Easy Cheesecake Recipes

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

With all the cheesecake recipes on The Recipe Rebel, I hadn’t yet shared the perfect easy no bake cheesecake recipe — the recipe that serves as the basis for so many of my no bake cheesecake recipes!

The perfect cheesecake for serving up with a variety of sauces and toppings: caramel, chocolate, fresh berries, citrus curds — the options are really endless!

Like many of my cheesecakes around here, this one uses minimal bowls, with minimum prep time and head ache.

Even though we have big love for the The Best Vanilla Cheesecake Recipe, this one has a lot of the same great qualities but almost none of the work.

Baked cheesecake requires a few more ingredients, a few more steps, and a lot more waiting around impatiently.

With this easy cheesecake recipe, you’re going to have to wait a good long time for it to chill (that’s one step we just couldn’t take out), you’re still ready to dig in hours before you’d be slicing into a baked cheesecake.

And even though it looks like you spent a lot of time on it, you don’t need to share the truth with anyone.

This easy cheesecake recipe is made with the simplest of ingredients! No specialty products here

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 (150g) 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.

The BEST Cheesecake Recipe

How to make the creamiest, BEST Cheesecake Recipe! Oh, and there’s no water bath required!Be sure to check out my step-by-step video below the recipe!

Prep: 20min

Total: 455min

Yield: 12

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 500 kcal, Carbohydrate 32 g, Protein 8 g, Fat 36 g, Saturated Fat 22 g, Cholesterol 179 mg, Sodium 450 mg, Fiber 1 g, Sugar 24 g, unSaturated Fat 4 g

Ingredients:

• 1 ½ cups graham cracker crumbs ((170g))
• 2 Tablespoons sugar
• 1 Tablespoon brown sugar ((can substitute white))
• 7 Tablespoons butter (melted)
• 32 oz cream cheese² (softened to room temperature (910g))
• 1 cup sugar ((200g))
• ⅔ cups sour cream ((160g))
• 1 ½ teaspoons vanilla extract
• ⅛ teaspoon salt
• 4 large eggs (room temperature, lightly beaten)

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Preheat oven to 325F (160C).’, ‘name’: ‘Preheat oven to 325F (160C).’, ‘url’: ‘https://sugarspunrun.com/best-cheesecake-recipe/#wprm-recipe-15637-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.’, ‘name’: ‘Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.’, ‘url’: ‘https://sugarspunrun.com/best-cheesecake-recipe/#wprm-recipe-15637-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.’, ‘name’: ‘Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.’, ‘url’: ‘https://sugarspunrun.com/best-cheesecake-recipe/#wprm-recipe-15637-step-0-2’}
4. {‘@type’: ‘HowToSection’, ‘name’: ‘Cheesecake’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).’, ‘name’: ‘In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).’, ‘url’: ‘https://sugarspunrun.com/best-cheesecake-recipe/#wprm-recipe-15637-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add sugar and stir again until creamy.’, ‘name’: ‘Add sugar and stir again until creamy.’, ‘url’: ‘https://sugarspunrun.com/best-cheesecake-recipe/#wprm-recipe-15637-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.’, ‘name’: ‘Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.’, ‘url’: ‘https://sugarspunrun.com/best-cheesecake-recipe/#wprm-recipe-15637-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.’, ‘name’: ‘With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.’, ‘url’: ‘https://sugarspunrun.com/best-cheesecake-recipe/#wprm-recipe-15637-step-1-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.’, ‘name’: ‘Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.’, ‘url’: ‘https://sugarspunrun.com/best-cheesecake-recipe/#wprm-recipe-15637-step-1-4’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Transfer to the center rack of your oven and bake on 325F (160C) for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don’t over-bake or the texture will suffer, which means we all suffer.’, ‘name’: ‘Transfer to the center rack of your oven and bake on 325F (160C) for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don’t over-bake or the texture will suffer, which means we all suffer.’, ‘url’: ‘https://sugarspunrun.com/best-cheesecake-recipe/#wprm-recipe-15637-step-1-5’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove from oven and allow to cool on top of the oven³ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.’, ‘name’: ‘Remove from oven and allow to cool on top of the oven³ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.’, ‘url’: ‘https://sugarspunrun.com/best-cheesecake-recipe/#wprm-recipe-15637-step-1-6’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. I remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!’, ‘name’: ‘Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. I remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!’, ‘url’: ‘https://sugarspunrun.com/best-cheesecake-recipe/#wprm-recipe-15637-step-1-7’}]}

Light and Creamy Cheesecake Recipe

FAQ

Which is better baked or no-bake cheesecake?

Can I use condensed milk instead of heavy cream in cheesecake?

What makes New York cheesecake different than regular cheesecake?

What not to do when making cheesecake?

1. Get Your Crust Right. …
2. Don’t Go Low-fat. …
3. Don’t Use Cold Ingredients. …
4. Do I Really Have to Do a Water Bath? …
5. Don’t Overbake. …
6. Don’t Rush the Cooling Process. …
7. Don’t Leave It Out.