Craving a rich, creamy cheesecake but don’t want to deal with long ingredient lists or complicated steps? This Three-ingredient cheesecake is your answer! It’s light, fluffy, and incredibly delicious—perfect for satisfying a sweet tooth without spending hours in the kitchen. The best part? You don’t need flour, sugar, or even a crust! This simple yet decadent treat is sure to impress. Let’s dive into the recipe!
Servings & Prep Time
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Chill Time: 2 hours
- Total Time: ~3 hours
Ingredients
To make this delicious, airy cheesecake, you only need three simple ingredients:
- 8 oz (225g) cream cheese, softened – Provides the creamy, rich texture that cheesecake is known for.
- 3 large eggs, separated – The egg yolks help bind the mixture, while the whipped egg whites create a light and fluffy consistency.
- 8 oz (225g) white chocolate, melted – Adds sweetness and structure to the cheesecake.
Step-by-Step Instructions
1. Preheat the Oven & Prepare the Pan
Start by preheating your oven to 325°F (160°C). Line a 6-inch springform pan with parchment paper. If you don’t have a springform pan, a well-greased cake pan will work, but a springform makes it easier to remove the cheesecake once it’s set.
2. Melt the White Chocolate
Break the white chocolate into small pieces and melt it gently using a double boiler or in the microwave. If using a microwave, heat in 30-second intervals, stirring in between to prevent burning. Let the melted chocolate cool slightly before moving to the next step.
3. Mix in the Cream Cheese & Egg Yolks
Once the white chocolate has cooled a bit, stir in the softened cream cheese until smooth and fully incorporated. Then, add the egg yolks, mixing well until the batter is silky and uniform.
4. Whip the Egg Whites
In a separate bowl, whip the egg whites using an electric mixer or a hand whisk. Beat until stiff peaks form—this is crucial for getting the airy, fluffy texture. If using an electric mixer, this should take about 3-5 minutes.
5. Fold in the Egg Whites
Gently fold the whipped egg whites into the cheesecake batter in three additions. Use a spatula and fold carefully to maintain the airy texture. Over-mixing will deflate the egg whites, so be gentle!
6. Bake in a Water Bath
Pour the batter into the prepared pan. Place the pan inside a larger baking dish and fill the outer dish with hot water until it reaches about halfway up the sides of the springform pan. This water bath helps prevent cracks and ensures even baking.
Bake for 40-45 minutes or until the top is golden and the center is set but slightly jiggly.
7. Cool & Chill
Once baked, turn off the oven and let the cheesecake sit inside with the oven door slightly open for about 15 minutes to prevent sudden temperature changes that can cause cracks.
Remove from the oven and let it cool at room temperature for another 30 minutes before transferring it to the refrigerator. Chill for at least 2 hours, preferably overnight, for the best texture.
8. Slice & Enjoy!
Once fully chilled, slice and serve your light, fluffy, and delicious cheesecake. Enjoy it as-is or with toppings of your choice!
Can You Add a Crust to This Cheesecake?
Yes! Try a graham cracker crust or an Oreo cookie crust:
- Graham Cracker Crust: Combine 1 cup crushed graham crackers, 2 tbsp sugar, and 4 tbsp melted butter. Press into the pan and bake at 325°F for 10 minutes before adding the cheesecake batter.
- Oreo Crust: Use 1 cup crushed Oreo cookies mixed with 3 tbsp melted butter.
Serving Suggestions & Toppings
While this cheesecake is amazing on its own, you can elevate it with some tasty toppings:
- Fresh Berries: Strawberries, raspberries, or blueberries add a refreshing contrast to the creamy cheesecake.
- Chocolate Drizzle: Melted dark or milk chocolate drizzled on top creates a decadent touch.
- Whipped Cream: A dollop of whipped cream adds extra fluffiness.
- Crushed Nuts: Sprinkle chopped almonds, pecans, or hazelnuts for a crunchy element.
- Caramel Sauce: Drizzle warm caramel sauce over the cheesecake for an indulgent finish.
Crust Variations (Optional)
If you want a crust for added texture, here are some easy options:
- Graham Cracker Crust: Combine 1 cup crushed graham crackers, 2 tbsp sugar, and 4 tbsp melted butter. Press into the pan and bake at 325°F for 10 minutes before adding the cheesecake batter.
- Oreo Crust: Use 1 cup crushed Oreo cookies mixed with 3 tbsp melted butter.
Why You’ll Love This Recipe
✅ Only 3 Ingredients – No complicated shopping lists or fancy ingredients. ✅ No Flour Needed – Perfect for those avoiding gluten. ✅ Light & Airy Texture – Thanks to the whipped egg whites, this cheesecake is extra fluffy. ✅ Minimal Effort, Maximum Flavor – A foolproof dessert that looks and tastes impressive. ✅ Easily Customizable – Add a crust or top it with your favorite flavors
Final Thoughts
This 3-ingredient cheesecake proves that you don’t need a long list of ingredients for an amazing dessert. It’s light, fluffy, creamy, and effortlessly delicious. Whether you keep it simple or dress it up with toppings, this cheesecake is bound to become a favorite! Plus, with such an easy preparation process, it’s perfect for both beginner and experienced bakers alike.
If you’re looking for a quick dessert to whip up for a family gathering, special occasion, or just to satisfy a sweet craving, this cheesecake is a foolproof option. Since it’s so easy to make, you can experiment with different flavors, toppings, or even add a crust to customize it to your liking.
So go ahead and give it a try! You’ll be amazed at how something so simple can be so incredibly delicious. Enjoy your homemade 3-ingredient cheesecake and share it with friends and family for a delightful, effortless dessert experience. 🍰✨
FAQs
1. Can I use milk or dark chocolate instead of white chocolate?
Yes! However, using milk or dark chocolate will make the cheesecake richer and denser. White chocolate helps maintain a lighter texture.
2. What can I use instead of a springform pan?
A regular cake pan or loaf pan works, but be sure to line it with parchment paper for easy removal.
3. Can I make this ahead of time?
Absolutely! This cheesecake tastes even better after chilling overnight, making it a perfect make-ahead dessert.
4. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
5. Can I make this cheesecake without a water bath?
Yes, but the water bath helps prevent cracks and ensures even cooking. If skipping, place a pan of hot water on the oven’s bottom rack.
