Delicious, creamy, and surprisingly simple to make, cheesecake filling with condensed milk is an irresistible dessert.
Have you ever wondered how to prepare this delectable treat using just a few select ingredients? All you need are 4 ingredients plus a graham cracker crust to make this cheesecake dessert.
From classic cheesecake recipes to modern takes, this article will provide an overview of the necessary ingredients and step-by-step instructions to make this easy and delicious cheesecake filling recipe.
Start with a graham cracker crust and an 9-inch springform pan, and follow the tips and tricks below to make a delicious cheesecake filling that can be adapted to all kinds of customized toppings.
So grab a bowl, set aside some time, and get ready to make your very own homemade cheesecake masterpiece.
Are you looking for the baked version? Check out my baked cheesecake filling recipe.
Recipe Prep
Make the graham cracker crust before you start the cheesecake filling recipe.
📌Pro Tip: The graham cracker crust recipe below will make a graham cracker crust that will work with a 7, 8 or 9 inch springform pan cheesecake recipe. This cheesecake filling recipe makes enough cheesecake filling to fill an 7, 8 or 9-inch springform pan.
Homemade Graham Cracker Crust Ingredients
- Graham Cracker Cookies: You will need about 13 whole cookies.
- unsalted butter: melted unsalted butter is use to hold the cracker crumbs together for the homemade cheesecake crust.
- white sugar: a small amount of white sugar is used to add just a slight sweetness to the crust.
📌Pro Tip: Make the crust before starting the filling. It is important for the crust to have time to chill and set up before pouring the cheesecake filling into the pan.
Directions to make the crust
- Using a food processor place the cookies in the bowl and twist the lid on. Pulse the crackers until finely crushed. Dump the cookie crumbs into a bowl and remove 2 tablespoons of the crumbs to use as a topping. Set them aside until needed.
- Add the granulated sugar and the melted butter to the cookie crumbs in the bowl. Using a tablespoon or a silicone spatula fold the sugar and butter into the dry graham cracker crumbs. Fold until all of the cookie crumbs are moistened and the sugar is evenly mixed in.
- Prepare an 8 or 9 inch spring form pan by greasing with butter. Place a parchment paper circle down into the bottom and smooth it out while pressing it into the thin layer of butter. Carefully so not to disturb the parchment spread a thin layer of butter over the paper circle. Cover with plastic wrap and place in the freezer to firm up.
Make the cheesecake filling while the crust is chilling.
👇See the step by step directions below to make the cheesecake filling with condensed milk!
Cheesecake Filling with Condensed Milk Ingredients
Below is a quick look at the ingredients needed to make a cheesecake filling with condensed milk along with the step by step directions. You can find the full ingredient amounts, with the step by step directions, and helpful tips to make this recipe in the recipe card below. P. S. You can also save your favorite recipes to your personal recipe box! ⬇️
- what kind of cream cheese: full fat cream cheese softened to room temperature. I used Prairie Farmers brand.
- sweetened condensed milk: condensed milk makes this no bake cheesecake filling rich and creamy.
- fresh squeezed lemon juice: fresh lemon juice is recommended for the superior flavor. Bottled juice tends to have a more acidic flavor.
- pure vanilla extract: Pure vanilla extract has a better flavor than imitation vanilla. I always use my homemade vanilla extract for the best flavor.
Step by Step Directions
- Step 1: In large bowl beat the softened cream cheese until smooth and creamy.
📌Pro Tip: Use a larger mixing bowl than you think you need so there is plenty of room in the bowl to beat the cream cheese. This will help make sure all of the lumps are been beat out.
- Step 2: Add the condensed milk and beat until incorporated, stopping to scrape the sides of the bowl with a spatula after the first minute.
Add the vanilla extract to the bowl at this time. Continue beating the cream cheese until is is smooth and silky.
- Step 3: Once the cream cheese and vanilla has been beaten well add the lemon juice to the bowl. You can scrape the sides at this time also.
Beat the cheesecake filling for 2 to 5 minutes or until it is completely smooth and silky. There should be no visible lumps of cream cheese at this step.
- Step 4: Pour the cheesecake filling into the prepared graham cracker crust. Smooth the top with a spatula.
- Step 5: Sprinkle the reserved graham cracker crumbs along the edges of the top of the cheesecake or over the entire top for a garnish.
- Step 6: Tightly cover the top of the springform pan with plastic wrap to prevent the cheesecake from absorbing any refrigerator odors as it chills.
- Step 7: Refrigerate the cheesecake for at least 5 hours at the minimum. Chilling overnight is recommended.
- Step 8: Carefully unmold the cheesecake by opening the lever on the side of the springform pan. Carefully lift the ring up and over the cheesecake without brushing the pan ring on the sides of the cheesecake.
- To serve cut thin slices of cheesecake and serve with whipped cream and fresh berries.
Can you freeze cheesecake?
- Can you freeze cheesecake? Yes, tightly wrap the cake in the pan with plastic wrap and place in the freezer.
- Serving: To serve thaw in the refrigerator overnight before serving.
Best Cheesecake Crust
Graham cracker crust is a traditional cheese cake crust. Or you can use vanilla wafers, OREO cookies or almost any favorite cookie you like to make a cheesecake crust. Try pairing the crust flavor with the flavor the the cheesecake filling.
