Premade Crust Cheesecake Recipe

A creamy slice of cheesecake on a graham cracker crust, topped with fresh blueberries and strawberries for a delightful finish.

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A quick and creamy premade crust cheesecake recipe with vanilla, cream cheese, and fresh berries. Effortless dessert perfection!

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Do you ever have one of those days where you just need something to go smoothly in the kitchen? No broken eggs, no burned pans, and definitely no fiddly recipes that require a dozen steps. That was me last weekend. I had family coming over (the kind that expects dessert with every meal), but I also had exactly zero motivation to pull out the rolling pin or deal with homemade crust drama.

That’s when this premade crust cheesecake recipe came to the rescue. I remembered seeing a graham cracker crust sitting in the pantry—probably a leftover from my overly ambitious holiday baking plans. I thought, Why not? Let’s keep it simple today. And wow, I’m so glad I did. The cheesecake turned out creamy, luscious, and just the right amount of indulgent. My niece even asked if I’d bought it from that fancy bakery downtown. I just smiled and said, “I’ll never tell.”

It’s honestly a lifesaver of a recipe. It’s like the sweatpants of desserts—comfortable, easy, and always a good idea.

Why You’ll Love This Premade Crust Cheesecake Recipe?

If you’ve got 10 minutes and a premade crust, you’ve got this cheesecake. It’s perfect for when you’re short on time (or patience). The filling is creamy without being heavy, the vanilla adds just the right touch of warmth, and the fresh berries on top make it look like you tried way harder than you actually did. And let’s not forget the best part—you don’t have to mess around with crusts! Who has the energy for that on a weeknight?

A creamy slice of cheesecake on a graham cracker crust, topped with fresh blueberries and strawberries for a delightful finish.

Ingredient Notes:

Every ingredient here pulls its weight, but let me break down why they matter:

  • Premade Graham Cracker Crust: It’s the ultimate shortcut. Sweet, sturdy, and ready to go. Honestly, it’s like a gift from the dessert gods.
  • Full-Fat Cream Cheese: This is what gives the cheesecake its rich, tangy flavor. Let it soften first—it makes mixing way easier.
  • Light Cream Cheese: Adds creaminess without making the filling feel too heavy. It’s the best of both worlds.
  • Double Cream: The secret weapon for that smooth, velvety texture. If you’ve never used double cream before, prepare to fall in love.
  • Vanilla Extract: Just a splash, but it makes a huge difference. It’s like the cozy blanket of this recipe.
  • Eggs: They hold everything together, like the unsung heroes of baking. Room temperature eggs work best—cold eggs can make the batter lumpy.
  • Plain Flour: Stabilizes the filling and keeps it from cracking. Just a tablespoon does the trick.
  • Caster Sugar: It dissolves quickly, so your filling stays silky smooth. Granulated sugar works too, but caster sugar is chef’s kiss.
  • Fresh Berries: These aren’t just for show. They add a juicy, tangy brightness that balances the rich filling.

A close-up of a rich cheesecake slice resting on a plate, garnished with mixed berries and a sprinkle of powdered sugar.

How To Make Premade Crust Cheesecake?

Making this cheesecake is so simple, it almost feels like cheating. Here’s how to do it:

Step 1. Prep Your Crust:
Place the premade graham cracker crust on a baking sheet. Gently peel back the foil edges so the crust is fully exposed. This step helps it bake more evenly and keeps the edges crisp.

Step 2. Preheat the Oven:
Set your oven to 180°C (or 160°C if you’re using a fan oven). Having it preheated means your cheesecake will bake evenly, and you won’t be left with a surprise soggy middle.

Step 3. Make the Filling:
In a large mixing bowl, combine the cream cheese, double cream, vanilla extract, eggs, flour, and caster sugar. Whisk everything together until it’s just combined. Don’t overdo it! You want it smooth but not airy—air bubbles can make the cheesecake crack while baking.

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Step 4. Assemble and Bake:
Pour the filling into the crust, smoothing it out with a spatula. Place the baking sheet in the oven and bake for 45 minutes. When it’s done, the edges will look set, and the center will have a slight wobble. Think of it like a Jello jiggle—not a liquid ripple.

Step 5. Cool and Chill:
Take the cheesecake out of the oven and let it cool on a wire rack. Once it’s cooled to room temperature, cover it with foil or plastic wrap and refrigerate it overnight. I know, waiting is the hardest part, but trust me—it’s worth it.

Step 6. Serve and Enjoy:
Top the chilled cheesecake with fresh berries, slice it up, and dig in. Use a sharp knife for clean cuts, and wipe the blade between slices for those picture-perfect edges.

A luscious cheesecake with a smooth golden top, served with raspberries and blueberries, ready to indulge.

