This 3 Ingredient No Bake Cheesecake dessert 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 on March 2023
Crazy Three Ingredient Cheesecake
Why This No-Bake Cheesecake Recipe Is So Awesome
- The flavor is just like traditional cheesecake but doesn’t have that thick, stodgy texture that traditional cheesecake has.
- Second… IT HAS NO CREAM CHEESE IN IT!! That’s correct, no cream cheese.
- Also, there are no eggs to crack and incorporate which is perfect for those with egg allergies.
- Third, this creamy yogurt cheesecake is easy to make, and lighter in calories than traditional cheesecake although you wouldn’t know it by its decadent flavor.
Ingredients For This 3 Ingredient Cheesecake
- Graham Cracker Crust – Whether you buy a premade crust, or graham crumbs to make the base yourself, either way, it doesn’t matter. I’ve used both ways, and they both work wonderfully. (see notes in the recipe card about making your own crust).
- Vanilla Greek Yogurt – So I have to say that milk fat percentage makes a difference here. You want to look for the highest milk-fat yogurt you can find as it gives that rich, decadent flavor that helps replace that same feeling from using cream cheese.
- Sweetened Condensed Milk – A standard can of sweetened condensed milk is perfect. It should be 14 fluid ounces and be sure not to mistakingly buy evaporated milk as they are not the same thing.
Making a cheesecake with yogurt wasn’t something I had thought about because well, CHEESEcake. But it makes sense as I’ve made a savory, spreadable Lemon Dill Cheese spread using yogurt and it’s absolutely amazing. Seriously, one of my favorite things I’ve made.
***All the exact ingredients and cooking instructions will be on a printable recipe card at the bottom of this post.
How To Make This No Bake Cheesecake
Step One: If you are making your own graham cracker crust, go ahead and do that now. If you purchased a ready-made crust, check to see if you need to prebake it or not. Some crusts require it, some don’t. Let the crust cool down before going ahead with the recipe.
Step Two: Mix together the sweetened condensed milk and yogurt together. Using a simple whisk is fine but if you want, feel free to use an electric hand mixer.
Step Three: Fill the pie crust with the yogurt mixture and then microwave according to the directions in the recipe card. Yep! Microwave it!
Step Four: After the cooking portion is done, cover and place the cheesecake in the fridge and chill for at least 4 hours or overnight is even better.
Toppings To Serve On Cheesecake Desserts
Really, the sky is the limit here. You could try:
-Making a compote, like I did, with blackberries (or even making a blackberry pie filling would work as well.) Blueberry compote/pie filling, peach butter, homemade caramel sauce, Pomegranate Honey Sauce would be divine.
-Even simple whipped cream would be delicious.
Storage Suggestions
Store the yogurt cheesecake in a lidded container in the fridge for up to 5 days. I recommend keeping the topping separate from the cake and topping the slice of cake when you’re about to serve it.
I don’t recommend freezing the cake or any of its leftovers because when thawing, the filling may not have the same texture as it did before you froze it.
Questions You Might Have
I would urge you not to use regular yogurt because the consistency may not turn out right for the cheesecake. If all you have on hand is regular yogurt, try lining a sieve with coffee filters, and then scooping the regular yogurt into it. The yogurt will thicken as the extra liquid runs off it. This may take a little while so plan to have an hour or so for the process to complete.
Unfortunately, no. Evaporated milk is something completely different than condensed milk and won’t work for this recipe.
Looking For Other Easy Desserts?
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!
Have you tried this 3 Ingredient No Bake Cheesecake Recipe? If so, please leave the recipe a star rating and a comment below, letting me know what you thought. I love hearing from you! Have a fantastic day!
~Joanne
3 Ingredient No Bake 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 graham cracker crust.
- Topping: (optional)
- 1 c frozen berries
- 1 tablespoon honey
- a squeeze of lemon juice
Instructions
- Prepare your pre-made crust according to the directions. Some require baking, some do not.
- 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.
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
********** DON’T FORGET TO PIN THIS 3 INGREDIENT CHEESECAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD TO SAVE FOR LATER!!!**********
Good evening and thank you for this recipe which I found this morning, August 3rd. Immediately prepared to bake this. For the crust, I just crushed my Graham crumbs and used no sugar and butter as in other recipes. Found the thickest Honey Vanilla Greek yogurt at Aldi’s in a black container, which would be comparable to Greek Gods Honey Vanilla yogurt. That yogurt is creamy, thick and reminds me of Dairy Queen. Anyway, this 32 oz tub of yogurt, to which I added 1/2 cup sour cream, gave me lots of filling to bake in my square 11 x 11 Corning ware dish. I microwaved 6 minutes on high, then 4-5 more minutes at power level 4, then it looked baked. After refrigerating 6 hours, we dished it out for dessert with a dollop of cool whip. My husband loved it, I liked the creamy cheesecake however the crust was mushy like oatmeal and watery…which makes me think that next time, this would be better crustless, then when serving, just sprinkle Graham cracker crumbs on top with the fruity sauce. Apart from the runny soggy crust, the texture is extremely creamy smooth and very delicious indeed. Thanks for this new, less expensive way to make a cheesecake!
Hi Dorothy! I’m so glad you commented 🙂 I think the reason why the crust was mushy was because there was no butter to help act as a barrier to the liquid. I orignially tried making this with no butter in the crust and my results were the same. When you use butter (sugar makes no difference) in with the crumbs, it helps bind them and sort of makes the crust ‘waterproof’ for a lack of better word.
I’m thrilled that you like the flavor!!
Hi I was just wondering whats the purpose of microwave , it will set in fridge ?, could I put in the fridge directly
Hi Mehjabeen! I’ve never not put it in the microwave, so I don’t know how it will set. I believe it needs some heat to for the protiens and acid in the recipe to set. (don’t quote me on that tho! lol). If you try it without the microwave, please let me know how it goes!
I love this recipe. It is everything that you said. I blended with vanilla and a little honey. I also took the advice of someone on your page and baked it for a few minutes.
Fantastic Monique! I’m thrilled that you loved the recipe 🙂
I can’t believe the texture of this cheesecake, is amazing! However, it is too sweet for me. How can I make it with less sugar?
Thanks
Hello Katherine! I’m so glad you thought the recipe was amazing, I think it is too 🙂 Now, regarding the sweetness, I don’t know if you can make it with less sugar because the condensed milk already has the sugar added. The only thing I can suggest is that you top it with a topping that’s perhaps not as sweet, so to help balance it all out. Try maybe a lime or lemon glaze? Let me know if you try something like this, I’d love to hear your results!
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!
Hi. I’ve made this same recipe many times before and it was lovely. However, when microwaving it I’ve had to do it in short bursts until it looks like it’s thickening up as it begins to curdle at the edges. How do you manage to microwave for 5-6 minutes without it curdling?
Hey Janice! Ok, well, this is a new one for me. I’ve never had this issue. I’m wondering if it has to do with the brands that you’re using? I can’t figure out what might be making it curdle!
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!
Ours are 397g I’m the UK, works fine.
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!! 🙂