Last Updated on July 8, 2023
Today, we’re going to be taking a look at a cheesecake recipe with condensed milk. It’s light, creamy, and absolutely delicious. Cheesecake is one of the easiest desserts you can make, and it comes in a range of flavors. The best part about cheesecake is that it usually doesn’t need to be baked, so not only is it delicious. but super quick to make too! So let’s take a closer look at a cheesecake recipe with condensed milk.
Condensed Milk Cheesecake: What is Condensed Milk?
Condensed milk is milk that has water removed from it by using heat. Removing the water allows for a more concentrated milk taste. The condensed milk then has sugar added, expanding its shelf life for over a year.
Though condensed milk would not taste good if you drink it from a can, it can taste amazing when added to recipes. It has a rich and creamy texture, which allows it to create some amazing desserts.
Condensed milk is often used in ice cream, pies, cheesecakes, and puddings. It adds a sweet taste and smooth consistency to desserts.
Condensed milk is often sold as sweetened condensed milk. Though there is unsweetened condensed milk, it is commonly referred to as evaporated milk. Sweetened condensed milk and evaporated milk are two different things and they are not meant to be interchangeable.
Though you can make your own sweetened condensed milk at home, most people choose to buy their own. Canned sweetened condensed milk bought from stores is easy to incorporate into recipes and can be kept for longer than homemade.
Ingredients in Cheesecake Recipe With Condensed Milk
Depending on which recipe you’re following, the ingredients for cheesecake can vary massively; especially as you can make them in so many flavors. The ingredients our recipe uses are:
- graham cracker crust
- softened cream cheese
- condensed milk
- sour cream
- vanilla extract
Nutritional Information of Cheesecake Recipe With Condensed Milk
You may be curious as to the nutritional value when it comes to cheesecake with condensed milk. Our recipe has 8 servings, and each serving contains the following:
- calories: 550
- fat: 33g
- sodium: 374mg
- carbohydrates: 55g
- sugar: 43g
- protein: 10g
- fiber: 0g
1. No-Bake Cheesecake With Condensed Milk Recipe
There are many condensed milk recipes with no bake required. However, the two we’re going to be looking at today are my favorites. Let’s take a closer look.
Ingredients
The ingredients you’ll need for this recipe are:
- 7 oz (200g) of graham cracker cookies
- 2.5 oz (70g) of butter, melted
- 16 oz (450g) of softened cream cheese
- 14 oz (400g) of condensed milk
- 1/3 cup of sour cream
- 2 teaspoons of vanilla extract
Method
Now all you need to do is:
Step 1: Make the Graham Cracker Crust
Put the butter cookies in a food processor until it turns into fine crumbs. Add the melted butter, and stir with a rubber spatula till completely incorporated. Evenly spread the cookie crumbs into the springform pan, and press the cookie crumbs into the bottom. Refrigerate the pan for 20 minutes.
Step 2: Beat the Cream Cheese
Gather all of the ingredients you need for this recipe and add the softened cream cheese to a bowl. With a stand mixer (or electric mixer), beat the cheese until fluffy. Be sure to scrape the edges of the bowl as you go.
Step 3: Add the Milk
Gradually add the condensed milk (a few oz at a time). Keep mixing until it’s fully combined and then mix in your sour cream.
Step 4: Assemble and Chill
Add the mixture to your graham cracker crust and spread evenly. Place in the refrigerator to chill for a minimum of 3 hours before serving. Leaving to chill overnight is ideal. Slice, serve, and enjoy!
2. Cheesecake With Condensed Milk Simple Recipe
The next recipe is very similar but is made using a different variety of crust, as well as being lemon-flavored, rather than vanilla.
Ingredients: Cheesecake Recipe with Condensed Milk
The ingredients you’ll need for this recipe are:
for the crust:
- 2 1/4 cups of vanilla wafer crumbs
- 10 tablespoons of melted salted butter
for the filling:
- 2x 8oz packets of softened cream cheese
- 1 can of condensed milk
- 2 tablespoons of lemon juice
Method: Cheesecake Recipe with Condensed Milk
Now all you need to do is:
Step 1: Make the Crust
Place the wafers into a food processor and blitz until you are left with crumbs. If you don’t have a food processor, you can do this in a plastic bag, and crush the wafers with a rolling pin.
Add the butter to a microwave-safe bowl and melt in 15-second intervals. Do this until the butter is completely melted.
Mix the butter and vanilla wafer crumbs in a bowl and mix well. Now place the mixture into a 9″ round pan and press the mixture down to ensure it is packed in there. Place in the fridge to chill for at least an hour.
Step 2: Make the Filling
Add cream cheese to a bowl and beat for a few minutes, until smooth. Now you can slowly pour in the condensed milk (a few oz at a time). Keep mixing until smooth. Now add in the lemon juice and give one final mix.
Step 3: Pour in the Filling
Scoop the filling into your pie crust and smooth out the mixture evenly. Cover with plastic wrap and chill for at least a few hours for best results; overnight is ideal.
Decorate as you wish. Fresh fruit and whipped cream are ideal.
Your cheesecake recipe with condensed milk is ready. Slice, serve, and enjoy!
Tips & Tricks on Cheesecake Recipe With Condensed Milk
To save time, you can use a store-bought crust or make your crust ahead of time and freeze it. You may also use a chocolate cookie-based crust too, as it pairs nicely with the cheesecake.
This cheesecake also tastes great with fruit. You can add fresh strawberries or raspberries to give them extra flavor. Adding a strawberry or raspberry sauce will also take this cheesecake to the next level, making it even harder to resist.
If you’re a chocolate lover, adding some chocolate chips or chocolate sauce will help dress up this cheesecake. This cheesecake is a great base for adding your favorite toppings.
This cheesecake should be stored in the fridge. It can be stored, wrapped in plastic wrap, or in a cake container for up to five days in the fridge.
You can also store it in the freezer for up to three months. Tightly wrap the cheesecake in aluminum foil before placing it in the freezer. Thaw it in the refrigerator for eight hours before serving.
Make sure to allow the cream cheese to reach room temperature before adding it to the cheesecake. Set the cream cheese out for thirty minutes before making it. If the cream cheese is too cold, the cheesecake will not reach the proper consistency. When beating the cream cheese, you get all the bumps out. This will allow for a smoother and creamier cheesecake.
It may take more than three hours for your cheesecake to be fully set. To test whether the cheesecake is fully set, give it a slight jiggle. If only a small circle in the center jiggles, then the cheesecake is fully set.
Can I Substitute Cream Cheese For Evaporated Milk?
When it comes to cheesecake, cream cheese is the most common ingredient used to create that light, delicious filling. However, you don’t need to use cream cheese. There are plenty of alternatives that you can use, which are suitable for a range of dietary lifestyles.
Evaporated milk can be used as a substitute for cream cheese, but there’s plenty more you could try. Some of the most popular alternatives to cream cheese include
- heavy cream
- whipped cream
- dairy-free cream cheese
- heavy whipping cream
- goat cheese
- plain yogurt
- coconut milk
- crème Fraiche
If you’re using a cream substitute, it’s worth mentioning that it’ll likely taste much sweeter than if you use cream cheese.
Does Cheesecake Contain Eggs?
Unfortunately, there is no definitive answer to this. If you’re making a no-bake cheesecake (like the ones we’ve looked at today), it will not typically contain eggs. This is because raw eggs can be seen as a health risk. However, if you’re making a baked cheesecake, it’s typical for it to contain eggs. If you’re buying your cheesecake from a store, it’s always best to check whether it contains eggs if this will be a problem for you.
How to Cool a Cheesecake Quickly
When you’re making a no-bake cheesecake, there is no reason to concern yourself with cooling your cheesecake down quicker. However, if you’re baking a cheesecake and want some tips to cool your cheesecake down as quickly as possible, we’re here to help! Let’s take a look.
- Wire Rack. One of the most obvious solutions is a wire rack. Wire racks are made to help baked goods cool down as quickly as possible. This will help your cheesecake cool down evenly and effectively. You could even move your wire rack to a cooler part of the house to speed up the process.
- Open Oven Door. Some recipes call for your cheesecake to cool down in the oven before you remove it. If this is the case, you can simply open the oven door slightly to help your cheesecake reach room temperature more quickly.
- Remove From Oven. Again, recipes that call for the cheesecake to cool in the oven can mean that it takes a while for them to cool down. This isn’t always an important step, so feel free to remove it from the oven to cool down more quickly.
- Freezer. Once your cheesecake has reached room temperature, you can simply place it in the freezer for around 10 minutes. Just be sure not to leave it in the freezer for too long, as you do not want your cheesecake to be frozen; just chilled.
An Amazing Creamy Cheesecake
I hope this post has helped you to become more familiar with a cheesecake recipe with condensed milk. Cheesecake with sweetened condensed milk allows for an easy and delicious cheesecake. This classic cheesecake is one that your whole family will love. It is great to make for any special occasion and you can add your favorite toppings to make it unique.
There are many desserts with condensed milk without baking required; this is just one of them! If you know of any other dessert recipes with cream cheese and sweetened condensed milk, please let us know. And if you tried this cheesecake with condensed milk, please share your experience making it. Please comment if you enjoyed this article or have any remarks regarding this recipe.
If you want to try another No-bake Cheesecake recipe with white chocolate, check the following video:
No-Bake Cheesecake with Condensed Milk
Equipment
- 1 8-inch round springform pan
- 2 Medium bowls
- 1 Electric hand mixer
Ingredients
- 7 oz (200g) of graham cracker cookies
- 2.5 oz (70g) of butter melted
- 16 oz (450g) of cream cheese softened
- 14 oz (400g) of condensed milk
- 1/3 cup of sour cream
- 2 teaspoons of vanilla extract
Instructions
Make the Graham Cracker Crust
- Put the butter cookies in a food processor until it turns into fine crumbs. Add the melted butter, and stir with a rubber spatula till completely incorporated. Evenly spread the cookie crumbs into the springform pan, and press the cookie crumbs into the bottom. Refrigerate the pan for 20 minutes.
Beat the Cream Cheese
- Gather all of the ingredients you need for this recipe and add the softened cream cheese to a bowl. With a stand mixer (or electric mixer), beat the cheese until fluffy. Be sure to scrape the edges of the bowl as you go.
Add the Condensed Milk
- Gradually add the condensed milk (a few oz at a time). Keep mixing until it's fully combined and then mix in your sour cream.
Assemble and Chill
- Add the mixture to your graham cracker crust and spread evenly. Place in the refrigerator to chill for a minimum of 3 hours before serving. Leaving to chill overnight is ideal. Slice, serve, and enjoy!
Notes
Karen is a passionate pastry chef who loves to create delicious baked goods. She has been in the culinary arts for over 10 years, honing her skills and perfecting her craft. Karen is known for her creativity and attention to detail, creating unique desserts that bring a smile to everyone’s face. She is always looking for ways to challenge herself and come up with new recipes that are both tasty and visually appealing. Karen loves to experiment with different flavors and textures, and she is committed to providing the highest quality of products to her customers.