No-Bake Vanilla Cheesecake (No Gelatine)

5 from 19 votes

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!

Prep Time20

Chilling Time8

Total Time8 20

Servings: people

Author: Bea & Marco

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