Can I use bottled lemon juice instead of fresh?

Fresh lemon juice works best because bottled versions may contain preservatives that affect setting. If you must use bottled, measure carefully and expect slightly longer chilling time for the cheesecake to firm up completely.

Will low-fat cream cheese work in this recipe?

Low-fat or reduced-fat cream cheese contains more moisture and less fat, which prevents the cheesecake from setting properly. Full-fat Philadelphia cream cheese is required for the correct texture and firmness.

Can I freeze no-bake cheesecake?

Yes, wrap the cheesecake tightly in plastic wrap then foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. The texture remains creamy though slightly denser after freezing.

Why This Recipe is Perfect for Beginners

No special equipment: Just a bowl and mixer (or even a whisk and some elbow grease). No baking fails: Can't overbake, underbake, or burn it—it sets in the fridge. Forgiving: Hard to mess up if you follow the basic ratios. Impressive results: Tastes like you spent hours making it. Minimal cleanup: One bowl, one pan, done.

3 Ingredient No-Bake Cheesecake with Philadelphia Cream Cheese

Description

Classic creamy cheesecake with just 3 ingredients. No baking required, sets perfectly in the fridge.

Ingredients

Scale

16 oz Philadelphia cream cheese (2 blocks, room temperature)
14 oz sweetened condensed milk (1 can)
⅓ cup fresh lemon juice (about 2 lemons)

Optional Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tablespoons sugar

Instructions

Make crust (optional): Mix graham cracker crumbs, melted butter, and sugar. Press into 9-inch springform pan. Refrigerate.
Beat cream cheese: Beat room temperature cream cheese for 2-3 minutes until smooth and fluffy.
Add condensed milk: Pour in sweetened condensed milk. Beat 2 minutes until smooth.
Mix in lemon juice: Add lemon juice, beat 1 minute until just combined.
Pour and chill: Pour over crust (or into pie dish). Cover and refrigerate 4+ hours or overnight.
Serve: Release from pan, slice, and top with berries or whipped cream.

Notes

Must use full-fat Philadelphia cream cheese at room temperature. Fresh lemon juice works best. Chill at least 4 hours, but overnight is better. Stores 4-5 days refrigerated or freeze up to 2 months.

Nutrition

Serving Size: 1 slice (approximately 3-4 oz)
Calories: 285
Fat: 16g
Carbohydrates: 30g
Protein: 6g