Name: Bake Cheesecake Recipes Condensed Milk Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 200 g digestive biscuits, crushed; 100 g butter, melted; 400 g condensed milk; 500 g cream cheese, softened; 3 large eggs; 2 tsp vanilla extract; 1 tbsp lemon juice

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Cheesecake has this quiet way of winning people over. I think it’s the creamy filling that melts against the crumbly crust, or maybe it’s the fact that one slice always feels like a reward at the end of a long day. This version leans on condensed milk to make the work easier while still delivering all the comfort of a bake cheesecake recipe. I grew up thinking cheesecake was complicated, something you left for restaurants and fancy bakeries. Then one weekend, I decided to try a recipe for cheesecake at home, and that first attempt changed everything. It came out plain, not perfect, but definitely edible, and suddenly the idea of easy cheesecake recipes didn’t seem so far-fetched. Over time, I learned that cream cheesecake recipes don’t need a long list of ingredients to taste special. With this condensed milk version, you get a cheesecake easy recipe that feels rich without asking much from you. Some days I swap in chocolate for a quick twist, and just like that, you have one of those chocolate cheesecake recipes that people ask about after the first bite.

1) Key Takeaways
2) Easy Condensed Milk Cheesecake Recipe
3) Ingredients for Condensed Milk Cheesecake
4) How to Make Condensed Milk Cheesecake
5) Tips for Making Condensed Milk Cheesecake
6) Making Condensed Milk Cheesecake Ahead of Time
7) Storing Leftover Condensed Milk Cheesecake
8) Try these Desserts next!
9) Condensed Milk Cheesecake
10) Nutrition

1) Key Takeaways

This cheesecake uses condensed milk for a silky smooth filling.
The crust is simple and crumbly, made with crushed biscuits and butter.
You only need a handful of ingredients and one mixing bowl.
The recipe works well as a plain cheesecake recipe or a base for chocolate cheesecake recipes.

2) Easy Condensed Milk Cheesecake Recipe

If you’ve ever craved cheesecake but hesitated at the thought of water baths and cracked tops, this bake cheesecake recipe will calm those worries. I remember the first time I made it, the condensed milk felt like a secret weapon. It gave me a creamy filling without the stress of extra steps. Two slices later, I was convinced this was the cheesecake easy recipe I needed in my life.

I like to keep things honest here. Sometimes when I bake, I spill a little flour on the counter or drop a bit of crust onto the floor. It doesn’t matter. The end result always speaks louder. With this recipe for cheesecake, you get both ease and flavor, and that’s all that matters when you’re ready to share dessert with friends.

It’s flexible too. Stick with the plain cheesecake recipe for a classic feel or add melted chocolate for one of those chocolate cheesecake recipes that disappear from the table before the coffee is poured.

3) Ingredients for Condensed Milk Cheesecake

Digestive Biscuits: These crushed biscuits form the base. They bring a subtle sweetness and a crunchy texture that balances the creaminess of the filling.

Butter: Melted butter holds the crust together. The rich flavor pairs with the biscuits to give the base its classic taste.

Condensed Milk: This is the star. Condensed milk makes the filling smooth and sweet without needing sugar. It shortens the ingredient list and brings confidence even for beginners.

Cream Cheese: Softened cream cheese blends with condensed milk to make the filling creamy and rich. It’s the backbone of cream cheesecake recipes and the reason each bite feels indulgent.

Eggs: Large eggs help set the cheesecake. They give it structure without making it heavy.

Vanilla Extract: A teaspoon or two of vanilla adds warmth and rounds out the flavor.

Lemon Juice: A splash of lemon juice cuts through the richness and keeps the flavor bright.

4) How to Make Condensed Milk Cheesecake

Step 1. Preheat your oven to 160°C and prepare a springform pan. Grease it lightly and line the bottom with parchment. This makes serving easier and saves cleanup later.

Step 2. Crush the digestive biscuits, mix with melted butter, and press into the base of the pan. Chill it in the fridge while you prepare the filling. This step keeps the crust firm.

Step 3. Beat the softened cream cheese until smooth. Add condensed milk, eggs, vanilla, and lemon juice. Mix until the batter feels creamy without lumps.

Step 4. Pour the filling over the crust, then smooth the top with a spatula. It doesn’t need to look perfect, the oven will do most of the work.

Step 5. Bake for 45 to 50 minutes. The center should look set but still slightly wobbly. Turn off the oven, crack the door open, and leave the cheesecake inside for an hour. This gentle cooling keeps the surface from cracking.

Step 6. Remove, cool completely, and refrigerate for at least four hours. When you cut into it, you’ll see how well the filling sets.

5) Tips for Making Condensed Milk Cheesecake

One of the things I’ve learned while baking cheesecakes is patience. Don’t rush the cooling process. Letting the cheesecake rest in the oven after baking helps prevent cracks and gives it that smooth bakery-style finish.

If you’re in the mood to experiment, this recipe is a great base. Add melted chocolate to the batter and you have one of those chocolate cheesecake recipes that tastes like it came from a café. Swirl in fruit puree for a colorful twist that kids always notice.

I often get asked about water baths. With this recipe, you don’t need one. The filling is forgiving, thanks to the condensed milk. It stays creamy even if you skip the extra effort, which is why it’s my favorite easy cheesecake recipe.

6) Making Condensed Milk Cheesecake Ahead of Time

This recipe shines as a make-ahead dessert. I usually bake mine the night before a gathering. By the time guests arrive, it’s fully chilled, and the texture is perfect. The flavors settle overnight, making it even better the next day.

When I know I’ll be short on time, I prepare the crust a day ahead and store it in the fridge. Then all I have to do is whip up the filling and bake. It cuts the workload and makes life easier.

Cheesecake also freezes well. Slice it, wrap each piece tightly, and tuck it into the freezer. When you want a slice, just thaw it in the fridge and you’re set.

7) Storing Leftover Condensed Milk Cheesecake

Keep leftovers in the fridge, covered, and they’ll stay fresh for up to four days. If you like to plan ahead, wrap slices individually so you can grab one whenever you’re craving dessert.

I’ve tried freezing leftovers, and they keep surprisingly well. Just let the slices thaw slowly in the fridge. The texture stays creamy and the flavor doesn’t change.

For me, leftovers rarely last long. Between family sneaking bites and late-night snacking, the cheesecake usually disappears within a day or two.

8) Try these Desserts next!

9) Condensed Milk Cheesecake