Q: Can I make this cheesecake ahead of time?

A: Yes, it's ideal for preparing the night before — just keep it refrigerated.

A: Yes, wrap it tightly and freeze for up to 1 month. Thaw in the fridge before serving.

Q: Can I use low-fat cream cheese?

A: You can, but full-fat yields better flavor and texture.

Q: What if I don’t have lemon juice?

A: Use lime juice or white vinegar as a substitute.

Q: Can I use homemade condensed milk?

A: Yes — just ensure it's thick and sweet like the canned version.

Q: Is it gluten-free?

A: Use gluten-free cookies or biscuits in the crust to make it gluten-free.

Q: How long does it last in the fridge?

A: Up to 4 days, covered tightly.

Q: Can I make it in individual portions?

A: Absolutely — use muffin tins or ramekins for mini cheesecakes.

Q: What other toppings can I use?

A: Try chocolate ganache, lemon curd, or caramel drizzle.

Q: Can I make it without a springform pan?

A: Yes, but use parchment-lined baking dishes for easier slicing.

Cremet No-Bake kondenseret mælk cheesecake med bær

Creamy No-Bake Condensed Milk Cheesecake with Berries

Rated 3.8 stars by 6 users

Cuisine

American

Servings

Prep Time

15 minutes

Cook Time

4 hours

Calories

370

Condensed milk is a kitchen essential that transforms simple ingredients into indulgent treats — and this no-bake cheesecake is the perfect example. With just a handful of ingredients and no need for baking, this dessert is ultra-creamy, wonderfully rich, and refreshingly tangy thanks to lemon juice.

It’s ideal for summer days when you don’t want to turn on the oven, yet still want something that looks and tastes spectacular.

This cheesecake gets its smooth, luxurious texture from sweetened condensed milk, which sweetens and softens the cream cheese perfectly. The biscuit base adds a lovely buttery crunch, and a crown of vibrant berries brings freshness and colour.

It's an ideal make-ahead dessert for dinner parties, celebrations, or a weekend treat. You can customise the topping — try it with citrus curd, chocolate ganache, or toasted nuts for variation. Every slice is creamy, cool, and completely irresistible.

Image of Creamy No-Bake Condensed Milk Cheesecake with Berries

Ingredients

For the crust

1 ½ cups (150g) digestive biscuits or graham crackers, crushed
1/3 cup (75g) unsalted butter, melted

For the filling

1 can (14 oz / 397g) sweetened condensed milk
16 oz (450g) cream cheese, softened
1/4 cup (60ml) lemon juice
1 teaspoon vanilla extract

Topping (optional)

1 cup mixed fresh berries (strawberries, blueberries, raspberries)
2 tablespoons berry jam, warmed and strained for glaze

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Directions

In a bowl, combine crushed biscuits and melted butter. Press mixture firmly into the base of a 9-inch springform pan. Refrigerate for 10 minutes.
In a large bowl, beat cream cheese until smooth. Gradually beat in condensed milk, lemon juice, and vanilla until creamy.
Pour the filling over the chilled crust and smooth the top.
Refrigerate for at least 4 hours or until set (overnight preferred).
Before serving, top with fresh berries and brush lightly with jam glaze if using.

Nutrition

Serving Size: 1
per serving: Calories; 370

Amount/Serving % Daily Value

Fat: 22 grams; 28%
Saturated Fat: 13 grams; 65%
Cholesterol: 65 milligrams; 22%
Sodium: 220 milligrams; 10%
Carbs: 35 grams; 13%
Protein: 6 grams
Sugar: 25 grams
Fiber: 1 grams; 4%

Tips til brug af kondenseret mælk i cheesecake

Brug fuldfed flødeost for den bedste tekstur og smag.
Lad flødeosten blive helt blød, inden den blandes.
Pisk til det er glat, før du tilsætter kondenseret mælk for at undgå klumper.
Tilsæt citronsaft - det hjælper med at sætte cheesecaken og balancerer sødmen.
Afkøl grundigt - mindst 4 timer eller natten over.
Brug en springform for nem udformning.
Tryk skorpen fast for at forhindre smuldring.
For variation, hvirvl i frugtpuré eller smeltet chokolade.
Undgå overblanding, når fyldet er glat.
Opbevares på køl indtil servering.

Server den med forslag

Frisk bærcoulis eller kompot
Flødeskum
Espresso eller stærk kaffe
Et glas dessertvin eller Prosecco
Chokolade spåner eller krøller
Citronskal eller kandiseret citrus
Knust pistacienødder eller mandler
Mynteblade til pynt
Side af frugtsalat
Let afstøvning af pulveriseret sukker

FAQ'er

Q: Kan jeg lave denne cheesecake i forvejen?
A: Ja, den er ideel til at forberede aftenen før - bare opbevar den på køl.

Q: Kan jeg fryse det?
A: Ja, pak den godt ind og frys i op til 1 måned. Tø op i køleskabet inden servering.

Q: Kan jeg bruge fedtfattig flødeost?
A: Du kan, men fuldfedt giver bedre smag og tekstur.

Q: Hvad hvis jeg ikke har citronsaft?
A: Brug limesaft eller hvid eddike som erstatning.

Q: Kan jeg bruge hjemmelavet kondenseret mælk?
A: Ja - bare sørg for, at den er tyk og sød som den på dåseversionen.

Q: Er det glutenfrit?
A: Brug glutenfri småkager eller kiks i skorpen for at gøre den glutenfri.

Q: Hvor længe holder den sig i køleskabet?
A: Op til 4 dage, dækket tæt.

Q: Kan jeg lave det i individuelle portioner?
A: Absolut - brug muffinsforme eller ramekins til mini cheesecakes.

Q: Hvilke andre toppings kan jeg bruge?
A: Prøv chokoladeganache, lemon curd eller karameldryp.

Q: Kan jeg lave den uden en springform?
A: Ja, men brug bageforme med bagepapir for lettere at skære i skiver.

Chef's Recommendation

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