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    El Mundo Eats » No-Bake Cheesecake

    Published: Sep 5, 2020 · Modified: Aug 5, 2022 by Bea & Marco · This post may contain affiliate links · 51 Comments

    No-Bake Vanilla Cheesecake (No Gelatine)

    Jump to Recipe

    I know many of you simply love my cheesecake recipes. Be it baked cheesecakes like these mini ones, Cheesecake Factory inspired or no-bake ones like mango cheesecake or chocolate cheesecake. Well just to name a few.

    Of all the flavours that I've made, I've never shared with you this simple no-bake vanilla cheesecake. Right?

    Well that's changing because here it is! Just plain old vanilla cheesecake that's super easy to make. And guess what? It doesn't require any gelatine. So that's a plus, right?

    no-bake vanilla cheesecake from top

    Vanilla Cheesecake

    This vanilla cheesecake really is perfect when you just want to enjoy a slice of cheesecake with some fruits or berries. Or use that leftover homemade lemon curd (see my delish recipe!). It's a white canvas that you can flavour with whatever your heart desires. Drizzles of melted chocolate? White chocolate? Why not?

    It has this creamy and smooth texture that is just so satisfying. Not overly sweet. Combines perfectly with digestive biscuits that have a slight salty touch to them.

    vanilla cheesecake on a cake stand

    What Biscuits To Use As The Base

    As I mentioned earlier, I simply love the contrast of a touch of saltiness from digestive biscuits against the sweet cheesecake filling.

    But if you're not living in Europe then maybe digestive biscuits sound weird to you. I have readers asking if they were biscuits to help with digestions or dog biscuits. Haha!

    Bottom line is, no worries. You can use whatever biscuits that you like. If you're used to using graham crackers then by all means, use them. Oreo cookies, coconut cookies? Why not?

    Create your own base.

    ingredients used in no-bake vanilla cheesecake

    What Cream Cheese To Use

    Believe it or not, as simple as choosing the right cream cheese is the ultimate key for this recipe.

    Full fat cream cheese -  I know some of you would like to make this a light cheesecake but yeah, no. It won't work with light cream cheese. We need the full fat ones so that it holds and firms up in the fridge. Remember we're not using gelatine or eggs (since this is a no-bake one) to hold it together.

    Not whipped cream cheese - Somebody asked if I was using whipped cream cheese since the ones that I use always come in tubs. The answer is no. Since I'm in Europe so the packaging is different. So far all cream cheeses that I've seen here are in tubs. Not bricks. Regardless the container, do not use whipped cream cheese that you find in tubs (or any other containers).

    served portion of vanilla cheesecake

    Tips On How To Get It Right

    I love to share with you all these simple tips that I religiously follow whenever I'm making a no-bake cheesecake. For me they come as routines or habits and I like to keep sharing them with you so that they can become your routines and habits also.

    Ingredients temperature - Follow the temperatures mentioned in the recipe. Cream cheese at room temperature. Whipping cream, chilled.

    Fluffy - I like to whisk my cream cheese until it's fluffy first, before starting to add other ingredients. This ensures light textured cheesecakes.

    Sifted powdered sugar - Always, always, always sift your powdered sugar. They tend to make these balls of sugar if you don't and we don't want those in our smooth cheesecakes.

    Whipping cream - Here in Spain the whipping cream is with minimum 35% fat. Yes, we call it whipping cream. I know in other places it's called differently. Double cream, heavy cream, etc. It doesn't matter what it's called. The important thing is the minimum fat content needs to be at least 35%. It'll help in setting our cheesecakes.

    portion of vanilla cheesecake missing a bite

    Stiff peaks - Whisk your whipping cream until stiff peaks. Careful not to over whisk it or you'll get grainy texture in your cheesecake. Under whisking it will make the cheesecake not set. So stiff peaks, alright?

    Chill - As all ovens come differently in temperature wise, so are fridges in the coldness wise. We can set the level of coldness to our fridge. There's also different rack positions in the fridge. Whenever I make a no-bake cheesecake I always set my fridge to its coldest. I always place the cheesecake in the coldest part of the fridge. Mine is at the lowest rack, above the vegetable containers. Depending on your fridge, you might need to chill the cheesecake more than 8 hours. Or you might need less.

    Serve - Cheesecakes need the cold. They're not like cakes that you can display on your dining table for hours while your guests arrive and eat. No. Remove from the fridge just before you slice and serve. If you really want it out for quite a while (or your place is super hot), then place it in the freezer for 1-2 hours. That'll help maintain it.

