Traditional recipes

2 Step Cheesecake recipe

2 Step Cheesecake recipe

  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • No-bake cheesecake

Cheesecake in just two easy steps! This is a fab cheesecake recipe that is perfect on its own, or as a base to add your own additions. Top with fresh fruit, fruit preserves, grated chocolate, toffee sauce - the possibilities are endless!

1 person made this

IngredientsServes: 10

  • 225g cream cheese
  • 1/2 teaspoon vanilla extract
  • 5 tablespoons caster sugar
  • 225g whipped cream
  • 1 (23cm) prepared digestive biscuit base

MethodPrep:10min ›Extra time:3hr chilling › Ready in:3hr10min

  1. In a large bowl beat together the cream cheese, vanilla and sugar until smooth. Gently fold in the whipped cream. Spoon over the prepared base. Refrigerate 3 hours, or until set.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

The first step in making a cheesecake is the crust. Most cheesecake recipes call for a cookie crumb crust. You may either purchase the crumbs, but making your own with a food processor is incredibly easy. Get your cookies or graham crackers and butter ready.

  • 1 1/2 cup digestive biscuits
  • 5 tablespoon melted butter
  • 220 gm granulated sugar
  • 150 ml heavy cream
  • 2 tablespoon corn starch
  • 2 1/2 tablespoon granulated sugar
  • 850 gm cream cheese
  • 4 egg
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon lemon essence

How to make New York Cheesecake

Step 1 Mix the biscuits with melted butter

To make this easy New York Cheese cake, take blender jar break the digestive biscuits along with granulated sugar and melted butter. Make a coarse mixture. In the meantime, take a baking tray and grease it with some butter, layer the tray with the biscuit mixture, press it nicely and your crust is ready. Bake the crust for 5 minutes in an oven.

Step 2 Prepare the creamy layer

Take a large bowl and add cream cheese along with granulated sugar, whisk till it turns foamy. Next, add in heavy cream, corn starch, lemon essence, eggs, vanilla essence and keep whisking till a smooth thick blend is formed.

Step 3 Bake the cheesecake

Next, take out the baking tray and after attaining a normal room temperature, pour the mixture over the baked crust and spread evenly. Bake the cheese cake for about 5--60 minutes at 225 degree Celsius to get the perfect texture and creaminess. Refrigerate the cheesecake and garnish the way you like and indulge in the goodness.

Fluffy 2-Step Easter Cheesecake Recipe

I have to be honest and say this was just given to me and I am going to try it as soon as I can. I wanted to share it with those who may be looking for a fast and easy dessert for the Easter table.

  • light
  • fluffy
  • easy
  • philly
  • cream
  • cheese
  • freeze-chill
  • light
  • fluffy
  • easy
  • philly
  • cream
  • cheese
  • freeze-chill

Schedule your weekly meals and get auto-generated shopping lists.

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/3 cup sugar
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
  • 1 HONEY MAID Graham Pie Crust (6 oz.)
  • 16 jelly beans


  • 1 pkg. (8 oz.) PHILADELPHIA cream cheese, softened shopping list
  • 1/3 cup sugarshopping list
  • 1 tub (8 oz.) Cool Whipwhipped topping, thawed shopping list
  • 1 honey MAID Graham pie crust (6 oz.) shopping list
  • 16 jelly beansshopping list

How to make it

  • BEAT cream cheese and sugar in medium bowl with whisk until well blended. Stir in COOL WHIP. Spoon into crust.
  • REFRIGERATE 3 hours or until set. Top with jelly beans just before serving.
People Who Like This Dish 5
  • theoldprofBelleville, CA
  • misslizziPhiladelphia, PA
  • jeffsgirlMedford, OR
  • clbaconBirmingham, AL
  • maryh99St Peters, MO
  • triniiHAWTHORNE, CA
  • dutchie326Parker, PA
  • Show up here?Review or Bookmark it! ✔

The Cook

The Rating

Simple and delicious.
Just my type of recipe .

Truly simple easy and delicious. This is one of those recipes that's fun to put the kids into the kitchen. This is perfect bait to hook little people on the joys of cooking. My5 to you.

The Groups

My Stuff
Jump To
Get in Touch

Take Note We will not respond to member emails. Use the Help Forum for that.

Do I have to make a Water Bath for Cheesecake?

Yes, but I promise it’s not that scary! The water bath helps the cheesecake stay nice and moist! And it also ensures a crack-free presentation.

