3 Ingredient No Bake Cheesecake (Easiest Cheesecake in the World)

Why this recipe works

• Only 3 Ingredients: The filling needs just cream cheese, heavy cream, and powdered sugar, so it is easy to make any time.
• No Oven Needed: There is no water bath and no cracked tops, just mix, pour, and chill.
• Sets Without Gelatin: Whipping the cold cream right into the cream cheese makes the filling thick enough to set on its own.
• Light and Creamy: The whipped cream gives it a mousse-like texture that still slices cleanly.
• Easy to Customize: It is a blank canvas for any topping, from fresh berries to caramel.

Ingredients

Before starting, measure and prepare your ingredients so the process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.

To keep this a true 3-ingredient dessert, use a store-bought graham cracker crust.

The crust (optional)

Graham Crackers: Crushed into fine crumbs for a classic buttery crust.

Butter: Unsalted and melted to bind the crumbs. If using salted butter, there is no need to adjust anything.

Granulated Sugar: A little sweetens the crust. Caster sugar works great too.

The 3-ingredient filling

Cream Cheese: Full-fat brick cream cheese, like Philadelphia, softened to room temperature so the filling stays smooth.

Heavy Cream: Cold straight from the fridge so it whips into thick, sturdy peaks.

Powdered Sugar: Sweetens the filling and dissolves completely for a velvety texture.

Vanilla Extract: Optional, but it adds a classic bakery flavor. I recommend using vanilla bean extract.

Step by Step Instructions

Make the crust (optional)

1. Crush: Crush the graham crackers into fine crumbs in a food processor or in a zip-top bag with a rolling pin.

2. Mix: Stir together the crumbs, melted butter, and sugar until evenly coated.

3. Press: Press the crumbs firmly into a 9-inch pie dish or springform pan and chill while you make the filling.

Make the filling

4. Beat: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric hand mixer for 1 to 2 minutes, until smooth.

5. Add the Cream: Slowly pour in the cold heavy cream while mixing on low speed.

6. Whip: Turn the mixer up to medium-high and whip for 3 to 5 minutes, until the filling thickens and holds its shape. Don't overmix, or the cream can turn grainy.

Assemble and chill

7. Fill: Pour the filling into the crust and smooth the top with an offset spatula or the back of a spoon.

8. Chill: Cover loosely with plastic wrap and refrigerate for at least 5 hours, or overnight, until set.

9. Decorate: Add your favorite toppings or pipe whipped cream around the edges before serving.

Expert Tips

• Soften the Cream Cheese: Room temperature cream cheese beats smoothly without lumps.
• Use Cold Cream: Very cold heavy cream whips up thicker and helps the filling set.
• Whip Until Thick: The filling should hold its shape before you pour it into the crust.
• Chill Overnight: The longer it chills, the firmer and cleaner the slices.
• Use a Hot Knife: Dip your knife in hot water and wipe it between cuts.

Troubleshooting

Why is my cheesecake too soft?

The cream wasn't whipped long enough or it wasn't chilled long enough. Whip until the filling holds its shape, and chill overnight. For extra firm slices, place it in the freezer for 1 hour before slicing.

Why is my filling lumpy?

The cream cheese was too cold. Let it soften for 1 to 2 hours, and beat it smooth with the sugar before adding the cream.

Why is my filling grainy?

The cream was overwhipped. Stop as soon as the filling thickens and holds its shape.

Frequently Asked Questions

Storing

Store the cheesecake covered in the fridge for up to 4 days.

Freezing

Whole cheesecake: Freeze uncovered for 1 hour until firm, then wrap tightly in plastic wrap and foil and freeze for up to 1 month. Thaw overnight in the fridge.

Slices: Wrap each slice in plastic wrap and freeze in an airtight container for up to 1 month. Thaw in the fridge for a few hours.

Make It Ahead Of Time

Make It Up to 2 Days Ahead

Assemble the cheesecake, cover tightly, and keep it in the fridge. Add your toppings just before serving.

Substitutions

Store-Bought Crust: Swap the standard graham cracker crust for an Oreo, Biscoff, or shortbread crust.

Gluten-Free Crust: Use a certified gluten-free store-bought crust (like Mi-Del), or make one using gluten-free graham crumbs and melted vegan butter.

Dairy-free: To make this recipe dairy-free, swap the cream cheese, heavy cream, and butter 1:1 with block-style vegan cream cheese (like Violife), plant-based heavy whipping cream (like Silk), and melted vegan butter sticks.

Variations

Fruit: Top with strawberry compote, blueberry compote, raspberry jam, or lemon curd.

Topping: Drizzle with warm hot fudge, melted salted caramel, or melted Biscoff cookie butter.

Zesty: Fold 1 teaspoon of fresh lemon or orange zest into the filling batter.

How to Scale This Recipe

Multiply all the ingredients by the amount below.

• 8 Inch Springform Pan: As written, for a taller cheesecake. Chill overnight.
• 9x13 Inch Pan: 1.5x, for cheesecake bars.
• Mini Cheesecakes: As written, for about 18 mini cheesecakes in cupcake liners.

Equipment

• Electric Hand Mixer: For beating the cream cheese smooth and whipping the heavy cream to stable peaks.
• Large Mixing Bowl: Provides enough room to whip the filling cleanly without splattering.
• Offset Spatula: Smooths out the top of the filling quickly for a clean, professional finish.

More Cheesecake Recipes

Love cheesecake? Try my caramel pecan cheesecake, baileys cheesecake, and classic no-bake cheesecake!

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