 1 mg

Cuisine: American

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

The simplicity of the recipe allows for easy modifications, making it suitable for those who prefer a more straightforward approach to cooking. Experiment with different flavors like lemon juice or cacao powder to enhance the dish. These alterations allow for flexibility in catering to unique preferences or dietary requirements. Adding raspberries or strawberries on top of the cheesecake will make it even more of a treat, particularly for individuals who are further along in their low carb program.

Adapting This Recipe for Different Dietary Needs

The recipe can be adapted for various dietary needs by making simple tweaks to the ingredients used. For example, instead of traditional sweeteners like sugar or Splenda, alternative sweeteners such as erythritol and liquid stevia can be used. Additionally, flavors can be customized by incorporating ingredients like vanilla extract or citrus juices like lime or lemon. Adjusting the recipe in these ways can cater to different dietary preferences or restrictions while maintaining the overall texture and taste of the dish.

Questions & Reviews

janet says:

I make that same cheescake but without the cool whip. That is my family favorite cheescake. I some times use Amertto in place of the lemon juice.

Cassandra H. says:

Thanks for the recipe, I just finished licking the spoon & beaters clean! Now I'm *patiently* waiting for it to chill :-)

rosa v. gonzales says:

Thank you for sharing. hope i can receive more recepies specially no bake needed.

Tammie Hodges says:

Delicious, refreshing cheecake!

Shirley wilson says:

What is Amertto?

Mary Wolcott Miles says:

I think she means "Amaretto," the Italian almond flavored liquer.

Natasha says:

I love this recipe, it's my favorite and most creamy cheesecake recipe. I somehow found this recipe years ago (on pinterest maybe?), it's been saved in my phone for at least 3 years. The only time it didn't turn out perfectly for me was when I didn't let the cream cheese and cool whip get to room temp, so don't skip that step! Thank you for the easiest and best cheesecake recipe ever!

Cyd says:

Hi Natasha. Thanks for leaving us a comment on the easy No-Bake Cheesecake. We are so glad that you like it. It's an easy and delicious recipe! Have a great week.

Kathy says:

What size is the condensed milk?

Cyd says:

14 ounce can of sweetened condensed milk.

Marion bartley says:

I can't wait to try this cheese cake receipe . It sounds good I have a similar recipes that uses cream cheese, powdered sugar and vanilla, gramcracker crust. It's also good top with cherry, apple or blue Berry Comstock pie filling.

Ruth says:

Can I add chocolate chips and leave out lemon juice?

Cyd says:

Hi Ruth. We have not made this cheesecake leaving out the lemon juice. It might not be as flavorful. You can definitely add in chocolate chips.

Valerie Beck says:

Two thumbs up on this recipe according to my 4-year-old grand-daughter. I had two store-bought graham cracker crusts so I doubled the recipe. This was a good mistake because I had so much leftover. I froze some for later and I swirled some caramel sauce with the rest of it. I am serving it with graham cracker sticks for my grandkids tonight.

Georgie says:

Hey Kristen, I was looking at your recipe sounds yummy. Question, you said cream cheese and just wanted to make sure it was 8 ounces it was not posted in the ingredients? Okay thank you much

Momma Cyd says:

Thanks for catching that! Yes, 8 ounces cream cheese!

GiaJ says:

Hi. I don’t use Cool Whip, but I always have heavy whipping cream on hand. I’m sure I could probably use that instead. I’m wondering about the best mixing method. Should I whip it all together, or whip the cream separately to stiff peaks & then fold it into the cream cheese & condensed milk mixture, or whip the cream till soft peaks, then add the cream cheese & condensed milk mixture & continue to whip?

Steph @ Six Sisters says:

We haven't ever tried this recipe with whipping cream, so we're not sure what the results would be. I would think that whipping it separately first would get it closest to the consistency of cool whip for texture's sake. If you end up trying it with whipping cream, let us know how it goes!

Join The Discussion

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janet says:

I make that same cheescake but without the cool whip. That is my family favorite cheescake. I some times use Amertto in place of the lemon juice.
Cassandra H. says:

Thanks for the recipe, I just finished licking the spoon & beaters clean! Now I'm *patiently* waiting for it to chill :-)
rosa v. gonzales says:

Thank you for sharing. hope i can receive more recepies specially no bake needed.
Tammie Hodges says:

Delicious, refreshing cheecake!
Shirley wilson says:

What is Amertto?
Mary Wolcott Miles says:

I think she means "Amaretto," the Italian almond flavored liquer.
Natasha says:

I love this recipe, it's my favorite and most creamy cheesecake recipe. I somehow found this recipe years ago (on pinterest maybe?), it's been saved in my phone for at least 3 years. The only time it didn't turn out perfectly for me was when I didn't let the cream cheese and cool whip get to room temp, so don't skip that step! Thank you for the easiest and best cheesecake recipe ever!
Cyd says:

Hi Natasha. Thanks for leaving us a comment on the easy No-Bake Cheesecake. We are so glad that you like it. It's an easy and delicious recipe! Have a great week.
Kathy says:

What size is the condensed milk?
Cyd says:

14 ounce can of sweetened condensed milk.
Marion bartley says:

I can't wait to try this cheese cake receipe . It sounds good I have a similar recipes that uses cream cheese, powdered sugar and vanilla, gramcracker crust. It's also good top with cherry, apple or blue Berry Comstock pie filling.
Ruth says:

Can I add chocolate chips and leave out lemon juice?
Cyd says:

Hi Ruth. We have not made this cheesecake leaving out the lemon juice. It might not be as flavorful. You can definitely add in chocolate chips.
Valerie Beck says:

Two thumbs up on this recipe according to my 4-year-old grand-daughter. I had two store-bought graham cracker crusts so I doubled the recipe. This was a good mistake because I had so much leftover. I froze some for later and I swirled some caramel sauce with the rest of it. I am serving it with graham cracker sticks for my grandkids tonight.
Georgie says:

Hey Kristen, I was looking at your recipe sounds yummy. Question, you said cream cheese and just wanted to make sure it was 8 ounces it was not posted in the ingredients? Okay thank you much
Momma Cyd says:

Thanks for catching that! Yes, 8 ounces cream cheese!
GiaJ says:

Hi. I don’t use Cool Whip, but I always have heavy whipping cream on hand. I’m sure I could probably use that instead. I’m wondering about the best mixing method. Should I whip it all together, or whip the cream separately to stiff peaks & then fold it into the cream cheese & condensed milk mixture, or whip the cream till soft peaks, then add the cream cheese & condensed milk mixture & continue to whip?
Steph @ Six Sisters says:

We haven't ever tried this recipe with whipping cream, so we're not sure what the results would be. I would think that whipping it separately first would get it closest to the consistency of cool whip for texture's sake. If you end up trying it with whipping cream, let us know how it goes!