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If you have ever felt nervous about baking cheesecake at home, this Easy Cheesecake Recipe is about to become your new go to dessert. It has a silky smooth, creamy filling, a cozy graham cracker crust, no water bath, and just a few simple ingredients. If you can use a hand mixer and a pie pan, you can make a bakery style cheesecake right in your own kitchen.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I’ve always been intimidated by the idea of making cheesecake at home but your recipe made it so easy!! And it turned out great!” – Anjali
“I think people get intimidated by making cheesecake, but this version is so easy, and it’s my favorite! It doesn’t get any better than the traditional cherry pie filling topping (in my opinion).” – Alyssa
“Hey, I made this and it tasted SO GOOD! Thanks for the recipe!!” – Erica
Why I Love this Dessert
Cheesecake sounds fussy, but this Easy Cheesecake Recipe is the opposite. I love that it uses a simple graham cracker pie crust, no special pan, and only a few basic ingredients, yet it still bakes up light, creamy, and smooth. With just a couple of easy tips, it turns out velvety every time, which is why it is one of the first desserts I reach for when I want something that feels special without a lot of effort.
This cheesecake is delicious on its own, but I especially love serving it with fresh berries or a quick berry sauce for a bright, fresh contrast. For parties and holidays, I slice it a little smaller and set it out with toppings like caramel sauce, hot fudge or chocolate, cherry pie filling, brownie bites, and chocolate chip cookies so everyone can build their own perfect slice.
🩷 Emily
Ingredients You’ll Need
- Cream cheese: full fat cream cheese, softened to room temperature.
- Sugar: regular sugar to sweeten the cheesecake without changing the texture.
- Vanilla extract: classic flavor that makes it taste like a bakery dessert.
- Eggs: room temperature eggs that help the cheesecake set.
- Optional lemon juice: a small splash of lemon juice to add a light tang.
- Graham cracker pie crust: store bought or homemade graham cracker crust.
- Toppings: fruit, chocolate, caramel, nuts, cookies, whipped cream – use fresh berries, jam, pie filling, candy, sauces, or cookie crumbs to finish each slice.
Ingredient Additions And Substitutions
- Cream cheese: full fat is best, but you can use half full fat and half neufchâtel for a slightly lighter texture.
- Sweetener: use granulated sugar for the smoothest filling; swap a little for light brown sugar for a hint of caramel flavor.
- Flavorings: add lemon zest for extra brightness or replace part of the vanilla with almond extract for a different twist.
- Crust: use a gluten free graham style crust if needed, or try a chocolate cookie crust for a richer flavor.
- Toppings: canned cherry pie filling, fresh berries, homemade fruit sauce, caramel sauce, chocolate shavings, or crushed cookies all work beautifully.
How to Make Cheesecake
- In a large bowl, beat the softened cream cheese, sugar, and vanilla together until very smooth and creamy. Keep mixing for at least 3 minutes, making sure there are no lumps left.
- Add the eggs one at a time, mixing well after each egg just until blended. Try not to overmix once the eggs are in.
- Pour the cheesecake batter into the prepared crust. Place the pan on a cookie sheet and bake at 350°F (175°C) for about 40 minutes.
- When it’s done, remove the cheesecake from the oven and let it cool on the countertop or on a wire rack.
- Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 3 hours before decorating or serving.
- Add your favorite toppings—fruit, chocolate, caramel, whipped cream, or anything you like—then slice and enjoy!
Recipe Tips
- Use room temperature ingredients: Let the cream cheese and eggs sit out for a few hours so the filling mixes smoothly with fewer lumps.
- Do not overmix the eggs: Add the eggs one at a time on the lowest speed, just until blended; too much mixing adds air and can cause cracks.
- Bake on a cookie sheet: Place the cheesecake pan on a cookie sheet for even baking, to protect the crust from over browning, and to make it easier to move.
- No need to prebake the crust: Whether you use a homemade graham cracker crust or store bought graham cracker pie crust, do not bake it first; this recipe bakes the crust and filling together.
- Scrape the bowl well: Scrape down the sides and bottom of the bowl a few times while mixing the cream cheese and sugar so everything blends evenly.
- Avoid opening the oven too often: Only check the cheesecake near the end of the baking time; frequent opening can drop the temperature and affect the texture.
