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Easy & Delicious Condensed Milk Cheesecake

A simple and delicious no-bake cheesecake made with condensed milk.
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Prep Time 20 minutes
Servings 8 slices
Calories 350 kcal

Equipment

  • 9-inch springform pan Or a similar sized pan
  • Food processor To crush biscuits

Ingredients
  

Crust

  • 1.5 cups digestive biscuits or graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 tablespoons sugar optional

Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1 cup sweetened condensed milk
  • 0.5 cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice optional, for added flavor

Instructions
 

  • Crush biscuits into fine crumbs using a food processor.
  • Combine biscuit crumbs, melted butter, and sugar (if using) in a bowl. Mix well.
  • Press the mixture into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
  • In a large bowl, beat cream cheese until smooth and creamy.
  • Add sweetened condensed milk, sour cream, eggs, vanilla extract, and lemon juice (if using). Beat until well combined.
  • Pour the filling over the prepared crust.
  • Refrigerate for at least 4 hours, or preferably overnight, until set.
  • Remove from the springform pan before serving.

Notes

For a richer flavor, use full-fat cream cheese and sour cream.