    So there you go. Everything that you need to know to make this no-bake vanilla cheesecake error and stress free. Let me know what you think!

    Hungry For More No-Bake Cheesecakes?

    Some of our readers' favourites:

    • Peanut butter chocolate cheesecake
    • Raspberry cheesecake
    • Tiramisu cheesecake
    • Caramel apple cheesecake
    • Cookie butter cheesecake

    Recipe Video

    view from top vanilla cheesecake

    No-Bake Vanilla Cheesecake (No Gelatine)

    This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a digestive biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
    Author: Bea & Marco
    5 from 10 votes
    Print Pin Rate
    Servings: 10 people
    Prep Time20 mins
    Chilling Time8 hrs
    Total Time8 hrs 20 mins

    Ingredients  

    The Base

    • 1 ½ cup digestive biscuit crumbs (150 g)
    • ¼ cup unsalted butter (60 g), melted

    The Filling

    • 16 oz full fat cream cheese (450 g), room temperature
    • ½ cup powdered sugar (60 g)
    • 2 teaspoon vanilla extract
    • ½ cup whipping cream, min 35% fat (125 ml), chilled

    Topping

    • some sweetened whipped cream
    Prevent your screen from going dark

    Equipment

    • 7" springform pan
    • Offset spatula
    • Cake stand (metal/wood)

    Instructions

    The Base

    • Place digestive biscuits in a ziploc bag and bash into a fine mixture using a rolling pin. Pour into a bowl together with butter. Mix well.
    • Pour into a 7 inch (18 cm) springform pan. Press evenly using the back of a spoon. Place in the freezer for 30 minutes.
      biscuit base for cheesecake

    The Filling

    • Add cream cheese into another bowl and whisk until fluffy, using a handheld mixer. Now add in vanilla extract and powdered sugar. Mix until well combined. Set aside.
      cheesecake mixture in a bowl
    • In another bowl, whisk whipping cream until stiff peaks. Add into cream cheese mixture and gently fold everything together, using a spatula. Pour into prepared springform pan. Chill for minimum 8 hours or until fully set, in the coldest part of the fridge.
      no-bake cheesecake in a pan before chilling

    How To Remove Cheesecake From The Pan

    • Run a knife all around the cheesecake to help loosen it up. Release the spring and remove the ring. Run a knife all around under the cheesecake base to loosen it. Insert 2 big flat spatula underneath, on opposite direction. Swiftly yet confidently lift up the cheesecake using the spatulas and place it on a serving plate. Slice and serve!
    • Please refer to my tips above on how to get it right.

    Nutrition Facts

    Calories: 367.4kcal, Carbohydrates: 19.5g, Protein: 4.1g, Fat: 30.7g, Saturated Fat: 17.4g, Cholesterol: 78.6mg, Sodium: 204.2mg, Potassium: 88.5mg, Fiber: 0.2g, Sugar: 12.1g, Calcium: 58.9mg, Iron: 0.5mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    More Easy No-Bake Cheesecake Recipes

    • Healthy No-Bake Lemon Cheesecake Cups
    • Healthy No-bake Blueberry Mini Cheesecakes
    • Healthy Mango Cheesecake (No-Bake)
    • Easy Raspberry Cheesecake Shots (Small Batch Dessert)

    Reader Interactions

    Comments

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    1. Meg says

      November 19, 2022 at 2:56 pm

      Thanks for the recipe! Can I use a sweetener like Splenda instead of the powdered sugar? If I can, how much Splenda would you recommend that I use?

      Reply
      • Bea says

        November 23, 2022 at 11:17 am

        If Splenda is easily dissolved (since we're not baking the cheesecake) then yes, use it. I read that Splenda is 1:1 sub with white sugar, so I'd say use 1/3 cup for this recipe and taste it, then add more to your liking. Hope it helps!

        Reply
    2. Lennox says

      October 02, 2022 at 7:41 am

      5 stars
      I made this, but with the digestives I mixed some biscoff biscuits with it a topped it with caramel! Tysm x

      Reply
    3. Monica Bhatia says

      August 11, 2022 at 12:48 pm

      Hi I have full fat whipping cream. Will that be OK?

      Reply
      • Bea says

        August 11, 2022 at 4:35 pm

        Hi Monica! Yes, it's fine. Hope it helps!

        Reply
    4. Katherine says

      July 22, 2022 at 6:37 am

      5 stars
      So easy and delicious, very creamy! Added fresh lime juice & topped with raspberry coulis, YUM!!!!

      Reply
      • Bea says

        July 22, 2022 at 9:31 am

        Yeay, awesome! Happy that you liked it. I have more cheesecakes recipe here if you're interested. Thanks Katherine!

