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This 3 Ingredient No Bake Cheesecake is creamy, smooth, and unbelievably easy to make. With just a few simple ingredients, you get a rich dessert that feels like you spent way more time on it. It chills into the perfect texture and is great for topping with fresh fruit, fruit pie filling, whipped cream, sundae syrups, or chopped nuts.
3-Ingredient Cheesecake Recipe
This 3 ingredient no bake cheesecake proves that delicious desserts – especially a cheesecake – do not have to be complicated. With minimal ingredients and almost no effort, you can create a rich and creamy cheesecake everyone will love.
It tastes identical to a traditional cheesecake, but it’s an easy no bake version with only 3 ingredients – cream cheese, sweetened condensed milk, and a store-bought graham cracker crust.
This easy cheesecake recipe is one of those easy desserts you’ll keep coming back to because it’s quick, affordable, and always a crowd favorite. I really love that you can eat it as is, or serve it with an assortment of toppings – kind of like a ‘cheesecake bar’ where everyone can top there own cheesecake slice just how they like.
The best part? You only need three simple ingredients, yes only 3 total ingredients, to make the cheesecake filling. No oven, no water bath, just minutes of prep work needed, and no complicated steps required. And the fridge does all the work 😃 So let’s learn how to easily cure that cheesecake craving!
Why You’ll Love This No Bake Cheesecake
- ❤︎ Only 3 ingredients!
- ❤︎ Absolutely no baking, no water bath, and no complicated steps
- ❤︎ Perfect make-ahead because it needs 8 hours chill time
- ❤︎ Easy enough for beginners or kids to make
- ❤︎ Customize with your favorite toppings for serving
Only 3 Ingredients Needed
- Cream Cheese : I highly recommend using full-fat cream cheese for this recipe. It tastes so much better, its thicker, creamier, and helps the cheesecake set properly. I also suggest using the name brand Philadelphia cream cheese because the tases is much better than any store brand.
- Sweetened Condensed Milk
- Store-Bought Graham Cracker Crust : Purchase a ready-to-use premade graham cracker crust. I actually prefer the store-bought crusts because they hold up really well and don’t crumble when cut. But of course, if waned, use a homemade graham cracker crust, but it definitely will not be a 3 ingredient recipe at that point.
How To Make 3 Ingredient No Bake Cheesecake
In a large mixing bowl using an electric hand mixer, or a stand mixer, beat the cream cheese until it’s light, fluffy, and very whipped. About 2-3 minutes.
Add in the sweetened condensed milk and beat until thoroughly combined.
Transfer the creamy cheesecake batter into the graham cracker crust and spread it into an even layer. Cover the cheesecake pie with the enclosed plastic lid, and refrigerate for at least 8 hours to allow the cheesecake to thicken, set, flavors to blend, and chill fully.
Cut into slices and serve chilled with toppings of choice or as is; whipped cream, fruit pie filling, fresh fruit, sundae sauces, chopped nuts, etc.
How To Store This No Bake Cheesecake Recipe
This no bake cheesecake should always be stored in the refrigerator, covered, for up to 4-5 days. Serve the cheesecake chilled from the fridge. As it sits out at room temperature (which I don’t recommend) it does become soft in texture.
I don’t recommend freezing this no bake cheesecake because all the dairy in it will separate and curdle once frozen and thawed.
Pro Tips From The Test Kitchen
- This cheesecake is yummy eaten as is, or you can serve it with an assortment of toppings (think ‘cheesecake bar’), and everyone can create their own. Topping ideas include fruit pie filling, whipped cream, hot fudge or chocolate sauce, caramel sauce, strawberry sauce, fresh fruit (diced strawberries, blueberries, raspberries, and blackberries), chopped nuts, chopped cookies (Oreos), mini chocolate chips, or some graham cracker crumbs or Nilla cookie crumbs.
- Only use full-fat cream cheese for the best thick texture, creaminess, and results. I also highly recommend only using Philadelphia brand cream cheese as it tastes so much better than the store brands or any other brand. I have experimented lots with this so just trust me!
- Do not use the “2 extra serving” graham cracker crust. You want the 9-inch graham cracker crust that is labeled as 6 ounces.
- If you prefer using a homemade graham cracker crust then you can make that in a 9-inch pie plate or a 9-inch springform pan. Follow the recipe as is, but use your favorite graham cracker crust recipe instead.
