If you want the easiest cream cheese cake that’s still creamy and delicious, I’ve got a simple method that doesn’t need a water bath, fancy mixer, or hours of baking skills. Here’s a step-by-step version:
No-Bake Cream Cheese Cake (Super Easy)
Ingredients
- 200 g (about 7 oz) graham crackers or digestive biscuits
- 100 g (½ cup) butter, melted
- 300 g (10 oz) cream cheese, softened
- 1 can (400 g / 14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1–2 tbsp lemon juice (optional, for tang)
- Fruit topping or jam (optional)
Instructions
- Make the crust
- Crush the biscuits into fine crumbs.
- Mix with melted butter until it sticks together.
- Press into the bottom of a 7–8 inch springform pan (or any small dish). Chill in the fridge for 10–15 minutes.
- Make the cream cheese filling
- In a bowl, beat cream cheese until smooth.
- Add condensed milk, vanilla, and lemon juice. Mix until creamy and lump-free.
- Assemble
- Pour the filling over the chilled crust. Smooth the top.
- Refrigerate for at least 4 hours, or overnight if possible, until firm.
- Optional topping
- Spread fruit jam, fresh berries, or chocolate drizzle on top.
- Serve
- Slice and enjoy a creamy, dreamy cheesecake without baking!
✅ Why this is easiest:
- No oven needed.
- Only one bowl for the filling.
- Crust is super quick and requires no baking.
If you want, I can also give a slightly baked version that’s only 5 ingredients and still super creamy—basically a cheat cheesecake that impresses but is way easier than traditional recipes.
Do you want me to share that version too?
