Super Easy Cheese Cake
A creamy, easy-to-make cheese cake with a smooth vanilla flavor, perfect for any occasion and suitable for beginners and dessert lovers alike.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Put everything except the cream cheese into a blender and mix for about 15 seconds.
- Add the cream cheese and blend for 2 minutes until smooth.
- Pour the mixture into a greased pie plate.
- Bake for 40 to 50 minutes until set.
- Cool for 1 hour.
- Refrigerate until ready to serve.
Tips & Substitutions
For a smoother batter, ensure your cream cheese is at room temperature before blending. You can substitute the sugar with Splenda for a lower-calorie option. If you prefer a gluten-free version, use gluten-free Bisquick instead of regular flour. Adding a hint of lemon juice can brighten the flavor, complementing the creaminess of the cheesecake.
Serving Suggestions
Serve this cheesecake with fresh fruit like strawberries or blueberries for a refreshing contrast. A drizzle of chocolate or caramel sauce can also enhance its sweetness. This dessert pairs beautifully with Good 'N Easy Mostaccioli for a delightful meal, making it perfect for family gatherings or celebrations.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, microwave individual slices for 15-20 seconds or enjoy it cold straight from the fridge. If you prefer a firmer texture, let it sit in the fridge for a few hours before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Super Easy Cheese Cake contains roughly 583 calories, with 11g protein, 93g carbohydrates, and 20g fat. It is an excellent source of vitamin C (45% of the Daily Value), vitamin A (25% of the Daily Value), and calcium (23% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat cream cheese for this recipe?
Yes, you can substitute low-fat cream cheese to reduce calories, but it may slightly alter the texture and creaminess of the cheesecake. Ensure it’s softened for the best blending results.
How can I tell when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center is slightly jiggly. It will firm up as it cools, so avoid overbaking to prevent a dry texture.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it overnight in the refrigerator before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).