No-bake Cherry Cheesecake

    5 hours 30 min

    This is a luscious no-bake cheesecake recipe that is stunningly simple to prepare. You can get creative with the topping - any tinned fruit filling works well, as does fruit preserves or simply loads of fresh seasonal fruit!

    306 people made this

    Serves: 12 

    • 225g cream cheese, softened
    • 1 (397g) tin condensed sweetened milk
    • 5 tablespoons lemon juice
    • 1 teaspoon vanilla extract
    • 1 (23cm) prepared digestive biscuit base
    • 600g tinned cherry filling

    Prep:30min  ›  Extra time:5hr chilling  ›  Ready in:5hr30min 

    1. Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice and vanilla. Beat until well blended. Pour mixture over the prepared biscuit base. Chill for 5 hours. DO NOT FREEZE!!!
    2. Pour cherry filling on top of cheesecake. Serve!

    Digestive base

    If you're in need of a good digestive biscuit base for this cheesecake, try this fail-safe recipe!

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    Reviews & ratings
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    Reviews in English (304)


    My family has also been making this for years! One tip: recently I made this with non-fat sweetened condensed milk and it took 5 days to set properly. Still tastes good, but if you want it to set in a reasonable amount of time, you must use the regular version.  -  21 Feb 2006  (Review from Allrecipes US | Canada)


    This is absolutely the best cheesecake in the world. My family fights over it. We used to save it for special occasions but now we make it year round. I will say to all of you who think you can get by without 1/3 cup of lemon juice, you're wrong. That's what makes the pie set and remain firm. You must add all of it.  -  10 Jun 2002  (Review from Allrecipes US | Canada)


    I'm baffled as to why this doesn't work out for some people.I made 5 of these for a potluck dinner (I was resposible for bringing all the dessert) and I needed something very quick and very easy to throw together. I bought pre made graham cracker crusts,and a few different varieties of toppings, and was able to whip this up in batches in my food processor in about 20 minutes. I stuck them in the fridge for about 12 hours, and I had a dessert that everybody thought I slaved over and looked and tasted great! I'm wondering if people may have decreased the lemon juice. This is an integral part to the taste and the consistency of this cheesecake. It takes care of that sweetened condensed milk taste too!! Anyway, thanks LJ for an easy dessert!  -  14 Feb 2003  (Review from Allrecipes US | Canada)