Cheesecake Recipe With Cream Cheese

A easy cheesecake recipe should be creamy, smooth, and rich, with a buttery graham cracker crust that melts in your mouth. This decadent dessert delivers a velvety texture without needing a water bath, making it foolproof for any baker. Skip the boiling water and risk of a soggy crust a few easy tricks will give you a crack-free cheesecake every time. Whether you’re making an original cheesecake recipe or experimenting with flavors, this is a must-try.

For those who love variety, try a blueberry cheesecake, chocolate cheesecake, or Oreo cheesecake for an addictively silky filling with a perfectly smooth finish. These baked cheesecake recipes are fuss-free and perfect for birthdays, holiday dinners, or any occasion when you need a rich cheesecake recipe that disappears fast. No random night is complete without a slice of this indulgent treat!

Why You’ll Love a Perfect Cheesecake

A perfect cheesecake is rich, creamy, and smooth, with just the right balance of sweetness and tang. Whether you’re making a classic baked cheesecake recipe or trying a no-bake version, the silky texture and decadent flavor make it irresistible. Every bite melts in your mouth, with a buttery crust that adds the perfect crunch. When made right, it’s the ultimate dessert elegant enough for special occasions yet simple enough to enjoy any day.

How to Make 3-Ingredient No-Bake Cheesecake

If you’re craving a rich, creamy cheesecake recipe but don’t want the hassle of baking, this no-bake cheesecake recipe is for you. With just three simple ingredients, you can whip up a dessert that’s light, delicious, and perfect for any occasion. Follow these easy steps to get the best results!

Step 1: Prepare the Crust

You can use a store-bought graham cracker crust or make your own. If you prefer a firmer base, you may choose to pre-bake the crust for a few minutes, but this step is optional. Either way, a ready crust holds together well and is completely safe to eat without baking.

Step 2: Whip the Heavy Cream

Pour cold heavy cream into a stand mixer fitted with a whisk attachment. Beat on medium-high speed until you see stiff peaks, which should take about 3 minutes. This creates a fluffy texture for your cheesecake filling. Transfer the whipped cream to a separate bowl and set it aside.

Step 3: Mix the Cream Cheese and Sweetened Condensed Milk

In the same mixer bowl, add softened cream cheese and beat it on medium speed for about 30 seconds to incorporate air. Pour in the sweetened condensed milk, and if you’d like, a splash of vanilla extract for extra flavor. Mix everything together until it’s well combined and smooth.

Step 4: Fold Everything Together

Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to over-mix, as you want the texture to stay light and fluffy. Overworking the mixture can make it dense instead of airy.

Step 5: Assemble and Chill

Pour the cheesecake filling into the graham cracker crust. Smooth out the top or add a decorative swirl if desired. Cover and refrigerate for at least 8 hours (overnight works best) to let it set properly. If you prefer a firmer texture, place it in the freezer for about 2 hours before serving.

Step 6: Garnish and Serve

Before serving, add your favorite toppings! Fresh strawberries, mint, or any other toppings of your choice will enhance both the look and taste of your cheesecake. Slice and enjoy your delicious, creamy no-bake cheesecake with family and friends!

Important Tips for Making the Best Cheesecake

Using room temperature ingredients is key to achieving a smooth, lump-free batter. Cold cream cheese, eggs, and other dairy ingredients won’t blend properly, leading to a curdled texture. Always let them sit out before mixing. Avoid overmixing only mix until just combined on low-medium speed using an electric or stand mixer to prevent too much air incorporation, which can cause cracks and sinking.

A high-quality, full-fat base ensures a rich, creamy texture. For a sturdy crust, prebake it until crisp to avoid a soggy bottom. Pay attention to baking and cooling overbaking leads to dryness, while an undercooked, jiggly center results in a runnier filling. To test doneness, gently touch the center with your fingertip it should be set but not wet. Always cool gradually, leaving the cheesecake in the oven with the door cracked open before moving it to the counter and then the refrigerator to let the flavors meld and the texture set perfectly.

Cooling & Chilling Cheesecake

To prevent cheesecake cracks, let it cool inside the oven before moving it. Once it’s done, turn the oven off, crack open the oven door, and leave it inside for 1 hour. A drastic temperature change from a hot oven to a cool counter can ruin the texture. Letting it rest in the oven helps control the environment and keeps your homemade cheesecake recipes perfect.

