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No-Bake Lemon Berry Cheesecake

This no-bake cheesecake features a creamy filling made from cream cheese and sweetened condensed milk, set atop a crunchy graham cracker crust. Chilled until firm, it boasts a smooth texture with a bright lemon flavor and vibrant berry topping, making it a refreshing and flexible dessert option.
Print Recipe
Prep Time 20 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 200 grams graham crackers crushed into fine crumbs
  • 100 grams unsalted butter melted
  • 400 grams cream cheese softened to room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
  • 1 can sweetened condensed milk
  • 1 cup fresh berries for topping, optional

Equipment

  • Springform pan
  • Mixing bowls
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Place the graham crackers in a mixing bowl and crush them into fine crumbs using a rolling pin or a food processor for an even texture.
  2. Pour the melted butter over the graham cracker crumbs and stir until the mixture resembles wet sand, ensuring all crumbs are coated.
  3. Press this mixture firmly into the bottom of a lightly greased 20cm (8-inch) springform pan, creating an even crust. Use the back of a spatula or your fingers to smooth it out, then chill in the fridge for 15 minutes.
  4. In a mixing bowl, beat the softened cream cheese with vanilla extract and lemon juice until smooth, silky, and fluffy, which takes about 2-3 minutes. The mixture should be free of lumps and have a slightly glossy appearance.
  5. Gradually pour in the sweetened condensed milk while continuing to beat, ensuring the filling becomes thick, creamy, and well combined. It should have a silky texture that gently drapes off the spatula.
  6. Pour the filling over the chilled crust, smoothing out the top with a spatula to create a flat surface. Tap the pan lightly on the counter to settle the filling and remove any air bubbles.
  7. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the filling is firm and set with a silky, sliceable texture.
  8. Before serving, garnish the top with fresh berries or a drizzle of berry compote for a burst of color and flavor. Slice with a sharp knife, wiping it clean between cuts for neat slices.

Notes

Ensure cream cheese is softened for smooth mixing. Press the crust firmly to prevent crumbling. Chill sufficiently for the best set. Watch for a slight jiggle in the center to indicate readiness.