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No-Bake Vanilla Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 58 reviews
  • Author: Villerius
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min
  • Yield: 12 slices
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Western

Description

This No-Bake Vanilla Cheesecake features a buttery digestive biscuit base topped with a creamy, velvety vanilla cheesecake filling made from full-fat cream cheese and double cream. Finished with whipped cream and your choice of berries, coulis, chocolate sauce, or caramel, it’s a simple yet indulgent dessert that requires no oven time, perfect for quick and impressive gatherings.

Ingredients

Scale

Biscuit Base

  • 300 g digestive biscuits
  • 150 g unsalted butter, melted

Cheesecake Filling

  • 750 g full-fat cream cheese (Philadelphia or Mascarpone)
  • 100 g icing sugar
  • 1-2 tsp vanilla extract
  • 300 ml double cream
  • 1 tbsp lemon juice (optional)

Whipped Cream Topping

  • 150 ml double cream
  • 2 tbsp icing sugar

Garnishes (optional)

  • Berries
  • Coulis
  • Chocolate sauce
  • Caramel sauce

Instructions

  1. Prepare the Biscuit Base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with the melted unsalted butter until fully combined. Press this mixture firmly into the base of a springform pan or a similar round cake tin to create an even, compact layer. Chill in the refrigerator while preparing the filling.
  2. Make the Cheesecake Filling: In a large bowl, beat the full-fat cream cheese until smooth and creamy. Add the icing sugar and vanilla extract, and continue to mix until fully incorporated. Pour in the double cream and lemon juice if using, then whisk the mixture until it becomes thick and fluffy, resembling a soft mousse.
  3. Assemble the Cheesecake: Pour the creamy filling over the chilled biscuit base, smoothing the top with a spatula. Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow it to set firmly.
  4. Prepare the Whipped Cream Topping: Just before serving, whip the 150 ml double cream with 2 tbsp icing sugar until soft peaks form. Spread or pipe the whipped cream decoratively over the set cheesecake surface.
  5. Garnish and Serve: Decorate the top with fresh berries, pour over coulis, chocolate sauce, or caramel as desired. Slice into 12 portions and enjoy this creamy, no-bake vanilla cheesecake that’s perfect for any occasion.

Notes

  • The biscuit base provides a classic buttery crunch that perfectly complements the smooth filling.
  • Add lemon juice to the filling to enhance the vanilla flavor and add a slight tang.
  • You can customize the topping with various sauces or fresh fruits according to your preference.
  • This cheesecake requires chilling time to set, so prepare ahead of time for best results.
  • Use full-fat cream cheese and cream to achieve the creamiest texture.

Nutrition

  • Serving Size: 1 slice
  • Calories: 336 kcal
  • Sugar: 10 g
  • Sodium: 202 mg
  • Fat: 31 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 95 mg

Find it online: https://emilyscook.com/no-bake-vanilla-cheesecake-recipe/