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Overhead of a vanilla no bake cheesecake cut into 7 slices.

Vanilla No-Bake Cheesecake

Amy Treasure
Velvety-smooth, silky, creamy and light with a crisp buttery crust. Decorated with swirls of softly whipped cream and plump sweet strawberries.
5 from 1 vote
Prep Time 20 minutes
Chilling time 6 hours
Total Time 6 hours 20 minutes
Course Cheesecake, Dessert
Cuisine British
Servings 12 slices
Calories 517 kcal

Ingredients
 

  • 250 g Digestive biscuits (Graham Crackers)
  • 125 g unsalted butter melted
  • 680 g full fat cream cheese (I use Philadelphia) at room temperature
  • 100 g icing sugar (powdered sugar, confectioner's sugar)
  • 2 tsp vanilla extract
  • 1 tsp lemon juice optional
  • 300 ml double cream (heavy whipping cream)

to decorate

  • 150 ml double cream (heavy whipping cream)
  • 3 tbsp icing sugar (powdered sugar, confectioner's sugar)
  • 12 strawberries

Instructions
 

  • Blitz the biscuits into crumbs then add the melted butter and mix well. Tip the mixture into a 20cm springform tin and press down until smooth and level. Put in the fridge to chill while you make the filling.
  • Add the cream cheese to a large mixing bowl and beat until smooth. Add the icing sugar, vanilla extract and lemon juice and beat until completely smooth.
  • In a separate bowl, whisk the double cream until it reaches stiff peaks. Gently fold the double cream into the cream cheese mixture until fully combined.
  • Transfer the cheesecake filling on top of the biscuit base and use a spatula to smooth the top. Refrigerate for at least 6 hours but preferably overnight.
  • To decorate, whip the double cream and icing sugar together until the mixture reaches soft peaks. Transfer to a piping bag fitted with an open star nozzle and pipe swirls of whipped cream on top of the cheesecake. Add a strawberry to each swirl. Slice and serve.

Video

Notes

  • For cup measurements please toggle the button from 'Metric' to US Customary'.
  • For perfect no-bake cheesecake every single time, please review the information under each heading in the recipe blog post above the recipe card. 
  • A teaspoon of fresh lemon juice adds a good flavour but is not essential. 
  • I used a 20cm (8") springform tin but a 20cm (8″) loose-bottomed deep cake tin will also work well. 
  • Make sure the cream cheese is full fat AND at room temperature.
  • At the double cream whisking stage ensure you whip the cream to stiff peaks. Then fold it gently into the cream cheese mixture so you don’t knock the air out. This will ensure your cheesecake sets properly.
  • no-bake cheesecake needs at least 6 hours to set but overnight in the fridge is best. Remember: no-bake cheesecakes will still have a slight ‘wobble’ and often mousse-like texture they will NOT set like a baked cheesecake.
  • To remove the cheesecake from the base of the tin slide a sharp knife between the bottom of the cheesecake and base of the tin. Then move the knife around in a full circle until the cheesecake loosens.
  • Slice into pieces using a knife sharp enough to cut through the base so it doesn’t break.
  • Storage: leftovers should be stored in the fridge and will keep for 3-4 days. Vanilla Cheesecake freezes well (without decoration) for up to 3 months.
Keyword No Bake Cheesecake, Vanilla Cheesecake