3-Ingredient No-Bake Cheesecake
My 3-ingredient no-bake cheesecake is insanely easy, creamy and delicious! The filling for this cheesecake is really just 3 ingredients and it's made with a premade graham cracker crust. Swoonworthy!
Equipment
- stand mixer or hand mixer with a large mixing bowl
- silicone/rubber spatula
- large spoon
- measuring cups or scale
- offset icing spatula or butter knife
- sharp knife
- cake server
Ingredients
- 9 oz premade graham cracker crust or homemade 9-inch graham cracker crust
- 16 ounces (452g) cream cheese, softened
- 3/4 cup (84g) powdered sugar
- 8 oz (226g) Cool Whip topping (defrosted) or whipped cream 3 cups
- optional: strawberry sauce, fresh berries and whipped cream for garnish
Instructions
- Add softened cream cheese to the bowl of a stand mixer or to a large mixing bowl to use a hand mixer.
- Using a paddle attachment, beat cream cheese on medium until creamy and no lumps appear, scraping down the bowl with a rubber spatula as needed.
- Add powdered sugar and beat until combined and creamy.
- Add Cool Whip topping or whipped cream to the bowl with the cream cheese and powdered sugar.
- With the paddle attachment, mix on low until completely combined. Scrape down the bowl when needed. (You can also use a silicone or rubber spatula to fold the cream into the mixture.)
- Pour mixture into graham cracker shell and spread evenly.
- If using a premade, store-bought pie shell, there is a plastic lid you can invert and use as a lid. Replace lid. If using a homemade graham cracker crust, cover with plastic wrap or place into a cake carrier. Refrigerate overnight or for at least 4 hours.
- Slice and enjoy!
Notes
Calorie content is based off of one slice of cheesecake without any strawberry sauce, berries or whipped cream.
No-bake cheesecake can be stored covered in the refrigerator for up to 5 days or can be frozen for up to 2 months wrapped in plastic wrap and stored inside an airtight container or sealed freezer bag.