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No bake vanilla cheesecake recipe

No bake vanilla cheesecake recipe

  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Vanilla cheesecake

As I am a pastry chef, I am always on the lookout for good cheesecake recipes. This one is quick, easy and even more important - it is absolutely delicious and guaranteed to impress.

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IngredientsServes: 8

  • 150g digestive biscuits
  • 50g butter
  • 300g cream cheese
  • 145g icing sugar
  • 2 teaspoons lemon juice
  • 450ml double cream
  • 1 teaspoon vanilla extract
  • 1 vanilla pod, scraped

MethodPrep:20min ›Extra time:1hr chilling › Ready in:1hr20min

  1. To start off, make the base by crushing the digestive biscuits up into a powder, melting the butter, and then mixing them together. Press into the bottom of a tin with a removable base, then put in the fridge to set.
  2. Now time for the cheesecake mixture: To start off, mix the cream cheese, lemon juice and icing sugar in a bowl until smooth.
  3. Next, whip the cream with the vanilla extract and vanilla seeds to stiff peaks.
  4. Now mix the whipped cream and the cream cheese mix together making sure that both mixes are fully combined.
  5. Take the digestive base out of the fridge and spread the cheesecake mix over the top. Chill in the fridge for a minimum of 1 hour.

Tip

You can also use chocolate bourbons without the cream centre for the base; works just as well if not better. If you want you can take some strawberries and arrange them on top of cheesecake once you have spread the mix on the base.

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Reviews & ratingsAverage global rating:(38)

Reviews in English (38)

Really easy , tastes bloody marvelous!!! Husband Had food tears in his eyes.-14 Feb 2015

I made this to take to the mother-in-laws on boxing day..... it went down a storm! Everyone loved it, so much so that I have orders for two more for new years eve! No tweaks, just did exactly what it says to do. Thank you.-29 Dec 2014

I made this last night for a family desert today and it was lush but I changed it to the honeycombe smash cheesecake like they do at Prezo just by adding a couple of broken up crunches to the topping went down a treat with everyone-03 Jan 2016


I LOVE cheesecake. My family, however, is not as into it as I am. Also, it isn&rsquot one of those desserts you can just throw together at the spur of the moment. You need to make it at least a day in advance to give it enough time to chill completely and let the flavors meld.

If you have the time, THIS cheesecake is outstanding. It is also easy and can be made in a pie plate so it is thinner and takes less time to chill than other varieties.

So the other night when I was REALLY in the mood for cheesecake, but dinner was already in the works, I knew something needed to be done.

This no-bake version may not have the texture of its baked cousin, but it shares a lot of flavors. It was enough to satisfy this pregnant lady&rsquos craving, and it was incredibly fast.

Unlike most of my recipes, it does include a quick boxed ingredient&hellipinstant vanilla pudding. I would suggest using the cheesecake flavor that Jello puts out if you are buying specifically for this recipe. It would give it more of a cheesecake punch than plain vanilla did. I was just using what I had around the kitchen, so vanilla it was.

How To Make No-Bake Cheesecake

First chunk up some vanilla wafers, or if you don&rsquot have any vanilla wafers, animal crackers, in a food processor.

Mix those crumbs with 4 TBSP of butter and 3 TBSP of sugar and press into a pie pan. This crust is slightly crumbly. I liked it that way.

Next, mix up your softened cream cheese with the cream and powdered sugar until they are well combined. Add your 1/2 cup milk & vanilla next and mix well.

Last, but not least, add your vanilla pudding. This will thicken up the mixture. If it is TOO thick, add in the additional 1/2 cup of milk.

Mix it all for about two minutes and then put it into a large plastic baggie if you will be doing individual portions, or if not just spread it into your prepared crust.

I had been dying to try out the little tasting glasses I got at Home Goods not too long ago, so I put a little of the crumb crust mixture into each glass and then piped some of the filling inside. They were the perfect individual serving sizes for us. The recipe amounts make the perfect amount to fill a pie pan though without doing the little mini portions. I just under-filled my pie a bit to compensate!

Top with fresh fruit of your choosing. I happened to have some fresh strawberries, and some strawberry sauce in the fridge, which I used to top mine.

Need some other great dessert ideas?

