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Fork inserted into a slice of 3 Ingredient No Bake Cheesecake.

3 Ingredient No Bake Cheesecake (Easiest Cheesecake In The World)

This 3 ingredient no bake cheesecake is the easiest cheesecake you will ever make and it tastes amazing with a creamy and silky smooth texture.
5 from 33 votes
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Prep Time 10 minutes
chill time 5 hours
Total Time 5 hours 10 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 452 kcal

Ingredients
 
 

For the crust (optional)

  • 2 cups Graham crackers
  • 115 g Butter unsalted, melted

For the filling

  • 450 g Cream cheese softened
  • 1 ⅔ cups Heavy cream
  • 1 teaspoon Vanilla extract optional
  • 1 cup Powdered sugar

Instructions
 

Make the graham cracker crust (optional, if you are not using store-bought crust):

  • Pulse graham crackers or digestive biscuits in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash them with a cup until fine crumbs form.
  • Into a small to medium mixing bowl, add the crumbs, sugar, and melted butter. Mix with a spoon until the crumbs are coated with butter.
  • Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.
  • Transfer the pan to the freezer and let the crust firm up while you make the filling.

Make the 3 ingredient cheesecake filling:

  • Into a large mixing bowl, add the softened cream cheese, vanilla extract (optional), and sifted powdered sugar, and whip it with an electric hand mixer until well combined (for about 2-3 minutes).
  • Add the cold heavy cream and whip the mixture for another 3-5 minutes until the mixture thickens up.
  • Pour the cheesecake batter over the crust, smooth the top with an offset spatula, and let it set in the fridge for at least 5 hours to set.
  • Top with your favorite toppings or decorate it with whipped cream around the edges of the cheesecake as I did! Serve and enjoy.

Notes

  • Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
  • Use COLD heavy cream for this. Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer!
  • Use a nonstick springform pan. We use nonstick pans for all of our cheesecake recipes. This makes sure that your cheesecake will be easy to release from the pan.
  • In order to speed up this process and make the cream whip quicker, place the bowl in the freezer for 10 minutes before whipping the mixture.
  • Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and set properly.
  • Let your cheesecake set in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake chill and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
  • Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.

Nutrition

Calories: 452kcalCarbohydrates: 30gProtein: 5gFat: 41gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 115mgSodium: 345mgPotassium: 132mgFiber: 1gSugar: 7gVitamin A: 1475IUVitamin C: 0.2mgCalcium: 87mgIron: 1mg
Keyword 3 Ingredient Cheesecake, 3 Ingredient No Bake Cheesecake
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