No Bake Cheesecake

Here’s the full recipe for No Bake Cheesecake:


  • 1 brick (8 oz) of Philadelphia cream cheese, softened
  • 1 can (14 oz) condensed sweetened milk
  • 1 small box (3.4 oz) of instant pudding mix (flavor of your choice, such as Pumpkin Spice)
  • 1 small container (8 oz) of Cool Whip


  1. In a mixing bowl or stand mixer, beat the softened cream cheese until smooth and creamy.
  2. Gradually add the condensed sweetened milk to the cream cheese, mixing until well combined.
  3. Add the instant pudding mix to the cream cheese mixture. Mix until the pudding mix is fully incorporated and the mixture is smooth.
  4. Gently fold in the Cool Whip until the mixture is smooth and creamy. Be careful not to overmix.
  5. Transfer the mixture to a storage container, such as the Cool Whip container, if desired.
  6. Refrigerate the no-bake cheesecake mixture for at least 2 hours to allow it to set and firm up.
  7. Once chilled and set, serve the no-bake cheesecake with graham crackers for dipping or as graham cracker sandwiches. Alternatively, enjoy it by the spoonful.
  8. You can also dip fruit into the cheesecake mixture for a delicious and refreshing treat.

Note: Feel free to customize the flavor of the instant pudding mix to suit your taste preferences. Additionally, you can adjust the sweetness by adding more or less condensed sweetened milk according to your preference. Enjoy!

Some popular questions and their answers related to No Bake Cheesecake are:

  1. How long does it take to set a no-bake cheesecake?
    • No-bake cheesecakes typically need to chill in the refrigerator for at least 2 hours, but overnight chilling is recommended for best results. This allows the cheesecake to firm up and set properly.
  2. Can I use regular milk instead of condensed milk in a no-bake cheesecake?
    • No, condensed milk is essential for the texture and sweetness of a no-bake cheesecake. Regular milk will not provide the same consistency or sweetness.
  3. Can I freeze a no-bake cheesecake?
    • Yes, you can freeze a no-bake cheesecake for up to 2-3 months. Make sure to wrap it tightly in plastic wrap or aluminum foil before freezing. Thaw it in the refrigerator overnight before serving.
  4. Can I use whipped cream instead of Cool Whip in a no-bake cheesecake?
    • Yes, you can substitute whipped cream for Cool Whip in a no-bake cheesecake recipe. However, make sure to stabilize the whipped cream with gelatin or another stabilizer to maintain the cheesecake’s structure.
  5. How long will a no-bake cheesecake last in the refrigerator?
    • A properly stored no-bake cheesecake will last for up to 3-5 days in the refrigerator. Make sure to cover it tightly with plastic wrap or aluminum foil to prevent it from drying out or absorbing odors from other foods.