Updated: Apr. 19, 2024
These mini 3-ingredient no-bake cheesecakes take only a few minutes of prep time and taste like the real thing.
If you’re craving a rich treat, it’s hard to beat the flavor and texture of a classic New York cheesecake. With a graham cracker crust and a tangy filling, it’s truly a dessert that shines on any occasion. But what if you’re craving a luscious dessert and simply don’t have the time to put together something so elaborate? This easy 3-ingredient no-bake cheesecake recipe will truly change the way you make dessert!
3-Ingredient No-Bake Cheesecake Recipe
This recipe makes four mini no-bake cheesecakes.
Ingredients
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- 2 (8-ounce) packages cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 cup crushed graham crackers
Tools
- Small Canning Jars: Mason jars serve as the ideal vessel to serve this no-bake cheesecake recipe. Choose a slim, tall jar or opt for a short jar for smaller desserts.
- Hand Mixer: Mixing the cream cheese with a hand mixer will aerate the filling to make it that much fluffier.
- Food Processor: Pulse the graham crackers for your crust. Throwing all of the crackers in a food processor makes prep a breeze, especially if you want a finer crumb.
Directions
Step 1: Whip the cream cheese
Molly Allen for Taste of Home
Add the softened cream cheese to a large mixing bowl. Use a hand mixer to whip the cream cheese until very fluffy, about 5 minutes.
Editor’s Tip: We suggest buying a full-fat cream cheese instead of a reduced-fat option, like Neufchatel cheese. Since you’re not using eggs in this recipe, full-fat cream cheese lends an added richness to the filling that’s hard to replicate.
Step 2: Finish the filling
Molly Allen for Taste of Home
Add in the can of sweetened condensed milk. Mix until fully combined.
Step 3: Make the crust
Molly Allen for Taste of Home
Put the graham cracker crumbs in a bowl. Add 2 tablespoons of the cream cheese mixture and mix with a fork. Scoop 2 tablespoons of the graham cracker mixture into each jar.
Step 4: Scoop the filling and chill the cheesecakes
Molly Allen for Taste of Home
Divide the cheesecake filling mixture among the jars. Sprinkle the tops with additional graham cracker crumbs, if desired. Place the cheesecakes in the fridge and allow them to set for at least one hour before enjoying. If you have time, let the cheesecakes sit in the fridge overnight to really firm up. Hungry for more? Learn how to make no-bake chocolate cheesecake.
No-Bake Cheesecake Add-Ins
These no-bake cheesecakes are delicious on their own, but they can also be dressed up for any occasion. If you’d prefer to swap out the graham crackers for another type of crust, that’s certainly doable. Consider using crushed Nilla Wafers, Oreos or any other cookie. If you need to keep it gluten-free, omit the crust or use nuts instead. Here are some other crumb crust ideas to play around with.
As for the toppings? 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. It only takes three ingredients to create these no-bake cheesecakes, but the options for add-ins and garnishes are endless.
Storage Tips for No-Bake Cheesecake
Store the no-bake cheesecakes, without toppings, in the fridge for up to four days. These individual cheesecakes freeze well, too. Simply put the tops on the jars and freeze upright; they’ll last up to three months in the freezer. To serve, allow to thaw in the refrigerator overnight and garnish with your favorite toppings.
Here’s What I Thought
Molly Allen for Taste of Home
As a big fan of classic New York cheesecake, I was skeptical about the idea of a three-ingredient no-bake cheesecake. Surely it wasn’t possible to mimic that sweet, tangy filling and fluffy texture, right? Well, I was definitely wrong!
While these cheesecakes aren’t served up as traditional slices, they certainly embody the flavor of a 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 an hour, you’ll get a great texture. Leave them in the fridge for a few more hours, and the texture is even more rich and fluffy. Truly, they’re hard to put down once you scoop that first bite!
Looking for similar recipes? Learn how to make no-bake pumpkin cheesecakes, no-bake Oreo cheesecake or no-bake blueberry cheesecake for more effortless treats.
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