- For clean slices: Start cutting from the center out and dip a butter knife in water between cuts for neat, smooth slices.
Frequently Asked Questions
Give the pan a gentle shake while it is still in the oven. The cheesecake is done when the edges are set and only a small circle in the center jiggles slightly. That center will firm up as it cools. Avoid using a knife or toothpick to test doneness.
No. This recipe is designed for a graham cracker pie crust, so you can skip the springform pan and water bath. Just set the pie crust on a cookie sheet while it bakes.
Let the cheesecake cool completely to room temperature before refrigerating. This usually takes about 1 to 2 hours, depending on your kitchen temperature.
Cheesecake tastes best when it is slightly chilled but not icy cold. I like to take it out of the refrigerator about 30 to 60 minutes before serving.
Yes. Freeze the whole cheesecake or individual slices on a baking sheet until firm, then wrap well in plastic wrap and place in a freezer bag or airtight container. Freeze for up to 2 to 3 months and thaw in the refrigerator.
Yes. Use a gluten free graham style crust or a gluten free cookie crumb crust. The filling is naturally gluten free.
Make Ahead and Storage
- Make Ahead: This cheesecake is perfect for making ahead! Prepare and bake as directed, then let it cool to room temperature. Cover tightly with plastic wrap (or foil) and refrigerate for at least 3 hours, but ideally overnight. You can make it up to 2–3 days in advance—just wait to add any fresh fruit or whipped cream until right before serving.
- Storage: Store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices: wrap each slice tightly in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 1–2 months. To serve, thaw in the refrigerator overnight, then add your favorite toppings and enjoy.
More Cheesecake Recipes
This Easy Cheesecake Recipe is creamy, simple, and easy to customize with your favorite toppings, so it is perfect for everything from weeknight cravings to special occasions. If you make it, I would love for you to leave a star rating and a comment so others can find it and see how your cheesecake turned out. 🩷
Easy Cheesecake
Video
Ingredients
- 16 ounces cream cheese, softened to room temperature
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 2 eggs, room temperature
- Graham cracker pie crust
Instructions
- Mix softened cream cheese, sugar, and vanilla until creamy. Beat for at least 3 minutes or until there are no lumps of cream cheese.
- Slowly beat the eggs in – one at a time blending well between each one. Do not over mix.
- Pour into crust. Bake on a cookie sheet at 350 for 40 min.
- Cool on the countertop or wire rack.
- Once the cheesecake comes to room temperature, cover with plastic wrap and refrigerate at least 3 hours before decorating or serving.
- Top with your favorite fruits, candy, or pie filling.
Equipment
- Electric Mixer
- Mixing Bowls
- Pie Pan
Notes
- Use room temperature ingredients: Let cream cheese and eggs sit out for a few hours so the filling mixes smoothly with fewer lumps.
- Don’t overmix the eggs: Add eggs one at a time on the lowest speed, just until blended. Too much mixing adds air and can cause cracks.
- Bake on a cookie sheet: Place the cheesecake pan on a cookie sheet for even baking, to protect the crust from over-browning, and to make it easier to move.
- No need to pre-bake the crust: Whether using a homemade or store-bought graham cracker crust, don’t bake it first—this recipe bakes the crust and filling together.
- For clean slices: Start cutting from the center out. Dip a butter knife in water between cuts for neat, smooth slices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What size pan, is it a cheesecake pan or a pie pan?
We used a pre-made graham cracker pie crust. I think they are 9-inch.
I’ve always been intimidated by the idea of making cheesecake at home but your recipe made it so easy!! And it turned out great!
These are all great cheesecake tips! Thanks for clarifying how to test for doneness, too – that can be tricky.
With all that deliciousness that I can see in your images, I have no doubts this cheesecake will become a favorite in any house! One of the best-looking cheesecakes I have seen lately – can’t wait to make it!
I think people get intimidated by making cheesecake, but this version is so easy, and it’s my favorite! It doesn’t get any better than the traditional cherry pie filling topping (in my opinion).
Oh man!! I think I’m ready to conquer cheesecake now!
Hey, I made this and it tasted SO GOOD! Thanks for the recipe!!
YUM EMS!! This looks so delicious!