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Quick & Easy Cheesecake ~ Delicious with a gluten free option

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When in doubt, make this quick & easy cheesecake guaranteed to NOT disappoint! For those of you who feel nervous about making a cheesecake…don’t! I mean don’t be nervous of course!

This recipe is incredibly easy and you will be absolutely thrilled with the results. 

You will need to decide just one thing first though, will you purchase a premade graham cracker crust or make one from scratch?

If you decide to make the crust, follow the recipe I’ve provided here and in the recipe notes. Gluten-free graham crackers can be substituted if needed.

Homemade graham cracker crust:
18 graham cracker squares or 1  1/4 cups graham cracker crumbs (gluten-free if needed)
1/4 cup sugar
6 Tbsp butter, melted ~ dairy-free if needed

Crush graham crackers in a plastic bag or use a blender.
Measure 1  1/4 cups of the crumbs and add to a small mixing bowl.
Add in the sugar. Mix well.

Stir in melted butter. Mix well.  A fork works best to mix in the butter.

Pour the mixture into a 9″ pie plate.
Gently press the crumb mixture evenly around and up the sides of the pie plate.
Try to make it nice and even all around the sides.

Do not bake. Set aside and prepare the filling.

 

the best quick and easy cheesecake

 

 

When mixing the cheesecake it is important to make sure the texture is creamy and smooth.

It’s as easy as 1-2-3…

Servings: 8 Servings

Ingredients

  • 2 8 oz packages cream cheese softened. A less fat option is fine but fat-free is not recommended for this recipe. Dairy-free if needed.
  • 1/2 cup sugar I often use beet sugar. Any granulated sugar is fine.
  • 1/2 tsp pure vanilla extract
  • 2 eggs
  • 1 prepared graham cracker crumb crust purchased or homemade. Gluten-free if needed.

Instructions

  1. Cheesecake Instructions:
  2. Preheat oven to 350.
  3. In a medium mixing bowl add softened cream cheese and sugar. Mix well until smooth.
  4. Add vanilla and eggs and mix well.
  5. Pour into uncooked graham cracker crumb crust. Bake for 30 minutes or until center is almost set.
  6. Remove from oven and let cheesecake reach room temperature. Refrigerate cheesecake for about 3 hours.

 

When the cheesecake is ready to take out of the oven, you will be greeted with a gorgeous golden hue and the edges of the crumb crust browning.

 

Serve the cheesecake anytime after it has chilled.

Serve plain or top with some fresh sliced strawberries or other fresh fruit.

 

There are 4 WW points plus per serving.

 

Optional add-in:
For a Quick & Easy Chocolate Chip Cheesecake. Lightly mix 1/4 cup mini semi-sweet chocolate chips with 1 tsp regular or gluten-free flour then fold into the prepared batter. Bake as directed. You could even drizzle each piece with chocolate sauce or fudge topping for the ultimate chocolate experience! I used Enjoy Life Semi-Sweet Mini Chocolate Chips.

 

Print Recipe
5 from 1 vote

Quick & Easy Cheesecake

An unbelievably delicious homemade cheesecake that is quick & easy to make.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free cheesecake, homemade graham cracker crust, quick and easy cheesecake
Servings: 8 Servings
Calories: 172kcal
Author: Mary Krick

Ingredients

  • 2 8 oz cream cheese softened ~ A less fat option is fine but fat-free is not recommended for this recipe.
  • 1/2 cup sugar I often use beet sugar. Any granulated sugar is fine.
  • 1/2 tsp pure vanilla extract
  • 2 eggs
  • 1 prepared graham cracker crumb crust This can be purchased or homemade. Gluten-free if needed.

Instructions

  • Cheesecake Instructions:
  • Preheat oven to 350.
  • In a medium mixing bowl add the softened cream cheese and sugar. Mix well until smooth.
  • Add vanilla and eggs mixing well.
  • Pour into the uncooked graham cracker crumb crust. Bake for 30 minutes or until center is almost set.
  • Remove from oven and let cheesecake reach room temperature. Refrigerate cheesecake for about 3 hours.
  • Serve chilled with fresh sliced fruit, fruit sauce, chocolate or caramel sauce or even plain.

Notes

Homemade graham cracker crust:
18 graham cracker squares or 1  1/4 cups graham cracker crumbs (gluten-free if needed)
1/4 cup sugar
6 Tbsp butter, melted
Crush graham crackers in a plastic bag or use a blender.
Measure 1  1/4 cups of the crumbs and add to a small mixing bowl.
Add in the sugar. Mix well.
Stir in melted butter. Mix well.  A fork works best to mix in the butter.
Pour the mixture into a 9" pie plate. Gently press the crumb mixture evenly around and up the sides of the pie plate. Try to make it nice and even all around the sides.
Do not bake. Set aside and prepare filling.
4 WW points plus per serving of prepared cheesecake

Nutrition

Serving: 1serving | Calories: 172kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 117mg | Potassium: 39mg | Fiber: 1g | Sugar: 16g | Vitamin A: 59IU | Calcium: 12mg | Iron: 1mg

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2 Comments

  1. 5 stars
    This is our favorite recipe, we make it all the time and freeze individual pieces too. It comes out of the freezer perfectly!

    1. Hi Ellen,
      I loved hearing how much you enjoyed this cheesecake. Sometimes I will actually make two just to have an extra one in the freezer : )

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