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
š Recipe
No-Bake Vanilla Cheesecake (No Gelatine)
Video
Ingredients
The Base
- 1 Ā½ cup digestive biscuit crumbs (150 g)
- Ā¼ cup unsalted butter (60 g), melted
The Filling
- 16 oz full fat cream cheese (450 g), room temperature
- Ā½ cup powdered sugar (60 g)
- 2 teaspoon vanilla extract
- Ā½ 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.
Patricia Hathaway says
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.
Bea says
I'm happy that you liked it, Patricia! Congrats on your first cheesecake and here's š 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!
Audrey says
Thank you so much for this recipe! It was simple and fuss-free and I like that it didnāt require the usual gelatin nor sour cream. Instead of the sweetened whipped cream topping, I had it with candied walnuts and it paired perfectly š
Bea says
Candied walnuts sound great, Audrey! Glad you gave the recipe a go, thank you for your feedback!
Sukanti says
Hi...i only can get whipping cream with 30% fat..can i add gelatin...if yes how much..tq
Aarvi says
Was the whipping cream that you mixed with the cream cheese sweetened?
Bea says
No it's not sweetened, hope it helps :).
Linda says
hi,
first of all thank for simple recipe š
i have 250 block cream cheese how i can adapt on recipe?
thanks for the advice š
Linda says
Hi Bea ā¤ļø
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
Bea says
Hi Linda! I haven't tried it but you could halve the recipe? Hope it helps! ā¤ļø
Valerie says
Hi. How do i adjust the ingredients for a 6 inch round pan?
Bea says
Hi Valerie! For a 6 inch pan, multiply all ingredients by 0.8
Michele Loo says
Hi, can I use the same recipe for 8" 20cm) size springform pan? Thanks
Bea says
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.
Maria Isabel Schmidt says
Hi Bea!
I only have a 10" pan, how could I adapt the recipe?
Thank you!
Bea says
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.
Constance says
Hi Bea,
May I know is there any tip for the topping of sweetened whipped cream? Or you have showed in your website before?
Bea says
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.
Hira says
Hi Bea
What pan size would you recommend if i double up the recipe.
Thanks
Bea says
I'd say 12 inch (30 cm) pan would be good. Hope it helps! š
Anam Merchant says
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
Amanda says
Hello!
I havenāt made this yet! But does look yummy. Can I please ask what Nozzle did you for piping the cream please?
Thankyou x
Bea says
Hi Amanda! I used this nozzle shape (similar brand). Hope it helps. Do make it, it's super yummy! Thank you! š
Petula Rodericks says
how much of cream cheese and the other ingredients are required for a one kilo cheesecake
S. H. says
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 š
Bea says
I'm glad that you liked it. Yes it's a very easy recipe with just a few ingredients. Thank you for your feedback! š
Ruby Lb says
I want to thank you for this amazing recipe!! On top of that it was very easy to prepare. My whole family loved it!
Bea says
Right? It's super easy! Glad that everybody loved it, thank you Ruby!
S. H. says
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 š
Bea says
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 š
Betty Godfrey says
I will try this one itās looks easy and so good.
Bea says
Yes, try it! I hope you like it
Yuri says
Hi, this cake recipe is amazing! Can i replace the vanilla extract with lemon juice? Thank you.
Bea says
Hi Yuri! Yes, of course no problem at all.