The ultimate creamy delight that will satisfy your dessert cravings – Condensed Milk Cheesecake! This luxurious treat features a buttery graham cracker crust topped with a velvety smooth filling that’s perfectly sweetened with condensed milk. Every bite delivers that perfect balance of richness and sweetness with a texture that’s somehow both dense and cloud-like at the same time. Whether you’re hosting a dinner party or simply treating yourself to something special, this condensed milk cheesecake is guaranteed to impress everyone who tries it. The best part? It’s surprisingly simple to make with just a handful of ingredients and requires no water bath or complicated techniques!
About The Recipe
I stumbled upon this condensed milk cheesecake recipe during one of my late-night baking experiments, and it’s been a game-changer ever since. I was looking for a foolproof cheesecake that didn’t require the usual fuss and still delivered that perfect texture and taste.
What makes this recipe so special is how the condensed milk transforms an ordinary cheesecake into something extraordinary. Traditional cheesecakes rely on granulated sugar for sweetness, but condensed milk brings not only sweetness but also a silky texture and caramelized flavor that’s impossible to achieve any other way.
After countless trials and adjustments, I’ve perfected this recipe to create what I believe is the ultimate condensed milk cheesecake. The graham cracker crust has just the right amount of sweetness and butter to complement the filling without becoming soggy, while the cream cheese and condensed milk blend into a heavenly mixture that bakes to perfection.
Every slice delivers a perfect balance of flavors – not too sweet, not too tangy, just the right amount of vanilla, and that unmistakable richness that only condensed milk can provide. Trust me, once you try this version, you’ll never go back to traditional cheesecake again!
Reasons You Will Love This Condensed Milk Cheesecake
- Foolproof recipe that’s virtually crack-free without a water bath
- Incredibly creamy texture thanks to the condensed milk
- Perfect balance of sweetness without being overwhelming
- Simple ingredient list with items you likely already have
- Versatile base that can be easily customized with different extracts or toppings
- Make-ahead friendly for stress-free entertaining
- More affordable than traditional cheesecake recipes that use more cream cheese
Equipment Needed
- 9-inch Springform Pan
- Hand Mixer or Stand Mixer
- Large Mixing Bowl
- Medium Bowl
- Measuring Cups and Spoons
- Spatula
- Cooling Rack
- Food Processor (optional, for making graham cracker crumbs)
Ingredients
For The Crust:
- 1½ cups graham cracker crumbs (about 1 sleeve of graham crackers)
- 2 tablespoons light brown sugar
- 4 tablespoons butter, melted Description:
- Graham Cracker Crumbs – The classic base for any good cheesecake. You can buy pre-made crumbs or easily make your own by pulsing whole crackers in a food processor.
- Light Brown Sugar – Adds a subtle caramel flavor to the crust that beautifully complements the condensed milk in the filling.
- Melted Butter – Acts as the binding agent for the crust. Make sure it’s completely melted for proper incorporation.
For The Filling:
- 24 oz cream cheese (3 packages), softened to room temperature
- 14 oz sweetened condensed milk (1 standard can)
- 2 teaspoons vanilla extract
- ¼ teaspoon lemon extract (optional, or substitute with almond extract)
- 4 large eggs, room temperature
Description:
- Cream Cheese – The foundation of our cheesecake. Make sure it’s completely softened to avoid any lumps in your filling. Full-fat cream cheese gives the best flavor and texture.
- Sweetened Condensed Milk – The star ingredient that sets this cheesecake apart! It provides sweetness, creaminess, and that distinctive flavor that makes this dessert so special.
- Vanilla Extract – Enhances the overall flavor. Use pure vanilla extract rather than imitation for the best taste.
- Lemon Extract – Just a touch adds brightness that balances the richness of the filling. You can substitute with almond extract or another flavor of your choice.
- Eggs – They provide structure and stability to the filling. Room temperature eggs incorporate more smoothly into the batter.
How To Make Perfect Condensed Milk Cheesecake
Instructions For The Crust
Step 1: Prepare your oven and pan Preheat your oven to 300°F. This lower temperature is key for gentle, even baking. Lightly grease a 9-inch springform pan to ensure easy removal later.
Step 2: Make the graham cracker crust In the bottom of your springform pan, combine the graham cracker crumbs and brown sugar, mixing them evenly. Pour in the melted butter and stir until all the crumbs are moistened and the mixture resembles wet sand. Using the bottom of a measuring cup or a flat-bottomed glass, press the mixture firmly into the bottom of the pan, creating an even layer.
Step 3: Pre-bake the crust Place the pan in the preheated oven and bake for about 10 minutes until the crust is lightly golden and fragrant. Set aside to cool while you prepare the filling but leave the oven on.
Instructions For The Filling
Step 1: Prepare the cream cheese In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy, about 2-3 minutes. This step is crucial – make sure to scrape down the sides of the bowl several times to eliminate any lumps. The cream cheese must be at room temperature and beaten until completely smooth before moving on.
