This 3 Ingredient Cheesecake recipe is creamy, delicately sweet, and tastes like cheesecake, but believe it or not, doesn’t contain one lick of cream cheese. It’s truly amazing and delicious!
***This recipe was updated October 2021
Crazy Three Ingredient Cheesecake
To say I was skeptical of this recipe is an understatement. I’ve seen it rolling around the web for a little while and I have to say it really piqued my interest.
I mean, come on.. 3 ingredients?? CHEESECAKE??
I had to try it, of course!
Why it’s called a “Cheater” Cheesecake
Well for one, it has only 3 ingredients. And second… IT HAS NO CREAM CHEESE IN IT!!
That’s correct, no cream cheese. You could also call this a yogurt cheesecake because that would be more appropriate, based on the ingredients.
Ingredients for this 3 Ingredient No Bake Cheesecake
- Graham Crumbs
- Greek Yogurt
- Sweetened Condensed Milk
Making a cheesecake with yogurt wasn’t something I had thought about because well, CHEESEcake. But it makes sense because I’ve made a spreadable Lemon Dill Cheese spread using yogurt so I was really interested in seeing how this turned out.
Making this Yogurt Cheesecake the First Time
I put the graham crumbs into a microwave-safe pan and pressed them in.
I know what you’re thinking because I thought it too.
Traditionally, a graham cracker crust recipe has butter added to them to help bind them. Not this one.
I was skeptical, but I pushed on.
I mixed the yogurt and the sweetened condensed milk together. Interesting combination without a doubt. Surprisingly, no eggs or anything like that helps to bind the filling.
I poured the mixture into the pan on top of the graham crumbs. Then…. MICROWAVED IT!
Don’t worry my lovelies, I can hear you from here. Yes. It’s crazy, I know.
Take it out after the cooking time and chill overnight. (I made a simple compote to serve on top of the dessert. The recipe and directions for that will be found in the recipe card below as well!)
My Initial Thoughts on this No Bake 3 Ingredient Cheesecake
Ok, well, the crust. Admittedly, the crust sort of came together because of the whey that comes out of the yogurt and helps bind the crumbs together.
However, there were some crumbs that didn’t get the addition of that whey, and so they stayed crumbs.
No Beuno.
So, I made this no-bake dessert again, with changes!
Changes I Made to this Cheesecake Recipe
- I used flavored VANILLA greek yogurt.
- I added butter to the crumbs to make a nicer crust.
I realize this addition makes it a 4 ingredient recipe, but I feel the addition of the butter really adds more wonderful flavor, plus acts as a barrier to the whey that I mentioned earlier, however it’s optional if you don’t want to use it.
What’s Great about this Cheesecake Dessert?
I was BLOWN AWAY at how good this recipe turned out, flavor-wise.
What I loved about this recipe
- The flavor tasted just like cheesecake
- The texture was smooth and creamy.
- I’ll say it didn’t have that really heavy, almost stodgy type of texture most cheesecakes have. It was creamy and smooth and OH so delicious.
- No worries about the infamous cracks that sometimes happen when baking cheesecake.
I only made a half recipe this time and a smaller glass pan. After putting the crust in the pan, I chilled the crust to help it harden and set. Then I poured the filling in and cooked it in the microwave for a few minutes like the first cake.
After the microwave, I chilled the dessert overnight.
For this smaller cheater cheesecake, I topped it with my Homemade Pomegranate Sauce. SO delicious!! (recipe coming!!)
Important note:
I suggest using parchment paper initially, under the crust, only for ease of removal when you want to serve.
This version of the cheesecake is so MUCH nicer!! I was happy with the crust and how it turned out!!
The crust has a nice buttery flavor, it’s firm, and it stays together much better than just simply pouring the crumbs in the bottom of the pan and relying on the whey to make it hold together.
Ok, so there you have it my pretty lovelies! Super easy, really delicious (and maybe even made a tad bit healthier with the use of the yogurt), 3 Ingredient Cheesecake! (ok.. ok. 4 ingredient cheesecake!)
If you’re looking for other super easy desserts to make, check out this insanely easy Cheater Fruit Cobbler, or this 2 Ingredient Pumpkin Brownies recipe that is incredibly fudgy and delicious!
CRAZY 3 INGREDIENT CHEESECAKE
This 3 Ingredient cheesecake is sweet and creamy, easy to make, and amazing how it comes together. It's SO delicious, and if no one told you it didn't contain cheese, you'd think it was authentic cheesecake!
Ingredients
- 1 liter of vanilla GREEK yogurt (see notes)
- 1 can of sweetened condensed milk
- 1 c graham cracker crumbs
- 1/4 c butter, melted *optional
- Topping: (optional)
- 1 c frozen berries
- 1 tbsp honey
- a squeeze of lemon juice
Instructions
- In a bowl, mix together the butter and the crumbs until they resemble sand. (The butter is optional but I advise using it for reasons explained in the post)
- Press them into the bottom of a parchment-lined glass or microwave-safe pie or cake pan. Chill while you make the filling.
- In a separate bowl, mix together the yogurt and the sweetened condensed milk. Mix until well combined.
- Pour the filling into the crust, slowly. Smooth out the top of the cake.
- Place in the microwave and cook on high for 5 - 6 minutes.
- Remove and place into the fridge to cool for a few 4-5 hours or overnight.
To make the topping
In a saucepan, combine the frozen berries and lemon juice. Melt the berries over low heat until they are soft and starting to break down.
Add the honey and stir until dissolved. Taste for sweetness preference and add more honey if desired. Let cool completely before topping the cake slices with the topping.
