This simple 3 ingredient no-bake cheesecake recipe that doesn’t require baking is delicious! The filling recipe is made from three ingredients and baked using a ready-to-eat Graham cracker crust, making the dessert even simpler! Anyone who knows me perfectly (and regular readers of this blog) knows I am a cheesecake fan.
I cannot find sufficient of this sweet treat! My family also loves it A cheesecake usually does not last longer than a couple of days in my home!
I also enjoy making them for parties.
If I’m able to do with regards to the main meal and other dishes The last thing I’d like to do is sit for long hours making dessert.
That’s why recipes like this 3 ingredient no-bake cheesecake can help!
Simple, readily available ingredients. You do not even have to switch to bake.
This is what I’m planning to show you in this blog post:
- How to make a 3 ingredient no-bake cheesecake using condensed milk heavy cream, as well as cheese. Vanilla isn’t essential but I often add it!
- Instructions on how to prepare the crust for baking — prior to baking this will be (of course) a choice for the 3 ingredients of nonbake cheesecake!
- Questions that might pop out of this simple, no-bake cheesecake recipe.
If you’re planning to host a huge celebration coming up, this three ingredients, no-bake cheesecake recipe is a great option for a quick dessert.
Plan it for the night prior so that you can have a food item that everyone will enjoy!
How To Make 3 Ingredient No Bake Cheesecake
A complete printed version of this recipe that includes ingredient quantities is available at the end of this post.
Step 1: You’re not required to bake the graham cracker crust in advance If you do decide to do so, consult the below recipe guide for the instructions on how to prepare it. Baking the crust can benefit it stay together and last longer, however supermarket-bought “ready crusts” are perfectly safe to consume without baking.
STEP 2:Place the cold heavy cream in the stand mixer’s bowl equipped with the whisk attachment. beat at medium-high speed until you begin to have stiff peaks. it should take approximately 3 minutes. Put the cream you have whipped in another bowl and place it aside.
Step Three: Add the softened cream cheese into the bowl of a stand mixer and beat it on medium for around 30 seconds to incorporate some air. Add the sweetened condensed dairy (and vanilla in the event that you prefer) to the cream cheese and stir until the mixture is well incorporated.
Step 4: Add the whipped cream to the cream cheese mixture, and mix them with the benefit of a spatula. You would like your cheesecake made of 3 ingredients made with condensed milk to be soft airy and light, so take care not to over-mix.
Step Five: Pour the cheesecake filling into the graham cracker crust, then blend (or spin!) the top. Cool for at minimum an hour (overnight is recommended) in order to cool your three ingredients for a no-bake cheesecake. If you’d like stronger results then allow it to be frozen for two hours prior to serving.
Step Six: Garnish with fresh strawberries and mint (or other toppings you like) Serve!
How Do You Make A No-Bake Cheesecake Set?
Follow my directions above, and also on the recipe card that follows carefully! Make sure you complete the crucial step of mixing some air into the batter.
It will benefit the cheesecake made of 3 ingredients that contain condensed milk (which can also improve it’s consistency!) become firm and develop the appearance of a fluffy and light texture.
I enjoy together condensed milk for baking. You can see it on my Condensed Milk Brownies as well!
It is also important to let it chill in the refrigerator for up to 8 hours and for a minimum of a night to achieve the perfect payoff. The key is patience!
What Can I Use Instead Of Philadelphia Cream Cheese For Cheesecake?
You can choose any type of cream cheese to make the 3 ingredients of this no-bake cheesecake
It is also possible to completely substitute the ingredient with a different one: Greek yogurt, cottage cheese, mascarpone, or Ricotta are all excellent alternatives.
Should You Bake The Crust Of A No-Bake Cheesecake?
If you’re looking to make your three-ingredient cheesecake with condensed dairy that’s completely no-bake, then you don’t need to bake the graham cracker crust that you buy from a store.
This is the appeal of crusts that are ready to bake, and that’s why I decided to make one for this recipe.
Is Egg Necessary In Cheesecake?
It’s not for these three ingredients, no-bake cheesecake! Certain recipes use it to give a silky and rich texture, however I prefer something more airy and light.
If you wish for your easy no-bake cheesecakes to firm up slightly and firm up, keeping it frozen to set is a great technique.
I like keeping this recipe easy and removing entirely the eggs.
Ingredients
- 3/4 cup heavy and cold
- 2 bricks 16 ounces cream cheese, softened
- 1-can 14oz sweetened condensed and sweetened milk
- 1 teaspoon vanilla is optional
- 1 10″ Store-bought Graham Cracker crust
Instructions
- (Optional) Preheat your oven up to 350 F. Bake the Graham cracker crust for 5 minutes and put aside for cooling. The baking process will benefit it to stay together However “ready crusts” are safe to eat, even without baking.
- Add the heavy cream into your stand mixer’s bowl with a whisk attachment. beat at medium beat until stiff, whipped peaks begin to form approximately 3 minutes. Transfer the whipped cream to another bowl and put it aside.
- Add the cream cheese that has been softened into the bowl of the stand mixer, and beat it at medium speed until it incorporates some air, around 30 minutes.
- Add the condensed milk sweetened (and vanilla in the event of with) in the cream cheese, and mix until it is completely incorporated.
- Incorporate the whipped cream into the mix with the cream cheese, and gently fold them in with an abrasive spatula made of silicone- you want a soft and fluffy cheesecake. So make sure you don’t reduce the volume of the cream!
- Once the cheesecake is well-mixed and smooth then transfer it onto the prepared crumbled graham cracker and then smooth or swirl the top.
- The cheesecake should be refrigerated until it is set, a minimum 8 hours but best over the course of a night. The cheesecake is soft and light a firmer dense, heavier cheesecake (and one that is easy to cut) put it in the freezer two hours before serving.
- Slice and decorate with fresh mint and strawberries.
- Cover any cheesecake left over in a container and store in the refrigerator for up to 3 days.
Nutrition
Serving: 1gCalories: 236kcalCarbohydrates: 18gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 8gCholesterol: 34mgSodium: 166mgSugar: 8g
The nutrition information in this article is based on the exact items that I have used for this recipe. The brands and sizes of the items can alter the nutritional value and must be evaluated independently.
3-Ingredient No-Bake Cheesecake
Equipment
- Stand mixer
Ingredients
- 3/4 cup cold heavy cream
- 2 bricks 16 ounces cream cheese, softened
- 1 can 14 ounces sweetened condensed milk
- 1 teaspoon vanilla optional
- 1 10” store-bought graham cracker crust
Instructions
- (Optional) Preheat the oven to 350°F. Bake the graham cracker crust for 5 minutes, then let it cool. This step helps the crust hold together, but "ready crusts" are fine to use without baking.
- In a stand mixer with the whisk attachment, whip cold heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Transfer the whipped cream to a separate bowl and set aside.
- In the same mixer bowl, beat softened cream cheese on medium speed for about 30 seconds to incorporate air. Then, mix in the sweetened condensed milk (and vanilla, if desired) until fully combined.
- Gently fold the whipped cream into the cream cheese mixture with a silicone spatula, keeping the mixture light and fluffy.
- Once smooth, transfer the cheesecake filling into the prepared graham cracker crust. Smooth or swirl the top and refrigerate for at least 8 hours, or overnight for best results. For a firmer texture, freeze for 2 hours before serving.
- Slice and serve with fresh strawberries and mint. Store leftovers in the fridge for up to three days.