Vanilla No-Bake Cheesecake
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
A creamy and indulgent dessert made with a simple vanilla filling and a crunchy graham cracker crust.
Ella x
Ingredients
- 250 ggraham cracker crust(crushed)
- 120 gunsalted butter
- 400 ggranulated sugar
- 400 gcream cheese
- 2 mLvanilla extract
- 250 mLheavy cream
- 50 gpowdered sugar
- 1 gsalt
- 2 nullvanilla beans
- 100 gunsalted chocolate chips
- 50 gchopped nuts(optional)
- 1 gespresso powder(optional)
Detail level
Instructions
- 1
Crush the graham cracker crust in a food processor until it resembles fine crumbs. Mix in the unsalted butter until the crumbs are evenly moistened. Press the mixture into the bottom of a 20cm springform pan.
- 2
In a large mixing bowl, beat the cream cheese until it is smooth. Add the granulated sugar and beat until combined.
- 3
Add the vanilla extract and mix until combined.
- 4
In a separate bowl, whip the heavy cream until it forms stiff peaks. Fold the whipped cream into the cream cheese mixture until combined.
Tip: Be gentle to avoid deflating the cream.
- 5
Add the powdered sugar, salt, and vanilla beans (if using) to the cream cheese mixture. Mix until combined.
- 6
Pour the filling over the crust and smooth the top.
- 7
Refrigerate the cheesecake for at least 4 hours or overnight until set.
Tip: Optional: sprinkle with unsalted chocolate chips and chopped nuts before serving.
- 8
Release the springform pan sides and slice the cheesecake into servings.
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