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Whip Up a Cheesecake in No Time At All with This Easy-to-Follow Recipe

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Any day is ideal for a refreshing dessert. But, what if you don’t have the time or energy to bake in a hot kitchen for a couple hours? Try this No-Bake Cheesecake, instead! As a classic dessert made with common ingredients, this recipe produces a delicious, creamy cake without the sweat equity. Best of all, you can top your cheesecake with anything you like, from berries and pie filling to chocolate chips. Now, that’s a win-win in our book.


For Graham Cracker Crust

  • 3 cups graham cracker crumbs, about 18 crackers
  • 1/3 cup sugar
  • 11 tablespoons butter, melted
  • 1/4 teaspoon salt, if using unsalted butter

For the Filling

  • 2 8-ounce blocks cream cheese, room temperature
  • 14-ounces, or 1 can, sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice
  • Berries, pie filling, or other toppings of your choice 


  1. Place graham cracker crumbs, sugar, and melted butter in a large bowl and stir using a fork. The mixture will resemble wet sand.
  2. Press into the bottom and up the sides of a 9-10” springform pan. Chill at least 10 minutes before filling.
  3. Beat cream cheese until smooth using a hand or a stand mixer. Add sweetened condensed milk, vanilla, and lemon juice and mix until smooth and no lumps remain.
  4. Pour cream cheese mixture into prepared crust. Chill the cheesecake at least 4 hours before cutting and serving so the mixture can set.
  5. Top with berries or your favorite pie filling. Store in refrigerator for up to 3 days. Cheesecake can be made 1 day in advance, but don’t top it until ready to serve.

Westmount at Copper Mill Apartments in Houston, Texas

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