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.

Tarta de queso cremosa con leche condensada y frutos rojos sin hornear

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%

Consejos para usar leche condensada en tarta de queso

Utilice queso crema con toda la grasa para obtener la mejor textura y sabor.
Deje que el queso crema se ablande por completo antes de mezclarlo.
Batir hasta que quede suave antes de agregar la leche condensada para evitar grumos.
Agregue jugo de limón: ayuda a fijar la tarta de queso y equilibra el dulzor.
Enfríe bien, al menos 4 horas o toda la noche.
Utilice un molde desmontable para desmoldar fácilmente.
Presione la corteza firmemente para evitar que se desmorone.
Para variar, agregue puré de frutas o chocolate derretido.
Evite mezclar demasiado una vez que el relleno esté suave.
Mantener refrigerado hasta el momento de servir.

Sírvelo con sugerencias

Coulis o compota de frutos rojos frescos
crema batida
Espresso o café fuerte
Copa de vino de postre o Prosecco.
Virutas o rizos de chocolate
Ralladura de limón o cítricos confitados
Pistachos o almendras trituradas
Hojas de menta para decorar
Guarnición de ensalada de frutas
Espolvoreo ligero de azúcar en polvo

Preguntas frecuentes

P: ¿Puedo preparar este pastel de queso con anticipación?
R: Sí, es ideal para prepararlo la noche anterior, solo mantenlo refrigerado.

P: ¿Puedo congelarlo?
R: Sí, envuélvalo bien y congélelo hasta por 1 mes. Descongelar en el frigorífico antes de servir.

P: ¿Puedo usar queso crema bajo en grasa?
R: Puedes hacerlo, pero el que tenga toda la grasa produce mejor sabor y textura.

P: ¿Qué pasa si no tengo jugo de limón?
R: Utilice jugo de lima o vinagre blanco como sustituto.

P: ¿Puedo usar leche condensada casera?
R: Sí, solo asegúrese de que sea espeso y dulce como la versión enlatada.

P: ¿Es libre de gluten?
R: Utilice galletas o bizcochos sin gluten en la base para que no contenga gluten.

P: ¿Cuánto tiempo dura en el frigorífico?
R: Hasta 4 días, bien tapado.

P: ¿Puedo hacerlo en porciones individuales?
R: Absolutamente: use moldes para muffins o moldes para mini pasteles de queso.

P: ¿Qué otros ingredientes puedo usar?
R: Pruebe ganache de chocolate, cuajada de limón o un chorrito de caramelo.

P: ¿Puedo hacerlo sin un molde desmontable?
R: Sí, pero use fuentes para hornear forradas con papel pergamino para cortarlas más fácilmente.

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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