This 3 Ingredient Condensed Milk Cheesecake is proof that delicious desserts do not need a long ingredient list. With a buttery biscuit base, creamy cheesecake filling, and only three simple ingredients, this easy dessert is perfect for beginners and busy families alike.
Why You’ll Love This Recipe
- Made with only 3 ingredients
- Rich, creamy, and smooth texture
- Perfect make-ahead dessert
- Budget-friendly and beginner-friendly
- Great for family gatherings and celebrations
- No complicated techniques required
Ingredients
- 125g Arnott’s Granita biscuits
- 395g can sweetened condensed milk
- 750g cream cheese, at room temperature
Instructions
- Preheat oven to 200°C (180°C fan-forced). Grease and line the base and sides of a 20cm round springform pan with baking paper.
- Place the biscuits in a food processor and blend until finely crushed.
- Transfer the crumbs to a bowl and stir in 60ml (1/4 cup) of the sweetened condensed milk until combined.
- Press the biscuit mixture firmly into the base of the prepared pan using the bottom of a glass.
- Bake for 10 minutes or until lightly golden. Remove and allow to cool.
- Reduce oven temperature to 170°C (150°C fan-forced).
- In a large bowl, beat the cream cheese and remaining sweetened condensed milk until smooth and creamy.
- Pour the filling over the cooled biscuit base.
- Bake the 3 Ingredient Condensed Milk Cheesecake for 40 minutes or until the edges are set and the center still has a slight wobble.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar until completely cooled.
- Refrigerate for at least 6 hours or overnight before serving.
Tips & Tricks
- Use room-temperature cream cheese for a silky-smooth filling.
- Avoid overbeating to prevent excess air bubbles.
- Let the cheesecake cool gradually in the oven to reduce cracking.
- Chill overnight for the best texture and flavor.
- Add fresh berries or fruit compote for serving if desired.
Details
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 7 hours 5 minutes (including chilling)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian-Inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Granita biscuits can be replaced with digestive biscuits or graham crackers.
- For extra flavor, add a teaspoon of vanilla extract.
- Serve with fresh strawberries, blueberries, or whipped cream.
- Ensure the cheesecake is fully chilled before slicing.
Nutrition (Approximate Per Serving)
- Calories: 420
- Protein: 8g
- Carbohydrates: 24g
- Fat: 33g
FAQ
Can I make this cheesecake ahead of time?
Yes. It tastes even better after chilling overnight.
Why did my cheesecake crack?
Rapid temperature changes can cause cracking. Allow it to cool slowly in the oven.
Can I freeze this cheesecake?
Yes. Wrap tightly and freeze for up to 2 months.
Can I use low-fat cream cheese?
You can, but the texture may be less rich and creamy.
Do I need a water bath?
No. This easy cheesecake recipe does not require one.
Can I use different biscuits?
Yes. Digestive biscuits, graham crackers, or similar plain sweet biscuits work well.
Storage
Refrigerator:
Store covered in the fridge for up to 5 days.
Freezer:
Freeze individual slices or the whole cheesecake for up to 2 months.
Reheating:
No reheating required. Thaw frozen cheesecake overnight in the refrigerator before serving.
Similar Recipes
- Tapioca Pearls with Apricot Jelly and Peach Granita
- Summer Berry Jelly Recipe with Fresh Mixed Berries
Ingredients
- 125 g Arnott’s Granita biscuits
- 395 g can sweetened condensed milk
- 750 g cream cheese at room temperature
Instructions
- Preheat oven to 200°C (180°C fan-forced). Grease and line the base and sides of a 20cm round springform pan with baking paper.
- Place the biscuits in a food processor and blend until finely crushed.
- Transfer the crumbs to a bowl and stir in 60ml (1/4 cup) of the sweetened condensed milk until combined.
- Press the biscuit mixture firmly into the base of the prepared pan using the bottom of a glass.
- Bake for 10 minutes or until lightly golden. Remove and allow to cool.
- Reduce oven temperature to 170°C (150°C fan-forced).
- In a large bowl, beat the cream cheese and remaining sweetened condensed milk until smooth and creamy.
- Pour the filling over the cooled biscuit base.
- Bake the 3 Ingredient Condensed Milk Cheesecake for 40 minutes or until the edges are set and the center still has a slight wobble.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar until completely cooled.
- Refrigerate for at least 6 hours or overnight before serving.
Notes
- Granita biscuits can be replaced with digestive biscuits or graham crackers.
- For extra flavor, add a teaspoon of vanilla extract.
- Serve with fresh strawberries, blueberries, or whipped cream.
- Ensure the cheesecake is fully chilled before slicing.
Conclusion
This 3 Ingredient Condensed Milk Cheesecake delivers incredible flavor and creamy texture with minimal effort. Whether you’re making dessert for a family dinner, holiday gathering, or weekend treat, this simple cheesecake recipe is sure to become a favorite.