You can have these churros on your table in under half an hour. That&rsquos winning if we&rsquore ever tallying votes.

Last, but definitely not least &ndash and continuing the trend is this Triple Berry Trifle. You are going to LOVE it.


No Bake Vanilla Strawberry Cheesecake Recipe

Here is what you will need to serve 10-12.

For the Base

For the Filling

  • 400g Creme Fraiche
  • 400g Full Fat Cream Cheese
  • 100g Icing Sugar
  • 2 tsp Vanilla Paste

For the Strawberry Coulis

  • 170g Ripe Strawberries, hulled & sliced
  • 40g Caster Sugar
  • 2 tbsp Cold Water
  • Splash of Vanilla Paste

To Decorate

Essential Equipment

  • 21.5cm (8.5&Prime) Springform Baking Tin
  • Electric Stand Mixer or Large Bowl & Electric Hand Whisk

To Make the Cheesecake Base

Lightly grease and line the base and sides of your springform tin.

Tip the biscuits into the food processor and blitz until they become very fine crumbs. Don&rsquot have a processor? That&rsquos fine! Pop them into a sealed plastic bag and bash with a rolling pin until you achieve the same result.

Melt the butter gently either in a little pot in 10 second intervals in the microwave or in a small saucepan over a low heat. You may or may not need all of it depending on the brand of biscuits you&rsquore using. So gradually pour it into the biscuit crumbs until it turns into a mixture resembling wet sand.

Tip the mixture into your prepared tin and press firmly into the base and up the sides. Be sure to not leave any gaps/spaces. Pop it into the freezer to firm up for 30 minutes.

To Make the Cheesecake Filling

Tip all the ingredients for the filling into the bowl of an electric stand mixer. Mix on slow until the icing sugar has blended in then mix on a medium speed for 2-3 minutes until it&rsquos really thick and shiny. You might want to scrape the bowl/beater down once or twice during this time.

Don&rsquot have a stand mixer? Just use an electric hand whisk and a large bowl instead then mix the same as above.

Pour the filling into your prepared base and smooth out with a spatula.

Then place it into the fridge to set for at least 2 hours. Didn&rsquot I tell you it was easy?!

To Make the Strawberry Coulis

Place all the coulis ingredients into a small saucepan and bring to the boil.

Reduce the heat slightly and continue to boil for 5 minutes until the strawberries have broken down and your house smells AMAZING!

Then pour it into a food processor (I actually find a mini chopper works best for this) and blitz until smooth.

Pass the mixture through a sieve set over a bowl. Tadah! You have yourself some strawberry coulis.

Allow to cool to room temperature then chill until needed. You can make this up to 3 days before hand or even freeze up to 1 month before! Just remember to defrost it.

To Decorate the Cheesecake

Once your cheesecake is set, carefully remove it from the tin and place on a serving plate or cake stand.

Then place some mini meringue nests around the edge and lay halved strawberries, face up, in the middle.

When you serve, top each slice with some strawberry coulis and add a few extra strawberries to the plate if you want to. Then enjoy!

I recommend decorating just before serving and consuming within 3 days.

What&rsquos your all time favourite cheesecake flavour? Let me know in the comments section below. I&rsquom tied between this and my no bake Biscoff Cheesecake !

I hope you enjoyed the recipe my lovelies! Until next time, Miss Kitchen Mason x

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TOPPING IDEAS FOR VANILLA CHEESECAKE

My all-time favorite way to top this Vanilla Cheesecake is with my Homemade Blueberry Sauce. That is the ultimate combination that can&rsquot be beat, ok? A close second is my homemade cherry pie filling.

But if blueberries aren&rsquot your thing, that&rsquos ok. For a citrusy kick, try topping it with my Microwave Lemon Curd or with grapefruit curd.

It would also be hard to go wrong with sliced fresh fruit or homemade cherry pie filling. Honestly, as long as you&rsquore making cheesecake, you really can&rsquot go wrong at all!


No-Bake Black Bottom Vanilla Bean Cheesecake

I have a long-standing love of cheesecakes. They&rsquore one of my favorite desserts to make and, of course, to eat. As much as I enjoy baking traditional cheesecakes, I have a bit of a soft spot for the no-bake variety. Maybe it&rsquos their simplicity, or maybe it&rsquos their soft, fluffy texture. Either way, I love to whip up one whenever I need a simple dessert to share or just when I&rsquove got a craving for one.