After an hour, place it on the counter to cool, then chill in the refrigerator for at least 4 hours or overnight. Waiting may test your willpower, but it’s worth it for that first luscious bite of New York cheesecake. The texture improves as it cools down and chills, making every moment of patience pay off.

How to Freeze Cheesecake

Freezing cheesecake the right way ensures it stays fresh, creamy, and delicious for months. Follow these steps to preserve its texture and flavor.

Add Toppings Later – Never freeze a cheesecake recipe with toppings like whipped cream or salted caramel. Instead, add them after thawing for the freshest flavor.

Cool the Cheesecake – Let the cheesecake sit on the counter after baking before moving it to the freezer. Avoid placing a warm cake directly in the refrigerator to prevent condensation from ruining the texture.

Wrap It Properly – If using a springform pan, remove the outer rim and keep the bottom intact. Wrap the cheesecake in plastic wrap, followed by a tight layer of aluminum foil. For extra protection, add multiple layers.

Freezing Without a Pan – After it cools completely, run a sharp knife under the crust to loosen it from the base. Place it on a parchment paper-lined plate or cardboard round before wrapping it in plastic wrap and foil.

Storage Duration – A properly wrapped cheesecake stays fresh in the freezer for up to 3 months. For the best texture, thaw overnight in the refrigerator before serving.

No Bake Cheesecake Recipe

Indulge in this rich, creamy cheesecake recipe with a buttery graham cracker crust. Perfectly baked to a smooth, velvety texture, it's a classic dessert for any occasion. Follow this easy, foolproof recipe for the best homemade cheesecake!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 450 kcal

Ingredients

  

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter melted

For the Cheesecake Filling:

• 2 8-ounce blocks cream cheese, softened
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ cup sour cream
• ¼ cup heavy cream

Optional Toppings:

• Whipped cream
• Fresh berries strawberries, blueberries, raspberries
• Chocolate ganache
• Salted caramel sauce
• Lemon curd

Instructions

 

• Preheat oven to 325F (160C) and prepare a 9-inch springform pan. Mix graham cracker crumbs, sugar, and brown sugar, then stir in melted butter with a fork until fully combined. Press the mixture firmly into the pan and set it aside.
• In a large bowl or stand mixer, beat cream cheese until smooth and creamy—avoid over-beating, as it can incorporate air and cause cracks. Add granulated sugar and mix until fully combined.
• Stir in sour cream, vanilla extract, and salt, ensuring everything is evenly blended. Use a spatula to scrape the sides and bottom of the bowl to avoid lumps in the batter.
• With the mixer on low speed, gradually add lightly beaten eggs, one at a time, mixing just until incorporated. Avoid over-mixing to prevent excess air bubbles, which can affect the texture.
• Pour the cheesecake batter into the prepared pan. Wrap the outside of the pan with foil and place it on a cookie sheet to prevent leaks. Bake on the center rack for 50–60 minutes.
• The edges will puff slightly and turn golden brown, while the center should remain jiggly. Avoid over-baking, as this affects the final texture. Let the cheesecake cool on top of the oven for 10 minutes, then run a knife along the crust to prevent cracks.
• Let it cool at room temperature for 1–2 hours before transferring it to the refrigerator. Chill for at least 6 hours or overnight for the best flavor and texture.
• Before serving, carefully remove the springform pan ring. Store leftovers in the refrigerator and enjoy a rich, creamy cheesecake!

Notes

• If using a convection oven, keep in mind that baking times may vary. Always check your cheesecake early to prevent overbaking.
• For the graham cracker crust, you can either use pre-made graham cracker crumbs or crush whole graham crackers yourself. If you need detailed steps, refer to my Graham Cracker Crust Recipe.
• Always use brick-style cream cheese, not the spreadable kind that comes in a tub, as it affects the texture of your cheesecake.
• Bake time can range from 50 minutes to 75 minutes, depending on your oven, whether you’re using a baking pan, the color of your springform pan (light or dark), and even how warm your ingredients are. Always check earlier to avoid overbaking. Cooling the cheesecake gradually like on top of the oven helps prevent cracks.

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