        Reply
    5. Mimi says

      August 16, 2021 at 4:08 pm

      Hi Bea, if I want to add gelatin to this recipe how much should i add?
      Thank you.

      Reply
      • Bea says

        August 17, 2021 at 1:00 pm

        Hi Mimi! I haven't tried with this recipe but maybe more or less 1 tbsp would do? Hope it helps!

        Reply
    6. Ani says

      July 31, 2021 at 12:51 pm

      Hi! Since. It doesn't hv gelatine, how long does it stay good before it starts to soften/melt (at room temp) ?

      Reply
      • Bea says

        August 01, 2021 at 11:23 am

        Hi Ani! Please refer to my post above where I wrote on how to handle/serve the cheesecake. Hope it helps!

        Reply
        • Emily says

          September 20, 2021 at 1:15 am

          Omg! Thank you. This was the easiest, yummiest recipe I have made. I made mine as a slice so the kids wouldn't destroy it, and topped it with an apricot nectar(cornflour, sugar , nectar, heat until almost boiled, cool, stirring occasionally, then pour in top) ... Yum. Ty ❤️❤️❤️❤️

          Reply
          • Bea says

            September 20, 2021 at 9:32 am

            Happy that you like it, thanks for your feedback.

            Reply
    7. Leina M says

      July 27, 2021 at 4:00 pm

      5 stars
      My first cheese cake and it came out perfect Bea!!
      I am so addicted to your website. Keep on sharing <3!

      Reply
      • Bea says

        July 27, 2021 at 6:02 pm

        Yeay 🙌! Yes it's one of the easiest cheesecake to make. Thank you!

        Reply
    8. Omer says

      July 14, 2021 at 11:49 pm

      How to adjust for a 9 inch pan? Thank you

      Reply
      • Bea says

        July 15, 2021 at 4:36 pm

        You can multiply all ingredients by 1.4. Hope it helps and have fun making it!

        Reply
    9. Patricia Hathaway says

      May 16, 2021 at 6:46 am

      Only had an 8 inch pan when I made this but was so impressed with it I looked everywhere for a 7 inch pan and will keep making this now. It was just perfect, thank you for the recipe and the tips. This was my first ever cheesecake and you made it so easy. Have passed your site on to a friend who was so excited to try your recipes.

      Reply
      • Bea says

        May 18, 2021 at 12:38 pm

        I'm happy that you liked it, Patricia! Congrats on your first cheesecake and here's 🙌 for many more to come! I have more cheesecake recipes (bake and no-bake), so do check around here in the website. Hopefully your friend would give one of them a try also, thank you!

        Reply
    10. Audrey says

      May 11, 2021 at 11:17 am

      5 stars
      Thank you so much for this recipe! It was simple and fuss-free and I like that it didn’t require the usual gelatin nor sour cream. Instead of the sweetened whipped cream topping, I had it with candied walnuts and it paired perfectly 🙂

      Reply
      • Bea says

        May 12, 2021 at 8:47 pm

        Candied walnuts sound great, Audrey! Glad you gave the recipe a go, thank you for your feedback!

        Reply
    11. Sukanti says

      May 07, 2021 at 8:18 am

      Hi...i only can get whipping cream with 30% fat..can i add gelatin...if yes how much..tq

      Reply
    12. Aarvi says

      April 27, 2021 at 12:35 pm

      Was the whipping cream that you mixed with the cream cheese sweetened?

      Reply
      • Bea says

        April 27, 2021 at 4:40 pm

        No it's not sweetened, hope it helps :).

        Reply
    13. Linda says

      April 26, 2021 at 7:07 am

      hi,
      first of all thank for simple recipe 🙂
      i have 250 block cream cheese how i can adapt on recipe?
      thanks for the advice 🙂

      Reply
      • Linda says

        May 01, 2021 at 8:08 am

        Hi Bea ❤️
        May i know if i only have 1 block cream cheese for 250gm, how to adjust other ingredients to make the cheesecake? Thank you so much

        Reply
        • Bea says

          May 01, 2021 at 1:04 pm

          Hi Linda! I haven't tried it but you could halve the recipe? Hope it helps! ❤️

          Reply
    14. Valerie says

      January 22, 2021 at 11:17 am

      Hi. How do i adjust the ingredients for a 6 inch round pan?

