Easy Cheesecake Recipe

Quick and Easy Cheesecake Recipe


  • 1 (5 oz) can evaporated milk
  • 1 (15 oz) can sweetened condensed milk
  • 1 pre-made pie crust
  • 1 (8 oz) package cream cheese, softened
  • A few drops of lime juice
  • Optional toppings: whipped cream, strawberries, or your favorite fruit


  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
  2. Prepare the Filling:
    • In a blender, combine the evaporated milk, sweetened condensed milk, softened cream cheese, and a few drops of lime juice. Blend until the mixture is smooth and well combined.
  3. Pour into Pie Crust:
    • Pour the blended mixture into the pre-made pie crust, spreading it out evenly.
  4. Bake the Cheesecake:
    • Bake in the preheated oven for 35-40 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
  5. Cool and Top:
    • Allow the cheesecake to cool completely before adding your desired toppings. You can top it with whipped cream, fresh strawberries, or enjoy it plain.
  6. Serve:
    • Slice and serve your delicious, quick, and easy cheesecake!


  • Storage: Store any leftovers in the refrigerator. This cheesecake tastes even better the next day after the flavors have had time to meld together.
  • Variations: Try adding a teaspoon of vanilla extract or a pinch of cinnamon to the mixture for extra flavor. You can also use a graham cracker crust or a chocolate cookie crust for a different twist.

Achieving the Perfect Quick and Easy Cheesecake Recipe: 30 Secrets to Mastering This Delight

  1. Use Room Temperature Ingredients: Ensure that your cream cheese, evaporated milk, and eggs are at room temperature. This helps in achieving a smoother batter.
  2. Cream Cheese Quality: Opt for full-fat cream cheese for a richer and creamier texture.
  3. Proper Mixing: Blend the ingredients just until they are combined. Overmixing can incorporate too much air, leading to cracks.
  4. Scrape the Bowl: Frequently scrape down the sides of the blender or mixing bowl to ensure all ingredients are well incorporated.
  5. Lime Juice: A few drops of lime juice enhance the flavor and balance the sweetness. Don’t skip it!
  6. Pre-Bake Crust: If using a homemade crust, pre-bake it for 10 minutes to ensure it stays crispy under the cheesecake filling.
  7. Avoid Overbaking: Bake just until the center is set but still slightly jiggly. Overbaking can cause cracks.
  8. Toothpick Test: Check for doneness with a toothpick. It should come out clean or with just a few crumbs attached.
  9. Cooling Process: Allow the cheesecake to cool gradually. Sudden temperature changes can cause cracks.
  10. Water Bath Alternative: If you’re worried about cracks, place a pan of hot water on the rack below the cheesecake to create steam.
  11. Chill Thoroughly: Refrigerate the cheesecake for at least 4 hours, preferably overnight, for the best texture and flavor.
  12. Smooth Topping: For a smooth topping, ensure your cream cheese and butter are thoroughly softened before mixing.
  13. Use a Food Processor: For an extra smooth batter, use a food processor instead of a blender.
  14. Mixing Method: Blend the liquids first before adding the cream cheese for a smoother mix.
  15. Flavor Enhancers: Add a teaspoon of vanilla extract or a bit of lemon zest for an extra layer of flavor.
  16. Uniform Baking: Place the cheesecake in the center of the oven to ensure even baking.
  17. Pie Crust Variations: Experiment with different crusts, like graham cracker or Oreo, for variety.
  18. Slice Cleanly: Use a hot knife for clean slices. Wipe the knife between cuts for the best presentation.
  19. Avoid Drafts: Cool the cheesecake in the oven with the door slightly ajar to prevent cracks from sudden temperature changes.
  20. Whipped Cream: Add a dollop of whipped cream before serving for extra indulgence.
  21. Fruit Toppings: Fresh or canned fruit toppings like strawberries, blueberries, or cherries add a refreshing contrast.
  22. Chocolate Swirls: Add melted chocolate swirls to the batter before baking for a marble effect.
  23. Check Expiry Dates: Ensure all dairy products are fresh for the best flavor and texture.
  24. Proper Measuring: Use precise measurements for ingredients, especially the liquids, to avoid an overly soft or firm texture.
  25. Softening Cream Cheese: Softening cream cheese properly prevents lumps. Microwave for a few seconds if needed.
  26. Sweetness Adjustment: Adjust the amount of sweetened condensed milk to your taste preference.
  27. Parchment Paper: Line the bottom of the pie crust with parchment paper for easier removal.
  28. Patience: Allow the cheesecake to set completely before serving to let the flavors meld and the texture firm up.
  29. Decorate Creatively: Use fruit slices, chocolate shavings, or a sprinkle of cinnamon to enhance presentation.
  30. Taste Test: Always taste the mixture before baking to adjust sweetness or add extra flavoring if necessary.

By following these tips, you’ll be able to create a delicious, quick, and easy cheesecake that will impress everyone!

Most Popular Questions and Their Answers Related to Quick and Easy Cheesecake

  1. Can I use a different type of milk?
    • It’s best to use evaporated milk and sweetened condensed milk as they give the cheesecake its creamy texture and sweetness.
  2. Can I make this cheesecake without a blender?
    • Yes, you can use a hand mixer or stand mixer to blend the ingredients until smooth.
  3. Can I make this cheesecake gluten-free?
    • Use a gluten-free pie crust to make this cheesecake gluten-free.
  4. How long can I store this cheesecake in the fridge?
    • You can store the cheesecake in the fridge for up to 5 days.
  5. Can I freeze this cheesecake?
    • Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator before serving.
  6. Can I use low-fat cream cheese?
    • Yes, but the texture might be slightly less creamy.
  7. Can I use homemade pie crust?
    • Absolutely! A homemade pie crust can add a personal touch and potentially enhance the flavor.
  8. What other toppings can I use?
    • You can use chocolate chips, caramel sauce, blueberry sauce, or any fresh fruit.
  9. Can I add flavors to the cheesecake mixture?
    • Yes, adding vanilla extract, lemon zest, or almond extract can give it a unique flavor.
  10. Why did my cheesecake crack?
    • Cheesecakes can crack if they are overbaked. Ensure you bake it until just set and avoid overmixing the batter.
  11. Can I use a different type of pie crust?
    • Yes, graham cracker crust or chocolate cookie crust are good alternatives.
  12. Do I need to use a water bath?
    • For this simple recipe, a water bath is not necessary.
  13. Can I make mini cheesecakes with this recipe?
    • Yes, use a muffin tin with liners. Adjust the baking time to about 20-25 minutes.
  14. What can I use instead of lime juice?
    • You can use lemon juice or omit it if you prefer.
  15. How do I know when the cheesecake is done?
    • The cheesecake is done when the edges are set, and the center is slightly jiggly. A toothpick inserted should come out clean.
  16. Can I double this recipe?
    • Yes, you can double the recipe and use a larger baking dish or multiple pie crusts.
  17. Is this cheesecake suitable for vegetarians?
    • Yes, all the ingredients are vegetarian-friendly.
  18. What if I don’t have a pre-made pie crust?
    • You can make your own pie crust or use a crumb crust made from crushed cookies and melted butter.
  19. Can I add mix-ins to the batter?
    • Yes, you can add chocolate chips, nuts, or fruit pieces to the batter.
  20. What’s the best way to serve this cheesecake?
    • Serve it chilled, topped with your favorite fruit or sauce, and a dollop of whipped cream.

Enjoy your delicious and easy cheesecake!