This 3 Ingredient No Bake Cheesecake is perfect when you need to satisfy your cheesecake fix. The creamy filling comes together in minutes with only three ingredients. Finish it with a store-bought graham cracker crust for an easy, decadent dessert.
I reach for cheesecake when I am craving something rich and sweet. Like traditional cheesecake in flavor and texture, this no bake cheesecake recipe hits all the notes without all the hassle. The easy peasy cheesecake filling requires only three ingredients, and no baking is required. There is no need for water baths, simply make the filling, pour it into a prepared crust, and pop it in the refrigerator to set—that is it!
There is no need to turn on the oven with this easy recipe, making it the perfect dessert for hot summer days. This classic cheesecake is one of my favorite desserts for special occasions because it comes together quickly, requires few ingredients, and can be made the night before.
Like my chocolate chip mini cheesecakes, creamy desserts are perfect for everyone. Cheesecake is versatile to all sorts of inclusions and toppings. See my favorite topping suggestions for inspiration. Try any of these easy cheesecake recipes, and you will see just how delicious the creamy, decadent dessert can be. Check out these no-bake cheesecake balls for a fun variation of this recipe.
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Easy 3-Ingredient Cheesecake Filling
This simple cheesecake recipe starts with condensed milk and {softened} cream cheese. Vanilla extract adds additional flavor. The condensed milk cheesecake filling is perfectly sweet without added sugar or sweetener. This basic no bake cheesecake comes together without eggs, heavy cream, or gelatin. Preparation takes minutes; the most challenging part is waiting for the cheesecake to set. Here are a few reasons why you will love this recipe:
- Quick and Easy - When it comes to easy dessert recipes, it does not get much easier than three ingredients, and no need for baking.
- No-Bake Dessert - When you want a sweet treat but do want to go through the time and hassle of baking, no-bake desserts are the way to go.
- Make-Ahead - Cheesecake is a great dessert option for a make-ahead dessert. Make the filling and let it set overnight, or if in a bind, you can freeze it for a couple of hours to set too.
- Customizable - The simple 3-ingredient filling is a blank canvas for customizations. Enjoy the filling in a homemade or store-bought pie crust, or pipe it into jars for crustless cheesecakes. Have fun with the toppings too!
Ingredients to Make Cheesecake
- Cream Cheese (softened) - Ensure the cream cheese is softened at room temperature for an effectively creamed filling. Use full-fat cream cheese like Philadelphia cream cheese or your favorite brand.
- Sweetened Condensed Milk - Condensed milk in cheesecake provides all the sweet taste needed without additional sugar.
- Pure Vanilla Extract
- Graham Crust (optional) - You can enjoy this filling by the spoonful, piped into jars, or poured into a prepared crust. It is all up to your personal preferences. My favorite way to enjoy the creamy filling is with a graham cracker crust.
See the recipe card for the ingredient quantities.
Instructions
This cheesecake recipe comes together in only three steps.
STEP 1 - In a large bowl, whip the softened cream cheese on high speed using an electric mixer until it is light and has a fluffy texture, about 2 minutes. Scrape the bowl down using a rubber spatula.
STEP 2 - Pour the sweetened condensed milk and vanilla extract into the bowl of whipped cream cheese. With the mixer on medium speed, beat the cream cheese mixture until fully incorporated. Increase the speed to high and whip the cheesecake filling until light and smooth, about 3-4 minutes.
STEP 3 - Pour the cheesecake batter into the prepared crust. Gently smooth it out until it is evenly spread out. Refrigerate the cheesecake for a minimum of 8 hours, preferably overnight.
Ingredient Substitutions
- Vanilla Extract - Almond Extract (use ½ tsp), Vanilla Bean Paste
- Graham Cracker Crust - Oreo Cookie Crust, Shortbread Crust
Cheesecake Variations
Crustless (gluten-free) - Pipe the cheesecake filling into individual jars.
Chocolate Chip - Fold ½ cup of mini semi-sweet chocolate chips into the cheesecake batter before pouring it into the crust.
No Bake Cheesecake Toppings
A slice of this no bake cheesecake is divine on its own but even better with toppings.
- Fresh Berries or Fresh Fruit
- Whipped Cream, Cool Whip, or Chantilly Cream
- Homemade Fruit Sauces, including Mixed Berry Compote, Cherry Compote, or Blackberry Compote
- Sweet Sauces like Easy Caramel Sauce and Chocolate Sauce
- Fruit Toppings, including Lemon Curd, Strawberry Topping, or Cherry Pie Filling
Suggested Equipment
- Stand Mixer or Hand Mixer - An electric mixer is essential when whipping up the cheesecake batter.
- Rubber Spatula - A rubber spatula is required to scrape the cream cheese filling throughout the mixing process.
- Large Mixing Bowl
- Small Offset Spatula - While not required, a small offset spatula makes spreading the filling into the crust much easier.
Storage
No bake cheesecake holds up well in the refrigerator when stored properly. Transfer the cheesecake or precut slices to an airtight container or wrap the dessert in plastic wrap. Store cheesecake in the fridge for up to 4-5 days.
To freeze cheesecake, wrap slices in plastic wrap and place them into a freezer bag. Freeze for up to 3 months—enjoy from frozen or pop it into the refrigerator to thaw.
Delicious Cream Cheese Recipes
- Strawberry Cream Cheese Muffins
- Strawberry Cheesecake Fluff
- No-Bake Lime Cheesecake Fluff
- Mini Funfetti Cheesecakes
- Funfetti Cream Cheese Pie
Expert Tips
- Use softened cream cheese to prevent lumps in the cheesecake filling.
- Scrape the bowl throughout the mixing process with a rubber spatula to ensure everything is combined.
- Freeze the cheesecake for 1 to 2 hours for cleaner slices.
Frequently Asked Questions
Your cream cheese needed to be softer, or you needed to whip the cream cheese more. When using dense cream cheese for fillings like this one, the cream cheese must be soft enough to whip up to a fluffy consistency. Properly whipped cream cheese will better incorporate with the other ingredients too.
It is essential to allow the cheesecake to set in the refrigerator completely, ideally overnight. If the filling is still too soft, pop the cheesecake into the freezer for 1 to 2 hours.
The cheesecake sets in the refrigerator for 8 hours, preferably overnight. However, you can freeze the cheesecake for a few hours to speed up the setting process.
Cheesecake freezes well. See storage for freezing protocol and details.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
3 Ingredient No Bake Cheesecake
Equipment
Ingredients
- 16 oz cream cheese (2 bricks) softened
- 14 oz sweetened condensed milk (1 can)
- 1 teaspoon vanilla extract
- 1 9-inch graham cracker crust
Instructions
- Whip the softened cream cheese in a large bowl on high speed using an electric mixer until it is light and has a fluffy texture, about 2 minutes. Scrape the bowl down using a rubber spatula.
- Pour the sweetened condensed milk and vanilla extract into the bowl of whipped cream cheese. With the mixer on medium speed, beat the cheese mixture until fully incorporated. Increase the speed to high and whip the cheesecake filling until light and smooth, about 3-4 minutes.
- Pour the cheesecake batter into the prepared crust. Gently smooth it out until it is evenly spread out. Refrigerate the cheesecake for a minimum of 8 hours, preferably overnight.
Nutrition
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