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3-ingredient no bake cheesecake made with whipped cream, cream cheese, and powdered sugar in a premade graham cracker crust in a pie pan topped with fresh strawberries and lemon.
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5 from 1 vote

3-Ingredient No-Bake Cheesecake

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!
Prep Time20 minutes
Chill time4 hours
Total Time4 hours 20 minutes
Course: Dessert, Sweets
Cuisine: American
Diet: Vegetarian
Servings: 10
Calories: 413kcal
Author: Kathleen Higashiyama

Equipment

Ingredients

Optional Mix-Ins and Toppings

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

Video

Notes

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
  • 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.

Nutrition

Calories: 413kcal | Carbohydrates: 27g | Protein: 5g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 86mg | Sodium: 232mg | Potassium: 114mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 1134IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg