Creamy No-Bake Condensed Milk Cheesecake with Berries
Ingredients
For the crust
1 ½ cups (150g) digestive biscuits or graham crackers, crushed
1/3 cup (75g) unsalted butter, melted
For the filling
1 can (14 oz / 397g) sweetened condensed milk
16 oz (450g) cream cheese, softened
1/4 cup (60ml) lemon juice
1 teaspoon vanilla extract
Topping (optional)
1 cup mixed fresh berries (strawberries, blueberries, raspberries)
2 tablespoons berry jam, warmed and strained for glaze
Method
In a bowl, combine crushed biscuits and melted butter. Press mixture firmly into the base of a 9-inch springform pan. Refrigerate for 10 minutes.
In a large bowl, beat cream cheese until smooth. Gradually beat in condensed milk, lemon juice, and vanilla until creamy.
Pour the filling over the chilled crust and smooth the top.
Refrigerate for at least 4 hours or until set (overnight preferred).
Before serving, top with fresh berries and brush lightly with jam glaze if using.
Nutrition per serving
- Calories370
- Fat22g
- Saturated Fat13g
- Cholesterol65mg
- Sodium220mg
- Carbs35g
- Protein6g
- Sugar25g
- Fiber1g
Nutrition is an estimate.
Tips for Using Condensed Milk in Cheesecake
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Use full-fat cream cheese for best texture and taste.
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Let the cream cheese soften fully before mixing.
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Beat until smooth before adding condensed milk to avoid lumps.
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Add lemon juice — it helps set the cheesecake and balances sweetness.
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Chill thoroughly — at least 4 hours or overnight.
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Use a springform pan for easy unmoulding.
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Press the crust firmly to prevent crumbling.
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For variation, swirl in fruit purée or melted chocolate.
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Avoid over-mixing once filling is smooth.
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Keep refrigerated until ready to serve.
Serve It With Suggestions
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Fresh berry coulis or compote
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Whipped cream
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Espresso or strong coffee
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Glass of dessert wine or Prosecco
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Chocolate shavings or curls
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Lemon zest or candied citrus
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Crushed pistachios or almonds
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Mint leaves for garnish
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Side of fruit salad
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Light dusting of powdered sugar
FAQ's
Q: Can I make this cheesecake ahead of time?
A: Yes, it's ideal for preparing the night before — just keep it refrigerated.
Q: Can I freeze it?
A: Yes, wrap it tightly and freeze for up to 1 month. Thaw in the fridge before serving.
Q: Can I use low-fat cream cheese?
A: You can, but full-fat yields better flavour and texture.
Q: What if I don’t have lemon juice?
A: Use lime juice or white vinegar as a substitute.
Q: Can I use homemade condensed milk?
A: Yes — just ensure it's thick and sweet like the canned version.
Q: Is it gluten-free?
A: Use gluten-free cookies or biscuits in the crust to make it gluten-free.
Q: How long does it last in the fridge?
A: Up to 4 days, covered tightly.
Q: Can I make it in individual portions?
A: Absolutely — use muffin tins or ramekins for mini cheesecakes.
Q: What other toppings can I use?
A: Try chocolate ganache, lemon curd, or caramel drizzle.
Q: Can I make it without a springform pan?
A: Yes, but use parchment-lined baking dishes for easier slicing.
