3-Ingredient Cheesecake

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This 3-ingredient Cheesecake is creamy, delicious and super easy to make – just cream cheese or mascarpone, sweetened condensed milk and graham cracker crumbs. No eggs, no fuss, no-bake – the easy dessert of your dreams!

Course: Dessert

Keyword: 3-Ingredient Cheesecake

Servings:

Calories: 492kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the crust

1 ⅓ cups (160g) graham cracker crumbs
2 tbsp condensed milk , or as needed to bind the crust
1 tsp cream cheese / mascarpone

For the filling

16 oz (405g) block cream cheese or full-fat mascarpone
14 oz (385g) sweetened condensed milk
1 tsp vanilla bean paste (optional)
generous pinch salt (optional)

Serving Suggestions

fresh berries – I like fresh strawberries
cherry pie filling
chocolate sauce
whipped cream
chopped nuts
freeze-dried strawberry powder
crushed oreo cookies

Instructions

Make the crust

Combine the graham cracker crumbs with a little of the condensed milk and cream cheese until the mixture becomes clumpy and binds together.
1 ⅓ cups (160g) graham cracker crumbs, 2 tbsp condensed milk
Press into a line 7-inch loose-bottomed cake pan and bake at 350°F (180°C) for 5-7 minutes until golden. Cool before using.

Make the cheesecake filling

Place the cream cheese or mascarpone, remaining sweetened condensed milk plus vanilla and salt, if using, in a large mixing bowl.
16 oz (405g) block cream cheese, 14 oz (385g) sweetened condensed milk, 1 tsp vanilla bean paste, generous pinch salt
Beat on medium speed using a hand mixer (or stand mixer), until the filling is creamy and holds peaks. Use a spatula to scrape the bottom and sides of the bowl to make sure everything is evenly mixed – the milk tends to settle at the bottom!

Assemble and chill

Pour the filling over the crust and level. Tap gently against the counter to help the filling settle. Cover and chill in the fridge for at least 8 hours and ideally overnight for the cheesecake to set properly.

Decorate and serve

Carefully remove the cheesecake from the pan and place on a cake plate. Decorate with sliced strawberries and a sprinkling of freeze-dried strawberries or whatever you fancy. Slice and serve – easiest dessert ever.
fresh berries – I like fresh strawberries, cherry pie filling, chocolate sauce, whipped cream, chopped nuts, crushed oreo cookies, freeze-dried strawberry powder

Video

Notes

Prepare the crust up to a day ahead if you are making it from scratch. It needs to be completely cool before you add the filling!
Bring the mascarpone or cream cheese to (cold) room temperature before using.
Whatever you do, don't try to serve this cheesecake before it has had a proper long chill time in the fridge. It has a super-creamy filling that needs time to set so it is best to prepare this no-bake dessert at least a day ahead of serving.
Store in an airtight container. It keeps well in the refrigerator for 3-4 days without any toppings. Add fruit just before serving.
This easy cheesecake freezes beautifully! Wrap tightly plastic wrap and foil and freeze whole or in slices for up 2 months. Thaw in the fridge overnight and serve chilled.

Nutrition