This 3-Ingredient No-Bake Cheesecake is equal parts easy and delicious. The filling calls for just 3 ingredients and can be customized with your favorite toppings. Just mix the ingredients, add them to your premade crust, chill, then enjoy!
This is our go to dessert recipe when we are in the mood for something creamy and decadent. We love it because it takes minimal effort to whip up and can be enjoyed for a few nights in a row.
All you need for this recipe whipping cream, cream cheese, powdered sugar, and a crust. Add mix-ins like vanilla bean paste or lemon zest or top the cake with fruit or compote for a bright accent.
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About 3-Ingredient No-Bake Cheesecake
- Taste - The cheesecake is the perfect balance of sweet and rich.
- Texture - The filling is thick and creamy and the crust is crunchy.
- Effort - This recipe is super easy. All you need to do is whip the cream, mix it with the other ingredients and mix-ins of choice, then add it to a pie crust.
- Time - It takes 20 minutes to whip up the pie then 4 hours to chill it.
Ingredients
- Full fat cream cheese - Cream cheese provides the creamy structure of the cheesecake. We like the flavor and texture of Philadelphia cream cheese.
- Powdered sugar - Powdered sugar adds sweetness to the filling.
- Heavy whipping cream - Cold heavy whipping cream makes the cheesecake fluffy and creamy.
- Graham Cracker Crust - Use a store-bought graham cracker crust or try our easy homemade graham cracker crust recipe.
Optional Mix-Ins
- Vanilla extract or vanilla bean paste - Vanilla enhances the other flavors in the recipe.
- Lemon zest - Lemon zest adds brightness.
- Sliced fresh fruit or compote - Add sliced fresh fruit or compote for a refreshing topping.
- Chocolate - Fold in mini chocolate chips, chocolate shavings, chunks, or Nutella to the cheesecake filling for a chocolatey twist.
See recipe card for quantities.
Substitutions and Variations
- Pumpkin cheesecake - Add pumpkin puree and spice to the filling for a fall treat.
- Gluten-free graham cracker crust - Use a gluten-free graham cracker crust to make this recipe gluten-free.
- Mascarpone - Use equal parts of full-fat mascarpone cream cheese instead of regular cream cheese.
- Other types of crust - This cheesecake will also be good with an Oreo, chocolate, or nutty crust.
- Mini Cheesecakes - Make mini cheesecakes for a party or get together.
Instructions
- Make whipped cream - Place the heavy whipping cream in the bowl and whisk by hand or use an electric mixer until stiff peaks form, about 4-5 minutes. Do not over mix or the cream will curdle. Set aside. (Photo 1 and 2)
- Prepare cream cheese - In a separate large mixing bowl, use a handheld mixer or stand mixer and whisk cream cheese and powdered sugar on medium until fluffy, about 3 minutes. Whisk in mix-ins of choice, if desired. (Photo 3 and 4)
- Prepare filling - Then gently fold the whipped cream into the cream cheese mixture with a silicone spatula or with a mixer on the lowest setting just until incorporated and creamy. Do not over mix or the mixture will deflate. (Photo 5)
- Assemble - Use a silicone spatula to scrape the bottom and sides of the bowl to ensure all ingredients are incorporated. Transfer pie filling to the prepared graham cracker crust and use a spatula or the back of a spoon to smooth out the filling. (Photo 6)
- Chill and decorate - Then place in the refrigerator and chill for at least 4 hours or overnight. Serve with fresh fruit, compote, or your favorite toppings if desired and slice. (Photo 7 and 8)
Pro tip - Leave the cheesecake in the refrigerator until ready to serve. Do not leave it out of the refrigerator for more than 30 minutes or it will start to soften, especially on a warm day. If you notice that your cheesecake has softened, just put it back in the fridge to make it firm again.
Storage
Refrigerate leftover no-bake cheesecake for up to 3 days in an air-tight container or plastic wrap. You can also freeze the cheesecake in a freezer safe container for up to 1 month.
Top Tips
- Use full-fat cream cheese for the best texture. Reduced fat versions can affect the consistency.
- Chill the cheesecake for at least 4 hours to ensure it has sufficient time to set.
- When you are ready to serve the cheesecake, use a sharp knife to cut through the cake cleanly.
- Make the cheesecake the day before you plan to serve it to ensure it fully sets.
- While the cheesecake filling calls for only 3 ingredients and is delicious on its own, add your own flare with toppings like fresh fruit, compote, citrus zest, chocolate shavings, and more.
Recipes FAQs
No, you don't need to add either of these, but lemon juice brightens up the cake and vanilla adds complexity.
Yes, but it may affect the texture and richness of the cheesecake. We use full-fat cream cheese to ensure the cheesecake is creamy and rich.
Refrigerate the cheesecake for 4 hours then check to see if it is firm to the touch.
You can refrigerate the cake for longer than 4 hours. The longer it is refrigerated, the firmer it will be.
Yes, you can use different types of crusts like chocolate, oreo, or a nut-based crust.
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3-Ingredient No-Bake Cheesecake
Equipment
- 1 pie pan
- 1 9" cake pan optional
- 1 springform pan optional
Ingredients
- 1½ cups heavy whipping cream
- 16 oz full-fat cream cheese softened
- 1 cup powdered sugar
- 1 premade graham cracker crust
Optional Mix-Ins and Toppings
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 teaspoon lemon zest
- mini chocolate chips
- chocolate shavings
- sliced fruit or compote
Instructions
- Make whipped cream - Place the heavy whipping cream in the bowl and whisk by hand or use an electric mixer until the cream forms stiff peaks, about 4-5 minutes. Do not overmix or the cream will curdle. Set aside.1½ cups heavy whipping cream
- Prepare filling - In a separate mixing bowl, use a handheld mixer or stand mixer and whisk cream cheese and powdered sugar on medium until fluffy, about 3 minutes. Whisk in mix-ins of choice, if desired. Gently fold the whipped cream into the cream cheese mixture with a silicone spatula or with a mixer on the lowest setting just until incorporated and creamy. Do not over mix or the mixture will deflate.16 oz full-fat cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract or vanilla bean paste, 2 teaspoon lemon zest, mini chocolate chips
- Assemble and chill - Use a silicone spatula to scrape the bottom and sides of the bowl to ensure all ingredients are incorporated. Transfer to the prepared crust and use a spatula or the back of a spoon to smooth out the filling. Place in the refrigerator and chill for at least 4 hours or overnight. Serve with fresh fruit, compote, or your favorite toppings if desired and slice.1 premade graham cracker crust, sliced fruit or compote, chocolate shavings
Notes
- Refrigerate leftover no-bake cheesecake for up to 3 days in an air-tight container or plastic wrap. You can also freeze the cheesecake in a freezer-safe container for up to 1 month.
- Chill the cheesecake for at least 4 hours to ensure it has sufficient time to set.
- When you are ready to serve the cheesecake, use a sharp knife to cut through the cake cleanly.
- Make the cheesecake the day before you plan to serve it to ensure it fully sets.
- While the cheesecake filling calls for only 3 ingredients and is delicious on its own, add your own flare with toppings like fresh fruit, compote, citrus zest, chocolate shavings, and more.
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