Step 2: Add condensed milk and flavorings Pour in the sweetened condensed milk and continue to beat until the mixture is well combined and silky smooth. Add the vanilla extract and lemon extract (or your chosen flavoring), and mix until incorporated.
Step 3: Incorporate the eggs Reduce the mixer speed to low. Add the eggs one at a time, mixing just until each is incorporated before adding the next. Be careful not to overmix at this stage – we don’t want to incorporate too much air into the batter as it can cause cracks later.
Step 4: Pour and prepare for baking Pour the cream cheese mixture over the cooled graham cracker crust. Tap the pan gently on the counter a few times to release any trapped air bubbles and even out the surface.
Step 5: Bake the cheesecake Place the cheesecake in the center rack of your oven and bake at 300°F for about 60 minutes. The lower temperature allows the cheesecake to bake gently and evenly, reducing the risk of cracks. The cheesecake is done when the edges are set but the center still has a slight jiggle – like firm Jell-O.
Step 6: Cool gradually Turn off the oven but leave the cheesecake inside with the door closed for about 30 minutes. Then crack the oven door open slightly and let it cool for another 30 minutes. This gradual cooling prevents the cheesecake from cooling too quickly, which can cause cracks and sinking.
Step 7: Chill thoroughly Remove the cheesecake from the oven and let it cool completely on a wire rack. Once it reaches room temperature, run a thin knife around the edge of the pan to loosen the cheesecake from the sides. Cover with plastic wrap or foil and refrigerate for at least 4 hours, but preferably overnight. The longer it chills, the better the flavor and texture will be.
Serving and Storage Tips
When you’re ready to serve, carefully remove the sides of the springform pan. For clean, restaurant-quality slices, dip a sharp knife in hot water and wipe it dry between each cut.
This condensed milk cheesecake is absolutely perfect on its own, but you can dress it up with various toppings if you’d like. Fresh berries, fruit compote, caramel or chocolate sauce, or even a dollop of whipped cream all work beautifully with the creamy filling.
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for up to 2 months – just wrap them tightly in plastic wrap and then aluminum foil. Thaw in the refrigerator overnight before serving.
FAQ’s and Troubleshooting
Why is my cheesecake cracked? Cracks usually form when cheesecakes are baked at too high a temperature, overmixed, or cooled too quickly. Our recipe bakes at a low 300°F and includes a gradual cooling process to prevent this issue. If you do get a crack, don’t worry! It doesn’t affect the taste, and you can always cover it with toppings.
Can I use low-fat cream cheese? While you can use low-fat cream cheese, I don’t recommend it. Full-fat cream cheese provides the best flavor and texture. The difference in calories per slice is minimal, but the difference in taste and creaminess is significant.
Can I substitute the sweetened condensed milk? The condensed milk is really the star of this recipe and can’t be easily substituted without fundamentally changing the cheesecake. If you don’t have condensed milk, I’d recommend using a traditional cheesecake recipe instead.
My cheesecake is too soft in the center. Did I underbake it? A properly baked cheesecake will still have some jiggle in the center when you remove it from the oven – it’s supposed to be creamy! It will continue to set as it cools. If after chilling overnight your cheesecake is still too soft, you may have underbaked it slightly. For your next attempt, bake it for 5-10 minutes longer.
Can I add other flavors to this cheesecake? Absolutely! This recipe is a wonderful base for many flavor variations. Try adding different extracts like almond, coconut, or orange. You can also fold in some lemon zest, mini chocolate chips, or a swirl of fruit preserves before baking.
Decorating Ideas
One of the things I love most about this condensed milk cheesecake is how versatile it is for decorating! Here are some of my favorite ways to dress it up:
• Fresh seasonal fruits – berries, sliced peaches, or tropical fruits like mango and passion fruit • A simple dusting of powdered sugar for an elegant, classic look • Chocolate ganache poured over the top and allowed to drip down the sides • Caramel sauce drizzle with a sprinkle of sea salt for a salted caramel cheesecake • Whipped cream rosettes piped around the edge with fresh berries nestled between them • Crushed cookies, candied nuts, or toffee bits for added texture and flavor • Fruit coulis or berry compote spooned over each slice when serving • Chocolate curls or shavings scattered across the top • Lemon curd for a tangy contrast to the sweet cheesecake
How To Make The Most Perfect Condensed Milk Cheesecake
After making this recipe dozens of times, I’ve discovered a few secrets that guarantee success:
First, patience is key! Don’t rush the process of bringing ingredients to room temperature or the chilling time. These steps are essential for the perfect texture.
Second, the mixing process matters immensely. Beat the cream cheese thoroughly until completely smooth before adding other ingredients, but once you add the eggs, mix just until incorporated. Overmixing at this stage can cause cracks.
Third, resist the urge to open the oven door while baking. Sudden temperature changes can cause the cheesecake to collapse or crack.
And finally, always chill your cheesecake thoroughly before serving. Overnight is best, but at least 4 hours is necessary for the flavors to fully develop and the texture to set properly.
With these tips and this foolproof recipe, you’ll create a condensed milk cheesecake that will have everyone asking for seconds – and your secret recipe!
