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This delicious Vanilla Cheesecake is impressive but so easy to make. Serve it plain, or add your favourite toppings. This is the classic no bake cheesecake recipe!
So many of you have asked for this recipe, here it is! A straightforward Vanilla Cheesecake, perfect for any occasion.
If, like me, you find vanilla is anything other than ‘plain’, but find this flavour for ice cream or puddings irresistible, I think you’re going to love this one!
Why you’ll love this Vanilla Cheesecake recipe
⭐️ No baking and easy method
⭐️ Add toppings if you fancy
⭐️ Make ahead of time for convenience
Sarah’s Notes
Most of my no bake cheesecakes have a definite theme or flavour. Some that are ideal for summer like my strawberry cheesecake, or for Easter like my mini egg cheesecake, but I wanted to create a classic dessert that you could adapt however you fancy, for every occasion.
I knew vanilla was the way to go for this!
Made with extract or pods (not the more processed and therefore less authentic tasting essence), the creaminess alongside the buttery, light crunch of shortbread biscuit base is mouthwatering.
Vanilla Cheesecake Ingredients
- Shortbread biscuits – Crush these up. Shortbread can be found outside of the UK, but if you’re struggling to get hold of it, you could swap these for another plain flavoured biscuit or graham crackers.
- Unsalted butter – Melt this quickly in a mug in the microwave.
- Double cream – See tips below on the required whipping consistency. Outside the UK? Use heavy whipping cream (if you’re in USA or Canada, with minimum 35% fat) or thickened cream (if you’re in Australia.) Do not use single cream or half-and-half.
- Full fat cream cheese – I like to use Philadelphia brand cream cheese for this recipe. You can use other brands, but I find they are slightly more difficult to combine.
- Icing sugar (powdered sugar) – This will need sifting.
- Vanilla extract – It’s important NOT to use vanilla essence instead. This is more synthetic and doesn’t taste as good. You can, however, use pods if you like (see notes below on quantities).
Using a vanilla pod instead of extract
One vanilla pod is equivalent to 3 tsp of vanilla extract.
To remove the seeds from a vanilla pod, use a sharp knife to split the vanilla pod lengthways and scrape the seeds out.
Add them to the cheesecake mixture at the same time as you would add the extract.
How to make Vanilla Cheesecake
1. Crush the biscuits (as per the recipe measurements below) with a rolling pin or food processor. Mix with the melted butter.
2. Press the biscuit mixture into your tin to make a base. Chill in the fridge while you make your filling.
3. Whisk the cream, cream cheese, sugar and vanilla extract until thick. Use an electric whisk if you have one. Make sure it is VERY thick.
4. Remove the base from the fridge and add the cheesecake mixture, smoothing the top. Pop into the fridge to chill (as per the recipe below). Remove from the tin before serving.
Hint: Whip the cream straight from the fridge (this helps to keep it stable) and whip it enough so it holds its shape (to the texture of ice cream).
Substitutions
- To make gluten free – Simply use gluten free shortbread biscuits instead of standard ones. Always check the labels of your ingredients to double check they’re also gluten free
TO MAKE IN ADVANCE
You can store the cheesecake in the fridge for up to 3 days from when you make it.
Leave it in the tin in the fridge and cover with a dinner plate or cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)
Can I freeze cheesecake?
Yes you can freeze in the tin for up to a month. Defrost in the tin, in the fridge, and serve it when fully thawed. Don’t defrost it at room temperature as the cheesecake will collapse!
Do not refreeze.
MORE no Bake cheesecake recipes…
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White Chocolate Cheesecake
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Biscoff Cheesecake
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Oreo Cheesecake
Cheesecakes
Vanilla Cheesecake
Recipe Tips
How to crush the biscuits for the base
I use a food processor because it helps get a fine consistency.
If you’d prefer to do it by hand, just put the biscuits in a food bag, seal the top, then bash with a rolling pin or something fairly heavy to get the fine crumble.
