Vanilla No-Bake Cheesecake
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
This vanilla no bake cheesecake is my go to dessert when I want something impressive without turning on the oven. Honestly, it takes just 20 minutes to throw together, making it perfect for last minute gatherings or when the kitchen is already hot. The best part? Cream cheese is packed with protein and calcium, so you can feel a little better about indulging. I love how simple it is to whip up the filling, layer it onto that buttery graham cracker crust, and have a restaurant quality dessert chilling in your fridge. No baking skills required, just a bowl and a whisk.
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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