This Philadelphia 3 Ingredient Cheesecake (No-Bake & Creamy!) is unbelievably smooth and rich. No baking required—just cream cheese, sweetened condensed milk, and heavy cream for a perfectly luscious dessert!
Let me tell you a little secret: this cheesecake was an accident.
It started one night when I had a serious cheesecake craving but zero interest in baking. You know that moment when you’re standing in the kitchen, staring at the fridge like it’s gonna magically hand you dessert? That was me.
I had cream cheese, a can of sweetened condensed milk, and some heavy cream left over from my coffee stash. And I thought, Well, let’s just throw it together and see what happens.
What happened was cheesecake magic. No eggs, no baking, no complicated steps. Just a silky, rich, ridiculously easy cheesecake that tasted like something I bought from a fancy bakery. Except, you know, I made it in my pajamas.
That first time, I didn’t even use a crust—just poured it straight into a dish, let it chill overnight, and ate it with a spoon like it was my own personal cheesecake pudding. Zero regrets.
Now, this is my go-to no-bake dessert, and once you try it, I bet it’ll be yours too.
Why You’ll Love This Philadelphia 3 Ingredient Cheesecake Recipe?
- Only 3 Ingredients – No eggs, no gelatin, no stress.
- Ultra-Creamy & Smooth – Perfectly rich without feeling heavy.
- No Oven Needed – Just mix, pour, and chill.
- Impossible to Mess Up – Seriously. If I can wing it and make it work, so can you.
- Customizable – Add toppings, a crust, or eat it straight from the dish. No rules here.
Ingredient Notes:
Even with just three ingredients, each one is doing some serious heavy lifting.
- Philadelphia Cream Cheese – The heart and soul of the cheesecake. This is what gives it that thick, creamy, slightly tangy flavor that makes cheesecake cheesecake.
- Sweetened Condensed Milk – This does double duty: it sweetens the cheesecake and gives it that smooth, velvety texture without needing sugar or eggs.
- Heavy Cream (Cold) – This is the magic ingredient that makes the cheesecake extra luscious and stable without the need for gelatin.
Pro Tip: If you’re feeling fancy, grab a graham cracker crust (store-bought or homemade). But honestly? This cheesecake holds its own even without one.
How To Make Philadelphia 3 Ingredient Cheesecake?
Step 1: Whip It Good
First, make sure your cream cheese is at room temperature—this is key for avoiding lumps. Use a hand mixer to beat it for 1-2 minutes until smooth and fluffy.
Next, slowly pour in the sweetened condensed milk while mixing. This keeps it silky instead of clumpy.
Then, add the cold heavy cream and whip for another 2-3 minutes until the mixture thickens slightly.
Step 2: Assemble Like a Pro
If using a graham cracker crust, pour the cheesecake mixture in and smooth it out with a spatula.
Going crustless? Just pour it into a dish or individual cups (because personal cheesecakes = a great idea). Gently tap the dish to remove any air bubbles.
Want To Save This Recipe?
Step 3: Chill & Wait (The Hardest Part)
Cover and refrigerate for at least 4 hours (overnight is even better). This is when the magic happens—it sets into the perfect creamy texture.
Step 4: Serve & Enjoy
Once chilled, slice and serve as is or get creative with toppings like fruit, chocolate, caramel, or whipped cream.
Honestly? It’s so good, you might not even wait for toppings.
Storage Options:
- Fridge: Keep it covered and store for up to 5 days.
- Freezer: Yep, this cheesecake freezes beautifully. Wrap it tightly and store for up to 3 months. Thaw in the fridge before serving.
Pro Tip: If freezing individual slices, separate them with
Variations and Substitutions:
Feel like getting creative? Try these tweaks:
- Chocolate Cheesecake – Add ¼ cup cocoa powder for a chocolatey kick.
- Lemon Cheesecake – Mix in 1 tablespoon lemon zest and 1 teaspoon lemon juice.
- Peanut Butter Swirl Cheesecake – Swirl in ¼ cup peanut butter for a nutty twist.
- Berry Bliss Cheesecake – Blend in ½ cup pureed strawberries or raspberries.
- Oreo Cheesecake – Crush Oreo cookies and fold them into the batter (because why not?).
What to Serve with Philadelphia 3 Ingredient Cheesecake?
This no-bake cheesecake is already amazing, but if you want to pair it with something, here are a few ideas:
- Fresh Berries – A little tanginess balances out the rich creaminess.
- Whipped Cream – Because more cream is always a good idea.
- Chocolate or Caramel Sauce – A drizzle of either takes this to another level.
- Espresso or Coffee – The bitter contrast makes the cheesecake even more indulgent.
- Graham Crackers or Wafers – Perfect for dipping if you skipped the crust.
Frequently Asked Questions:
Can I use low-fat cream cheese?
I wouldn’t. Full-fat cream cheese makes this thick and creamy. Low-fat versions might make it too soft.
Does it really set without gelatin?
Yep! The combo of cream cheese, condensed milk, and heavy cream thickens beautifully as it chills.
What if my cheesecake mixture is too thin?
Make sure your cream cheese is softened, your heavy cream is cold, and you’re whipping long enough. These little details matter!
If you’ve ever thought making cheesecake was too much work, this Philadelphia 3 Ingredient Cheesecake (No-Bake & Creamy!) is here to prove you wrong.
It’s smooth, rich, ridiculously easy, and requires zero baking. Whether you’re making dessert for a party or just want a sweet treat without the hassle, this foolproof cheesecake is about to become your new favorite thing.
So, are you making this today? Drop a comment and let me know! And if you come up with a fun variation, I need to hear about it.
<Remember it later>
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:
Philadelphia 3 Ingredient Cheesecake (No-Bake & Creamy!)
Ingredients
- 16 oz 2 blocks Philadelphia cream cheese, softened
- 1 can 14 oz sweetened condensed milk
- ½ cup heavy cream chilled
- Optional: 1 pre-made graham cracker crust store-bought or homemade
Instructions
Prepare the Cheesecake Filling
- In a large mixing bowl, use a hand mixer to beat the softened cream cheese for 1-2 minutes until smooth and creamy.
- Slowly add the sweetened condensed milk while mixing on medium speed to ensure a silky consistency without lumps.
- Pour in the cold heavy cream and continue whipping for 2-3 minutes until the mixture thickens slightly. This step enhances the texture, making it creamier and more stable.
Assemble the Cheesecake
- If using a graham cracker crust, pour the cheesecake mixture into the prepared crust and smooth the top using a spatula.
- For a crustless cheesecake, pour the mixture into a serving dish or individual ramekins. Lightly tap the dish on the counter to release any air bubbles.
Chill & Set
- Cover the cheesecake with plastic wrap or foil and place it in the refrigerator for a minimum of 4 hours. For optimal results, allow it to chill overnight to achieve the perfect texture.
Serve & Enjoy
- Once set, slice the cheesecake into portions and serve as is, or garnish with toppings such as fresh fruit, chocolate drizzle, caramel, 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!