Recipe FAQs
How Do I Keep The Cheesecake Filling From Clumping?
There are several ways to avoid the cream cheese from clumping up and leaving lumps in the mixture. One – make sure you beat the cream cheese, by itself first, before adding the sweetened condoned milk. This will ensure that all the lumps and clumps are beaten out. Two – beat the cream cheese bars for at least 2-3 minutes or until it’s very whipped and fluffy, this will help ensure that there are no clumps. Three – make sure the cream cheese is softened to room temperature before adding it into the mixing bowl.
Is There a Way To Add Crunch To The Dish?
If you would like to add a little crunch, try crushing extra graham crackers or cookies and sprinkling them on top of the cheesecake, after it has chilled and right before serving. Or you can serve the cheesecake with more crunchy texture toppings such as crushed/chopped cookies or chopped nuts.
How Do I Bring The Cream Cheese To Room Temperature and Softened?
The best way to get the cream cheese properly softened to room temperature, is to leave it out at room temperature for 2 hours before making the cheesecake. However, it’s easy to forget, so here are some ideas. Remove the cream cheese from the box, but leave it in the aluminum wrapping. Place the wrapped block of cream cheese into a bowl of really warm water. Wait 10 minutes, then squish the package in the middle to see if it soft and warmer. The other option is to completely unwrap the cream cheese and place it on a microwave-safe plate. Microwave for 10 second increments, but be careful because you don’t want the cream cheese warm at all, you just want it softened.
More Amazing Cheesecake Recipes
- Pumpkin Cheesecake Muffins
- Oreo Cheesecake Bars
- Churro Cheesecake Bars
- White Chocolate Cheesecake Recipe
- Lemon Cheesecake Bars Recipe
- Creamy Pistachio Cheesecake (Easy No-Bake Recipe)
- Pistachio Cheesecake Pie
- Easy Pecan Pie Cheesecake Pie (No Bake Cheesecake)
- No Bake Snickers Cheesecake Pie
- Nutella Swirl Cheesecake Bars
- No Bake Lemon Cheesecake
- No Bake Strawberry Cheesecake
3-Ingredient No Bake Cheesecake
Ingredients
- 2 bars (8 oz each) full-fat cream cheese (softened to room temperature)
- 1 can (14 oz) sweetened condensed milk
- 1 (6 oz) store-bought 9" graham cracker crust
Instructions
- In a large mixing bowl using an electric hand mixer, or a stand mixer, beat the cream cheese until it's light, fluffy, and very whipped. About 2-3 minutes.2 bars (8 oz each) full-fat cream cheese
- Add in the sweetened condensed milk and beat until thoroughly combined.1 can (14 oz) sweetened condensed milk
- Transfer the creamy cheesecake batter into the graham cracker crust and spread it into an even layer. Cover the cheesecake pie with the enclosed plastic lid, and refrigerate for at least 8 hours (overnight is best) to allow the cheesecake to thicken, set, flavors to blend, and chill fully.1 (6 oz) store-bought 9" graham cracker crust
- Cut into slices and serve chilled with toppings of choice or as is; whipped cream, fruit pie filling, fresh fruit, sundae sauces, chopped nuts, etc.
Notes
- This cheesecake is yummy eaten as is, or you can serve it with an assortment of toppings (think ‘cheesecake bar’), and everyone can create their own. Topping ideas include fruit pie filling, whipped cream, hot fudge or chocolate sauce, caramel sauce, strawberry sauce, fresh fruit (diced strawberries, blueberries, raspberries, and blackberries), chopped nuts, chopped cookies (Oreos), mini chocolate chips, or some graham cracker crumbs or Nilla cookie crumbs.
- Only use full-fat cream cheese for the best thick texture, creaminess, and results. I also highly recommend only using Philadelphia brand cream cheese as it tastes so much better than the store brands or any other brand. I have experimented lots with this so just trust me!
- Do not use the “2 extra serving” graham cracker crust. You want the 9-inch graham cracker crust that is labeled as 6 ounces.
- If you prefer using a homemade graham cracker crust then you can make that in a 9-inch pie plate or a 9-inch springform pan. Follow the recipe as is, but use your favorite graham cracker crust recipe instead.
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