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This cheesecake comes out light, airy and creamy. It only needs 3 ingredients and doesn’t require any flour, butter or oil. Even though this cheesecake uses only a few ingredients, it bakes up into a beautiful two-layer cake. It has a light cake layer on top and a creamy layer on the bottom.
This is a fun and unique cheesecake dessert. The top layer is very light and soft, like a Japanese souffle cheesecake. The bottom layer is creamy and denser, like a flan. This cake is a variation of the popular 3 Ingredient Japanese cheesecake, but it is made with condensed milk instead of white chocolate.
Ingredients
- Cream Cheese
- Condensed Milk
- Eggs
Cream cheese: Make sure to use full fat cream cheese, otherwise your cheesecake texture will not turn out right.
Condensed milk: This cake is made with sweetened full fat condensed milk. Using nonfat condensed milk will alter the texture of the cake because the batter will be too watery.
Eggs: Eggs are what give this cake structure and provide the very light and airy, cotton-like first layer. This is achieved by separating the egg yolks and whites and gently folding in the beaten egg whites into the batter.
How to Make 3 Ingredient Cheesecake
- The cream cheese, condensed milk and egg yolks are mixed together to form a batter.
- The egg whites are beaten separately until stiff peaks form. The egg whites are then gently folded into the batter. Your batter should look very light and airy.
- The cheesecake is then ready to be baked. You will need to make a water bath to bake the cheesecake in. This keeps the cheesecake stable and prevents it from collapsing completely once it is out of the oven. Making a water bath is easy. You just need to place your cake pan into a larger pan that is filled with water.
- Because the cake is baked in a water bath, you will need to use a solid round cake pan that doesn’t have a removable bottom. To make it easier to get the cake out, I recommend that in addition to lining the cake pan with parchment paper, you also make some handles that will let you easily lift up the cake after it is done. To do this, first grease the inside of your cake pan. Then add two thin strips of parchment paper that run across the cake pan from one side to the other with some overhang. The two strips should cross and form an “X’ at the bottom of the pan. Then line the bottom and sides with parchment paper as you would normally do.
- This is a cake that needs to be made ahead of time. The cake tastes best after it is fully cooled and even better if you can refrigerate it overnight. If you try to eat it while it is warm, it will have an eggy flavor. Once it is fully cooled, the egg flavor disappears and it tastes like cheesecake.
More Cheesecake Recipes
3 Ingredient Cheesecake
This cheesecake is just 3 ingredients! This unique two layer cheesecake is both light and airy and also creamy at the same time. It is perfect for brunch or dessert.
Ingredients
- 4 large eggs, separated straight from fridge
- 1 (8 oz/226 g) block cream cheese softened to room temperature
- 3/4 cup (6 oz/238g) sweetened full fat condensed milk
Instructions
- Preheat oven to 350°F (177°C). Spray the inside of an 7 inch round cake pan with an oil spray. Line with parchment paper. You will want to create handles along with lining the bottom and sides. See notes for how to line the cake pan properly and photo in post.
- Separate egg yolks and whites into two separate bowls. Place eggs whites into fridge until ready to use.
- Using a stand mixer with wire whisk attachment (this can also be done with a hand mixer), beat cream cheese at high speed until fluffy and smooth. Lower speed on mixer and gradually add in condensed milk and beat until smooth. Use a spatula to scrape sides and bottom of bowl to make sure there is no cream cheese stuck to the bowl that has not been incorporated.
- Beat in egg yolks, one at a time, until batter is smooth.
- Clean your mixer before you add in the egg whites. Your bowl, mixer and beaters must be completely clean and dry before adding the egg whites or they will not whip up. Beat your egg whites at highest speed until they become white and form stiff peaks. This should not take more than a few minutes. I recommend watching your eggs closely so you don't overbeat your egg whites.
- Add one third of the egg white mixture to your batter. Fold it in gently with a spatula until no egg streaks remain. Repeat with the next 1/3 and then remaining 1/3. Your batter should look very light and airy.
- Pour batter into prepared baking pan. The cake will be baked in a water bath. To do this, place your cake pan into a larger baking pan that is at least 2 inches deep. I used a 9 x 13 baking pan. A roasting pan will also work. Pour enough boiling water into the bigger pan, so that the bottom 1 1/2 inches of your cake pan is submerged in water.
