Martha Stewart’s No-Bake Cheesecake Is “Utter Perfection”

My all-time favorite dessert is cheesecake. The combination of the tangy, smooth filling and the salty and sweet graham cracker crust just can’t be beat. Cheesecakes are intimidating to make, though—especially when things like a water bath come into play.

Recently, though, I came across Martha Stewart’s Easy No-Bake Cheesecake, and I can attest that it’s utter perfection. It’s incredibly easy but tastes just like the real thing, without heating an oven or fumbling around with extra pans.

I mean, is there anyone who’s contributed as much as Martha Stewart has to the world of entertaining? While some of her recipes are wildly intimidating and complex, she also publishes recipes that are simple and flawless. This cheesecake is one of those.

How to Make Martha Stewart’s No-Bake Cheesecake

This no-bake cheesecake comes together quickly. Just make sure you have plenty of room in your fridge and freezer for cooling and letting it set. While you won’t need to turn on the oven or prepare a water bath, you will need a springform pan and a hand or stand mixer.

The ingredient list is also simple. A couple of packages of graham crackers and cream cheese, a stick of butter, a can of sweetened condensed milk, and a little sugar and vanilla extract are all it takes.

First, you’ll add the graham crackers to a large resealable plastic bag, then use a rolling pin to crumble them into small pieces. You’re aiming for the texture of sand, so let loose and really crush the graham crackers. Once they’re broken up, add them to a bowl with the melted butter and sugar, mix until evenly combined, then transfer the mixture to a greased 9-inch springform pan.

Spread this mixture evenly around the bottom of the pan, using a measuring cup to gently form the sides of the crust. Move the pan to the freezer for 10 minutes, which is about how long the rest of the recipe takes. 

Next, you’ll make the filling. In the bowl of a stand mixer or a deep bowl, beat the cream cheese until smooth. Slowly stream in the sweetened condensed milk and continue beating until smooth. Add the lemon juice and vanilla extract and beat until the mixture is well combined.

Remove the crust from the freezer and pour in the cream cheese mixture, using an inverted spatula to spread it evenly and make a smooth top. Chill in the fridge until firm (at least two hours), then slice and serve. 

A Few Tips for Making This Cheesecake

Call me lazy, but next time I make this, I’m going to crush my graham crackers using a food processor. There’s nothing more annoying than a really crumbly cheesecake crust that can’t hold its own weight. Usually, when my crust is breaking up and difficult to cut, it’s because there’s a big chunk of graham cracker in the way. Using a food processor to really crush the graham crackers into that sand-like texture is easier, in my opinion. 

This cheesecake goes well with fresh fruit, caramel sauce, or dark chocolate shavings. You could even set out a variety of toppings and let guests pick their own. It’s a blank canvas, and toppings will really help elevate it.

Martha’s no-bake cheesecake is a simple and satisfying dessert that is sure to please—and it’ll help streamline your entertaining prep. Keep this one in your back pocket during the holidays when you’re seeking a delicious homemade dessert without all the fuss.