This 3-Ingredient Cheesecake is rich, creamy, and incredibly simple to make. With just cream cheese, eggs, and sweetened condensed milk, you’ll have a smooth, velvety cheesecake that’s perfect for any occasion.

⏱️ Recipe Information

🛒 Ingredients

• 16 oz (450g) cream cheese, softened
• 3 large eggs, room temperature
• 1 can (14 oz / 397g) sweetened condensed milk

Optional Toppings

• Fresh strawberries
• Blueberries
• Raspberries
• Cherry pie filling
• Chocolate sauce
• Caramel sauce
• Whipped cream
• Lemon zest
• Crushed cookies
• Mint leaves

👩‍🍳 Instructions

Step 1: Prepare the Oven

1. Preheat the oven to 325°F (163°C).
2. Grease an 8-inch (20 cm) round springform pan or line the bottom with parchment paper.

Step 2: Make the Batter

1. Beat the softened cream cheese until smooth and creamy.
2. Add the sweetened condensed milk and mix until fully combined.
3. Add the eggs one at a time, mixing on low speed after each addition.
4. Mix just until smooth. Avoid overmixing to reduce air bubbles.

Step 3: Fill the Pan

Pour the batter into the prepared pan.

Tap the pan gently on the counter to release any trapped air bubbles.

Step 4: Bake

Bake for 45–50 minutes, or until:

• The edges are set.
• The center has a slight jiggle.

Do not overbake.

Step 5: Cool

Allow the cheesecake to cool to room temperature.

Refrigerate for at least 4 hours, preferably overnight.

Step 6: Serve

Slice with a sharp knife dipped in warm water and wiped clean between cuts.

Top with your favorite fruit or sauce before serving.

💡 Tips for Success

• Use room-temperature cream cheese and eggs for a silky-smooth batter.
• Mix on low speed to prevent cracks.
• Let the cheesecake cool gradually before refrigerating.
• Chill overnight for the best texture and flavor.
• Clean the knife between slices for neat presentation.

🌿 Variations

Lemon Cheesecake

Add 1 tablespoon lemon zest and 1 teaspoon vanilla extract.

Chocolate Cheesecake

Blend in ¼ cup unsweetened cocoa powder or 100g melted dark chocolate.

Pumpkin Cheesecake

Mix in ½ cup pumpkin purée and 1 teaspoon pumpkin pie spice.

Coffee Cheesecake

Add 1 tablespoon instant espresso dissolved in 1 teaspoon hot water.

No-Bake Version

Replace the eggs with 1 cup whipped topping and chill instead of baking (the texture will be lighter and different from a baked cheesecake).

🍽️ Serving Suggestions

• Fresh berries
• Berry compote
• Chocolate ganache
• Salted caramel sauce
• Espresso or coffee
• Vanilla ice cream
• Fresh whipped cream

🥡 Storage

Refrigerator: Store covered for up to 5 days.

Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

🥣 Nutrition (Per Serving)

Nutrition values are approximate and may vary depending on the brands of ingredients used.

🧀 Weight Watchers (Estimated)

Points are estimates and may vary depending on the brands used and the current WeightWatchers® plan.

❓ Frequently Asked Questions

Can I use low-fat cream cheese?

Yes, but the cheesecake will be less rich and slightly softer than when made with full-fat cream cheese.

Why did my cheesecake crack?

Cracks usually occur from overmixing, overbaking, or cooling too quickly. Baking until the center still has a slight jiggle and cooling gradually helps prevent this.

Do I need a water bath?

No. This simple recipe bakes well without one, but using a water bath can produce an even creamier texture and help minimize cracking.

Can I add a crust?

Absolutely! Press 1½ cups crushed graham crackers mixed with ¼ cup melted butter into the bottom of the pan and bake for 8 minutes before adding the filling.

Can I make this ahead of time?

Yes! Cheesecake tastes even better after chilling overnight, making it an excellent make-ahead dessert for parties and holidays.