2 Ingredient No Bake Cheesecake
This easy no bake cheesecake comes out so creamy. It is just 2 ingredients and doesn't require any eggs or butter.
Ingredients
- 2 (8 oz/226 g) blocks full fat cream cheese, softened to room temperature
- 1 (14 oz/397 g) can sweetened full fat condensed milk
Instructions
- Grease and line a 7 inch nonstick springform cake pan with parchment paper. See photos in post for how to line the bottom of the cake pan to prevent leaking. If you are pouring your batter into a premade pie crust, you don't need to do this step.
- Add cream cheese to mixing bowl and beat on highest speed until light and fluffy, about 1 minute. If you are using a stand mixer use the wire whisk attachment and scrape the cream cheese off the sides of your mixing bowl halfway through.
- Add in the condensed milk. Beat on medium speed until fully incorporated. Then increase to highest speed and beat for about 3 minutes until the batter looks very light and liquidy and should have increase in volume.
- Pour batter into prepared cake pan. If you are making this with a premade graham cracker crust, pour batter into the crust.
- Place into freezer for several hours or overnight to set. Let cake sit in freezer until just before serving. If you plan on decorating the cake, wait until cake is set before decorating. I piped whipped cream frosting right before serving.
Notes
- This cake should be served frozen. You can let it soften for a few minutes before cutting. The cake will start to melt as it sits out. It does not melt as quickly as ice cream, but after about an hour it will be like a soft pudding or custard consistency. It may melt faster depending on how hot your environment is. The crustless version also melts faster than the version with the crust (the cold crust helps the cheesecake from melting as fast).
- If you are making the crustless version of this cheesecake, I highly recommend a springform cake pan because otherwise it will be hard to remove your cheesecake. Make sure to line the bottom with parchment paper. Whether you want to also line the sides is optional. If you line the sides, it will ensure your cheesecake will not stick to the sides but the parchment will wrinkle and leave indents so you won't have a perfectly smooth round cake. I didn't line or grease the sides and used a nonstick pan and was able to remove the cake easily still.
- If you are adding the batter to a premade graham cracker pie crust, you will have a little bit of batter leftover if you use a 9 inch pie crust. I just poured all of it in, and it did overflow slightly to the edges of the crust, but it fit. Keebler also sells a 10 inch pie crust which will fit the entire batter.
- You can also make your own crust and put it directly into the cake pan before adding the batter.
- Whipped cream frosting: to make whipped cream frosting, add 1 cup of cold heavy whipping cream and 3 tbsp of granular sugar into a mixing bowl. Beat on high speed until stiff peaks form. Pipe over cheesecake once it is set.
- Estimated nutrition is for the crustless version and does not include optional whipped cream frosting.
Serving: 1slice, Calories: 292kcal, Carbohydrates: 24g, Protein: 3g, Fat: 19g, Saturated Fat: 12g, Sodium: 212mg, Fiber: 3g, Sugar: 22g, NET CARBS: 21
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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