- Place cake and water bath into your oven, on the lowest/bottom rack. Bake for 40 minutes. Then reduce the baking temperature to 325°F (163°C) and bake for about 10 more minutes. The cake should have risen and the surface should be brown. Turn off the oven but leave the cake in the oven for one hour. After one hour, you can remove the cake from the oven. Use the cake handles to lift the cake from the pan. Let cake fully cool before cutting and serving. I recommend placing the cake into the fridge overnight for best flavor. This lets the cream cheese and sweetness really come out. If desired, dust with powdered sugar right before serving.
Video
Notes
- Even though this cake only takes a few minutes to prepare, it does take a long time to cook and fully cool. I also recommend refrigerating it overnight or for several hours to let the flavors fully develop. This is a dessert that is best made a day ahead of time.
- This cheesecake is very similar to Japanese-style souffle cheesecake, but because of the use of condensed milk and no flour, it develops a unique texture where it actually creates two layers. The top layer is light and airy, like a souffle cheesecake. The bottom layer is creamy and dense, like flan.
- Cream cheese is usually sold in 8 oz blocks. You will need 1 (8 oz) block. Or you can use a scale to weigh out 8 oz or 226 grams of cream cheese.
- 6 oz of condensed milk refers to volume, not weight. Use a liquid measuring cup to measure 6 oz.
- See post for photos of how the egg whites should look after they reach stiff peaks.
- Before lining the cake pan, you want to create some handles so that you can easily lift your cake out of the pan. To do this, you will need to place two long strips of parchment paper across the cake pan. Each strip should run from one side of the cake pan to the other with some overhang and should overlap and form an "X" at the bottom of your cake pan. See photo in post for reference. Then, line the cake pan as you normally would (bottom round parchment paper and parchment paper for the sides).
- This cake is best made in a round cake pan that does not have a removable bottom. A springform cake pan does not work because the cake batter is very thin and will leak. Even if you can prevent the batter from leaking, water may seep in during baking so you would need to cover the bottom with foil. The cake pan should be at least 2 inches deep.
- Make sure to bake your cake on the lowest rack in your oven. This will prevent the top from getting too browned.
- If you are looking for a low carb or sugar-free version, see the link in the post to my 3 Ingredient Keto Japanese cheesecake.
Nutrition
Serving: 1slice, Calories: 186kcal, Carbohydrates: 15g, Protein: 6g, Fat: 12g, Saturated Fat: 6g, Sodium: 121mg, Sugar: 14g, NET CARBS: 15
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
I made this and it was delicious and very easy to make. Served with sweetened berries.
Yum! We’re so glad you loved this recipe!
I love your recipes Kirbie. You don’t say : take this,this and this. Do this, this, this, enjoy!
You take the time to write the most important information: what to expect and what might happen if we skip or mess up certain steps of the recipe.
And that is awesome.
You truly get how it is to bake only from time to time.
Only here I’m not under the impression that you left something out and are sitting in a corner, laughing like a cartoon character saying ” let’s see who can nail this”
Only here I’m not ou
We’re glad you love the recipes!
Thank you so much for this recipe! All the best from Switzerland!
You’re welcome!
I absolutely love this recipe. I did decide to risk making it with neufchatel instead of full fat cream cheese and it may not have the texture that was intended but it is absolutely still a pleasant cheesecake consistency.
Delicious!
We’re glad it worked for you with the lower-fat cream cheese!
This sounds amazing! I’d like to make it in individual ramekins. Do you think that would work and if so, how should the baking time and temp be adjusted? Thank you!
Sorry, but we haven’t tried that – the baking time will need to be less, but not sure what the exact time should be.
I have made this today, just a quick question. The top of mine has come out wrinkly. Is this how it should be or have I done something wrong. Made this for friends coming round tomorrow so they will be my guinea pigs, lol.
If it’s wrinkled on top, it might be a little under baked.
Easy and yummiest
I’m so glad you liked it!
What about using sweetened condensed coconut milk instead of regular condensed milk??
Thx!
I haven’t tested it with sweetened condensed coconut milk but I think it should work.
I confused to make it. Because I don’t know how many egg and how much condensed milk
Can you write down completely the recipe and how long put in the oven
All of the recipe details, including ingredients and baking instructions, are in the recipe card at the end of the post before the comments.
It sounds delicious, but I do not see the picture of how the egg whites should look when beaten long enough, not do I see how to make handles made out of payment paper for the 3 ingredient cheesecake. I could guess on the egg whites, but I have no idea how to make handles out of parchment paper!
