Do you want a slice of rich, creamy, tangy cheesecake? Do you dread using your oven, dealing with a water bath, and worrying about cracks? I have the perfect solution for you! Get ready to discover the magic of this 3 ingredient no bake cheesecake. It’s the ultimate dessert hack—a recipe so simple and delicious, you’ll wonder where it’s been all your life. No baking, no fuss, just pure dessert bliss in a fraction of the time.
“I believe the best recipes are the ones that bring joy without the stress. This cheesecake is my go-to for a reason: it proves that you only need a few simple things to create something truly spectacular.”
Sophia Martinez
My Cheesecake Aha! Moment
I’ll never forget the first time I made this. I had friends coming over last minute, and my pantry was looking a little sad. I wanted to whip up something impressive but had almost no time. I remembered a simple dessert my grandmother used to make and thought, “Can it really be that easy?” I grabbed the cream cheese, sweetened condensed milk, and lemon juice. An hour later, I was serving up slices of the most velvety, perfect cheesecake. My friends were shocked when I told them it was a 3 ingredient no bake cheesecake. It was a huge hit, and it’s been my secret weapon for easy entertaining ever since!
3 Ingredient No Bake Cheesecake
Equipment
- Electric Hand Mixer
- 9-inch Pie Plate
- 2 Mixing Bowls
Ingredients
- 2 (8-ounce) blocks cream cheese softened
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup fresh lemon juice
- 1 1/2 cups graham cracker crumbs for optional crust
- 6 tbsp unsalted butter melted, for optional crust
Instructions
- For the Crust: In a bowl, mix graham cracker crumbs and melted butter until combined. Press firmly into a 9-inch pie plate. Freeze for 10 minutes.
- For the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth and lump-free, about 2 minutes.
- Add the sweetened condensed milk and beat until combined and glossy.
- On low speed, mix in the lemon juice until just combined. The filling will thicken.
- Pour the filling into the chilled crust and spread evenly.
- Cover and refrigerate for at least 4 hours, or overnight, until firm.
- Slice, serve, and enjoy!
Video
Notes
My Top 7 Tips for a Perfect 3 Ingredient No Bake Cheesecake
- Room Temperature is KEY: Your cream cheese must be soft. This is the #1 rule for a creamy, lump-free 3 ingredient no bake cheesecake.
- Full-Fat for Full Flavor: This is a time for indulgence. Full-fat cream cheese provides the structure and rich flavor. This is the secret to a rich and firm 3 ingredient no bake cheesecake.
- Don’t Skimp on the Chill Time: I know it’s hard to wait, but the 4-hour chill time is essential for the cheesecake to set properly. If you can leave it overnight, even better!
- Fresh Lemon Juice Always: The bottled stuff has preservatives that can give the cheesecake a slightly off taste. Fresh lemon juice provides the best flavor and setting power.
- Smooth It Out: Before you chill it, take a moment to smooth the top with a spatula. A smooth top makes your 3 ingredient no bake cheesecake look professional.
- Pack That Crust: When making the crust, use the flat bottom of a measuring cup to press the crumbs down firmly. This creates a solid base that won’t crumble when you slice it.
- Unlock More Kitchen Secrets: For more amazing kitchen hacks and simple recipes, exploring other resources can be a game-changer. I often check out howtoresults for clever tips that make cooking even easier.
3 Ingredient No Bake Cheesecake Variations to Try
The best part about this basic 3 ingredient no bake cheesecake recipe is how easy it is to customize. Here are a few ideas:
- Chocolate Swirl Cheesecake: Melt 1/2 cup of chocolate chips. Dollop the melted chocolate over the filling and use a knife to gently swirl it in before chilling.
- Lemony Delight: Add the zest of one lemon to the filling along with the juice for an extra-bright, citrusy punch.
- Oreo Cookie Crust: Swap the graham crackers for 18 crushed Oreo cookies (filling and all!) and reduce the butter to 4 tablespoons.
- Berry Topping: Once chilled, top the cheesecake with fresh berries or a simple berry coulis. The combination of sweet, tart, and creamy is heavenly.
- Peanut Butter Dream: Add 1/2 cup of creamy peanut butter to the cream cheese along with the condensed milk for a rich and nutty twist.
How to Store Your 3 Ingredient No Bake Cheesecake
Properly storing your 3 ingredient no bake cheesecake ensures it stays fresh and delicious. Cover it tightly with plastic wrap or transfer it to an airtight container.
- In the Refrigerator: It will last for up to 5 days. Many people think the flavor of this 3 ingredient no bake cheesecake is even better on day two!
- In the Freezer: Yes, you can freeze it! Freezing slices of your 3 ingredient no bake cheesecake is a great way to save it for later. It will last for up to 3 months.
Troubleshooting Common Issues
- My 3 ingredient no bake cheesecake is runny! This usually happens if you use low-fat cream cheese or don’t chill it long enough. Use full-fat, brick-style cream cheese and chill for at least 4 hours.
- My filling is lumpy! Your cream cheese was probably too cold. Ensure it’s fully softened to room temperature before mixing to get that signature smooth texture.
Estimated Nutrition
This is an estimated nutritional breakdown per serving, based on 8 servings per cheesecake. Actual values may vary.
| Calories | 450 kcal |
| Carbohydrates | 45g |
| Protein | 7g |
| Fat | 27g |
| Sugar | 35g |
Conclusion
The Easiest Dessert You’ll Ever Make!
And there you have it—a stunning, delicious, and incredibly simple dessert that is guaranteed to impress. This 3 ingredient no bake cheesecake shows that you don’t need many ingredients or complex steps to make something special. I can’t wait for you to try it and see just how easy it is!
Explore more delicious and easy-to-make recipes here at SpoonnSpice.
FAQs
Is the 3 ingredient no bake cheesecake really only 3 ingredients for the filling?
Yes, the cheesecake filling itself is just three core ingredients: cream cheese, sweetened condensed milk, and lemon juice. The graham cracker crust is a popular but optional addition.
Can I use a different kind of crust?
Absolutely! This recipe works great with an Oreo cookie crust. You can also use a crust made from Biscoff cookies. A pre-made store-bought graham cracker crust is another option to save time.
Why is my 3 ingredient no bake cheesecake not firm?
The most common reasons are not chilling it long enough or using low-fat/tub-style cream cheese. To get a firm set, use full-fat, brick-style cream cheese. Chill your 3 ingredient no bake cheesecake for at least 4 hours.
Can I make this cheesecake ahead of time?
Yes, this is the perfect make-ahead dessert! It needs to chill anyway, so making it the day before you plan to serve it is ideal. It will be perfectly firm and the flavors will have time to meld together.
What can I use instead of sweetened condensed milk?
Unfortunately, sweetened condensed milk is essential for this specific 3-ingredient recipe. It provides both the sweetness and the structure. There isn’t a direct substitute that will work the same way without adding more ingredients and changing the recipe.
Do I have to use an electric mixer?
An electric mixer makes it easier to smooth the cream cheese. However, you can also do it by hand with a whisk and some effort. Just make sure your cream cheese is very, very soft to avoid lumps.
Can I freeze this no-bake cheesecake?
Yes! It freezes beautifully. You can freeze it whole or in individual slices. Wrap it well in plastic wrap and then foil. It will last for up to 3 months. Thaw in the fridge before serving.
What are the best toppings for this cheesecake?
The options are endless! Fresh fruit, like strawberries or raspberries, is a great choice. You can add a drizzle of chocolate or caramel sauce. A dollop of whipped cream also works well. A sprinkle of toasted coconut is another tasty option.
Can I make this gluten-free?
Yes! The filling is naturally gluten-free. Simply use a gluten-free graham cracker or cookie for the crust, or serve it crustless in a dish.
Can I double the recipe?
You sure can. To double the recipe, use a 9×13 inch pan instead of a 9-inch pie plate. The chilling time should remain the same. This is great for feeding a crowd!