Easiest Cheesecake Ever

If you’ve been intimidated by cheesecake, this one will change your mind. No oven, no water bath, no cracking. Just cream cheese beaten with sugar and milk, folded with whipped topping and toffee chips, spooned into a graham cracker crust, and frozen. That’s the whole recipe.

The cream cheese needs to be fully softened before you start. This isn’t a recipe where you can get away with a slightly cold block. Softened cream cheese blends smoothly with the sugar and incorporates the whipped topping without deflating it. Cold cream cheese leaves lumps and makes the filling dense instead of airy.

Folding the whipped topping in gently is what gives this cheesecake its light, mousse-like texture. Beating it in or stirring too aggressively knocks out the air, and you end up with something closer to a dense frozen brick than a creamy cheesecake.

The toffee chips add buttery crunch throughout, and reserving two tablespoons for the top gives each slice a garnish that hints at what’s inside. Four hours in the freezer sets the filling firm enough to slice cleanly.

Pro Tips

• Pull the cheesecake from the freezer about 10 minutes before serving. Slightly softened, it cuts more easily and has a creamier mouthfeel than rock-solid frozen.
• Use a sharp knife dipped in hot water for clean slices. Wipe the blade between cuts.
• Store leftovers covered in the freezer for up to 2 weeks.

Variations

• Swap toffee chips for mini chocolate chips or crushed Oreo pieces.
• Use a chocolate cookie crust instead of graham cracker for a richer base.
• Drizzle each slice with caramel sauce before serving for an over-the-top finish.