3-Ingredient No-Bake Cheesecake

3.47 from 15 votes

This easy 3‑ingredient no-bake cheesecake recipe comes together in minutes and then chills to creamy perfection. No oven, no fuss!

Prep Time10

Cooling Time2

Total Time2 10

Course: Dessert

Cuisine: American

Keyword: 3-ingredient no-bake cheesecake

Servings: servings

Calories: 261kcal

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!

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.