10+ Easy Cheesecake Recipes for Quick and Delicious Desserts

Cheesecake’s one of those desserts that always seems a bit intimidating, right? You might think it takes hours or some secret chef skills.

Easy cheesecake recipes break it down with simple steps and basic ingredients.

You can go baked or no-bake, whatever fits your mood (or your patience). There are a bunch of ways to enjoy this creamy treat without much fuss.

These recipes save you time but still deliver a dessert you’ll want to share with friends or maybe just keep for yourself.

Ingredients

• Cream cheese
• Sugar
• Eggs (for baked recipes)
• Graham cracker crumbs (for crust)
• Butter (for crust)
• Vanilla extract

Cooking Instructions

1. Mix graham cracker crumbs with melted butter for the crust.
2. Press the mixture into your pan and chill if needed.
3. Beat cream cheese and sugar until smooth.
4. Add eggs and vanilla, mixing well (skip eggs for no-bake).
5. Pour the filling over the crust.
6. Bake at 325°F (163°C) for about 30-40 minutes if baking.
7. Chill for at least 4 hours before serving, whether you bake or not.

1) No-Bake Cheesecake with Graham Cracker Crust

No-bake cheesecake is a lifesaver when you don’t want to mess with the oven. Start with a crunchy graham cracker crust—just mix, press, and let it set.

The filling’s all about that creamy, whipped cream cheese and sugar combo. It gets light and fluffy, and you just let the fridge do the rest.

Chill it so it firms up, then slice and enjoy. This one’s super quick, great for beginners or anyone in a hurry.

You really only need a few ingredients, and zero oven time.

Ingredients

• Graham cracker crumbs
• Butter
• Cream cheese
• Sugar
• Vanilla extract
• Heavy cream

Cooking Instructions

1. Mix graham cracker crumbs with melted butter and press into a pan.
2. Beat cream cheese, sugar, and vanilla until smooth.
3. Whip heavy cream until stiff peaks form.
4. Fold the whipped cream into the cream cheese mix.
5. Pour over crust and chill at least 4 hours, or until firm.

2) Classic Baked Cheesecake without Water Bath

You can totally skip the water bath and still get a smooth, creamy cheesecake. Baking at a lower temp keeps the texture just right and helps avoid cracks.

Mix cream cheese with sugar and eggs until it’s nice and smooth. Sour cream and vanilla add that extra tang and richness.

Bake it slow at 275°F (135°C) so it cooks evenly. Let it cool gradually, then chill in the fridge.

Ingredients

• 24 oz (680 g) cream cheese
• 1 cup (200 g) sugar
• 3 large eggs
• 1 cup (240 g) sour cream
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups (150 g) graham cracker crumbs
• 1/4 cup (60 g) melted butter

Cooking Instructions

1. Preheat oven to 275°F (135°C).
2. Mix graham cracker crumbs with melted butter and press into a springform pan.
3. Beat cream cheese and sugar until smooth.
4. Add eggs one at a time, mixing well.
5. Stir in sour cream, vanilla, and salt.
6. Pour batter over the crust.
7. Bake for 1 hour 10 minutes, until edges are set and the center jiggles a bit.
8. Cool in the oven with the door cracked for 1 hour.
9. Chill in the fridge at least 4 hours.

More tips here: Easy Cheesecake Recipe (No Water Bath).

3) Creamy Lemon Zest Cheesecake

This one’s for lemon lovers. The cheesecake comes out smooth and creamy with a bright hit of lemon zest.

Add lemon zest to the filling for a fresh, tangy taste—just enough to wake up your taste buds. The graham cracker crust gives it a nice crunch.

You can also toss in a splash of lemon juice or extract if you want more zing. Bake at a low temp to keep it creamy.

Once it’s cooled, it’s perfect for any occasion—or honestly, just because.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 3 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 tablespoon lemon zest
• 1 teaspoon lemon juice or lemon extract
• 1/2 cup sour cream

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Mix graham cracker crumbs and melted butter. Press into a 9-inch springform pan.
3. Beat cream cheese and sugar until smooth.
4. Add eggs one at a time, mixing after each.
5. Stir in lemon zest, lemon juice or extract, and sour cream.
6. Pour filling over the crust.
7. Bake 50-60 minutes, until edges are set but the center jiggles a little.
8. Cool and refrigerate at least 4 hours.

4) 3-Ingredient Cheesecake with Condensed Milk

This might be the easiest cheesecake ever. You just need cream cheese, sweetened condensed milk, and eggs.

The condensed milk gives it a smooth, sweet finish—no extra sugar needed. You can bake it or go no-bake, but the baked version sets up really well.

The crust is optional. If you like a little crunch, just use biscuits or graham crackers.

This recipe is perfect when you want dessert but don’t want to run to the store.

Ingredients

• 16 ounces cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 2 large eggs

Cooking Instructions

1. Preheat oven to 325°F (160°C).
2. Beat cream cheese until smooth.
3. Add sweetened condensed milk and eggs, mix well.
4. Pour into a prepared crust or baking dish.
5. Bake about 35-40 minutes, until set.
6. Cool, then chill in the fridge at least 3 hours.

5) Quick 30-Minute Baked Cheesecake

Need cheesecake in a hurry? This one bakes in just 30 minutes.

You don’t lose that creamy texture, either. Bake at 325°F (160°C) and let it cool to room temp before chilling.

After a few hours in the fridge, it’s ready to go. Perfect for when you want dessert, like, now.

