Spread the love

Savor the creamy decadence of this Condensed Milk Cheesecake, a luscious Summer Dessert that’s both simple to make and irresistibly rich. With a velvety filling infused with sweetened condensed milk and a buttery graham cracker crust, this dessert delivers bakery-quality flavor without the fuss. Perfect for family gatherings or a sweet indulgence, Condensed Milk Cheesecake is a versatile treat that’s sure to become a tradition.

Why You’ll Love This Condensed Milk Cheesecake

This Condensed Milk Cheesecake is a standout Summer Dessert:

Rich Flavor: Sweetened condensed milk adds a caramel-like depth.
Easy Prep: No water bath or complex steps needed.
Silky Texture: Creamy and smooth, perfect for slicing.
Customizable: Top with fruit, chocolate, or enjoy plain.
Make-Ahead: Chills beautifully for stress-free serving.
I made this for a picnic, and it was the ultimate Summer Dessert hit!

Ingredients for Condensed Milk Cheesecake

Here’s what you’ll need for Condensed Milk Cheesecake (serves 8–10):
For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Filling:

2 (8 oz) packages cream cheese, softened
1 (14 oz) can sweetened condensed milk
2 large eggs
1 tbsp lemon juice
1 tsp vanilla extract

Ingredient Tips:

Cream Cheese: Softened for a lump-free filling; full-fat for richness.
Condensed Milk: Use sweetened for sweetness and creaminess.
Graham Crackers: Crush finely for a sturdy crust.
Lemon Juice: Freshly squeezed for a subtle tang.
Equipment: 9-inch springform pan, mixer, parchment paper (optional).

Directions for Condensed Milk Cheesecake

Let’s bake this delightful Condensed Milk Cheesecake!

Prepare Crust

I preheat the oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
In a bowl, I mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, and ½ cup melted butter until it resembles wet sand.
I press the mixture into the pan’s base and bake for 8 minutes, then cool.

Make Filling

Using a mixer, I beat 2 (8 oz) packages of cream cheese until smooth. I add 1 (14 oz) can sweetened condensed milk, blending until silky. I mix in 2 eggs one at a time, then add 1 tbsp lemon juice and 1 tsp vanilla extract, avoiding overmixing.

Assemble and Bake

I pour the filling into the cooled crust, smoothing the top. I tap the pan gently to remove air bubbles.
I bake the Condensed Milk Cheesecake for 35–40 minutes until the edges are set and the center is slightly jiggly.

Cool and Chill

I turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes.
I cool it to room temperature, then chill in the fridge for at least 3 hours, preferably overnight, for perfect texture.

Serve

I slice the Condensed Milk Cheesecake with a hot knife for clean edges and serve chilled.

Nutrition

Prep Time: 15 minutes
Cooking Time: 40 minutes
Chilling Time: 3 hours
Total Time: ~4 hours
Servings: 8–10
Calories: ~360 kcal per slice
Macros per Serving: 35g carbs, 7g protein, 22g fat, 1g fiber

Variations for Condensed Milk Cheesecake

Try these twists on Condensed Milk Cheesecake:

Light: Use low-fat cream cheese or Greek yogurt for a lighter filling.
Gluten-Free: Swap graham crackers for almond flour or gluten-free cookies.
Fruity: Top with ½ cup fresh berries or mango puree.
Chocolate: Drizzle with ¼ cup chocolate ganache or mix in chocolate chips.
Mini: Bake in muffin tins for individual portions, reducing bake time to 20 minutes.

Storage

I store Condensed Milk Cheesecake in an airtight container in the fridge for up to 5 days, keeping it creamy and fresh. For freezing, I wrap tightly in plastic wrap and foil, storing for up to 2 months. I thaw overnight in the fridge and let it sit at room temperature for 10 minutes before serving to enhance texture.

Serving Ideas

Make your Condensed Milk Cheesecake a dazzling Summer Dessert:

Classic: Serve plain with a dusting of powdered sugar.
Fruity: Top with fresh strawberries or a berry compote for a Summer Dessert vibe.
Decadent: Drizzle with caramel or chocolate ganache.
Party: Slice into squares or bake mini versions for a dessert tray.
Pairing: Enjoy with coffee or a chilled Moscato for a perfect match.

FAQs About Condensed Milk Cheesecake

Can I make Sweet Milk Cheesecake without a springform pan?
Yes, I use a 9-inch pie dish, but a springform pan makes removal easier.

How do I prevent cracks in Sweet Milk Cheesecake?
I avoid overmixing and cool gradually in the oven to keep the Sweet Milk Cheesecake smooth.

Can I make Sweet Milk Cheesecake gluten-free?
I swap graham crackers for gluten-free cookies or almond flour for the crust.

How long should Sweet Milk Cheesecake chill?
I refrigerate for at least 3 hours, but overnight is ideal for the best texture.

More Summer Dessert Recipes You’ll Love

Conclusion

This Condensed Milk Cheesecake is a creamy, indulgent Summer Dessert that’s easy to make and perfect for any occasion. With its rich, silky filling and endless topping options, it’s a crowd-pleaser that delivers big on flavor with minimal effort. Whip up this Condensed Milk Cheesecake today and enjoy a slice of pure bliss!

Condensed Milk Cheesecake

This Condensed Milk Cheesecake is a creamy, indulgent Summer Dessert that’s easy to make and perfect for any occasion. With its rich, silky filling and endless topping options, it’s a crowd-pleaser that delivers big on flavor with minimal effort.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 4

Course cake

Cuisine American

Servings 8 servings

Calories 360 kcal

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter melted

For the Filling:

2 8 oz packages cream cheese, softened
1 14 oz can sweetened condensed milk
2 large eggs
1 tbsp lemon juice
1 tsp vanilla extract