Both my and my husband’s grandmas used to make this super easy no-bake cheesecake. My husband remembers this cheesecake pie vividly from his childhood, always made by his Granny, hence the name. He talked about this cheesecake for YEARS not knowing how to make it or what it was called, even asking family members, and one day we went over to my grandparents’ house and my grandma served this to us and my husband was SO excited that he had finally figured out what the mysterious family cheesecake of the 80’s was. This is by far the easiest cheesecake recipe you will ever make and though it’s not a true cheesecake, it’s so delicious and creamy and cheesecake-y, you will want to make this again and again for guests. Dress it up with fresh fruit topping like in my photo below, or top with a can of Oregon Pie Filling, or eat it my husband’s favorite way, with no toppings.
This recipe is an original to Eagle Brand Sweetened Condensed Milk and has been around for years. You can Google “Eagle Brand Cheesecake” and this recipe will come up. The graham cracker crust below is my recipe. The Pamela’s GF graham crackers are sweet enough on their own that you won’t need to add additional sugar to this crust. The crackers and butter together are the perfect sweet and saltiness.
Granny's No-Bake Cheesecake
1 Graham Cracker Crust (below)
1 package cream cheese (8 oz), softened to room temperature
1 can Eagle Brand Sweetened Condensed Milk (14 oz)
1/3 cup lemon juice (juice of 1 large juicy lemon, possibly 1-1/2)
1 tsp vanilla
Topping of choice: 1 can Cherry pie filling (20 oz), fresh fruit, etc.
In medium bowl beat cream cheese for a few seconds until light and fluffy. Add milk and blend thoroughly. Stir in vanilla and lemon juice. Pour into crust. Chill 3 hours or until set. Top topping of choice.
Note: You’ll want to let the cream cheese reach room temp or it will lump up.
Graham Cracker Crust
1 box Pamela’s GF graham crackers
6 tbsp melted butter
Pulse graham crackers in food processor then slowly drizzle in melted butter and continue to process until butter is incorporated. Press into a standard size glass pie dish and bake for 10 minutes at 350. Cool before adding the filling.