These two irresistible cheesecake recipes without condensed milk will be your savior

The cheesecakes we present to you will be creamy, smooth, and indulgent. And they are simple, hassle-free and, most importantly, no-bake! Best of all, they skip the condensed milk, so the flavors stay fresh and clean, letting the cream cheese and vanilla shine. Perfect for both casual gatherings and special occasions, these cheesecakes are proof that great desserts can come together with ease.

Classic No-Bake Cheesecake with a Biscuit Crust

Ingredients:

For the Crust:

• 200 gm graham crackers or digestive biscuits, crushed into fine crumbs
• 100 gm unsalted butter, melted
• 2 tbsp sugar (optional, for added sweetness)

For the Filling:

• 450 gm cream cheese, softened to room temperature
• 100 gm powdered sugar (or adjust to taste)
• 1 tsp vanilla extract
• 240 ml heavy whipping cream, cold

For the Topping:

• Fresh berries or fruit of your choice, chocolate shavings, or caramel drizzle (optional)

Here’s how to bring this creamy no-bake cheesecake together, step by step, with an easygoing touch:

1. Crush your graham crackers or digestive biscuits until they’re fine and sandy. Stir in the melted butter (and a touch of sugar if you like it a little sweeter), mixing until everything’s nicely coated. Press this crumbly goodness into the base of a nine-inch springform pan, making sure it’s even and compact. Pop it in the fridge for a bit, around 20 minutes, to let it firm up.
2. In a large mixing bowl, beat your softened cream cheese with powdered sugar until it’s smooth, fluffy, and free of lumps. Add a splash of vanilla extract for that classic flavor and give it a quick mix.
3. Grab a separate bowl for the cold heavy cream and whip it until stiff peaks form—it should look light and airy. Fold this whipped cream gently into your cream cheese mixture in small batches, being careful not to knock out the air. You’ll end up with a lovely, smooth filling.
4. Spoon the filling onto your chilled crust and spread it out evenly with a spatula. Cover the whole pan with plastic wrap and let it chill in the fridge for at least four hours (overnight is even better if you can wait) to let the flavors and textures really come together.
5. Once it’s set, remove the cheesecake from the pan and top with fresh berries, chocolate shavings, or even a caramel drizzle if you’re feeling fancy. Serve it up cold, and let everyone enjoy the creamy, dreamy layers!

No need for baking, but the results are every bit as satisfying as a classic cheesecake.

Light and Fluffy No-Bake Vanilla Cheesecake

Here’s a simple and delightful no-bake cheesecake recipe—no condensed milk in sight, just pure creamy bliss with an easy approach.

Ingredients

For the Crust:

• 200 gm digestive biscuits or graham crackers, crushed
• 80 gm unsalted butter, melted

For the Filling:

• 450 gm cream cheese, softened to room temperature
• 100 gm powdered sugar
• 1 tsp vanilla extract
• 240 ml heavy cream, chilled

For topping (optional):

• Fresh berries, berry compote, chocolate shavings, or lemon zest

Method

1. Crush the biscuits into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Combine the crumbs with melted butter until evenly coated. Press the mixture firmly into the base of a 9-inch springform pan, forming an even layer. Let it chill in the fridge for 20 minutes to set.
2. In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth, creamy, and free of lumps. Add in the vanilla extract and give it a quick mix.
3. In a separate bowl, whip the chilled heavy cream until stiff peaks form. This may take around three to five minutes with an electric mixer. Gently fold the whipped cream into the cream cheese mixture in batches, making sure to keep the mixture light and airy.
4. Spoon the filling onto the chilled crust, spreading it out evenly with a spatula. Cover with plastic wrap and refrigerate for at least four hours, or ideally overnight, to allow it to set.
5. Remove the cheesecake from the pan and top with berries, chocolate shavings, or a sprinkle of zest for a burst of flavor. Slice and enjoy a bite of this creamy, no-bake delight!

No oven, no fuss—just a deliciously smooth cheesecake to indulge in!

Here’s the actual difference between these two no-bake cheesecake recipes we have talked about above: it’s all about texture. In the first recipe, you get that fluffy, cloud-like feel as you blend cream cheese with heavy cream and powdered sugar. The second recipe leans into a richer, creamier texture, using just cream cheese, vanilla, and whipped cream. No condensed milk is needed. Each recipe lets its flavors shine in its own way, but you’ll notice that subtle, unique feel in each bite.