Whipping the MIXTURE
Be sure to whip the mixture very well. It needs to be extremely thick, almost the texture of ice cream.
Icing sugar sifting
Do sift the icing sugar (powdered sugar)! It will give a much smoother texture to the cheesecake.
Ideal cheesecake consistency
It should be sliceable but not solid (something like room temperature butter), and it should quiver but not wobble.
How to remove the cheesecake successfully from the tin
Use a springform pan (US)/loose-bottomed tin (UK) with either a springform (unclippable sides) or removable base (I like these Masterclass 7″ Removable Base tins that I’ve had for years).
➡️ Warm a regular dinner knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it.
➡️ Remove the knife and wipe as you work your way around the cake.
➡️ If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it.
For clean slices, dip your knife in hot water and wipe dry between each cut.
FAQs
Yes! You could add fruits, sweets, chocolates, decorations – whatever you fancy.
Yes, you can make and store the cheesecake in the fridge in the tin for up to 3 days.
If you’re not in the UK, you may not have access to a product labelled ‘double cream’. Use heavy whipping cream (if you’re in USA or Canada, with minimum 35% fat) or thickened cream (if you’re in Australia.) Do not use single cream or half-and-half.
If it’s too runny it’s probably because your cream wasn’t whipped quite enough – it needs to hold its shape (like ice cream) before adding it in top of your base.
No problem – pop it into the freezer for a few hours before serving. This also might happen if you haven’t left it to go cold enough in the fridge in between steps, or if you’ve not used full fat cream cheese, or if you haven’t whipped the cream straight from the fridge.
Yes – cream cheese. But do they taste like cheese? No! They just have a certain kind of creaminess that is so good and honestly does lend itself to a sweet dish.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Vanilla Cheesecake {Easy No Bake Recipe}
Ingredients
For the base:
- 200 g (7 oz) Shortbread biscuits (or graham crackers), Finely crushed
- 80 g (3 oz) Unsalted butter, Melted
For the cheesecake filling:
- 300 ml (1.25 cups) Double cream (heavy whipping cream (US/CA) – min 35% fat – or (AU) thickened cream), See notes
- 400 g (14 oz) Full fat cream cheese, See notes
- 100 g (3.5 oz) Icing sugar (powdered sugar), Sifted
- 4 tsp Vanilla extract, See notes
Instructions
- Make the base: Combine the finely crushed shortbread biscuits with the melted butter and press into a 18cm (7") springform pan (US)/loose-bottomed tin. Chill in the fridge while you make the topping.
- Make the creamy filling: Pour the cream into a bowl straight from the fridge, then add the cream cheese, sugar and vanilla extract.
- Whisk until it's very thick – almost the consistency of ice cream. Use an electric whisk if you have one.
- Assemble the cheesecake: Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
- To set: Pop into the fridge for at least 4 hours (or overnight is much better if you don't need it until the next day).
- Remove from the tin before serving using the notes below. For clean slices, dip your knife in hot water and wipe dry between each cut.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on July 21, 2024 and updated later to make improvements.
Very easy to make and delicious to déguster thank you
great easy cheese cake, no tress went like a dream. With an overload of nice fat strawberry made strawberry sauces topping worked out great. Thanks for shearing, will be having a go at the rest o your page they look amazing.
Perfect and fool proof. Quick and easy to make. I put mango puree on top of mine before serving which added some finesse. Thank you for this recipe.
Really nice in the end but I recommend 100g of butter and 5 tsps of vanilla extract
Thanks for a lovely review Emilia!
Fool proof, another great one thankyou!
Thanks for the lovely review Sarah!
Gorgeous
It was my first attempt. It was so easy
Very good recipe, easy to follow however my filling was not the texture of ice cream in was very liquidy and im not sure how its going to set
Awesome yummy 😋😋😋😋😋
Thanks so much Lesley!
Loved the simplicity, covered with crushed cadburys flake – delicious and loved by all
Thanks for the lovely feedback Margaret, we’re glad you enjoyed it!