I&rsquove made many different kinds of cheesecakes over the years with various flavor twists and such, but this beauty is a reminder that sometimes the simple things are all you need. And it doesn&rsquot get much simpler in the dessert world than vanilla and chocolate.

By simple, I certainly don&rsquot mean to imply a lack of flavor. On the contrary, vanilla is a fantastic flavor all on its own! While vanilla extract is a must in my pantry for just about everything I bake, this cheesecake utilizes vanilla in a bigger way with vanilla beans. The flavor is fantastic, and those little specks are just so pretty!

You&rsquoll need the seeds of one to two vanilla beans for this cheesecake. As an alternative, I highly recommend vanilla bean paste. It is a thick liquid with vanilla beans suspended in it. It&rsquos a great option to keep in your pantry for using in place of vanilla beans. If you don&rsquot have access to either beans or the paste, then vanilla extract will work, too, for the flavor if not for the flecked appearance.

If you like, all that vanilla cheesecake filling is perfectly delicious all on its own in a cookie crumb pie crust. But I think I love it best with a layer of simple dark chocolate ganache between the crust and the filling. It adds a bit more flavor while still keeping this cheesecake super simple.

The no-bake in the title of the recipe comes with an asterisk. The cookie crumb crust doesn&rsquot have to be baked, but I find that it holds up a bit better if it has just a little oven time. For a truly no-bake experience, chill the pie crust for about half an hour before filling it to help it become firmer.

I just love this simple cheesecake. The wonderful flavor, the ease of preparation, that little chocolate surprise inside&hellip. They all make it irresistible!


No-bake Vanilla Cheesecake with Raspberry coulis

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With a crunchy biscuit base, silky vanilla filling and tangy raspberry coulis, this no-bake cheesecake sets perfectly with the help of our vegetarian Jel-it-in!

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Ingredients

Filling

  1. 400ml thickened cream
  2. 2 sachets Queen Jel-it-in
  3. 500g cream cheese, room temperature
  4. 2/3 cup sugar
  5. 1 tsp Queen Vanilla Bean Paste

Coulis

  1. 300g frozen raspberries
  2. 1/3 cup caster sugar
  3. 1/4 cup water
  4. 1 tbsp lemon juice

Related Tags

Method - Base

Step 1

Grease a 20cm cake tin or use 8 x 220ml jars.

Step 2

In a food processor, process biscuits into fine crumbs, then add butter and mix until combined. Press into cake tin or jars and flatten with the back of a spoon.

Method - Filling

Step 1

Combine cream cheese, sugar and Vanilla Bean Paste in a food processor until smooth and creamy.

Step 2

Add cream and Jel-it-in to a small saucepan, stirring well to combine. Cook over a low heat, stirring constantly until mixture reaches boiling point.

Step 3

With the food processor running, slowly add hot cream to cream cheese mixture and blend until combined. Working quickly, spoon mixture into jars or pour into cake tin. Chill for 2 hours.

Method - Coulis

Step 1

In a small saucepan, combine water, sugar, lemon juice and raspberries over low heat and stir until sugar has dissolved and berries have softened. Puree with a stick blender or food processor until smooth then pour through a mesh strainer, pushing through raspberries. Pour over chilled cheesecake to serve.

Recipe Notes:

Stored in an airtight container, Cheesecake will keep up to 3 days in the fridge.


For the crust:

  • 1.5 cups almond flour
  • 3 tablespoons brown sugar substitute I use this
  • 1 teaspoon cinnamon
  • 1/2 cup granulated sweetener I use this
  • 4 tablespoons melted butter

For the filling:

  • 2 cups heavy cream
  • 24 ounces cream cheese, softened (3 8oz blocks)
  • 1 cup powdered sweetener I use this but reduce the amount to 2/3 cup
  • 1 teaspoon vanilla extract
  • juice of 1/2 lemon

