No-Bake Cheesecake Recipe
You’ll definitely want to give this amazing, no-bake cheesecake a try. It’s so good!
Ingredients
Scale
- 2 8 oz. Packages cream cheese
- 1 14 oz. can sweetened condensed milk
- 1 cup whipping cream
- 1/4 cup granulated sugar
- 1 prepared 9” pie shell (I recommend this gluten-free “graham cracker” crust)
Instructions
- Chill bowl and beaters.
- Bring cream cheese to room temperature. This is important, because you will never get all the lumps out of cold cream cheese. I know this all too well.
- Beat cream cheese and sweetened condensed milk together.
- In the chilled bowl, which you hopefully didn’t use in the last step, beat cream, gradually adding sugar while beating.
- Continue beating until stiff peaks form. Don’t turn it to butter, but you definitely want it stiff.
- Fold whipped cream into cheese/milk mixture.
- Pour into prepared pie shell.
- Chill overnight.
- This cheesecake won’t set up absolutely firm in the refrigerator without stabilizers as you would find in Cool Whip, but it holds up well enough to serve. If you want picture perfect pie slices, I highly recommend freezing the cheesecake for a few hours before serving.
- Enjoy!