This Easy Cheesecake Recipe is incredibly creamy and requires just three ingredients. For a perfectly simple cheesecake you only need cream cheese, eggs, and sweetened condensed milk. Using a pre-made graham cracker crust makes this a quick dessert when time is short.
We love rich, silky cheesecakes, and while some versions are tall and elaborate, this one shines for its ease and flavor. If you prefer to make your own crust, a quick homemade graham cracker crust takes only a few minutes and pairs perfectly with this filling. This recipe offers all the classic cheesecake taste without the fuss—no water bath, no extra dairy additions like sour cream or heavy cream, and just three straightforward ingredients for the filling.
Easy Cheesecake Recipe
This cheesecake is ideal when you want a reliable dessert without a long ingredient list. Use 16 ounces of softened cream cheese, two eggs, and half a cup of sweetened condensed milk to make a smooth, creamy filling that fits a store-bought graham cracker pie crust. If you’d rather make a crust from scratch, crushed graham crackers combined with melted butter form a quick, sturdy base that bakes right along with the filling.
This recipe was recommended by a friend and has become a staple because it’s fast and reliably delicious. Many people double it for gatherings because it disappears quickly.
Here are a few practical tips to help you get a smooth, crack-free cheesecake:
- Use room-temperature cream cheese so it blends smoothly without overbeating.
- Avoid water baths—bake at a low, steady temperature to reduce cracking.
- Don’t overmix the batter; beat until ingredients are just combined to prevent curdling.
This version yields one 9-inch cheesecake and is best chilled before serving. Top with canned cherry pie filling or another fruit topping of your choice.
How to make Cheesecake:
Easy Cheesecake Recipe
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Ingredients
Cheesecake Crust and Topping:
- 1 Graham Cracker Pie Crust
- 21 oz cherry pie filling (for topping)
Filling:
- 16 oz cream cheese, softened
- 2 eggs
- 1/2 cup sweetened condensed milk
Instructions
How to make Easy Cheesecake:
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Preheat the oven to 350°F (175°C).
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Beat the softened cream cheese until smooth (about 1 minute). Add the sweetened condensed milk and mix until combined, then add the eggs and mix just until incorporated.
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Pour the batter into the pre-made graham cracker crust. Bake at 350°F for 25 minutes. Allow to cool, then top with cherry pie filling. Refrigerate and serve chilled.
Notes
- Homemade Pie Crust: Combine 9 crushed graham crackers (one sleeve) with 5 tablespoons melted butter and press into a pie pan.
- Mini Cheesecakes: Line a muffin pan with paper liners. Place 1 tablespoon of graham cracker crust into each liner and press down. Add 1/4 cup cheesecake batter to each. Bake 15–20 minutes at 350°F.
Nutrition (per serving)
Q&A
Can I make Mini Cheesecakes?
Yes. Mini cheesecakes are ideal for parties and potlucks. Line a muffin pan with liners, press 1 tablespoon of graham cracker crust into each, add 1/4 cup batter, and bake 15–20 minutes at 350°F.
How to make a homemade crust instead of using store-bought?
Match the butter-to-cracker ratio for the texture you want. For a standard pie pan crust, combine 9 crushed graham crackers with 5 tablespoons melted butter and press into the pan. For a taller springform cheesecake, combine 15 crushed crackers (about 2 cups crumbs) with 9 tablespoons melted butter and press into a 9-inch springform pan.
Why use room-temperature ingredients?
Room-temperature cream cheese blends smoothly and reduces lumps in the batter. If you’re short on time, cut an 8 oz block into pieces and microwave in 30-second intervals until softened.
What happens if you overmix the cheesecake batter?
Overmixing can introduce too much air and cause the batter to curdle, leading to a grainy texture after baking. Mix just until ingredients are combined, especially after adding eggs.
How to store cheesecake?
Store cheesecake chilled in the refrigerator. It will keep well for up to one week when covered.
Can you freeze cheesecake?
Yes. Cool the cheesecake completely, wrap tightly in plastic wrap and foil, and freeze for up to three months. Add fruit toppings after thawing for best texture; whipped toppings freeze better than sauced fillings.
What ingredients go into an easy cheesecake?
Filling: 16 oz softened cream cheese, 2 eggs, 1/2 cup sweetened condensed milk. Crust: store-bought graham cracker pie crust or homemade crust made from 9 crushed graham crackers and 5 tablespoons melted butter.
How to tell if a cheesecake is done?
A finished cheesecake will be set around the edges with a slight wobble in the center. The center may look a touch moist but should not be liquid. If it’s very jiggly, bake a little longer.
How to prevent a cheesecake from cracking?
To minimize cracks: bake at a low temperature, avoid over-baking, and loosen the cake from the pan edges after baking if needed. Keeping the oven temperature steady and not overworking the batter also helps.
Tips for making Cheesecake:
- Bake at a low oven temperature and skip the water bath for this recipe.
- Make mini cheesecakes in a muffin tin for individual servings.
- Make a homemade graham cracker crust with crushed crackers and melted butter.
- Top with canned cherry pie filling or a tart berry filling for contrast.
More Cherry Desserts:
- Chocolate Cherry Cake with Super-Moist Crumb
- Cherry Pie Filling Recipe
- Cherry Cheesecake Pretzel Dessert
- Easy Danish with Cream Cheese and Cherry Filling