No-Bake Condensed Milk Graham Cracker Cake

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Pan: 9 × 13-inch
Serves: about 12–15
Chill: at least 6 hours, preferably overnight

Ingredients

  • 2 packs (about 400 g / 14 oz each) graham crackers
  • 2 cans (14 oz / 397 g each) sweetened condensed milk
  • 2 cups (480 ml) heavy whipping cream, very cold
  • 8 oz (225 g) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • Pinch of salt

Optional toppings

  • Crushed graham crackers
  • Fresh strawberries or bananas
  • Lemon zest
  • Whipped cream
  • Caramel or chocolate drizzle

Instructions

  1. Make the filling:
    Beat the softened cream cheese until completely smooth.
  2. Slowly add the sweetened condensed milk, beating until creamy.
  3. Add vanilla, lemon juice, and salt. Mix well. The lemon juice helps give the filling a thicker, cheesecake-like consistency, as in similar condensed-milk icebox desserts. Southern Food and Fun+1
  4. In a separate bowl, whip the cold heavy cream to stiff peaks.
  5. Fold the whipped cream gently into the condensed-milk mixture until smooth and fluffy.
  6. Layer the cake:
    Put a single layer of graham crackers across the bottom of a 9×13-inch dish. Break crackers as needed to fill the gaps.
  7. Spread about half of the cream mixture evenly over the crackers.
  8. Add another complete layer of graham crackers.
  9. Spread the remaining filling over the second cracker layer.
  10. Finish with a third layer of graham crackers if you have enough, or reserve some crackers for crushing over the top. Icebox cakes commonly use multiple cracker-and-cream layers, with refrigeration softening the crackers into a cake-like texture. Joy the Baker
  11. Cover tightly and refrigerate for at least 6 hours, ideally overnight.
  12. Before serving, top with whipped cream, crushed graham crackers, fruit, or a little caramel.

⭐ If you want the recipe to look exactly like the photo

The photo appears to show the condensed-milk mixture being poured directly over a layer of whole graham crackers, rather than a fluffy whipped-cream filling. For that version, use:

  • 2 cans sweetened condensed milk
  • 8 oz cream cheese, softened
  • ½ cup fresh lemon juice
  • 1 tsp vanilla
  • 2 packages graham crackers

Beat the cream cheese, condensed milk, vanilla and lemon juice until thick and smooth. Layer graham crackers → filling → graham crackers → filling, then refrigerate overnight. Similar recipes use condensed milk with cream cheese and citrus to create a thick no-bake filling. Southern Food and Fun+1

If you want, I can also give you the exact 5-ingredient version for a 9×13 dish with measurements in grams and cups.

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