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.

Cheesecake cremoso de leite condensado sem assar com frutas vermelhas

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%

Dicas para usar leite condensado em cheesecake

Use cream cheese integral para obter melhor textura e sabor.
Deixe o cream cheese amolecer completamente antes de misturar.
Bata até ficar homogêneo antes de adicionar o leite condensado para evitar grumos.
Adicione suco de limão – ajuda a definir o cheesecake e equilibra a doçura.
Refrigere bem – pelo menos 4 horas ou durante a noite.
Use uma forma de mola para desenformar facilmente.
Pressione a crosta com firmeza para evitar que se esfarele.
Para variar, misture purê de frutas ou chocolate derretido.
Evite misturar demais quando o recheio estiver homogêneo.
Mantenha refrigerado até a hora de servir.

Sirva com sugestões

Coulis ou compota de frutas frescas
Chantilly
Expresso ou café forte
Taça de vinho de sobremesa ou Prosecco
Raspas ou cachos de chocolate
Raspas de limão ou frutas cítricas cristalizadas
Pistache ou amêndoas trituradas
Folhas de hortelã para enfeitar
Acompanhamento de salada de frutas
Uma leve camada de açúcar de confeiteiro

Perguntas frequentes

P: Posso fazer este cheesecake com antecedência?
R: Sim, é ideal para preparar na noite anterior – basta mantê-lo refrigerado.

P: Posso congelar?
R: Sim, embrulhe bem e congele por até 1 mês. Descongele na geladeira antes de servir.

P: Posso usar cream cheese com baixo teor de gordura?
R: Você pode, mas o gordo produz melhor sabor e textura.

P: E se eu não tiver suco de limão?
R: Use suco de limão ou vinagre branco como substituto.

P: Posso usar leite condensado caseiro?
R: Sim – apenas certifique-se de que seja espesso e doce como a versão enlatada.

P: É sem glúten?
R: Use biscoitos sem glúten ou biscoitos na crosta para torná-la sem glúten.

P: Quanto tempo dura na geladeira?
R: Até 4 dias, bem coberto.

P: Posso fazer em porções individuais?
R: Com certeza – use formas de muffin ou ramequins para mini cheesecakes.

P: Que outras coberturas posso usar?
R: Experimente ganache de chocolate, coalhada de limão ou garoa de caramelo.

P: Posso fazer sem uma forma de mola?
R: Sim, mas use assadeiras forradas de pergaminho para facilitar o corte.

Chef's Recommendation

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Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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