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You won’t believe how easy it is to make this 3-ingredient no-bake cheesecake! You’re only 10 minutes away from a creamy, decadent dessert.
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Pin RecipeThe Simplest Cheesecake You’ll Ever Make!
Cream cheese, heavy cream, and sweetened condensed milk are all you need to make this 3-ingredient no-bake cheesecake recipe! (The crust is optional, but add it in and you’re still only at 4 ingredients.)
While it is super fast to make this no-bake cheesecake, keep in mind that it does need to chill in the fridge for 2 hours. So, be sure to plan ahead! I like to put the cheesecake together in the morning and then enjoy it as an after dinner treat.
My Best Tips for Making 3-Ingredient No-Bake Cheesecake
This recipe is a cinch to make, but there are a few tricks to getting it right. Here’s what you need to know!
- Soften the cream cheese. Make sure your cream cheese is at room temperature. It will blend much better when soft and ensure your cheesecake is lump-free. You can unwrap the cream cheese and microwave it for about 10 seconds to quickly soften it if you forget to take it out!
- Know when the whipped cream reaches stiff peaks. When you pull the whisk out of the cream, the whipped cream will form peaks that hold their shape, rather than sinking back down into the bowl or folding over at the tips.
- A note about the crust. I have made this 3-ingredient no-bake cheesecake many times without the graham cracker crust, just by pouring the filling into a pie pan or dividing it into parfait cups with fruit. However, if you want a classic style cheesecake, I recommend using a graham cracker crust. It gives the simple cheesecake a more traditional taste and, when you buy a store-bought crust, it’s super easy!
- Chill overnight if you can. Two hours is just a minimum! If you are able to chill your no-bake cheesecake overnight, definitely do that! It will slice much cleaner when very cold.
Variations
- Use almond extract in place of vanilla.
- Mix ½ cup of mini chocolate chips into the cheesecake batter for an easy chocolate cheesecake.
- Top the cheesecake with a can of cherry, strawberry or blueberry pie filling. This is a very easy way to make a fruity cheesecake.
- Freeze the cheesecake to make a delicious cheesecake ice cream cake. This is especially amazing in the summer!
How to Store 3-Ingredient No-Bake Cheesecake
Once your cheesecake is put together, you can store it in the fridge, loosely covered with plastic wrap. It will keep in the refrigerator for 4-5 days.
You can also pop the cheesecake into the freezer and store it there for up to two months. Enjoy a slice of frozen no-bake cheesecake as if it were an ice cream cake. Or, you can move it into the fridge to thaw overnight. Then, it will be ready to enjoy and just as good as the day it was made!
3-Ingredient No-Bake Cheesecake
Ingredients
- 8 ounces cream cheese, softened
- 8 ounces heavy cream
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons vanilla extract (optional)
- 1 9" graham cracker crust (optional)
Instructions
- Add the cream cheese and condensed milk to the bowl of a stand mixer. Beat the ingredients together until smooth. Be sure to scrape down the sides of the bowl often to prevent lumps in the batter. Once fully mixed, the batter will be thick and smooth.
- Stir in the vanilla extract, if using.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the sweetened cream cheese mix. Fold gently so as not to completely deflate the whipped cream.
- Pour the cheesecake batter into the graham cracker crust. If you are not using a crust, you can pour the cheesecake into individual ramekins or tall parfait glasses—you can choose!
- Smooth the top of the cheesecake with an offset spatula, cover loosely and then place the cheesecake in the fridge to set for two hours.
- Enjoy the cheesecake with strawberry sauce, chocolate sauce, fresh fruit or just on its own!