The best type of pan to use for a water bath is a roasting pan or any other large baking pan with sides at least 2 inches high. You need a pan with high edges so you can put enough water into the pan without it overflowing. The best way to prepare a water bath is to place the wrapped cheesecake pan into the roasting pan, place the pan into the oven, and then – very carefully – add 2 inches of water into the pan. Since this recipe uses a springform pan, you’ll need to wrap the bottom and sides of the springform pan first with aluminum foil to prevent water from coming through the bottom. To quote Mary Berry, “nobody likes a soggy bottom!” lol. So play it safe and use MULTIPLE layers of heavy duty aluminum foil. You’ll want to bring the layer all the way up the sides of the pan, and in a crisscross pattern. I hope that helps!

If you’d like to avoid making a water bath at all costs, you can place the roasting pan of water on the rack beneath the cheesecake. This work about 80% of the time for me, but this method is not foolproof and sometimes I still get a little crack or two.


This one-bowl cheesecake is light as a cloud, but still rich and creamy

Although skyr is sold as Icelandic yogurt alongside the global representation of yogurt varieties in the dairy case, Icelanders consider it a cheese. When you taste it, you can understand why.

Skyr is so gloriously thick it’s nearly spreadable, and has a subtle, fresh-cheese taste in the way that cream cheese or ricotta cheese do, but with a lovely yogurt-like tang from the active cultures it contains. Traditionally made with skim or low-fat milk, skyr is healthful too, making it a natural fit as the foundation of a fabulous, lightened-up cheesecake.

Here I combine it with regular cream cheese to create a cheesecake that strikes the just right balance of richly creamy, yet light and fresh-tasting. I use sugar sparingly, adding just enough so the cake registers as a true dessert while maintaining a gentle yogurt-y tang. And I make it crustless, which not only enhances its cloudlike appeal, but also makes the cake super-easy to whip up — just beat the ingredients in a single bowl, pour the mixture into a springform pan and bake.

The most difficult part of the process is waiting for the cake to chill for a couple of hours before unmolding it and digging in. When that time comes, each mouthful proves worth the anticipation — lusciously creamy and fresh, with a delicate hint of vanilla and lemon zest.

The cheesecake is a pleasure on its own, but I can’t resist topping it with a heap of fresh sliced strawberries tossed with a touch of lemon juice and a sprinkle of sugar to soften the berries and draw out their juices. It makes a stunning treat that’s special enough for a holiday table, but it’s easy enough to make whenever the craving strikes.

Make Ahead: The cheesecake needs to cool for 1 hour, then be covered and refrigerated for at least 2 hours before you serve it.

Storage Notes: Leftover cheesecake can be refrigerated, covered, for up to 3 days.


  • 8 ounces (227 grams) cream cheese, softened
  • 2/3 cup (133 grams) plus 1 teaspoon granulated sugar, divided
  • 2 cups (16 ounces/453 grams) plain low-fat skyr (Icelandic yogurt), at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest
  • 3 large eggs, at room temperature
  • 1 pound fresh strawberries, hulled and sliced
  • 1/2 teaspoon fresh lemon juice

Step 1

Position a rack in the middle of the oven and preheat to 325 degrees. Wrap the bottom of a 9-inch springform pan with foil and place it on a large, rimmed baking sheet.

Step 2

In a large bowl, using a handheld electric mixer (or in a bowl of a stand mixer fitted with the paddle attachment), beat the cream cheese on medium speed until very smooth, about 1 minute. Stop the mixer, add 2/3 cup of the sugar and beat, starting on medium-low speed and increasing to medium-high until incorporated. Stop the mixer and scrape the bottom and sides of the bowl, then add the skyr, vanilla and lemon zest and beat on medium until combined. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between additions, and beat until well combined.

Have Fun Making Homemade Cheesecake!

I hope this tutorial has helped you feel extra confident in your next cheesecake adventure! This easy cheesecake recipe will be one you make for years to come. Once you’re comfortable making this homemade cheesecake recipe you can get fancy and add your own flavors and add-ins!

2 Step Cheesecake recipe - Recipes

Because this recipe is so simple, it’s endlessly adaptable. Of course, you can use different flavored pudding mixes (lemon is frequently used), or feel free to add spices or extracts to the filling for extra flavor and variation cinnamon, nutmeg, lemon zest, or almond extract would all work particularly well here. In addition, you can jazz things up by serving the cheesecake with either fresh or cooked fruit on top, like macerated strawberries, peach slices, or blackberries. And, in the spirit of convenience cuisine, you can always just open a jar of jam to spoon on top to keep things quick and easy.


