If you’re craving a rich treat, it’s hard to beat the creamy taste and texture of a classic cheesecake. With its graham cracker crust and tangy filling, it’s truly a dessert that shines on any occasion. But what if you’re craving a luscious cheesecake dessert and simply don’t have the time to bake a whole one? This easy three-ingredient no-bake cheesecake recipe will be your hero of the day!
While these cheesecakes aren’t served up as traditional slices, they have all the flavor of good cheesecake. The sweetness is balanced with the right amount of tanginess from the cream cheese. The graham crackers serve as the ideal base to pair with the luscious filling. And quite frankly, I like the ratio of crust to filling a whole lot better with this version.
Keep in mind, these won’t set the same way a baked cheesecake does. But that’s OK! By leaving them in the refrigerator for two hours, you’ll get a great texture. Leave them in the fridge for a few more hours, and the texture will be even more rich and fluffy. They’re hard to put down once you scoop that first bite!
Ingredients for 3-Ingredient No Bake Cheesecake
- Cream cheese: Buy two packages of the best cream cheese at the store. Let them come to room temperature so they whip seamlessly with the sweetened condensed milk. We suggest buying a full-fat cream cheese instead of a reduced-fat option, like Neufchatel cheese. Since there are no eggs in this recipe, full-fat cream cheese lends richness to the filling that’s hard to replicate.
- Sweetened condensed milk: Be very careful that you’re not grabbing a can of evaporated milk instead of sweetened condensed milk; I’ve made that mistake more times than I care to admit!
- Graham cracker crumbs: You’ll need 14 square graham crackers to make 1 cup of graham cracker crumbs. The easiest way to make graham cracker crumbs is in a food processor. Although, you can also close the crackers in a resealable bag and whack them with a rolling pin.
Directions
Step 1: Whip the cream cheese
Place the softened cream cheese in a large mixing bowl. Use a hand mixer or stand mixer to beat the cream cheese until it’s light and fluffy, three to five minutes.
Step 2: Add the milk
Gradually beat in the sweetened condensed milk until it’s fully combined.
Step 3: Make the crust
In a small bowl, stir together the graham cracker crumbs and 4 tablespoons of the cream cheese mixture.
Divide the crumb mixture evenly among six half-pint canning jars or 1-cup dessert dishes, and press the crust into the bottom of the jars.
Step 4: Fill and chill the cheesecakes
Divide the remaining cream cheese mixture evenly among the jars. Cover the jars and refrigerate them for at least two hours. If you’d like you can add a dollop of whipped cream and a sprinkle of additional graham cracker crumbs on top.
Recipe Variations
- Use another crumb crust: If you’d prefer to swap out the graham crackers for another type of crust, that’s certainly doable. Consider other crumb crust ideas that use crushed Nilla Wafers, Oreos or other cookies.
- Add a finishing touch: Top your cheesecakes with jams, cherry pie filling, lemon curd, chocolate or salted caramel sauce. You can even add a layer of fresh fruit as you build each cheesecake jar.
- Spike them with flavor: Pack more flavor into the filling by using extracts like vanilla, rum, coconut, lemon or orange. Freshly grated citrus zest makes a refreshing and subtle inclusion, too.
How to Store 3-Ingredient No-Bake Cheesecake
Since the cheesecakes are made in mason jars, simply tighten the caps and stick them in the fridge. If you’re using cups instead of jars, cover the openings with storage wrap, otherwise the airy filling may absorb funky fridge smells.
Can you freeze 3-ingredient no-bake cheesecake?
Yes, you can freeze these 3-ingredient cheesecakes. Simply put the tops on the jars and freeze them upright; they’ll last up to three months in the freezer. To serve, first allow them to thaw in the refrigerator overnight, then garnish them with your favorite toppings.
How long with this 3-ingredient no-bake cheesecake last?
Three-ingredient cheesecake will last in the fridge for up to one week. Keep in mind, though, that the graham cracker crumbs will absorb the moisture as the cheesecakes sit, making the crusts less crunchy as the days go on.
3-Ingredient No Bake Cheesecake Tips
How can I make this into one big cheesecake?
We like the way you’re thinking! Simply buy a pre-made graham cracker crust from the store (or make your own graham cracker crust at home!), scrape the filling into the pie crust, cover it and let it set in the fridge until it has fully set. Easy!
Can I make this gluten-free?
Yes, you can easily make this no-bake cheesecake gluten-free by swapping the graham cracker crumbs for certified gluten-free graham cracker crumbs. You could also omit the crust or use nuts instead. Double-check that your sweetened condensed milk and cream cheese weren’t produced in a facility that handles wheat.
