Today I'm sharing with you this simple no-bake vanilla cheesecake. Just plain old vanilla cheesecake that's super easy to make. And guess what? It doesn't require any gelatin.
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Vanilla Cheesecake
This vanilla cheesecake is perfect when you just want to enjoy a slice of cheesecake with some berries or apples. Or use that leftover homemade lemon curd. It's a white canvas that you can flavor with whatever your heart desires. Drizzles of melted chocolate? White chocolate? Why not?
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 digestion or dog biscuits. Haha!
The bottom line is, no worries. You can use whatever biscuits you like. If you're used to using graham crackers, then by all means, use them. Oreo cookies, coconut cookies? Why not?
Create your base.
What Cream Cheese To Use
Believe it or not, as simple as choosing the right cream cheese is the ultimate key to 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 they hold and firm up in the fridge, just like the cream cheese frosting in my layered carrot cake. 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, the packaging is different. So far, all the cream cheeses that I've seen here are in tubs. Not bricks. Regardless of the container, do not use whipped cream cheese that you find in tubs (or any other containers).
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, whipping cream comes with a minimum of 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 that the minimum fat content needs to be at least 35%. It'll help in setting our cheesecakes.
Stiff peaks - Whisk your whipping cream until stiff peaks, as I do for my creamy, no-bake strawberry cheesecake and no-bake key lime pie. Careful not to over-whisk it, or you'll get a grainy texture. Under-whisking it will make the cheesecake not set. So, stiff peaks, alright?
Chill - As all ovens come differently in temperature, so are fridges in the coldness-wise. We can set the level of coldness in our fridge. There are also different rack positions in the fridge. Whenever I make a no-bake cheesecake, I always set my fridge to its coldest setting. 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 for 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 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-free and stress-free. Let me know what you think!
Hungry For More No-Bake Cheesecakes?
Some of our readers' favorites:
- Peanut butter chocolate cheesecake
- Raspberry cheesecake
- Tiramisu cheesecake
- Cookie butter cheesecake
Recipe Video
📖 Recipe
No-Bake Vanilla Cheesecake (No Gelatine)
Video
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
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.
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.
- 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.
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
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
JudLev says
This is the best cheese cake I have tried so far. Simple and delicious. Thank you for sharing.
Bea & Marco says
Hi JudLev! We're so happy to hear that, thank you! We're really glad you enjoyed it. This is one of our personal favorites too, simple but so satisfying. Thank you for your feedback 😊!
Angela says
Hi. I have just made this cheesecake. And it will be delicious it was so easy to make, will pass on recipe to my friends.👍 thank you.
Bea & Marco says
Hi, Angela! Yes, it's such an easy one to make, right? We're happy that you enjoyed it; thank you so much!
Claire says
Hi, just made this cheesecake … absolutely delicious; a trial run as I have been asked to make a cheesecake for a 21st birthday celebration cake !
The tin I’m making it in will be either 24cm / 26cm, how do I adjust the recipe to accommodate these.
Many thanks in advance.
Bea & Marco says
Hi, Claire! We're happy to hear that you liked it! For 24cm pan, multiply the ingredients by 1.4, and for 26cm pan, multiply by 1.6. When assembling the base, you might not want to put it all, as it might be a bit thick. See how you feel about it. All the best for the event, and thank you for your comment!
George says
I haven't made this yet but I'll just give five star. Should I use brick cream cheese or spreadable cream cheese or both works?
Bea & Marco says
Hi George, thanks for the rating! Always use the brick cream cheese. Let me know how it went if you make it 🙂
Kimberley Killender says
This is, easily and without a doubt, the absolute BEST and easiest cheesecake I've ever made. I made extra biscuit base and pushed it up the sides of the pan as well, and decorated with strawberries and blueberries. The whole thing got demolished at Mother's Day with everyone asking for seconds.
Bea & Marco says
That's awesome, Kimberley! It must have looked so beautiful. I'm happy to hear that everybody loved it, thank you for leaving your feedback!
Gill says
Will this cheesecake freeze well?
Bea & Marco says
Yes, I've been freezing it without no problems. Hope it helps!
Rebekah Clear says
Hi, I was wondering what the shelf life was for this cheese cake? I was hoping to make it in advance, but I’m not sure how many days I can make it before hand 🙂
Bea & Marco says
Hi! It's best consumed within 2-3 days. You can stretch it until 5 days even but the base won't taste as fresh. Hope it helps!
Rebekah says
Thank you!
Rachel says
Bea I've made this cheesecake,for friends birthday. When do I take out of freezer,?
To serveup.thankyou for recipes.
Bea & Marco says
Hi Rachel! It's not supposed to go in the freezer but if it already is, I'd say place it in the fridge overnight and leave it out at room temperature for a minimum of 1 hour. Hope it helps!
Meg says
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?
Bea says
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!
Lennox says
I made this, but with the digestives I mixed some biscoff biscuits with it a topped it with caramel! Tysm x
Monica Bhatia says
Hi I have full fat whipping cream. Will that be OK?
Bea says
Hi Monica! Yes, it's fine. Hope it helps!
Katherine says
So easy and delicious, very creamy! Added fresh lime juice & topped with raspberry coulis, YUM!!!!
Bea says
Yeay, awesome! Happy that you liked it. I have more cheesecakes recipe here if you're interested. Thanks Katherine!
Mimi says
Hi Bea, if I want to add gelatin to this recipe how much should i add?
Thank you.
Bea says
Hi Mimi! I haven't tried with this recipe but maybe more or less 1 tbsp would do? Hope it helps!
Ani says
Hi! Since. It doesn't hv gelatine, how long does it stay good before it starts to soften/melt (at room temp) ?
Bea says
Hi Ani! Please refer to my post above where I wrote on how to handle/serve the cheesecake. Hope it helps!
Emily says
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 ❤️❤️❤️❤️
Bea says
Happy that you like it, thanks for your feedback.
Leina M says
My first cheese cake and it came out perfect Bea!!
I am so addicted to your website. Keep on sharing <3!
Bea says
Yeay 🙌! Yes it's one of the easiest cheesecake to make. Thank you!
Omer says
How to adjust for a 9 inch pan? Thank you
Bea says
You can multiply all ingredients by 1.4. Hope it helps and have fun making it!