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3 Ingredient Cheesecake

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Prep Time: 15 mins    Cook Time: 50 mins

5 from 30 votes

Have you heard of 3 ingredient cheesecake? You might've had to read that twice! With just 3 ingredients you can make a sweet and creamy cheesecake that tastes fresh and delicious.

A slice of 3 ingredient cheesecake on a white plate.
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It often feels like cheating when recipes are this effortless and made with so few ingredients, but it's always worth knowing about such desserts. With just cream cheese, sweetened condensed milk, and eggs, you can prepare this mouthwatering 3 ingredient cheesecake that is as good as one with many ingredients.

This recipe can be served just as it is, dusted with confectioner's sugar, or topped with whipped cream and fresh berries. With a recipe this simple, you will have time to decorate it however you wish.

For something a little more elaborate, you might want to try this cinnamon roll cheesecake recipe, or one of my favorites, this Philadelphia Oreo cheesecake!

Main Ingredients

The ingredients used to make 3 ingredient cheesecake laid out on a table.

Considering this is a 3-ingredient recipe, every ingredient is a main one. Here are the ingredients you are going to need to make your own delicious homemade cheesecake:

  • Eggs: For the right consistency. Eggs provide much of the texture in this creamy cheesecake and get it light and airy as well as creamy. You will need to separate the eggs before you begin. The easiest way to do this is perhaps to use an egg separator. With practice, you can also pour the yolk from half the shell to the other until they're separated. I find an egg separator quicker and easier though!
  • Cream cheese: To get the cheesecake creamy. Use full-fat cream cheese for the best result. I like the Philadelphia brand, but you can use your own favorite.
  • Sweetened condensed milk: For sweetness and creaminess. This ingredient combines sugar and milk and saves you from having to use more ingredients. Make sure the can is labeled sweetened condensed milk. Using either unsweetened condensed milk or evaporated milk will result in disaster!

Instructions Overview

Bring a pot of water to a boil. Meanwhile, you can beat the cream cheese and then mix in the sweetened condensed milk. Add the egg yolks and mix some more.

Beat the egg whites to stiff peaks then fold them into the egg yolk mixture. Spoon the finished batter into a greased, foil-lined springform pan. Put this pan in a larger baking dish and pour in some of the boiling water.

Cook the 3 ingredient cheesecake for 50 minutes then leave it in the oven for another hour without opening the door. Serve cold topped with any toppings or garnishes you like.

An overhead of of a slice of cheesecake on a white plate.

Common Questions

When should I top my cheesecake?

Once it's completely cool you can top it. I usually top or garnish mine just before serving for the freshest result. You can consider fresh berries, shaved chocolate, caramel sauce, whipped cream topped with a sprig of mint, or anything else you like.

Should I put a pan of water in the oven with my cheesecake?

Considering a cheesecake is an egg-based dessert and needs long, slow cooking, it's a good idea to either put a pan of water in the oven with it or to sit the baking pan with the cheesecake inside a larger pan with some water in it (or a bain-marie). This creates steam and promotes even cooking. It helps stop the top of the cheesecake from cracking too.

Can cheesecake be made without sugar?

Although there are some sugar-free cheesecake recipes, this one uses sweetened condensed milk which is basically a thick mixture of milk and sugar. An artificial sweetener wouldn't work in this particular recipe since you'd also have to substitute something thick for the condensed milk. Make the recipe exactly as it's written and I promise you won't regret it!

Why is cheesecake so expensive?

Well, it depends where you're getting it from. Head to The Cheesecake Factory and you will spend several dollars on just one slice. However, make an easy 3 ingredient cheesecake yourself at home and you'll find it's both cheap to make and just as good as any commercially branded cheesecake you love.

A serving of cheesecake.

Chopnotch Tips

  • Soften the cream cheese before starting the recipe. It's so much easier to beat that way.
  • Add in a few drops of vanilla extract to flavor the cheesecake if you like or try another one such as hazelnut extract or coconut extract for a unique take on the recipe. The last time I made this I added raspberry extract to the batter and decorated the top with white chocolate curls.
  • Wrap the baking pan with thick foil and spray it generously with a nonstick spray oil before adding the mixture so it comes out smoothly and doesn't break apart. Don't skimp on the foil or cooking spray!
A slice of cheesecake on a plate with milk in the background.

You won't believe how delicious this 3 ingredient cheesecake is. Cream cheese, sweetened condensed milk, and eggs combine to make this tasty dessert.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

3 Ingredient Cheesecake

Did you know you could make an exquisite cheesecake using 3 ingredients only? This recipe is simple to make and so good!
SCALE THIS RECIPE
Prep Time: 15 mins
Cook Time: 50 mins
Cooling Time: 1 hr
Total Time: 2 hrs 5 mins
Servings: 10 slices

Ingredients

  • 8 ounces cream cheese, brick-style
  • 14 ounces sweetened condensed milk
  • 5 large eggs, yolks and whites separated
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Instructions

  • Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil ensuring the underside and sides of the pan are tightly covered. Spray the inside of the pan with non-stick cooking spray. Set aside.
  • Place a full-sized tea kettle full of water or at least 8 cups of water in a pot over high heat on the stovetop and bring to a boil.
  • Meanwhile, beat the cream cheese until smooth in a large bowl. Mix in the sweetened condensed milk for 1 minute and then add in the egg yolks only and continue to mix until fully combined.
  • Beat the egg whites in a separate large bowl until stiff peaks form and then gently fold them into the cream cheese mixture until well combined.
  • Transfer the batter into the prepared springform pan. Place the pan into a large baking dish and then pour enough boiling water into the baking dish to a depth of about 1 – 2 inches or enough to reach about ⅓ of the way up the outside of the springform pan.
  • Bake for 50 minutes and then turn the oven off. Leave the cheesecake inside the oven with the door closed for 1 additional hour, and then remove it from the oven and let it cool completely. Remove it from the pan and cut it into slices with a sharp warm knife. Serve and enjoy!
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Notes

  • Soften the cream cheese before starting the recipe. It's so much easier to beat that way.
  • Add in a few drops of vanilla extract to flavor the cheesecake if you like or try another one such as hazelnut extract or coconut extract for a unique take on the recipe. The last time I made this I added raspberry extract to the batter and decorated the top with white chocolate curls.
  • Wrap the baking pan with thick foil and spray it generously with a nonstick spray oil before adding the mixture so it comes out smoothly and doesn't break apart. Don't skimp on the foil or cooking spray!

Nutrition Facts

Calories: 241kcal (12%), Carbohydrates: 23g (8%), Protein: 8g (16%), Fat: 14g (22%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 131mg (44%), Sodium: 159mg (7%), Potassium: 213mg (6%), Sugar: 22g (24%), Vitamin A: 546IU (11%), Vitamin C: 1mg (1%), Calcium: 149mg (15%), Iron: 1mg (6%)
Print Recipe
course:
Dessert
cuisine:
American

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Comments & Ratings

  1. Ok so when you say leave in the oven for an hour is that counting the 50 minutes it took to bake or when your turn the oven off set a timer for an hour

    Reply
    • Hi Dawn, you should bake for 50 minutes with the oven on, then turn the oven off, but leave the cheesecake inside the oven for an additional hour before you remove it. So the cheesecake will be in the oven for a total of 1 hour and 50 minutes. But the oven should only be on for the first 50 minutes! I updated the instructions to make them a bit more clear. Thanks!

      Reply