Cheesecake Recipe Easy

This No Bake Cheesecake is a 10-minute prep (plus chilling time), no-bake, foolproof way to make cheesecake, the easy way. And, it’s utterly delicious. Utterly simple. And one you’ll make often!

Perfect for the warm months when you want to keep the oven off — and still have a decadent treat.

While traditional cheesecakes are incredibly yummy, they can be challenging even for the pros. In this no-bake cheesecake recipe, there is no water bath method to employ, no risk of the surface cracking, and the oven, as mentioned, remains off.

It’s a cheesecake, made in about 10 minutes, that requires no oven, no baking, and very little time. Much like my No Bake 3 Ingredient Chocolate Pie, this dessert is made with simple ingredients, a few turns of a spatula, and chilling time.

It’s simple, it’s beautiful, and perfect for those days when you crave homemade cheesecake but want it quick and easy.

PHILADELPHIA 3-Step Cheesecake

Enjoy a PHILADELPHIA 3-Step Cheesecake recipe, the creamy classic you can make anytime you’re asked to bring dessert. This 3-step cheesecake recipe features only a few steps and all the delicious cheesecake flavor you love.

Prep: 10min

Total: 4h20min

Yield: 8 servings

Nutrition Facts: calories 370, Fat 26 g, Saturated Fat 13 g, Trans Fat 1 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g

Ingredients:

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs
• 1 ready-to-use graham cracker crumb crust (6 oz.)

Instruction:

1. Heat oven to 325°F.
2. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
3. Pour into crust.
4. Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

10 Minute No Bake Cheesecake

This No Bake Cheesecake is a 10-minute, no-bake, foolproof way to make cheesecake, the easy way. And, it’s utterly delicious. Utterly simple. And one you’ll make often!

Prep: 10min

Total: 6h10min

Serving Size: 1

Nutrition Facts: calories 169 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, Saturated Fat 4 grams saturated fat, servingSize 1, Sodium 55 milligrams sodium, Sugar 14 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 3 grams unsaturated fat

Ingredients:

• 2 (8-oz) packages cream cheese (room temperature)
• 1/2 cup sour cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 (8-oz) container whipped topping (Cool Whip)
• 9 or 10-inch ready made graham cracker crust

Instruction:

1. With a spoon or using a hand mixer, beat together the cream cheese, sour cream, sugar, vanilla, and lemon juice until smooth and combined.
2. Gently fold in the whipped topping.
3. Transfer the cheesecake filling into a ready-made graham cracker crust and smooth the top.
4. Cover with plastic wrap and refrigerate for at least 6 hours or preferably overnight to set.
5. Before serving, add toppings.

Easy Cheesecake

Never mind the sour cream, farmer’s cheese, cream cheese, water bath, and worrying about a sunken center. The filling for this delicious, easy cheesecake recipe has just four simple ingredients, and the cake bakes in a mere 30 minutes. Now THAT’S easy! Want to reduce the carbs and calories in this recipe? Substitute our King Arthur Baking Sugar Alternative for the sugar called for. See how in “tips,” below.

Prep: 12min

Total: 1h42min

Yield: 8 to 10 servings

Nutrition Facts: servingSize [‘1 large slice’, ‘165g’], calories 472 calories, Carbohydrate 46g, Cholesterol 129mg, Fiber 1g, Protein 7g, Sodium 323mg, Sugar 35g, Fat 30g, Saturated Fat 16g, Trans Fat 1g

Ingredients:

• 1 1/2 cups (143g) graham cracker crumbs 9 to 10 whole graham crackers crushed
• 1/4 cup (28g) confectioners’ sugar
• 6 tablespoons (85g) butter melted
• 1/8 teaspoon salt
• two 8-ounce packages (452g) cream cheese at room temperature
• 2/3 cup (133g) granulated sugar
• 2 large eggs at room temperature
• 1 teaspoon King Arthur Pure Vanilla Extract

Instruction:

Select a pie pan whose inside top dimension is at least 9″, and whose height is at least 1 1/4″. Preheat the oven to 350°F., To make the crust: Stir together all of the crust ingredients, mixing until thoroughly combined., Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides., To make the filling: Mix together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature., Set the pie pan onto a baking sheet, if desired; this makes it easier to transport in and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust., To bake the cheesecake: Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). A digital thermometer inserted into the filling 1″ from the edge should read between 165°F and 170°F; the filling won’t look entirely set in the center., Remove the cheesecake from the oven and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until you’re ready to serve it., Serve cheesecake in wedges, with fresh fruit if desired. , Storage information: Store any leftover cheesecake in the refrigerator for several days; freeze for longer storage.

Easy Cheesecake Recipe

This easy Cheesecake Recipe is totally no bake and made with just SIX ingredients! Make ahead friendly no bake cheesecake for summer.

Prep: 20min

Total: 20min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 465 kcal, Carbohydrate 31 g, Protein 5 g, Fat 36 g, Saturated Fat 20 g, Cholesterol 109 mg, Sodium 305 mg, Sugar 20 g, servingSize 1 serving

Ingredients:

• 2 ¼ cups graham cracker crumbs ((about 250 grams))
• ½ cup unsalted butter (melted)
• 3 packages cream cheese ((8oz each for a total of 24 oz or 750g))
• 1 ½ cups powdered sugar ((165 grams))
• 1 tablespoon vanilla extract
• 1 cup heavy whipping cream (30-35% fat ONLY)

Instruction:

1. Line a 9″ Springform pan with parchment paper for easy removal if desired (totally optional!).
2. Combine graham cracker crumbs and melted butter in a medium bowl. Press into the bottom of the pan and about 1″ up the sides.
3. In a large bowl, beat room temperature cream cheese with an electric or stand mixer until it is smooth.
4. Add the sugar and vanilla and beat on high until smooth.
5. In a separate bowl, whip the cream until stiff peaks form. Fold into the cream cheese with a spatula or an electric mixer on low. Taste and adjust sweetness to taste.
6. Pour cream cheese mixture into prepared crust, cover and refrigerate at least 6 hours, or overnight.
7. Serve with sweetened whipped cream and toppings as desired. Leftovers can be refrigerated up to 3 days.

Simple New York Style Cheese Cake | Cheesecake Recipe Easy