We included a photo of of what the egg whites should look like and how to make the handles for the pan – both photo are included in the “How to Make 3 Ingredient Cheesecake” section in the post. Hope that helps!
Love this site. So many delicious receipes.
thank you for the kind words!
Can’t wait for more recipes
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This sounds and looks amazing. Could you use a ring tin for this or a bundt tin? And if yes, would you have to adjust the cook time?
I don’t think the cake will rise correctly if your use a bundt, but I haven’t tested it. I think it would be able harder to remove the cake.
Wonder if a tube pan would work –
just thinkin’ .
I haven’t tried it in a tube pan but it may affect how much the cake would rise and I think it would be difficult to remove the cake from the pan.
Can full fat, sweetened coconut milk be used instead of condensed milk?
If it is condensed coconut milk (not just regular coconut milk), it should work but I haven’t tested it
Kindly post the 3 ingredient cheese cake
Please scroll to the bottom of the post and the recipe is there with everything you need.
Wow! Very simple and sounds easy!
Hope you enjoy!
Very well done and is very helpful.
Thank you!
This cheesecake is not as rich and sweet as traditional cheesecake, but could be spruced up with a sweet topping, if you like. As-is, however, the flavor is well above par for something that is only three ingredients. Great with coffee and light, not heavy like traditional cheesecake. The texture is like normal cheesecake.
I did not have parchment paper, so I used aluminum foil and greased it.
I wasn’t sure if I was supposed to flip the cake out onto the serving dish and remove the parchment (or foil) so that what was the bottom of the cake becomes the top. That wasn’t clear to me, but it made the most sense to me to do that as the original top of the cake was quite brown regardless of being on the bottom rack of the oven. In flipping it over, it was as though that browned layer became a crust. I believe that is not how this was intended as the flan-like layer is described here as being on the bottom. I believe I was supposed to leave the cake right side up, but I do not regret my choice and will do it this same way every time I make this in the future. Definitely making this again, but am going to try adding a chocolate swirl and chocolate drizzle topping.
thank you for sharing your experience!
The pastry looks so good!!!!!!??
Thank you so much for sharing this recipe. I will definitely make it and will let you know how it went. I hope I will be successful as baking is not my thing but with your detailed instructions, I hope to be successful. Again, thank you and greatly appreciated. God Bless you.
We hope you enjoy it!
My mom makes the best cheesecake. She uses cream cheese, vanilla, and whip cream.
Very interesting. Definitely will try making this
We hope you love it!
Can’t wait to try it !
I hope you enjoy!
Love your siteli
thank you!
Hoping to try this out. Been searching for a great recipe awhile now
Let us know what you think!
Hi
I was wondering if I could use full fat coconut milk instead of condensed.
Thank you!
Full fat coconut milk will not work. Condensed coconut milk may work but we haven’t had a chance to test it.
This was amazing, my spouse did not miss the graham cracker crust. Will definitely be making again.
We’re glad it was a hit!
Hi Kirbie??
Thanks for sharing the recipe…it looks delicious and easy to make i cant wait to try
Is it possible to steam it instead of baking?
Have a wonderful day ?
Rhett from Malaysia
I have not tried steaming it. I have made one in the instant pot before though https://kirbiecravings.com/instant-pot-3-ingredient-japanese-cheesecake/
Here is a great-sounding cheesecake recipe!
We hope you give it a try!
Can you add lemon to this cheesecake recipe?
We haven’t tried adding lemon, but if you do you might want to use just lemon zest. Any extra liquid added to the cheesecake mixture may change the texture.
Can’t wait to try this! It will taste delicious and healthy.
This is.a fun way to try new recipes with out having to buy extra ingredients you may never use again!
I look forward to trying these recipes with less ingredients
I have a no bake low calorie cheese cake recipe my family loves !! Thank you!!
We’re glad you’re enjoying the recipes!
Great
Are delicious
I want to try this. I looks easy for a make ahead dessert.
It’s a great make-ahead dessert – hope you try it!
Hi Kirbie! This cheesecake looks amazing! Do you think this would work using coconut condensed milk and a vegan cream cheese?? Thanks!!
We haven’t tried those subs although coconut condensed milk is often used as a sub for condensed milk. As far as vegan cream cheese, we don’t know enough to give a good recommendation. If you try these changes please let us know how it works for you!