      Reply
      • Bea says

        January 23, 2021 at 10:21 am

        Hi Valerie! For a 6 inch pan, multiply all ingredients by 0.8

        Reply
    15. Michele Loo says

      December 26, 2020 at 2:50 pm

      Hi, can I use the same recipe for 8" 20cm) size springform pan? Thanks

      Reply
      • Bea says

        December 26, 2020 at 4:10 pm

        If you don't mind it being a bit flatter, you can. But if you want the same proportions, multiply all ingredients by 1.2.

        Reply
    16. Maria Isabel Schmidt says

      December 23, 2020 at 11:13 am

      Hi Bea!
      I only have a 10" pan, how could I adapt the recipe?

      Thank you!

      Reply
      • Bea says

        December 26, 2020 at 4:02 pm

        Hi Maria Isabel! For a 10" pan you should multiply all ingredients by 1.6, hope it helps and let me know how it goes.

        Reply
    17. Constance says

      December 16, 2020 at 4:58 pm

      Hi Bea,

      May I know is there any tip for the topping of sweetened whipped cream? Or you have showed in your website before?

      Reply
      • Bea says

        December 17, 2020 at 10:46 am

        Hi Constance! I usually go by taste. In a bowl add whipping cream min 35% fat (chilled) with some sifted powdered sugar (by taste), then whisk until stiff peaks. Start with less sugar and taste as you whisk, adding more as needed. Hope it helps.

        Reply
    18. Hira says

      December 13, 2020 at 1:43 pm

      Hi Bea

      What pan size would you recommend if i double up the recipe.
      Thanks

      Reply
      • Bea says

        December 14, 2020 at 2:49 pm

        I'd say 12 inch (30 cm) pan would be good. Hope it helps! 🙂

        Reply
    19. Anam Merchant says

      December 01, 2020 at 6:27 pm

      Hey
      Since I will be making this cake for a Freind of mine and will need be travelling for an hour or so . I suppose it will melt. If at all I use gelatine then will it stay firm?
      And if I use gelatine then pls guide me as to how to use and how much

      Reply
    20. Amanda says

      November 19, 2020 at 3:19 pm

      5 stars
      Hello!
      I haven’t made this yet! But does look yummy. Can I please ask what Nozzle did you for piping the cream please?
      Thankyou x

      Reply
      • Bea says

        November 19, 2020 at 4:36 pm

        Hi Amanda! I used this nozzle shape (similar brand). Hope it helps. Do make it, it's super yummy! Thank you! 😍

        Reply
    21. Petula Rodericks says

      October 19, 2020 at 5:47 pm

      how much of cream cheese and the other ingredients are required for a one kilo cheesecake

      Reply
    22. S. H. says

      October 18, 2020 at 1:17 pm

      5 stars
      Found this recipe among thousands which use gelatine,and it was exactly what I was looking for! Very simple to make and the instructions are very straightforward. The cake was just sweet enough and the texture was perfect! To anyone who's planning on trying this out, would recommend adding more sugar if you've a sweet tooth, and also getting the cheese as softened as possible. Simply amazing recipe and thank you so much for posting this 🙂

      Reply
      • Bea says

        October 18, 2020 at 4:08 pm

        I'm glad that you liked it. Yes it's a very easy recipe with just a few ingredients. Thank you for your feedback! 😍

        Reply
    23. Ruby Lb says

      October 01, 2020 at 8:04 pm

      5 stars
      I want to thank you for this amazing recipe!! On top of that it was very easy to prepare. My whole family loved it!

      Reply
      • Bea says

        October 02, 2020 at 9:57 am

        Right? It's super easy! Glad that everybody loved it, thank you Ruby!

        Reply
        • S. H. says

          October 18, 2020 at 1:12 pm

          5 stars
          Found this perfectly simple recipe among thousands which use gelatine,which I did not want to use,and it was wonderful. The cake was just sweet enough and the texture was perfect. Would recommend more sugar if you've a sweet tooth,but overall, a perfect recipe. Simply amazing! Thank you so much for this 🙂

          Reply
          • Bea says

            October 19, 2020 at 5:57 pm

            That's great to know! Glad that you enjoyed it. Thank you so much for your feedback. Do check around here for more cheesecakes recipes 😉

            Reply
    24. Betty Godfrey says

      September 07, 2020 at 6:44 pm

      I will try this one it’s looks easy and so good.

      Reply
      • Bea says

        September 08, 2020 at 11:14 am

        Yes, try it! I hope you like it

        Reply
      • Yuri says

        August 08, 2021 at 2:00 pm

        Hi, this cake recipe is amazing! Can i replace the vanilla extract with lemon juice? Thank you.

        Reply
        • Bea says

          August 08, 2021 at 8:56 pm

          Hi Yuri! Yes, of course no problem at all.

          Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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