3 Ingredient No Bake Cheesecake
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Creamy, light, and impossibly smooth, this 3 Ingredient No Bake Cheesecake is proof that simple can still feel special. It’s softly sweet, luxuriously fluffy, and chills into perfect slices without turning dense or heavy. No oven. No water bath. No drama. Just a classic cheesecake texture that melts on your tongue and disappears fast. Plus, it comes together in just 5 minutes before going in the fridge to set. Customize it however you want and voila! Dessert is served.
Table of Contents
WHY YOU’LL LOVE THIS 3 INGREDIENT DESSERT
- Only three ingredients. Truly.
- No baking, no eggs, no fuss.
- Light, creamy texture that slices clean.
- Perfect base for endless toppings.
- Works with or without a crust.
3 Ingredient Cheesecake
We are big cheesecake people around here. Always have been. So much so that I’ve got dozens of cheesecake and cheesecake-inspired recipes up on the site!
Baked, no-bake, layered, swirled, scooped, frozen… if there’s a cheesecake angle, we’ve probably tried it.
This 3 ingredient dessert lives in its own category. It’s the cheesecake you make when you want something creamy and satisfying without committing to a whole project.
You beat. You pour. You chill. And somehow that’s enough.
It’s soft but structured. Sweet but not cloying. The kind of dessert that makes people ask, “Wait… that’s it?” Yes. That’s it. And it works every single time.
And if you’re looking for a few more easy 3-ingredient desserts that are no-bake, try white chocolate Oreo fudge or chocolate peanut butter ice cream next!
INGREDIENT NOTES
- Cream Cheese: Fully softened matters. This is what gives you that smooth, lump-free base.
- Heavy Whipping Cream: Provides volume and lightness when whipped into the cream cheese.
- Powdered Sugar: Dissolves instantly and keeps the texture silky.
- Graham Cracker Crust (Optional): Great for slicing, but totally optional if you want a bowl-and-spoon situation.
VARIATIONS
Berry-Topped: Finish with fresh berries or a spoonful of fruit compote.
Chocolate: Drizzle with chocolate sauce or fold in mini chocolate chips.
Nutty: Top with toasted or candied pecans, pistachios, or macadamia nuts.
Caramel: Swirl caramel sauce on top before chilling.
Oreo: Use an Oreo cookie crust or fold crushed cookies into the filling.
Citrus: Include lemon or orange zest in the cream cheese mixture.
SERVING SUGGESTIONS
- Slice and plate 3 ingredient no bake cheesecake straight from the fridge.
- Add a drizzle of chocolate or caramel just before serving.
- Top bowls of filling with fresh berries or chocolate shavings.
- Skip the crust and serve as a dessert dip with fruit, cookies, or graham crackers.
- Create a cheesecake topping station so guests can customize their slice!
PHILADELPHIA 3 INGREDIENT CHEESECAKE NO-BAKE FAQ
Yes. The structure comes from whipped fat, not eggs. Pretty much the only way to make 3 ingredient desserts no-bake!
Room-temperature cream cheese helps a lot! Adding the heavy whipping cream and powdered sugar gradually will also give your cheesecake the smooth texture you’re after.
After chilling, yes… especially with a crust. Give it ample time. 3-4 hours is the minimum, and overnight is always best!
You can, but the texture is best refrigerated, not frozen. Wrap tightly in several layers of plastic wrap and foil and freeze for up to 3 months. Thaw completely in the fridge before serving.
This Philadelphia 3 ingredient cheesecake no-bake recipe works because it relies on fat structure instead of heat.
Beating softened cream cheese smooths the fat and disperses moisture evenly, creating a stable base.
Heavy cream adds volume when whipped into the mixture, trapping air and giving the cheesecake its light texture.
Powdered sugar dissolves immediately, which prevents graininess and helps maintain that silky mouthfeel. Chilling firms the fats back up, causing the cheesecake to set without baking.
The result is a dessert that holds its shape through refrigeration alone, with a texture that’s creamy, sliceable, and consistent every time.
DONNA’S PRO TIPS
- Soften the cream cheese fully before starting. Guarantees a smooth and lump-free filling!
- Keep the heavy cream chilled. Measure it straight from the fridge.
- Beat until completely smooth before adding anything else. This is not the time to rush.
- Scrape the bowl often. Lumps like to hide on the sides.
- Chill at least 3 hours for clean slices. Overnight is even better.
- Use a hot, clean knife for perfect cuts. And wipe the blade between slices.
TOOLS NEEDED
- Hand Mixer or Stand Mixer: You need enough power to fully smooth the cream cheese.
- Large Mixing Bowl: Gives room for volume as the cheesecake filling thickens.
- Spatula: For scraping down the sides of the bowl.
- 9-inch Pie Dish (Optional): Only if you’re using a crust.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Only three ingredients
- No-bake cheesecake
- Light, creamy texture
- Sets in the fridge
- Works with or without a crust
- Easy to customize
- Perfect make-ahead dessert
3 Ingredient No Bake Cheesecake
Ingredients
- 16 ounces cream cheese, room temperature (2 blocks)
- 1 1/2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 9-inch graham cracker pie crust, store-bought or homemade (optional)
Instructions
- BEAT CREAM CHEESE: Add 16 ounces room-temperature cream cheese to a large mixing bowl. Beat with a hand mixer on medium speed for about 3 minutes, until fluffy and smooth with no lumps.
- ADD REMAINING INGREDIENTS: With the mixer running on low, gradually add 1 ½ cups heavy whipping cream and 1 cup powdered sugar. Increase speed to medium and mix until fully combined and thick, scraping down the sides as needed.
- FILL CRUST: Pour the cheesecake mixture into the graham cracker crust, or leave it in the bowl if serving crust-free. Spread the top evenly.
- CHILL: Refrigerate for at least 3 hours, until the cheesecake is firm and set.
- SERVE: Slice and serve chilled.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2024, updated and republished January 2026
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Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I haven’t made this yet, but I was wondering if you could use sweetened condenced milk in place of the sugar?
Hi Nina!
I don’t see why not, but we have not tried it. Let us know how it turns out!
TSRI Team Member,
Devlyn
this came out beautiful and it was delicious!!
OMG! This 3-Ingredient Cheesecake from The Slow Roasted Italian is an absolute game-changer! So easy, so delicious!
Hi Lennon!
We’re so glad that you enjoyed the recipe.
TSRI Team Member,
Devlyn