5 Condensed Milk Cheesecake Recipes You’ll Regret Not Trying (Seriously!)

Cheesecake and condensed milk? Oh yes, my friend that’s a match made in dessert heaven. The rich creaminess of cheesecake meets the sweet, silky magic of condensed milk, and suddenly, your kitchen smells like a bakery straight out of a dream. I’ve played around with these recipes more times than I’d like to admit (don’t ask how many slices I’ve eaten 🙃), and trust me they’re simple, delicious, and dangerously addictive.

So grab a spoon, maybe some stretchy pants, and let’s talk 5 condensed milk cheesecake recipes that will blow your dessert-loving mind.

1. Classic No-Bake Condensed Milk Cheesecake

Sometimes, the OG version just wins. No fuss, no oven just creamy goodness that sets beautifully in the fridge. Perfect for when you’re craving cheesecake but don’t want to deal with baking drama.

Ingredients:

• 1 pack digestive biscuits (about 200g)
• 100g unsalted butter, melted
• 300g cream cheese, softened
• 1 can (400g) sweetened condensed milk
• Juice of 2 lemons
• 1 tsp vanilla extract

Instructions:

1. Crush the biscuits into fine crumbs, mix with melted butter, and press firmly into the base of a springform pan.
2. In a bowl, beat the cream cheese until smooth.
3. Add condensed milk slowly while mixing, then toss in lemon juice and vanilla.
4. Pour filling over the base and refrigerate at least 4 hours (overnight is better).
5. Slice, serve, and accept compliments like a pro.

Pro tip: Ever wonder why lemon juice is a must? It thickens the condensed milk and gives that dreamy texture. Science + dessert = win.

2. Baked Condensed Milk Cheesecake

For those who like the traditional baked version, this one’s rich, velvety, and holds its own on any dessert table.

Ingredients:

• 250g digestive biscuits
• 120g butter, melted
• 500g cream cheese
• 1 can (400g) condensed milk
• 3 large eggs
• 2 tsp vanilla extract
• Zest of 1 lemon

Instructions:

1. Prep the crust like before (biscuits + butter, press into pan).
2. Beat cream cheese until fluffy, then add condensed milk, eggs, vanilla, and lemon zest.
3. Pour filling over the base.
4. Bake at 160°C (320°F) for 45–50 minutes until the center is just set.
5. Cool completely, refrigerate, then serve chilled.

Why I love it: The baked version has that slightly caramelized flavor condensed milk fans live for.

3. Chocolate Swirl Condensed Milk Cheesecake

Because chocolate makes everything better duh. This one looks fancy but is surprisingly easy.

Ingredients:

• 200g Oreo cookies, crushed
• 80g butter, melted
• 300g cream cheese
• 1 can (400g) condensed milk
• 100g dark chocolate, melted
• 2 eggs
• 1 tsp vanilla extract

Instructions:

1. Mix Oreos with butter, press into the pan base.
2. Blend cream cheese, condensed milk, eggs, and vanilla.
3. Pour ⅔ of the mixture over the crust.
4. Mix melted chocolate into the remaining ⅓ and swirl it through with a spoon.
5. Bake at 160°C for 40 minutes.
6. Cool and chill before slicing into swirly perfection.

Hot take: This one’s a showstopper for dinner parties. People will assume you spent hours (don’t correct them 😉).

4. Mango Condensed Milk Cheesecake

If tropical vibes had a dessert, this would be it. Creamy cheesecake meets sweet, juicy mango summer in every bite.

Ingredients:

• 200g graham crackers
• 100g butter, melted
• 300g cream cheese
• 1 can (400g) condensed milk
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 2 ripe mangoes (pureed)

Instructions:

1. Make your crust (crushed crackers + butter).
2. Blend cream cheese, condensed milk, lemon juice, and vanilla.
3. Fold in half the mango puree.
4. Pour filling over crust and chill overnight.
5. Top with remaining mango puree before serving.

Personal confession: I once made this for brunch “just because.” It didn’t last until lunch.

5. Mini Condensed Milk Cheesecake Bites

Sometimes, you don’t want to commit to a whole cheesecake (or maybe you do, no judgment). These bite-sized versions are perfect for portion control… kinda.

Ingredients:

• 150g digestive biscuits
• 60g butter, melted
• 250g cream cheese
• 1 can (400g) condensed milk
• 2 eggs
• 1 tsp vanilla extract
• Toppings: berries, chocolate chips, or caramel drizzle

Instructions:

1. Line a muffin tin with cupcake liners.
2. Mix biscuits + butter, press into liners.
3. Beat cream cheese, condensed milk, eggs, and vanilla.
4. Pour filling into liners, about ¾ full.
5. Bake at 160°C for 20–25 minutes.
6. Cool and refrigerate. Add toppings before serving.

Pro move: Make a variety of toppings and call it a “cheesecake sampler.” Instant crowd-pleaser.

Final Thoughts

There you have it 5 condensed milk cheesecake recipes that range from no-bake simplicity to full-on baked decadence. Each one brings something unique to the table, whether it’s the refreshing tang of lemon, the richness of chocolate, or the tropical sweetness of mango.

Honestly, cheesecake with condensed milk is my go-to whenever I want to impress without stressing. The recipes are forgiving, the flavors are bold, and let’s be real who doesn’t want an excuse to eat cheesecake?

So, which one are you making first? IMO, the mango cheesecake is the ultimate vibe, but hey, if you’re a chocolate fanatic, that swirl version is calling your name. Either way, grab your mixer and get started you’ll thank me later. 🙂