THERMOMIX ® RECIPE

2. Add butter and mix 20 sec/speed 6. Scap down bowl. Mix again 5 sec/ speed 6.

3. Press mixture into a greased spingform pan (22.5cm), bottom and sides

4. Refridgerate for 10 mins

Cheesecake Filling

1. Add boiling water to a small bowl. Sprinke in gelatin and whisk with fork until disolved. Set aside to cool

2. Insert butterfly and add cream, then whip 30 sec/ speed 3.5

3. Remove cream from bowl and set aside

4. Add cream cheese, sugar and vanilla extract to TM bowl and mix 20 sec/ speed 6. Scrap down sides of bowl. While TM running at speed 6 slowly pour in gelatin mixture, mix until well combined

5. Add in whipped cream and mix 10 sec/ speed 6

6. Pout cheesecake filling onto buscuit based and refriderate until set. Appx 4-5 hours

7. Once set, clean up buscuit sides with sharp knife to make even. Decorate top with halved strawberries


Recipe Summary

  • 1 (18 ounce) package vanilla sandwich cookies (such as Oreo Golden Original Sandwich Cookies®)
  • 1 vanilla bean, split lengthwise and seeds scraped
  • ¼ cup butter, melted
  • 2 pounds cream cheese, softened
  • 1 ½ cups white sugar
  • 5 eggs
  • 2 vanilla beans, split lengthwise and seeds scraped
  • 1 tablespoon pure vanilla extract
  • ¾ cup sour cream
  • ½ cup heavy cream

Preheat oven to 300 degrees F (150 degrees C), and lightly butter a 10 inch springform pan.

Place the sandwich cookies into a plastic bag, and crush with a rolling pin. Pour the crumbs into a bowl, and mix with the scraped seeds of 1 vanilla bean. Drizzle the crumbs with melted butter and stir to combine. Press the crumb mixture firmly into the bottom and up the sides of the springform pan, and set aside.

Place the softened cream cheese and sugar into the work bowl of an electric mixer, and beat for about 3 minutes on Medium speed, until the mixture is smooth. Beat in the eggs one at a time, incorporating each egg before adding the next one. Add the scraped seeds of 2 vanilla beans, the vanilla extract, sour cream, and heavy cream, and beat on Medium-High speed for about 1 minute, until the mixture is blended and smooth.

Pour the mixture into the cookie crumb crust, leaving about 2 inches of space from the top of the pan for the cake to expand as it bakes.

Place a baking dish onto the bottom rack of the preheated oven, and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the pan of boiling water, and bake until a small knife inserted into the middle of the cheesecake comes out clean, about 1 hour and 20 minutes.

Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil, and refrigerate at least 4 hours or overnight before serving.


No-bake Light & Fluffy Vanilla Cheesecake (no cashews)

This is our version of the new Frankie & Benny's vegan vanilla Oreo cheesecake. It's so quick to make and with no baking so no fuss! It's proving to be a winner with vegans and non-vegans alike!

Ingredients:

  • 600g/2⅓ cups vegan cream cheese
  • 400ml/1½ cups vegan double cream (eg Elmlea Plant), whipped
  • 2 tsp vanilla paste or extract
  • 1 tsp lemon juice
  • 200g/1¾ cups icing sugar, sieved
  • Pinch salt
  • Handful Oreo biscuits, broken into small pieces
  • 50g/⅓ cup vegan chocolate, melted (or use ready-made chocolate sauce eg Askey's Crackin Chocolate)

Method:

  1. Grease a loose bottom cake tin with vegan spread.
  2. Blend the digestives until fine or put in a clean tea towel and bash with a rolling pin until smooth.
  3. Gently melt the margarine in a small saucepan on a low heat until fully dissolved. Combine thoroughly with the blended digestives in a large mixing bowl.
  4. Empty the mixture into the greased cake tin and evenly distribute along the bottom, packing firmly with the back of a spoon or with your hands. Place in the fridge until you need it.
  1. In a large mixing bowl, using an electric whisk (or balloon whisk) whip the cream until stiff (don't overwhip).
  2. Add all the other cake ingredients and whip again until thoroughly combined.
  3. Pour the mixture onto the chilled base and spread evenly. Place into the fridge to set overnight.
  1. Sprinkle over the broken Oreo.
  2. Pour over the melted chocolate and serve with ice cream or enjoy as it is :)

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