No-bake Philadelphia 3 Ingredient Cheesecake
Silky, no-bake Philadelphia 3 ingredient cheesecake made with cream cheese, condensed milk, and lemon. Zero oven, 10 minutes hands-on, ultra-creamy results.
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Servings: 12 slices
Equipment
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Cooling rack
Ingredients
Ingredients
- 1 1/2 cups graham cracker crumbs for the crust
- 3 tbsp granulated sugar for the crust
- 1/3 cup unsalted butter, melted for the crust
- 32 oz cream cheese, softened room temperature; for the filling
- 1 cup granulated sugar for the filling
- 1 tsp vanilla extract for the filling
- 4 eggs large; for the filling
Instructions
- Heat oven to 325°F. Position a rack in the lower-middle of the oven. Lightly grease a 9-inch springform pan; line the base with parchment if desired.
- Stir together the graham cracker crumbs, 3 tablespoons sugar, and melted butter until evenly moistened. Press firmly into the bottom and about 1 inch up the sides of the pan. Bake 8–10 minutes, then cool on a rack while you make the filling.
- Beat the softened cream cheese on medium speed until completely smooth and creamy, 2–3 minutes, scraping the bowl as needed.
- Add 1 cup sugar and the vanilla; beat until well combined and fluffy, about 1 minute, scraping down the sides of the bowl.
- With the mixer on low, add the eggs one at a time, mixing just until each is incorporated. Avoid overmixing to minimize air bubbles.
- Pour the batter into the crust and smooth the top. Place the pan on a baking sheet to catch any drips.
- Bake 50–55 minutes, until the edges are set and the center has a slight wobble. Turn off the oven, crack the door, and let the cheesecake rest inside for 10 minutes.
- Remove from the oven and run a thin knife around the edge to loosen. Cool on a rack to room temperature, then refrigerate at least 4 hours or overnight before releasing the pan and slicing.
Notes
Room-temperature cream cheese prevents lumps. For fewer cracks, bake the cheesecake on a middle rack and avoid overbaking; a gentle wobble in the center is ideal. If you prefer, wrap the pan in foil and bake in a shallow water bath for ultra-smooth texture. Store covered in the refrigerator for up to 5 days, or freeze slices (well wrapped) for up to 2 months. Add your favorite topping—fresh berries, fruit compote, or chocolate sauce—just before serving.
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