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You’re going to love this 3‑ingredient no bake cheesecake recipe! It’s ultra creamy, no oven required, and perfect for when you want dessert without fuss. With just a few minutes of prep (plus chilling time), you’ll have a lovely, light cheesecake that feels indulgent without being complicated.
Cheesecake fans, I’ve got so many recipes you’ll want to check out! Try my Lemon Blueberry Cheesecake for a bright flavor perfect for springtime, or my Strawberry Shortcake Cheesecake, which is sweet and fantastic for a party or special occasion.
Why you’ll love this super easy cheesecake recipe!
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!)
I like to put this cheesecake together in the morning after my kids go to school and then surprise the family with it for an after dinner treat. Is there any better surprise than cheesecake? I don’t think so!
- Requires only 3 ingredients: Although there are additional optional ingredients, all you really need is cream cheese + sweetened condensed milk + heavy cream.
- No baking: Perfect for hot summer days or when you don’t want to mess with the oven!
- Fantastic texture: Silky, smooth filling with just the right amount of fluff!
- Easy to dress up: Keep it simple or add fresh fruit, chocolate, and any topping of your choice.
For a few more no-bake cheesecake recipes, try my No-Bake Pumpkin Cheesecake and No-Bake Chocolate Cheesecake.
Table of Contents
Ingredients for 3-Ingredient Cheesecake
It doesn’t get any easier. This no-bake recipe comes together with 3 simple ingredients you can find at your grocery store! The ingredients combine to create the perfect creamy texture.
See recipe card below this post for ingredient quantities and full instructions.
- Cream cheese – The base of the cheesecake, providing richness, body, and tang. Make sure it’s softened so there are no lumps. Full-fat cream cheese is best!
- Sweetened condensed milk – Acts both as sweetener and binder, helping the cheesecake set without eggs or gelatin.
- Heavy cream – Whipped to stiff peaks, it lightens the 3-ingredient cheesecake filling by making it airy and adds volume.
- Optional ingredients – If you’d like, you can add vanilla extract to the filling and also pour the filling into a graham cracker crust. I use a store-bought graham cracker crust to make it easy, but you can use a homemade graham cracker crust. (For a more traditional no-bake cheesecake with a longer list of ingredients, see my classic No-Bake Cheesecake Recipe or this Philadelphia No Bake Cheesecake.)
Easy Cheesecake Variations
- Mix ½ cup of mini chocolate chips into the cheesecake filling for a chocolate chip no-bake cheesecake.
- Top the cheesecake with a can of cherry, strawberry or blueberry pie filling.
- Make mini cheesecakes or parfaits by dividing the filling into small jars or ramekins. If you’d like, you can layer the filling with graham cracker crumbs and fruit.
How to Make 3-Ingredient No-Bake Cheesecake
- Start the Filling: Beat the softened cream cheese and condensed milk until smooth, scraping down the sides of the bowl as needed (you can use a stand mixer or hand mixer). Add the vanilla if you’re using it.
- Make the Whipped Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Finish the Filling: Very gently fold the whipped cream into the cream cheese mixture.
- Chill: Pour the filling into the pre-made graham cracker crust, or into ramekins or parfait glasses. Smooth the top with a rubber spatula or offset spatula, cover loosely, and chill for 2 hours before serving.
Serving Suggestions
- Keep it simple and top this 3-ingredient no-bake cheesecake with fresh berries. This is my family’s favorite!
- Add dollop of Chantilly Cream to each slice.
- Sprinkle chocolate shavings or mini chocolate chips on top.
How to Store No-Bake Cheesecake
- Refrigerator: Cover loosely with plastic wrap and store for up to 4–5 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw in fridge overnight before serving.
Frequently Asked Questions
This usually happens if the cream wasn’t whipped to stiff peaks, or you overfold and deflate the filling. Also, if the mixture hasn’t chilled long enough (or your refrigerator is too warm), it may remain loose. For extra firmness, chill overnight and consider placing it in the freezer for 30–60 minutes before slicing.
No, half-and-half doesn’t have the necessary fat content to whip into stiff peaks and create a light, fluffy cheesecake.
There are a few secrets to a creamy filling for this 3-ingredient no-bake cheesecake. For best results, use full-fat ingredients, make sure the heavy cream is whipped to stiff peaks, gently fold the filling together, and let the cheesecake chill for at least 2 hours. Follow these instructions and you will have a silky smooth texture!
Yes! In fact, it’s ideal to make this 3-ingredient cheesecake recipe a day ahead because the texture has time to really set to sliceable perfection.
More No-Bake Dessert Recipes
Quick & Easy Desserts
No Bake Oreo Dessert Recipe
No Bake Desserts
No-Bake Lemon Cream Cheese Pie
No Bake Desserts
No-Bake Cherry Cheesecake
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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-inch 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!
Notes
- 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.
- Chill the heavy cream: Cold cream is key for whipping! Chill your bowl and beaters too if your kitchen is warm.
- 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.
- 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.
- To make a homemade graham cracker crust: Combine 1 ½ cups graham cracker crumbs (from 11 whole graham crackers), 6 tablespoons melted butter, and ¼ cup sugar in a large bowl. Stir the ingredients together until well combined. Press the mixture into the bottom and sides of 9-inch pie dish. Chill the crust for at least 1 hour minutes before filling with the cheesecake.
This is one of my favorite recipes! It’s easy to make when you want a sweet treat quickly! I change up the topping from strawberry to cherry to blueberry. It’s so good!
I was looking for cheesecake that was quick and easy. This was perfect. Very creamy and delicious!