Easy Cream Cheese Cake Recipe – Simple, Creamy, and Delicious

If you’re looking for a cake that’s creamy, moist, and full of flavor without being complicated, this Cream Cheese Cake is the perfect choice. Made with just a handful of pantry staples, it has the rich tang of cheesecake but the lightness of a traditional cake. It’s the kind of recipe you’ll want to bake again and again—whether for dessert, a special occasion, or just a sweet treat with coffee.

Why You’ll Love This Cream Cheese Cake

Simple ingredients: You only need 7 basic ingredients.
Easy method: Just mix, bake, and enjoy—no water bath or complicated steps.
Delicious texture: Creamy yet fluffy, with a melt-in-your-mouth bite.
Customizable: Top with fruit, powdered sugar, or whipped cream for a personal touch.

This cake is perfect when you want something as satisfying as cheesecake, but with the ease of a classic cake.

Ingredients You’ll Need

8 oz cream cheese, at room temperature (1 block)
¾ cup granulated sugar
½ cup all-purpose flour
2 large eggs
1 tsp vanilla extract
¼ cup unsalted butter, melted

Step-by-Step Instructions

Step 1 – Prep & Preheat

Preheat your oven to 350°F (180°C). Grease and flour an 8- or 9-inch round cake pan.

Step 2 – Mix Wet Ingredients

In a large bowl, beat the cream cheese until smooth. Add the sugar and mix well. Beat in the eggs one at a time, then stir in vanilla extract and melted butter until smooth.

Step 3 – Add Dry Ingredients

Gradually fold in the flour until just combined. Don’t overmix to keep the cake light.

Step 4 – Bake

Pour the batter into the prepared pan, smoothing the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

Step 5 – Cool & Serve

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve plain, or add your favorite toppings.

Serving Suggestions

Classic: Dust with powdered sugar.
Fruity: Serve with fresh berries or a fruit compote.
Indulgent: Drizzle with chocolate or caramel sauce.
Whipped Cream: A dollop of whipped cream balances the richness.

Recipe Tips & Variations

Make sure the cream cheese is at room temperature for a smooth batter.
Add a hint of lemon zest for freshness.
Swap vanilla for almond extract for a nutty twist.
Double the recipe and bake in a square pan for a thicker cake.

Nutrition (Per Slice – 8 servings)

Calories: 250 kcal
Protein: 5g
Fat: 14g
Carbs: 25g

Frequently Asked Questions

1. Is Cream Cheese Cake the same as cheesecake?

Not quite! Cheesecake is denser and richer, often baked with a crust. This Cream Cheese Cake is lighter and more like a classic sponge cake with a creamy flavor.

2. Can I make this cake ahead of time?

Yes! It actually tastes even better the next day after chilling in the fridge.

3. How do I store Cream Cheese Cake?

Keep it in an airtight container in the refrigerator for up to 4 days.

4. Can I freeze this cake?

Yes. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.

5. What toppings go best with Cream Cheese Cake?

Fresh berries, lemon glaze, chocolate ganache, or simply a dusting of powdered sugar.