Storage Options:

Got leftovers? (Lucky you!) Keep your cheesecake in the fridge, covered, for up to three days. If you’re thinking ahead, you can also freeze individual slices. Wrap each piece in plastic wrap, then pop them into an airtight container. When you’re ready to enjoy, just thaw a slice in the fridge overnight.

Variations and Substitutions:

This cheesecake is like a blank canvas—you can totally make it your own. Here are some ideas:

  • Switch the Crust: Use a chocolate cookie crust for a richer flavor, or go with a ginger snap crust for a warm, spiced twist.
  • Add Citrus: Mix in a tablespoon of lemon or orange zest to brighten up the filling.
  • Go Nutty: Sprinkle crushed nuts on top for extra crunch and flavor.
  • Dairy-Free Hack: Use vegan cream cheese and coconut cream to make it dairy-free. It’s surprisingly just as delicious.

A perfectly set cheesecake with a buttery crust, elegantly presented on a white plate with a fresh berry garnish.

What to Serve with Premade Crust Cheesecake?

This cheesecake is amazing on its own, but if you want to take it up a notch, here’s what you can pair it with:

  • Coffee or Tea: The richness of the cheesecake pairs perfectly with a bold coffee or a soothing cup of tea.
  • Berry Sauce: Heat up fresh berries with a little sugar for a quick and easy topping.
  • Whipped Cream: A dollop of whipped cream never hurt anyone.
  • Ice Cream: Vanilla or raspberry ice cream makes this dessert even more indulgent.

Frequently Asked Questions:

Can I use a different size crust?
Sure! Just adjust the filling quantity. A smaller crust might need less filling, while a larger one might need more.

How do I know when it’s done baking?
The edges will look set, but the center should have a slight wobble. It’ll firm up as it cools.

Can I skip the overnight chilling?
Technically, you can chill it for just 4-6 hours, but overnight is where the magic happens. The flavors develop, and the texture gets perfectly creamy.

So, what do you think? Ready to give this premade crust cheesecake recipe a try? Let me know how it turns out—and don’t forget to share your topping ideas!

A thick and creamy cheesecake slice topped with vibrant berries, offering a simple yet elegant dessert option.

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A luscious cheesecake with a smooth golden top, served with raspberries and blueberries, ready to indulge.

Premade Crust Cheesecake Recipe

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
This premade crust cheesecake recipe combines a creamy vanilla filling with a graham cracker base, topped with fresh berries. A quick and elegant dessert that’s perfect for any occasion.
12 Servings

Ingredients

For the Cheesecake:

  • 1 premade 9-inch 23cm graham cracker crust
  • 145 g 5.1 oz full-fat cream cheese, softened
  • 200 g 7.1 oz light cream cheese, softened
  • 90 ml 3 fl oz double cream
  • 1 tsp vanilla extract
  • 2 medium free-range eggs room temperature
  • 1 tbsp plain white flour all-purpose flour
  • 100 g 3.5 oz caster sugar

For the Topping:

  • 200 g 7.1 oz fresh berries (e.g., strawberries, raspberries, blackberries, blueberries)

Instructions
 

Prepare the Crust:

  1. Place the premade graham cracker crust, still in its foil pan, onto a flat baking sheet. Carefully peel back the edges of the foil to expose the rim of the crust. This will help ensure even baking.

Preheat the Oven:

  1. Preheat your oven to 180°C (160°C for fan ovens) or 355°F. Allow it to fully preheat before baking.

Mix the Filling:

  1. In a large mixing bowl, combine the full-fat cream cheese, light cream cheese, double cream, vanilla extract, eggs, flour, and caster sugar. Whisk the ingredients together until smooth and well combined, but avoid overmixing to prevent air bubbles.

Assemble the Cheesecake:

  1. Pour the filling into the prepared crust, smoothing the top with a spatula to ensure an even layer.

Bake the Cheesecake:

  1. Place the baking sheet with the cheesecake into the preheated oven. Bake for approximately 45 minutes, or until the edges are set and the center has a slight wobble when gently shaken.

Cool the Cheesecake:

  1. Remove the cheesecake from the oven and allow it to cool on the baking sheet for about 1 hour. Once cooled to room temperature, cover the cheesecake with plastic wrap or foil and refrigerate overnight to set fully.

Add the Toppings and Serve:

  1. Before serving, top the cheesecake with an assortment of fresh berries. Slice using a sharp knife, wiping the blade between cuts for clean slices.

Notes

To make this recipe gluten-free, replace the premade graham cracker crust with a certified gluten-free version or make your own crust using gluten-free graham crackers. Additionally, verify that all other ingredients, such as the flour and vanilla extract, are labeled gluten-free.
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< Hi, I'm Bitty! >

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!

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