Here’s the easiest cream cheese cake—no mixer, no water bath, and very hard to mess up 😊
Super Easy Cream Cheese Cake (3 Steps)
Ingredients
- 2 (8 oz / 225 g) packages cream cheese, softened
- ¾ cup (150 g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (240 ml) heavy cream or sour cream
- 1 pre-made graham cracker crust
(or crushed biscuits + melted butter)
Instructions
- Mix
In a bowl, stir cream cheese and sugar until smooth.
Add eggs, vanilla, and cream/sour cream. Mix just until combined. - Pour
Pour batter into the crust. - Bake
Bake at 325°F / 165°C for 40–45 minutes, until the center is just slightly jiggly.
Let cool, then refrigerate at least 2 hours (overnight is best).
Optional Toppings (keep it easy)
- Canned cherry or blueberry pie filling
- Fresh berries + powdered sugar
- Honey or chocolate syrup
Tips for foolproof results
- Room-temperature cream cheese = no lumps
- Don’t overmix (prevents cracks)
- If it cracks, topping hides everything 😉
If you want, I can give you:
- No-bake version
- 3-ingredient version
- Air fryer or Instant Pot version
- Mini cheesecake cups
Just tell me! 🍰