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No-Bake Cheesecake

Recipe photo courtesy of James Baigrie

There are certain days during the summer when the last place anyone wants to be is in a hot kitchen. But that's when kids can come to the rescue, making a delicious dessert for the whole family without ever having to ask their parents to turn on the oven.

Source: Martha Stewart Kids, July/August 2004
Total Time Prep Yield

Ingredients

Directions

Variations

Skip the crust: use cheesecake filling in a parfait and invent a whole new "layer cake." Mix the filling, then put some in a glass. Top with broken-up cookies (such as chocolate or vanilla wafers) or graham crackers, and add fresh fruit (such as raspberries or blueberries). Alternate layers. Refrigerate parfait for 30 minutes, and serve.

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Reviews

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  • ALR4947249DW
    25 SEP, 2017
    The flavor is good however the texture was too loose for me i think i will make it again but skip the lemon juice i think thats what made it not firm enough
    Reply
  • MS10400859
    4 SEP, 2017
    Made this yesterday for my husband. Did not have Graham crackers so I used vanilla wafers. This was so good and easy to make. My husband stated he would rather have the vanilla wafer crust. Topped with strawberry pie filling.
    Reply
  • MS10265355
    29 JUL, 2017
    Made this with a few twists. I used a bundt pan and doubled the filling. I agree need to decrease lemon juice to get firmer filling. I made curst on outer side and bottom of bundt pan. I lined inner with lining to assist in separating and made curse on top, actually what would be bottom of cake. When removed I filled center with fruit filling. It is awesome, next time will layer with fruit layers. Will try a rocky road version and a few others as a twist. I don't recall the name of liner but it is made to form to mold. Once cheesecake is flipped to remove from cake pan, you can lift it off cheesecake.
    Reply
    • MS10265355
      29 JUL, 2017
      Same used store brand everything.
  • skulmoski
    20 JUL, 2017
    I followed the recipe almost exactly. I used the cream cheese cold straight out of the fridge instead of waiting for it to be room temperature. I had to beat it a little longer to get the lumps out, but it set very quickly. I put it in the freezer for an hour and then served it with fruit for my family. It turned out great. Now I'll wait if it tastes better tomorrow.
    Reply
    • skulmoski
      21 JUL, 2017
      This cheesecake is dangerous! I can't stop eating this...
    • skulmoski
      21 JUL, 2017
      And I used private brand everything.
  • hellfirev32
    6 JUL, 2017
    I made this cheesecake but I used Strawberry flavouring Instead of lemon juice and also 400g of cream cheese. What do I do or should I start again???
    Reply
  • LIZA_DOLITTLE
    20 JUN, 2017
    I made the recipe but used a 9 inch deep dish pie pan. Not surprisingly the recipe was too much filling and crust so made some mini cheesecakes in ramekins. It turned out great but you really need to refrigerate overnight to get a more solid texture. Definitely would make again.
    Reply
  • jsreekumar91
    12 FEB, 2017
    I've finished this recipe and placed the cake into the fridge about three hours ago....it only just dawned on me as I am reading these comments in a panic that I didn't add the lemon juice :( I've transferred the cake into the freezer now. Someone please tell me this thing is going to set ok :(
    Reply
    • eveofearth25
      3 JUL, 2017
      Yes it will
    • ALR4947249DW
      25 SEP, 2017
      I used lemon juice and it makes it too soft its probably a good accident that you forgot it !
  • yenquinnkgmail
    5 DEC, 2016
    Hi, I made the no-bake cheesecake yesterday and left it overnight in the fridge, today when I thought it's ready it turned out so soft... I had followed the instructions and ingredients, can anyone tell me what's wrong? Thank you.
    Reply
    • eveofearth25
      3 JUL, 2017
      I added another 8 oz of cream cheese. Really delisious
    • ALR4947249DW
      25 SEP, 2017
      Reduce the lemon juice
  • mihqpongmailc
    14 FEB, 2016
    This was delicious but it never did quite set up right. I used fresh squeezed orange juice instead of lemon juice and homemade crust- wow! The flavor is great and I will make it again just need to figure out how to get it to set up like cheesecake.
    Reply
    • elizadavisbig
      15 MAR, 2016
      You must use lemon juice to set the cheesecake filling. The lemons must also be very ripe. Don't worry about the lemon flavour as it is very subtle and the slight tart of the lemon offsets the sweetness of the condensed milk & cream cheese perfectly. I am from Queensland, Australia and I add a layer of sliced bananas between the crust and filling. I then top with whipped cream and sliced mango. I whip the cream with a spoon of icing sugar and a few drops of vanilla added.
    • pattywebb76gma
      26 NOV, 2016
      Try using only 2 tablespoons of lemon juice, it will set better I had the same problem and this last time I made it I used less lemon juice and it set much better
  • ilovetofu8130g
    8 JAN, 2016
    I've made this three times now, and have figured out you really need to let it set over night for it to firm up and taste just right. Also I reduced the lemon to about 1.5 Tablespoon and added 1 Tablespoon of sugar to the filling and had great results.
    Reply
    • msshihuichuagm
      16 DEC, 2016
      Is there any substitute for condensed milk ?:)

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