Vanilla Cheesecake {Easy No Bake Recipe}

A slice of no bake vanilla cheesecake on a plate.

4.92 from 23 votes

Vanilla Cheesecake {Easy No Bake Recipe}

This light and creamy no bake Vanilla Cheesecake is a simple but special dessert. Decadent, impressive and oh-so delicious, it can be made in advance and takes about 30 minutes to throw together. Follow the simple tips and tricks for a foolproof method!

Prep Time30

Chilling time4

Total Time4 30

Course: Dessert

Servings:

Author: Sarah Rossi

Ingredients

For the base:

200 g Shortbread biscuits (or graham crackers) Finely crushed
80 g Unsalted butter Melted

For the cheesecake filling:

300 ml Double cream (heavy whipping cream (US/CA) - min 35% fat - or (AU) thickened cream) See notes
400 g Full fat cream cheese See notes
100 g Icing sugar (powdered sugar) Sifted
4 tsp Vanilla extract See notes

Metric - Imperial

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

Shortbread biscuits: There is no direct equivalent of these British classics, but you could use graham crackers instead if you can’t get hold of the imported goods.

Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave.

Cream cheese: Be sure to always use full fat cream cheese. Light, reduced-fat, or lactose-free versions contain more water and will prevent the cheesecake from setting.

Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). 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.

Consistency: The consistency of the cheesecake should be sliceable but not solid. Something like room temperature butter (it will give a little quiver if you wobble it gently)

Removing the cheesecake from the tin: Run around the outside of the tin with a warm knife to easily remove the cheesecake. 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.

Nutrition