At the heart of a little indulgence lies something impossibly simple: silky, tangy cream cheese whipped into cloud-like sweetness. The Philadelphia 3 Ingredient Cheesecake is that rare recipe that greets your senses before you even take the first bite — a faint, warm dairy aroma from the cream cheese and heavy cream, the sweet, caramel-like scent of condensed milk, and a sumptuous, velvety texture that melts across the tongue. The first forkful is creamy and rich, with a delicate lift from whipped cream that keeps each bite light rather than dense. It’s both comforting and celebratory — the kind of dessert that makes ordinary moments feel special.
This cheesecake is perfect for last-minute entertaining, a no-fuss finish to a weeknight dinner, or a cozy morning when you want a slice with coffee and quiet. Because it’s no-bake and requires only three pantry-friendly ingredients, it’s also a go-to for busy hosts who want something elegant without the fuss. If you love simple, ingredient-driven desserts, you’ll appreciate how this recipe respects the basics — similar in spirit to other streamlined treats like the three-ingredient poppy seed bagels, but decadently creamy and chill-ready.
At a Glance
- Prep Time: 15 minutes
- Chill Time (no-bake set): minimum 4 hours (best overnight)
- Total Time: 4 hours 15 minutes (including chill)
- Servings: 8 slices
- Difficulty Level: Very Easy — beginner-friendly, no oven required
Nutrition Highlights
Estimated nutrition per serving (1 of 8 slices). Values are approximate and calculated from USDA FoodData Central entries for full-fat cream cheese, sweetened condensed milk, and heavy cream; general health guidance referenced from the Mayo Clinic.
- Calories: ~360 kcal
- Protein: ~6 g
- Carbohydrates: ~29 g
- Sugars: ~27 g
- Fat: ~25 g
- Saturated Fat: ~16 g
- Sodium: ~170 mg
Notes on the numbers:
- These totals reflect a full recipe made with full-fat cream cheese and heavy cream, divided into eight servings. Substituting reduced-fat ingredients will lower calories and fat but change texture.
- The high sugar count is primarily from the sweetened condensed milk; this dessert is best enjoyed in moderation. For context, the Mayo Clinic and similar health authorities advise limiting added sugars and saturated fat as part of a balanced diet.
Why You’ll Love It
- Effortless decadence: Three pantry staples transform into a dessert that looks and tastes like a patisserie offering, without an oven or advanced technique.
- Crowd-pleaser: Mildly tangy from the cream cheese and luxuriously sweet from the condensed milk, it suits a wide range of palates—children and adults alike will reach for seconds.
- Time- and stress-saving: Make it the night before a brunch or party and free your time for other details. Its simplicity also makes it a great recipe to teach novice cooks.
- Versatile canvas: Top with seasonal fruit, a quick chocolate drizzle, or a citrus curd for a bright pop. If you’d like a bar-style adaptation, try pairing techniques used in our caramel apple cheesecake bars for inspiration.
How to Make Philadelphia 3 Ingredient Cheesecake
Ingredients
- 8 oz (225–240 g) cream cheese, at room temperature
- 1 can (14 oz / ~396 g) sweetened condensed milk
- 1 cup (240 ml) heavy cream, cold
Optional ingredients and substitutions:
- 1 tsp vanilla extract (optional, for extra depth)
- Zest of 1 lemon (optional, for brightness)
- Crust options: crushed graham crackers + melted butter, Oreo crust, or a pre-made tart shell
- Lighter version: use reduced-fat cream cheese and half-and-half in place of heavy cream — texture will be slightly less rich
- Vegan alternative: use vegan cream cheese, sweetened condensed coconut milk, and coconut cream (results will vary)
Directions
- In a large mixing bowl, beat the cream cheese until smooth and lump-free (about 2–3 minutes with a hand mixer). Scrape down the sides as needed.
- Slowly add the sweetened condensed milk while mixing at low speed until fully combined and glossy. If using vanilla or lemon zest, add it here.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form. Use cold cream and a cold bowl for best results.
- Gently fold the whipped cream into the cream cheese and condensed milk mixture until uniform, light, and fluffy. Take care not to over-fold — you want to keep as much air as possible.
- Pour the mixture into a prepared crust, pie dish, or individual ramekins, smoothing the top with a spatula.
- Refrigerate for at least 4 hours, preferably overnight, until fully set.
- Serve chilled, optionally topped with fresh berries, fruit compote, chocolate shavings, lemon curd, or a dusting of cocoa powder.
Practical tips:
- Beat the cream cheese until completely smooth to avoid lumps in the finished cheesecake.
- Whip cream to stiff peaks (holds its shape) for the lightest texture; under-whipped cream will lead to a softer set.
- Chill the mixing bowl for the heavy cream for 10–15 minutes before whipping to help it stabilize faster.
- If you want a firmer slice for neat plating, chill overnight and wipe a warm knife between cuts for clean slices.
