Condensed Milk Cheesecake Slice Recipe

There are some desserts that just feel like a warm hug, a sweet and comforting treat that instantly brings a smile to everyone’s face. For my family, this Condensed Milk Cheesecake Slice is exactly that. I first made it for a weekend barbecue, hoping for a simple, crowd-pleasing dessert that wouldn’t keep me in the kitchen for hours. I wasn’t prepared for the reaction. The moment my husband took his first bite, his eyes widened. The kids, usually picky, were silently devouring their squares, already eyeing the platter for a second piece. It was an instant hit. The magic lies in its simplicity and its luxurious texture. The crust is buttery and crisp, a perfect salty-sweet foundation. But the filling… oh, the filling. It’s dense yet impossibly smooth, rich without being heavy, and carries a luscious, milky sweetness from the condensed milk that is simply divine. It slices beautifully, making it perfect for sharing, and has since become my go-to recipe for potlucks, birthdays, and those “just because” moments that call for something truly special.

The Ultimate Condensed Milk Cheesecake Slice: A Step-by-Step Guide

This recipe is designed to be foolproof, delivering a bakery-quality dessert with minimal fuss. The sweetened condensed milk is the star player, providing not just sweetness but also a uniquely smooth and velvety texture that sets it apart from traditional cheesecakes. It eliminates the need for a fussy water bath and guarantees a rich, creamy result every single time. Get ready to discover your new favorite dessert.

Why You’ll Fall in Love with This Recipe

• Incredibly Creamy: The combination of full-fat cream cheese and sweetened condensed milk creates a texture that is pure luxury.
• Perfectly Sweet: The condensed milk provides the ideal level of sweetness, beautifully balanced by the tangy cream cheese and salty biscuit base.
• A Foolproof Crust: Our simple digestive biscuit crust is buttery, crunchy, and comes together in minutes. It’s the perfect counterpoint to the soft filling.
• Effortlessly Elegant: While easy to make, this cheesecake slice looks stunning. It cuts into perfect, neat squares, making it ideal for serving to guests.
• The Ultimate Crowd-Pleaser: This recipe is a certified hit with both adults and children. It’s rich enough for a special occasion but simple enough for a weeknight treat.

Complete Recipe: Ingredients You’ll Need

Precision is key in baking, and using the right ingredients in the correct amounts will ensure your cheesecake slice is flawless. Here’s everything you need, broken down into the two main components: the crust and the filling.

For the Buttery Biscuit Crust:

• Digestive Biscuits: 250g (approximately 17 biscuits). Digestive biscuits provide a wonderful, slightly wheaty and not-too-sweet flavor that is classic for a cheesecake base.
• Unsalted Butter: 125g (1/2 cup + 1 tablespoon), melted. Using unsalted butter allows you to control the salt level. Melting it is crucial for binding the biscuit crumbs together.
• Granulated Sugar: 2 tablespoons. This adds a little extra sweetness and helps the crust caramelize slightly for better flavor and texture.
• A Pinch of Salt: 1/4 teaspoon. Salt is a flavor enhancer; it balances the sweetness of the sugar and butter and brings out the nutty notes of the biscuits.

For the Luscious Cream Cheese Filling:

• Full-Fat Block Cream Cheese: 750g (three 250g blocks), at room temperature. This is the most important ingredient. Do not use low-fat or spreadable tub-style cream cheese. Block-style cream cheese has a lower water content and higher fat content, which is essential for the thick, dense, and creamy structure of the cheesecake. Bringing it to room temperature is non-negotiable for a lump-free filling.
• Sweetened Condensed Milk: One 397g (14 oz) can. This is our secret weapon. It provides sweetness, moisture, and an incredibly smooth texture. Ensure you are using sweetened condensed milk, not evaporated milk.
• Large Eggs: 3, at room temperature. Eggs are the primary setting agent. They provide structure and richness. Room temperature eggs will incorporate more easily into the batter, preventing over-mixing.
• Fresh Lemon Juice: 2 tablespoons. This might seem like a minor ingredient, but it’s vital. The acidity cuts through the richness of the cream cheese and condensed milk, brightening the flavor and providing a classic cheesecake “tang.”
• Vanilla Extract: 2 teaspoons. Use pure vanilla extract for the best flavor. It adds a beautiful aromatic depth that complements the creamy filling.

Step-by-Step Instructions for Perfection

Follow these detailed instructions carefully. We’ve broken the process down into manageable steps to guide you from start to finish.

Preparation:
Preheat your oven to 160°C (320°F). Grease a 9×13 inch (23×33 cm) rectangular baking pan and line it with parchment paper, leaving a 2-inch overhang on the two long sides. This overhang will act as “handles,” allowing you to lift the entire cheesecake slice out of the pan easily once it’s chilled.

