Vanilla Cheesecake {Easy No Bake Recipe} Recipe
This easy no-bake vanilla cheesecake features a buttery shortbread biscuit base topped with a creamy, smooth vanilla-infused cream cheese filling. Perfect for a simple yet indulgent dessert without the need for an oven, this cheesecake sets in the fridge for a soft, sliceable texture that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: British
- Diet: Vegetarian
Ingredients
For the Base:
- 200 g (7 oz) Shortbread biscuits, finely crushed
- 80 g (3 oz) Unsalted butter, melted
For the Cheesecake Filling:
- 300 ml (1.25 cups) Double cream
- 400 g (14 oz) Full fat cream cheese, drained of any liquid
- 100 g (3.5 oz) Icing sugar, sifted
- 4 tsp Vanilla extract
Instructions
- Prepare the base: Combine the finely crushed shortbread biscuits with the melted unsalted butter in a bowl until the mixture is evenly coated. Press this mixture firmly into the base of a springform or loose-bottomed tin to create an even layer. Place the tin in the fridge to chill and set while you prepare the filling.
- Make the cheesecake filling: In a large bowl, pour the cold double cream. Add the drained full fat cream cheese, sifted icing sugar, and vanilla extract. Using an electric whisk, beat the mixture vigorously until it thickens to a consistency similar to ice cream, able to hold its shape but still soft and creamy.
- Assemble and chill: Remove the biscuit base from the fridge and pour the cheesecake filling over it. Use a spatula to smooth out the top evenly. Return the tin to the fridge and let it chill for at least 4 hours, though overnight is preferred for the best texture and flavor development.
- Serve: Before serving, run a warm knife around the edge of the tin to loosen the cheesecake. If using a springform tin with removable base, place it on a tall glass and gently press down the sides to release the cheesecake easily. Carefully remove and slice to serve.
Notes
- You can substitute shortbread biscuits with graham crackers if shortbread is unavailable.
- Use unsalted butter, melted quickly in the microwave for easy mixing with the biscuit crumbs.
- Full fat cream cheese should be drained of excess liquid before use to avoid a runny filling.
- For heavy cream substitutes, heavy cream or whipping cream from the fridge works similarly in the USA.
- The ideal cheesecake texture is soft and sliceable, similar to room temperature butter with a gentle wobble.
- To remove cheesecake easily from the tin, warming a knife around the edges or using a springform tin technique is recommended.