Presentation Tips
- Classic: Serve plain or with a glossy berry compote spooned over the top.
- Wet vs. dry garnish: Fresh fruit (berries, sliced kiwi, or citrus segments) adds brightness, while chocolate shavings or toasted nuts add texture.
- Individual portions: Make in small ramekins or mason jars for elegant single servings that are easy to transport.
- Garnish ideas: crushed graham cracker crumbs, a drizzle of caramel or chocolate, or a small sprig of mint for color contrast.
Keeping it Fresh
- Room temperature: Not recommended. Because this is a dairy-rich, no-bake dessert, avoid leaving it at room temperature for more than 2 hours.
- Refrigerator: Store tightly covered for up to 4 days. Best quality is within 2–3 days.
- Freezer: Cheesecake can be frozen for up to 1 month. Wrap tightly in plastic wrap and place in an airtight container. Thaw overnight in the refrigerator before serving; texture may be slightly different after freezing.
Insider Secrets
- Use full-fat dairy for the creamiest, most stable result. The fat gives structure and mouthfeel that low-fat swaps can’t fully replicate.
- Tempered ingredients: Bring the cream cheese to room temperature before mixing to prevent lumps and ensure an even blend with the condensed milk.
- Stabilize whipped cream: For added insurance against weeping, beat in 1 tablespoon of confectioners’ sugar or a small pinch of cream of tartar while whipping.
- Flavor boosters: A touch of espresso powder in the filling or a teaspoon of liqueur (e.g., Grand Marnier) can add depth without overpowering the simple formula.
Creative Twists
- Lemon Blueberry Cheesecake: Fold in 1–2 tablespoons lemon zest and top with a warm blueberry compote. Lemon brightens the rich base nicely.
- Chocolate Swirl: Melt 2–3 oz dark chocolate, cool slightly, then drop spoonfuls onto the poured filling and swirl with a skewer before chilling.
- Coconut Lime: Use sweetened condensed coconut milk and fold in 1–2 tablespoons lime zest for a tropical version (use coconut whipped cream if making vegan).
- Crusted Bars: Press a graham-cracker-and-butter crust into a lined baking pan, pour the filling, chill, then cut into bars for portable servings.
Recipe Q&A
Q: Can I make this ahead for a party?
A: Yes — make it the night before and keep chilled until serving. It actually firms and flavors better after resting overnight.
Q: What if my filling is too runny?
A: Ensure the whipped cream reached stiff peaks and wasn’t under-whipped. Also double-check that the cream cheese was beaten smooth before adding condensed milk.
Q: Can I bake this to set faster?
A: This recipe is designed as a no-bake cheesecake. Baking isn’t necessary and would alter texture; chilling yields the intended silky finish.
Q: Is there a lower-sugar version?
A: You can reduce sugar by using an unsweetened condensed milk alternative (less common) or reduce the portion size. Replacing sweetened condensed milk will change texture and stability.
Q: How can I make slices cleaner?
A: Chill very well (overnight) and use a hot, clean knife between cuts — dip in hot water and wipe dry each time.
Conclusion
If you want a dessert that feels like a treat but comes together in moments, this Philadelphia 3 Ingredient Cheesecake is a delightful solution: minimal ingredients, maximum reward. Try it plain for a minimalist finish, or dress it up with seasonal fruit and crunchy garnishes for a show-stopping centerpiece. For a tested, step-by-step reference, you can compare techniques with the official PHILADELPHIA 3-Step Cheesecake recipe, and for another easy, no-bake take on the same classic idea, see this easy Philadelphia 3-ingredient cheesecake tutorial. I’d love to hear how you top yours — share photos and variations so we can build a little community of simple, delicious chefs.
Print
Philadelphia 3 Ingredient Cheesecake
- Total Time: 255 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A no-bake cheesecake recipe that transforms three simple ingredients into a creamy, indulgent dessert.
Ingredients
- 8 oz (225–240 g) cream cheese, at room temperature
- 1 can (14 oz / ~396 g) sweetened condensed milk
- 1 cup (240 ml) heavy cream, cold
- 1 tsp vanilla extract (optional)
- Zest of 1 lemon (optional)
Instructions
- In a large mixing bowl, beat the cream cheese until smooth and lump-free (about 2–3 minutes). Scrape down the sides as needed.
- Slowly add the sweetened condensed milk while mixing at low speed until fully combined and glossy. If using vanilla or lemon zest, add it here.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese and condensed milk mixture until uniform, light, and fluffy.
- Pour the mixture into a prepared crust or individual ramekins and smooth the top with a spatula.
- Refrigerate for at least 4 hours, preferably overnight, until fully set.
- Serve chilled, optionally topped with fresh berries or other toppings.
Notes
Best enjoyed in moderation. Use full-fat ingredients for optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27g
- Sodium: 170mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 80mg