Cheesecake Topping Ideas
- fresh fruit and berries
- a drizzle of chocolate sauce
- homemade strawberry sauce
- homemade blueberry sauce
Recipe FAQS
No-bake and baked cheese cake recipes are two of the main types of cheesecake. A no-bake cheese cake is a quick and easy cheesecake version that can be whipped up in a bowl and put into a graham cracker crust. It is then refrigerated to allow the ingredients to set up. The texture is a light and fluffy mouse like cheesecake filling. A baked cheesecake has a rich, thick and dense texture that can only be achieved by baking slowly in a low oven. Eggs are required in the ingredients which act as a binder and helps achieve the thick filling texture.
Non-stick springform pans do not need to be greased. I like to grease the pan with a thin layer of butter helps the cheesecake crust release from the pan easier to get a clean cut when slicing the cake.
📌Pro Cooking Tips
- Smooth lump free cheesecake filling: Beating the softened cream cheese is the most important step in this recipe. If the cream cheese is not soft enough when you start beating it there will be lumps. If you think the cream cheese is just a bit too firm stop beating and set it aside for 30 minutes to completely softened.
- Scrape the bowl often: Scraping the bowl helps to incorporate the filling that has stuck to the sides of the bowl and might have lumps. Scrape the bowl frequently. More is better.
- How long to refrigerate: a no baked cheesecake like this benefits from a long chilling period. The cheesecake will be firm enough to slice after 5 hours but will slice easier the longer it has had to chill in the refrigerator. Chilling overnight is recommended.
- fresh Lemon juice helps thicken the filling. You could use orange or lime juice also.
- chilling: make sure you place the cheesecake on a level surface in the refrigerator or the cheesecake filling will shift and the cake will not harden with an even top.
As you can see creating a delicious cheesecake filling with condensed milk is an easy process that requires only a few steps.
It is a great way to satisfy a craving for a sweet dessert without the hassle of baking an entire cake.
By using condensed milk, you get the creamy texture and flavor of traditional cheesecake filling without all the work and ingredients.
The sweetness and richness of condensed milk make it the perfect ingredient for a creamy and flavorful cheesecake filling.
With just a few ingredients, you can make a delicious and delightful treat for yourself or your family. So, the next time you’re looking for a sweet treat, give this condensed milk cheesecake filling a try—you won’t regret it!
More Cheesecake Recipes To Try
Want to try a few more easy cheesecake filling recipes? Check out some of the other recipes I have shared.
Helpful Recipe Equipment
Below are some of the equipment I used to make this recipe.
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Cheesecake Filling with Condensed Milk
Ingredients
Graham Cracker Crust
- 1 ¾ cup crushed Graham crackers
- ¼ cup granulated white sugar
- 6 tablespoons melted butter
Cheesecake Filling
- 20 oz. full fat cream cheese (softened to room temperature I used Farmers brand)
- 14 oz. condensed milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
Instructions
Graham Cracker Crust
- Using a food processor place the graham cracker cookies into the bowl and twist the lid on. Pulse the crackers until finely crushed. Dump the cookie crumbs into a bowl and remove 2 tablespoons of the crumbs to use as a topping. Set them aside until needed.
- Add the granulated sugar and the melted butter to the cookie crumbs in the bowl. Using a tablespoon or a silicone spatula fold the sugar and butter into the dry graham cracker crumbs. Fold until all of the cookie crumbs are moistened and the sugar is evenly mixed in.
- Prepare an 8 or 9-inch springform pan by lightly greasing the sides and bottom with butter. Place a parchment paper circle down into the bottom and smooth it out while pressing it into the thin layer of butter. Carefully so not to disturb the parchment spread a thin layer of butter over the paper circle. Cover with plastic wrap and place in the freezer to firm up.
Cheesecake Filling with Condensed Milk
- In large bowl beat the softened cream cheese until smooth and creamy.
- Add the sweetened condensed milk and beat until incorporated, stopping to scrape the sides of the bowl with a spatula after the first minute. Add the vanilla extract to the bowl at this time. Continue beating the cream cheese until is is smooth and silky.
- Add the lemon juice to the bowl. You can scrape the sides at this time also. Beat the cheesecake filling for 2 to 5 minutes or until it is completely smooth and silky. There should be no visible lumps of cream cheese at this step.
- Pour the cheesecake filling into the prepared graham cracker crust. Smooth the top with a spatula.
- Sprinkle the reserved graham cracker crumbs along the edges of the top of the cheesecake.
- Tightly cover the top of the springform pan with plastic wrap to prevent the cheesecake from absorbing any refrigerator odors as it chills.
- Refrigerate the cheesecake for at least 5 hours at the minimum. Chilling overnight is recommended.
- Carefully unmold the cheesecake by opening the lever on the side of the springform pan. Carefully lift the ring up and over the cheesecake without brushing the pan ring on the sides of the cheesecake.
- Place the cheesecake on a serving platter or cake stand. Add fresh berries to the top.
- Cut thin wedges to serve. Add a dollop of whipped cream and a few berries to each serving.
Recipe Expert Tips
- Smooth lump free cheesecake filling: Beating the softened cream cheese is the most important step in this recipe. If the cream cheese is not soft enough when you start beating it there will be lumps. If you think the cream cheese is just a bit too firm stop beating and set it aside for 30 minutes to completely softened.
- Scrape the bowl often: Scraping the bowl helps to incorporate the filling that has stuck to the sides of the bowl and might have lumps. Scrape the bowl frequently. More is better.
- How long to refrigerate: a no baked cheesecake like this benefits from a long chilling period. The cheesecake will be firm enough to slice after 5 hours but will slice easier the longer it has had to chill in the refrigerator. Chilling overnight is recommended.
- fresh Lemon juice helps thicken the filling. You could use orange or lime juice also.
- chilling: make sure you place the cheesecake on a level surface in the refrigerator or the cheesecake filling will shift and the cake will not harden with an even top.
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