This 3 Ingredient Cheesecake is creamy, rich, and so easy to make! Just biscuits, condensed milk, and cream cheese—no fancy baking skills required!
You ever see one of those “so easy it’s suspicious” recipes floating around? The ones where you think, There’s no way that actually works. Yeah. That was me with this 3 Ingredient Cheesecake.
I’ve made my fair share of cheesecakes, and let’s be real—most of them require at least half a dozen ingredients, a water bath, and a silent prayer that they won’t crack. But when I first heard you could make a cheesecake with just biscuits, condensed milk, and cream cheese, I had questions. How does it hold together? Is it going to be too sweet? Where’s the fancy vanilla extract and eggs and sour cream?
But one lazy weekend afternoon, I had nothing but time and a serious craving for something creamy and indulgent. So, I gave it a shot. And guess what? It actually works. Not only that, it’s ridiculously good. Like, “why-have-I-been-making-this-so-complicated” kind of good. It’s so smooth, just sweet enough, and—most importantly—takes almost zero effort.
I shared a slice with my family, and within an hour, I had texts asking, Wait, how did you make that? When I said “three ingredients,” I got several skeptical replies. So yeah, if you’re feeling doubtful, I get it. But trust me—just make this.
Why You’ll Love This 3 Ingredient Cheesecake Recipe?
- Minimal Effort, Maximum Reward – Seriously, three ingredients and one bowl. It doesn’t get easier than this.
- No Fancy Techniques – No water bath, no cracking stress, no waiting for ingredients to come to “exact room temperature.” Just mix, bake, and chill.
- Super Creamy Texture – Thanks to the condensed milk, this cheesecake is smooth, silky, and totally indulgent.
- Make it Ahead – It needs to chill for a few hours, making it perfect for prepping ahead of time.
- Crowd-Pleaser – I have yet to meet someone who doesn’t love this cheesecake.
Ingredient Notes:
Here’s why these three ingredients work together like a dream:
- Granita Biscuits – They add just the right amount of crunch and balance the creamy filling. No Granita biscuits? Use digestive biscuits, graham crackers, or even shortbread (for a richer base).
- Sweetened Condensed Milk – This replaces the usual sugar and eggs, adding both sweetness and structure.
- Cream Cheese – The MVP. Full-fat, room-temp cream cheese is a must for a smooth filling. If it’s cold, it won’t blend properly. Nobody wants lumpy cheesecake.
Pro Tip: Want to level it up? Add vanilla extract, lemon zest, or a bit of cinnamon to the filling. Not necessary, but it makes it extra special.
How To Make 3 Ingredient Cheesecake?
Step 1. Get Your Pan & Oven Ready
Preheat your oven to 200°C (180°C fan-forced) and grease a 20cm springform pan. Trust me, use a springform pan—nobody wants to wrestle a cheesecake out of a regular cake tin.
Step 2. Make That Biscuit Base
Crush your Granita biscuits in a food processor until they turn into fine crumbs. No food processor? No problem. Just throw them in a ziplock bag and bash them with a rolling pin (therapeutic, honestly).
Stir in ¼ cup of sweetened condensed milk to help bind the crumbs. Press the mixture firmly into the pan using the bottom of a glass. Bake for 10 minutes until golden, then set aside to cool.
Step 3. Whip Up the Filling
Lower your oven temp to 170°C (150°C fan-forced)—cheesecakes love a lower, slower bake.
In a large bowl, beat the cream cheese and remaining sweetened condensed milk together until smooth. This should take a couple of minutes with an electric mixer. The goal? No lumps. Smooth, silky perfection.
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Step 4. Bake It Off
Pour the filling over the biscuit base and smooth it out. Bake for 40 minutes or until the edges are set but the center still has a tiny wobble.
Turn off the oven and let the cheesecake cool inside with the door slightly open. This prevents those annoying cracks from forming.