Notes
I purchased the greek yogurt with the highest milk fat content that I could find. The brand I used was Olympic and it had 10%MF. If this brand is available to you, I highly suggest using it.
If you don't have access to this yogurt, simply buy the best available to you.
You certainly don't have to add the butter to the crumbs, as the whey from the yogurt will seep into the crust and help it set up. It tastes delicious and works as an option. It's just not a guarantee that the whole crust will be saturated with the whey, that's why I wanted to test it again with the butter in the crust.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 225Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 145mgCarbohydrates: 28gFiber: 2gSugar: 20gProtein: 12g
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Hi, can we use the same recipe for small individual cheesecakes? Do we have to put it in the microwave?
Hi Jenny, making small ones would definitely work! I haven’t tried it without putting it in the microwave, so I can’t say how it would work. I’m sorry I couldn’t be more help!
Would this work in an Instant Pot?
Hi Tracey! Well, I’ve never tried it in an Instant Pot so I can’t really speak to that. However, I think that if I was going to try it, I would put the cake in a pan that fits in the pot. I’d seal the cake with foil, and then place it in the IP on a rack. I’d pressure cook it for 1 minute. I don’t think it would take long at all. If you try it, PLEASE let me know, I’d love to hear about it. If you find it works, I’ll add your experiences to the post!
I have made this recently. Got the recipe from a friend actually but as the three ingredients cheesecake. I didn’t like the base. There was a bit of whey in it so I just poured that off. Was wondering if anyone has baked this mix in an oven?
as it might make the crust nicer and of course it would be with butter added to the crust
How much is a can of condensed milk? I’m assuming since the recipe says graham crackers it’s American ingredients. I’m in Australia and our cans are 397g. Is that the same as yours?
Hi Kelly 🙂 I use either Eagle Brand or Walmart’s house brand. Both are 300 gms. I hope that helps!
Hi Joanne,
Tanx much for an amazing easy cheesecake recipe 👏🏽
Tried it for my housemates and they all loved❤️🥇 it,,, will definitely be trying to impress my Irish family n friends (no pressure😅)
Heyyyy!! Thanks so much for commenting on this recipe. I know it’s crazy how it works and it’s SO delicious!! I’m thrilled that your housemates loved it and I’m sure everyone else will enjoy it too! Let me know how it goes!! 🙂
Hello, my name is Amy. I’ve tried this trice and it always turned out good. the last time I did was last Saturday to the birthday of my son. I made it strawberry flavor using puree and put some color crimson red and it turned out a bright strawberry cheesecake. Dense but not heavy, creamy but not so creamy that it will turned your tongue to like a chewy thing.
Thanks for commenting Amy! I agree, this cheesecake is light but yet creamy.. it’s awesome!
Absolutely Devine, thank you. Effortless and tasty, what more can you ask for.
Thank you so much Natasha!!
Hi, I tried this recipe, but it got a really weird texture around the edges. Do you think I overcooked it? Or could something else have gone wrong?
Hmm… that’s interesting. I’ve actually made this recipe a few times now and I’ve not had that problem. Maybe it was the brand of yogurt reacting with the heat? I agree with you that it had to do with the heat aspect of the recipe, but I”m not sure if it was because it was overcooked? Maybe try a different brand of yogurt.. OR.. you could try cooking it less time but I’d be worried that the rest of the cake wouldn’t be done?
If you make it again, please let me know how it goes, I’ve very interested in hearing how it goes!!
I got the same result around the edges using my microwave. The filling in the center was perfect but the outer edges kind of curdled and shriveled up.
I use a similar recipe for a “fake” key lime pie that I love and it’s baked in the oven. The base for that recipe is the same: Greek yogurt and condensed milk with a pre baked graham cracker crust. Make the crust and bake it at 375 for 10 minutes, let it cool. Then make the yogurt/condensed milk filling, pour it in the cooled crust and bake at 375 for 20-25 minutes, cool and set in the fridge. The key lime version comes out perfectly, so I think I’ll try these oven setting for my next yogurt cheesecake too! Thanks for the great recipe!
I used natural yoghurt as it was close to expiration date and it curdled around the edges too – the centre looks right. The mixture tasted yummy so will definitely give it another go
Thanks for commenting Tash! Did you try it again and how did it go?
Hello! I live in another country and I don’t own a microwave…crazy I know. Is there any other way to set it? Oven? More time in the fridge? Otherwise sounds great and would love to give it a try!
Anelissa!! No microwave? – How incredibly awesome for you! I’m slightly addicted to my microwave because of the convenience it offers, but I’d love to learn to rely on it less often! Ok, so as far as making this recipe a different way. I honestly don’t know if it would work in the oven?? I would guess it would as both appliances are adding heat to the cake, but in terms of how long you’d have to bake it in the oven is a good guess.
I did a tiny bit of research and according to GE Appliances, something ‘dessertish’ like a baked apple that you might cook in the microwave for 3-4 minutes will take around 45 minutes in the oven. If I were going to try this in the oven, I would start out with an oven temp of 350, and go for about 35 minutes. At that time, test it with a toothpick. Clean? – cooked. Not clean – more time. Max time I’d say would be 45-50 minutes.
Anelissa, if you try this recipe in the oven, PLEASE PLEASE PLEASE shoot me an email and let me know how it worked for you. I’m SUPER curious to see how it goes, and if you have success with it, I will amend my post, giving your instructions and giving you full credit for it!! You can reach my at joanne@thesaltypot.com .. I hope to hear from you!! 🙂