  1. Beat the cream cheese with ½ cup milk until smooth. Add the remaining 1 ½ cups milk and the Instant Pudding mix, and beat until smooth.
  2. Pour filling into prepared graham cracker crust and let chill in the fridge for at least one hour.

Rossi Anastopoulo

Rossi Anastopoulo is a freelance writer and baker. She specializes in Southern foodways and the intersection of pie with social issues of race, class, and gender.

Get our freshest features and recipes weekly.

By clicking Go, I acknowledge that I have read and agree to the Penguin Random House Privacy Policy and Terms of Use and agree to receive news and updates from TASTE and Penguin Random House.

Fastest Cheesecake

This super quick and easy cheesecake will give you the texture and flavor you're looking for without a big investment in time and effort. It only requires a few simple ingredients, so it's best use the best quality items you can find. For best results, it's important that you use full-fat cream cheese and full-fat sweetened condensed milk. Use freshly squeezed lemon juice, too—the stuff from the fake lemons doesn't have enough acid.

This cheesecake can be topped with any flavor of canned pie filling for a finishing touch or try fresh raspberries or strawberries. From start to serving time, it takes a little over an hour. The texture is perfectly light and fluffy, making it a great warm-weather dessert. Plus, you never even have to turn on the oven!

This is a soft-set cheesecake, so the finished product won't have the texture of a baked cheesecake if that's what you're looking for. If, in spite of everything, it doesn't set, simply freeze it. If you have time, make your own cookie crust. You can swap the standard graham crackers for gingersnaps or crispy chocolate cookies for a different flavor.

Mini Easter Cheesecakes

Let me share some tips and tricks to making cheesecake and answer common questions you may have. This mini cheesecake recipe is simple to make and is creamy, rich, and all the things you dream of when making cheesecake.

More Easter Recipes

    | A tender and chewy brownie that has bits of Easter eggs throughout. This is such a simple recipe that will be a treat. | A Rice Krispies treat shaped bird nest with a filling of sweet candy inside. This is a simple no-bake Easter dessert that kids and adults will enjoy. | Hand pies are a tasty and sweet treat that kids will enjoy helping make. Let them decorate their Easter eggs how they want and then grab napkins and dive in.

Personal Cheesecakes

If this recipe is inappropriate or has problems, please flag it for review.

Ingredients for 12

1 lb whole fat cream cheese

1 tsp lemon juice (optional)


Step 1

Set your Anova Sous Vide Precision Cooker to 176.0ºF / 80.0ºC.

Step 2

Preheat oven to 350°F and lightly oil 12 - 4oz mason jars.

Step 3

Crush the graham crackers in a food processor (or in a bag using a rolling pin) until they form fine crumbs. Melt the butter in the microwave and mix this into the graham cracker crumbs. The mixture should look like wet sand and hold together in a clump when you press it in your fist. If not, add extra 1/2 Tbsps of water (one a time) until the mixture holds together. Divide mixture into the 12 jars (roughly 1/2 Tbsp each) and press it evenly into the bottom.

Step 4

Bake the crusts in the jars for 8 minutes. Let the crust cool on a cooling rack while you prepare the filling.

Step 5

Place the cream cheese, sugar, cornstarch, and salt in the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric handheld mixer and large bowl.) Mix on medium-low speed until the mixture is creamy, like thick frosting, and no lumps of cream cheese remain. Scrape down the beater and the sides of the bowl with a spatula.

Step 6

Add the sour cream, lemon juice, and vanilla and beat on medium-low speed until combined and creamy. Scrape down the beater and sides of the bowl with a spatula.

Step 7

With the mixer on medium-low speed, beat in the eggs one at a time. At first, the mixture will look clumpy and broken, but it will come together as the eggs are worked in.

Step 8

Scrape down the beater and sides of the bowl with a spatula. Stir the whole batter a few times by hand, being sure to scrape the bottom of the bowl, to make sure everything is incorporated. The finished batter should be thick, creamy, and silky. Don't worry if you see a few specks of un-mixed cream cheese here and there they will melt into the batter during baking and won't affect the finished cheesecake.

Step 9

Divide the batter evenly between the jars and screw the lids on finger tight.

Step 10

Use tongs to submerge the jars in the water bath. Let cook for 2 hours then transfer to a cooling rack to let cool. Once the jars have sealed, refrigerate for at least 2 hours to set.