Ingredients

• 2 cups cream cheese, softened
• ¾ cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 prepared graham cracker crust

Cooking Instructions

1. Preheat oven to 325°F (160°C).
2. Beat cream cheese and sugar until smooth.
3. Add eggs one at a time, mixing well.
4. Stir in vanilla and sour cream.
5. Pour filling into crust.
6. Bake for 30 minutes.
7. Cool to room temp, then chill at least 4 hours.

More details: Easy Cheesecake Recipe.

6) No-Cook Summer Cheesecake

When it’s hot out, the last thing you want is to turn on the oven. This no-cook summer cheesecake is your answer.

The crust is crunchy and holds up without baking. Add berries or sauce on top if you’re feeling fancy.

Cream cheese and whipped cream make the filling thick and creamy. Just mix, chill, and you’re done.

Let it set in the fridge for at least 4 hours (or overnight if you’re patient). It slices up beautifully and tastes super fresh.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 16 oz (450g) cream cheese, softened
• 1 cup heavy whipping cream
• 3/4 cup powdered sugar
• 1 tsp vanilla extract

Cooking Instructions

1. Mix graham cracker crumbs with melted butter. Press into a 9-inch pan.
2. Beat cream cheese until smooth. Add powdered sugar and vanilla.
3. Whip heavy cream until stiff peaks form. Fold into cream cheese mix.
4. Pour filling over crust and smooth the top.
5. Refrigerate at least 4 hours, or until firm.

More details here: easy no-bake cheesecake recipe.

7) Easy Cheesecake with Just Four Ingredients

Sometimes you just want something simple. This cheesecake uses only four ingredients—no fuss, no water bath, no special pans.

Cream cheese, sugar, eggs, and vanilla come together for a smooth, classic cheesecake. Just mix, pour into your crust, and bake.

You don’t need a springform pan, so use whatever you’ve got handy. This is a great beginner recipe, and you can dress it up with toppings if you feel like it.

Ingredients

• 16 oz cream cheese, softened
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Beat cream cheese until smooth.
3. Add sugar, eggs, and vanilla. Mix well.
4. Pour the batter into your crust.
5. Bake for 40–45 minutes, until set.
6. Cool before serving.

8) Super Creamy Easy Cheesecake

Craving a cheesecake that’s ultra-smooth and creamy? This one’s got you covered.

I go for full-fat cream cheese and a little sour cream—it keeps things rich but not too dense. No need for fancy gadgets or complicated steps.

Let your cream cheese soften, then beat it until it’s nice and fluffy. Add sugar, then eggs, one by one. A splash of vanilla just makes everything smell incredible.

Use a homemade graham cracker crust if you’re feeling ambitious, but honestly, store-bought works just fine.

Bake at 325°F (163°C). Skip the water bath—who has time for that? You’ll still get a dreamy texture that’s not too heavy.

Ingredients

• 5 blocks (40 oz) full-fat cream cheese
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1 graham cracker crust (homemade or store-bought)

Cooking Instructions

1. Preheat your oven to 325°F (163°C).
2. Beat the cream cheese until smooth.
3. Gradually add sugar and mix well.
4. Add eggs one at a time, blending after each.
5. Stir in sour cream and vanilla extract.
6. Pour filling into the crust.
7. Bake for 55-65 minutes until the center is almost set.
8. Cool completely, then chill for at least 4 hours before serving.

9) Make-Ahead No-Bake Cheesecake

Want to prep dessert ahead of time? No-bake cheesecake is your friend.

Just whip up the crust and filling, toss it in the fridge, and relax. It’ll hold up for two days in the fridge, which is honestly a lifesaver when you’re hosting.

Need to keep it longer? Freeze it for up to three months. Thaw it in the fridge when you’re ready to serve.

No-bake cheesecakes usually start with a cookie crust and a creamy cream cheese filling. I love adding fresh fruit on top for a little brightness.

Ingredients

• 1 ½ cups crushed graham crackers
• 6 tablespoons melted butter
• 16 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 ½ cups Cool Whip or whipped topping
• Fresh fruit or fruit topping (optional)

Cooking Instructions

1. Mix crushed graham crackers and melted butter. Press into a 9-inch springform pan.
2. Beat cream cheese, powdered sugar, and vanilla until smooth.
3. Fold in the Cool Whip gently.
4. Pour the filling into the crust. Smooth the top.
5. Cover and chill in the fridge for at least 4 hours or overnight.
6. To freeze, wrap tightly and store for up to 3 months. Thaw in the fridge before serving.

10) Beginner-Friendly Simple Cheesecake

Thinking about making cheesecake for the first time? This recipe’s got you covered.

You’ll only need basic ingredients, and you can skip the water bath entirely. That’s a relief, right?

The result is a smooth and creamy cheesecake with a crunchy, buttery crust. It’s simple but hits the spot.

No need for fancy tools or complicated steps here. Just mix, bake, and chill.

Your cheesecake comes out rich and soft, looking good enough to impress anyone who tries a slice.

Ingredients:

• 2 cups cream cheese (softened)
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter

Cooking Instructions:

1. Preheat oven to 325°F (163°C).
2. Mix graham cracker crumbs and melted butter. Press into a 9-inch pan.
3. Beat cream cheese and sugar until smooth.
4. Add eggs one at a time, then vanilla. Mix well.
5. Pour filling over crust.
6. Bake 50-60 minutes until edges are set.
7. Cool, then chill for 4 hours before serving.

Give this beginner cheesecake a try—honestly, it’s a pretty great way to start baking at home. Want more details? Check out this beginner-friendly cheesecake recipe.