Step 5. Chill & Set
Once the cheesecake is at room temp, transfer it to the fridge and let it chill for at least 6 hours (or overnight if you have patience). Yes, waiting is hard, but trust me—it’s worth it.
Step 6. Slice & Enjoy!
Once chilled, carefully remove from the pan, slice it up, and enjoy! Serve as-is or top with whatever you love.
Storage Options:
- Fridge: Store in an airtight container for up to 5 days. It actually gets better as it sits!
- Freezer: Wrap slices individually and freeze for up to 2 months. Just thaw in the fridge before eating.
Variations and Substitutions:
Want to mix things up? Here are some fun ideas:
- Gluten-Free: Use gluten-free biscuits for the base.
- Chocolate Version: Add 2 tbsp cocoa powder to the filling.
- Fruit Swirl: Before baking, swirl in raspberry or blueberry jam.
- Nutty Base: Swap the biscuits for crushed pecans or almonds mixed with honey.
What to Serve with 3 Ingredient Cheesecake?
This cheesecake is amazing on its own, but if you wanna level it up, try these:
- Fresh Berries – Adds a nice tart contrast.
- Caramel or Chocolate Sauce – Because why not?
- Whipped Cream – More creaminess? Always a good idea.
- Espresso or Coffee – Balances the sweetness beautifully.
Frequently Asked Questions:
Can I use a different biscuit for the base?
Yep! Digestive biscuits, graham crackers, or even Oreos for a chocolate version.
Do I really have to chill it for 6 hours?
Yes, I know waiting is hard, but if you cut into it too soon, it won’t hold its shape properly.
How do I prevent my cheesecake from cracking?
Let it cool slowly in the oven with the door ajar. Sudden temperature changes = cracks.
So, there you have it—the easiest cheesecake you’ll ever make. No fancy steps, no complicated ingredients, just pure creamy goodness.
If you give it a try, I need to hear about it. Did you love it? Did you put your own spin on it? Drop a comment or tag me—I love seeing what you create!
Now, go grab those three ingredients and make some magic!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
3 Ingredient Cheesecake
Ingredients
- 125 g Granita biscuits or digestive biscuits
- 395 g can sweetened condensed milk
- 750 g cream cheese softened to room temperature
Instructions
Preheat the oven and prepare the pan:
- Preheat the oven to 200°C (180°C fan-forced). Grease and line the base and sides of a 20cm (8-inch) round springform pan with baking paper to ensure easy removal after baking.
Prepare the biscuit base:
- Place the Granita biscuits in a food processor and blend until finely crushed. Alternatively, place them in a sealed plastic bag and crush them with a rolling pin. Transfer the crumbs to a large mixing bowl, add ¼ cup (60ml) of sweetened condensed milk, and mix until fully combined.
- Spoon the biscuit mixture into the prepared pan and use the base of a flat-bottomed glass to press the crumbs firmly and evenly across the base. Bake for 10 minutes or until lightly golden. Remove from the oven and set aside to cool.
Prepare the cheesecake filling:
- Reduce the oven temperature to 170°C (150°C fan-forced).
- In a large mixing bowl, use an electric mixer to beat the cream cheese and the remaining sweetened condensed milk until smooth and creamy. Ensure there are no lumps, as a smooth consistency will yield the best results.
Bake the cheesecake:
- Pour the cream cheese mixture over the cooled biscuit base, spreading it evenly. Place the cheesecake in the oven and bake for 40 minutes, or until the edges are firm but the center retains a slight wobble when gently shaken.
Cool gradually:
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar. This gradual cooling process prevents cracks from forming on the surface. Once the cheesecake has cooled to room temperature, transfer it to the refrigerator and allow it to chill for at least 6 hours or overnight for best results.
Serve and enjoy:
- Once fully set, carefully remove the cheesecake from the springform pan. Slice and serve as-is or with your preferred toppings such as fresh berries, caramel sauce, or whipped cream.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