Part 1: Creating the Perfect Crust

1. Crush the Biscuits: Place the digestive biscuits in the bowl of a food processor and pulse until they are fine crumbs. If you don’t have a food processor, place the biscuits in a large, sealed zip-top bag and crush them with a rolling pin. Aim for a texture similar to coarse sand.
2. Combine Crust Ingredients: Transfer the biscuit crumbs to a medium-sized bowl. Add the granulated sugar and the pinch of salt, and stir to combine. Pour the melted butter over the crumb mixture.
3. Mix Thoroughly: Using a fork or your fingertips, mix until all the crumbs are evenly moistened with butter. The mixture should resemble wet sand and hold together when you pinch a small amount.
4. Press into the Pan: Tip the buttery crumb mixture into your prepared baking pan. Use the flat bottom of a measuring cup or a glass to press the crumbs down firmly and evenly across the entire base of the pan. Pay special attention to the corners and edges to create a solid foundation.
5. Pre-Bake the Crust: Place the pan in the preheated oven and bake for 10-12 minutes. The crust should be lightly golden and fragrant. This step, known as blind baking, helps to create a crispier crust that won’t get soggy from the filling. Once baked, remove the pan from the oven and set it on a wire rack to cool while you prepare the filling.

Part 2: Mixing the Creamy Filling

1. Beat the Cream Cheese: In the large bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, place the room temperature cream cheese. Beat on medium-low speed for 2-3 minutes until it is completely smooth, creamy, and free of any lumps. Scrape down the sides and bottom of the bowl frequently to ensure everything is incorporated. Starting with smooth cream cheese is the secret to a smooth final product.
2. Add the Condensed Milk: With the mixer still on low speed, slowly pour in the can of sweetened condensed milk. Continue to beat until it’s fully combined and the mixture is smooth, about 1 minute. Scrape the bowl again.
3. Incorporate Eggs One by One: Add the eggs one at a time, beating on low speed for about 15-20 seconds after each addition, just until the yolk is broken and incorporated. Do not over-beat the batter once the eggs are in! Over-mixing incorporates too much air, which can cause the cheesecake to puff up in the oven and then crack as it cools.
4. Add Flavorings: Finally, add the lemon juice and vanilla extract. Mix on low speed for another 20-30 seconds, just until combined. Give the bowl one final scrape-down and a gentle fold with a spatula to make sure no pockets of unmixed ingredients are hiding at the bottom. The final batter should be thick, smooth, and glossy.
5. Assemble and Bake: Pour the cheesecake filling over the pre-baked crust in the pan. Use an offset spatula or the back of a spoon to spread it into an even layer, making sure it reaches all the corners.
6. Bake the Cheesecake: Place the pan back into the 160°C (320°F) oven. Bake for 35-45 minutes. The cheesecake is done when the edges are set and slightly puffed, but the center still has a slight wobble (like a gentle Jell-O jiggle) when you gently nudge the pan. It will continue to set as it cools. Be careful not to over-bake, as this can lead to a dry texture and cracks.
7. Cool Down Slowly: Turn off the oven, but do not remove the cheesecake. Prop the oven door open with a wooden spoon and let the cheesecake cool down slowly in the oven for 1 hour. This gradual cooling process is another key step in preventing cracks.
8. Chill to Perfection: After an hour, remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack. Once at room temperature, cover the pan loosely with plastic wrap (don’t let it touch the surface) and transfer it to the refrigerator. Chill for at least 6 hours, but overnight is best. This chilling period is essential for the cheesecake to fully set and for the flavors to meld and deepen. Do not rush this step!

Nutrition Facts

• Servings: This recipe makes 24 small squares.
• Calories per serving: Approximately 280-320 kcal (This is an estimate and can vary based on specific brands of ingredients used).

Preparation Time

• Active Preparation Time: 20 minutes
• Baking Time: 45 minutes
• Cooling & Chilling Time: 7+ hours (1 hour cooling, 6+ hours chilling)
• Total Time: Approximately 8 hours and 5 minutes

How to Serve Your Cheesecake Slice

Once chilled and set, your cheesecake slice is a blank canvas for delicious toppings and presentations. Here are some of our favorite ways to serve it:

• The Classic:
  • Simply use the parchment paper handles to lift the entire cheesecake block out of the pan and onto a cutting board.
  • For perfectly clean cuts, use a large, sharp knife. Dip the knife in hot water and wipe it clean between each slice.
  • Serve the neat squares on their own to let the pure, creamy flavor shine.
• With a Berry Compote:
  • Gently heat a cup of mixed berries (fresh or frozen) in a saucepan with a tablespoon of sugar and a squeeze of lemon juice.
  • Simmer until the berries break down and the sauce thickens slightly.
  • Let it cool completely before spooning it over the individual cheesecake slices. The tartness of the berries is a perfect match for the sweet cheesecake.
• Drizzled with Decadence:
  • Melted dark chocolate drizzle
  • Warm salted caramel sauce
  • Biscoff or cookie butter spread, warmed slightly to a pourable consistency
• For a Party Platter:
  • Cut the cheesecake into smaller, bite-sized squares.
  • Top each square differently: one with a single raspberry, one with a dollop of whipped cream, one with a chocolate shaving, and one with a sprinkle of chopped nuts (pistachios look beautiful). This creates a visually stunning and varied dessert platter.
• With a Dollop of Cream:
  • A simple dollop of freshly whipped cream on top of each slice adds an extra layer of lightness and luxury.
  • For extra flavor, you can whip the cream with a little powdered sugar and vanilla extract.

5 Additional Tips for Absolute Success

1. The Room Temperature Rule is Non-Negotiable: I cannot stress this enough. Cold cream cheese will result in a lumpy batter no matter how much you beat it. Cold eggs can cause the smooth batter to curdle. Take your cream cheese and eggs out of the fridge at least 1-2 hours before you begin.
2. Don’t Over-mix the Filling: Once the eggs are added, you are no longer trying to incorporate air; you are just trying to combine. Mix on the lowest speed possible and only until the ingredients are incorporated. Too much air leads to a cheesecake that rises dramatically in the oven and then sinks and cracks upon cooling.
3. Variations on the Crust: Don’t be afraid to experiment with the base! This recipe is fantastic with other types of biscuits. Try Biscoff cookies for a spiced caramel flavor, Oreo cookies (scrape out the filling first) for a chocolatey base, or gingersnaps for a warm, spicy kick.
4. Achieving the Cleanest Cut: The hot knife trick is a game-changer. Fill a tall glass with very hot water. Dip a long, thin, sharp knife into the water, then wipe it completely dry with a paper towel. Make one clean cut. Repeat the dip-and-wipe process for every single cut you make. This melts the cream cheese just enough to give you a perfectly smooth, professional-looking slice every time.
5. Make-Ahead and Storage Master: This is the perfect make-ahead dessert. The cheesecake can be made up to 3 days in advance and stored, covered, in the refrigerator. The flavors actually improve with time! For longer storage, you can freeze it. Place the cut slices on a baking sheet and freeze until solid, then wrap each slice individually in plastic wrap and then foil. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

Frequently Asked Questions (FAQ)

1. Can I make this a no-bake condensed milk cheesecake slice?
While you could adapt this recipe to be no-bake (by omitting the eggs and adding a setting agent like gelatin), this specific recipe is designed to be baked. The eggs and the baking process give the cheesecake a richer, denser, and more traditional New York-style texture that is incredibly satisfying. A no-bake version will be much lighter and mousse-like.

2. Why did my cheesecake crack on top?
Cracking is the most common cheesecake issue and usually happens for one of three reasons:

• Over-mixing: Too much air was incorporated into the batter, especially after adding the eggs.
• Over-baking: The cheesecake was baked until the center was completely firm, not just wobbly.
• Cooling too quickly: The cheesecake experienced a drastic temperature change when removed from the hot oven.
  Following the tips in this recipe (mixing on low, checking for the wobble, and cooling slowly in the turned-off oven) will significantly minimize the risk of cracks. And if it does crack? Don’t worry! It will still taste delicious, and a simple topping of berry compote or whipped cream will cover it perfectly.

3. Can I use low-fat cream cheese or evaporated milk?
For the best results, I strongly advise against it. Full-fat block cream cheese is essential for the structure and rich flavor. Low-fat or spreadable cream cheese has a higher water content and stabilizers that will result in a runny, soft-set, and often grainy filling. Likewise, evaporated milk is not sweetened and has a different consistency than sweetened condensed milk; they are not interchangeable in this recipe.

4. How do I know for sure when the cheesecake is done baking?
The “wobble test” is the most reliable indicator. Open the oven door and give the side of the pan a gentle but firm tap. The outer 2-3 inches of the cheesecake should be set and firm, not moving at all. The very center of the cheesecake (a circle about 3-4 inches in diameter) should jiggle as a single unit, like set Jell-O. If the center sloshes or looks liquidy, it needs more time. If nothing moves at all, it’s likely over-baked.

5. Can I make this in a different sized pan?
Yes, but you will need to adjust the baking time. A smaller, deeper pan (like a 9×9 inch square pan) will require a longer baking time. A larger, thinner pan will require less time. If you use a different pan, start checking for doneness about 10 minutes earlier than the recipe states and keep a close eye on it, using the wobble test as your guide. The 9×13 inch pan is ideal as it creates slices with the perfect ratio of crust to filling.