There are tons of no-bake cheesecake recipes online. The theory is simple: make a cream cheese filling, put it in a standard cheesecake crust, then refrigerate. The filling for regular cheesecake is made with eggs that help the cream cheese set up and become firm. However, the no-bake filling is made without eggs and is therefore much less dense. 
The flavors match a traditional cheesecake taste, but the texture is more like a pudding. So, this is the ultimate desert when you are craving something sweet and special, without the super-rich feeling of regular cheesecake. 
  • 4 old-fashioned graham crackers (or 2 full sheets of the regular brand variety)
  • 1 1/2 tablespoons butter (f)
  • 2 oz cream cheese (softened) (f)
  • 1/8 cup sweetened condensed milk
  • 1 tsp lemon juice (from about 2 lemon slices) (f)
  • 1 tbs powdered sugar
For crust:
 1. Crush graham crackers in a plastic bag (use flat edge of spoon)
 2. Melt butter in bowl of double boiler 
 3. Mix butter and crushed graham crackers in bowl unti crumbs stick together

 4. Pour crumbs into prepared aluminum foil (we shaped the foil using a small cylindrical tupperware) and press crumbs into sides of foil. Refrigerate at least 15mins. 


  1. Put cream cheese in a metal bowl and stir with a fork (try and fluff it up as much as possible)
  2. Add the powdered sugar and mix it in.
  3. Pour in the condensed milk and lemon juice and then stir it all together until it has a cheesecake consistency.

4.    Pour the filling into the base and refrigerate/freeze until it hardens.

The consistency of the filling is closer to that of pudding. If frozen, it will be more firm and easier to cut. 

1/2/2012 12:22:09 pm

Wow, this stuff brilliant! I go to the University of Michigan and I definitely want to try this in my dorm.


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