This Easiest Cream Cheese Cake is rich, creamy, and perfectly smooth—made with just a few basic ingredients and simple steps. No complicated techniques, no water bath, and no stress. It’s the perfect dessert for beginners, last-minute cravings, or when you want a classic cheesecake flavor without extra effort.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 50 minutes
Servings: 6–8 slices

Ingredients

• 2 cups cream cheese, softened
• 1/2 cup sugar
• 2 large eggs
• 1/2 cup heavy cream (or sour cream)
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour (optional, for stability)
• 1/2 cup crushed biscuits or graham crackers (optional base)
• 2 tablespoons melted butter (for base, optional)

Directions

1. Preheat oven to 350°F (175°C).
2. If using a base, mix crushed biscuits with melted butter and press into a greased baking pan. Set aside.
3. In a bowl, beat cream cheese and sugar until smooth.
4. Add eggs one at a time, mixing gently after each.
5. Stir in heavy cream, vanilla, and flour (if using).
6. Pour the mixture into the prepared pan.
7. Bake for 35–40 minutes until the center is just set.
8. Turn off oven and let the cake rest inside for 10 minutes.
9. Remove, cool completely, then refrigerate for 1 hour before slicing.

Notes

• Do not overmix—this keeps the cheesecake smooth.
• Serve plain or top with fruit, jam, or chocolate sauce.
• Can be made crustless for extra ease.
• Store covered in the fridge for up to 3 days.
• For no-bake version, tell me and I’ll share it.

Nutrition (Per Slice, Approximate)

• Calories: 320
• Protein: 6g
• Carbohydrates: 18g
• Fat: 25g
• Fiber: 0g
• Sugar: 14g
• Sodium: 210mg