No-Bake Vanilla Cheesecake – Back to Basics!

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A Buttery Biscuit Base, Creamy No-Bake Vanilla Cheesecake Filling, and Whipped Cream on top! Another Back to Basics Recipe!

So after the success of my first Back to Basics recipe, my Triple Chocolate Brownies, I thought it was best to go in with another highly requested treat… a Basic Vanilla Cheesecake. I didn’t really expect the idea of this Blog Series to be so popular, but it really did get a good reaction so I am more than happy to oblige with posting more recipes, especially when it involves Cheesecakes!

I have over SIXTY Cheesecake recipes on my blog, probably 95% of which are No-Bake recipes. They all have different themes and flavours, with Chocolate Bars becoming an obvious theme. I adore these recipes, my favourites being my Terry’s Chocolate Orange Cheesecake, my Mini Egg Cheesecake, and Twix Cheesecake for example, but obviously, there is other flavours in there.

The basic premise of ALL of these recipes is the same. A base of sorts, a filling of sorts, and something to decorate. The filling can differ slightly depending on flavour, but a majority of my recipes support the idea that if you use 500g of Cream Cheese, some icing sugar, and 300ml of Cream, you can get a cheesecake. This does change sooomeeetimes, but thats mainly correct. Because I want to fill the tin up and make this a decent size cheesecake, and because I’m not actually adding aaaanything else to it, I increase the Cream Cheese for 750g!

I usually add in between 150-300g of melted chocolate if its become a chocolate theme, or add in 200-400g of something chopped up for example, but the actually base of the recipe is the same. The same goes for the biscuit base. I adore a thick and full on Biscuit Base, which is why I stick to mostly going with 300g of biscuits worth. If using a digestive, such as in this Vanilla Cheesecake recipe, I would always use 150g of butter.

You can use less butter if you wanted, to make it softer or whatever, but I like a biscuit base that has some structure and is thick as anything. If you wanted to use less, you can easily take it down. 250g of biscuits, 125g of butter, 200g of biscuits, 100g of butter etc. It’s really an easy thing to adapt. If you wanted to make it chocolate, add in 1tbsp of cocoa powder, or switch to a something else.

If switching to a Chocolate Digestive, or an Oreo for example, the rule changes where you want 25g less butter, compared to a dry biscuit. So 300g of Chocolate Digestives would have 125g of Melted butter, not 150g. This is due to the melted butter that you add in basically melted the chocolate on the biscuit. You can add all the butter if you want, but it’ll be gooey and probably not very nice.

For the actual Cheesecake filling, I basically only use either Mascarpone, or Philadelphia. I would always use the FULL FAT Cream Cheese, and this is really important if you want a Cheesecake that will set. The Lemon Juice that is in the ingredients is optional, but it can help the cheesecake set somewhat. This isn’t a guarantee, and you don’t need much so you don’t overpower the flavour, but it can help.

However, as long as you don’t over whisk the mixture, you’ll have a delicious pudding even if it is slightly softer set then it maybe should be. Using the Full Fat ingredients REALLY does help things. Honestly, even if you are worried about the fat content…don’t be! It’s just a slice of cheesecake. Its better to use the Full Fat ingredients in comparison to lower fat. Just cut a smaller slice if you’re worried.

When you are actually mixing the mixture up, you have two options. Either do what I do, and add in the double cream in liquid form and whisk it up, or whisk it separately and then fold it in together. I personally have never ever struggled with liquid double cream, because I stop and start the mixture often to see how the mixture is getting on to make sure I don’t overthink it. It’s hard thing to say EXACTLY how fast to whisk and how long for, as even the temperature of the day can make a difference, or how long the ingredients have been out the fridge etc.

It’s a good idea to just take it slower rather than rush it, and to make sure you don’t whisk it too quick. Have a whisk, then fold, have a whisk etc. Just keep an eye on it all! The wonderful thing about using a ‘plain’ Cheesecake base such as this, is that you can easily decorate it with whatever flavours you want. For example, when I took the photos I had some spare Raspberry Coulis on my hands, and some fresh fruit. However, I know that some people aren’t really into the fruity side of things so you could use melted chocolate, or an ice cream sauce, or even some Homemade Caramel Sauce!

If you have any questions, leave them below, or email me at! Enjoy! x

No-Bake Vanilla Cheesecake!

A Buttery Biscuit Base, Creamy No-Bake Vanilla Cheesecake Filling, and Whipped Cream on top!
4.97 from 29 votes
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Vanilla
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Biscuit Base!

  • 300 g Digestives/Graham Crackers
  • 150 g Unsalted Butter

Vanilla Cheesecake

  • 750 g Full Fat Cream Cheese (Philadelphia/Mascarpone)
  • 100 g Icing Sugar
  • 1-2 tsp Vanilla Extract
  • 300 ml Double/Heavy Cream
  • 1 tbsp Lemon Juice (optional)

Optional Topping

  • 150 ml Double/Heavy Cream
  • 2 tbsp Icing Sugar

Serve with...

  • Berries
  • Coulis
  • Chocolate Sauce
  • Caramel
  • etc!


For the Biscuit Base

  • Blitz the Biscuits in a food processor to a fine crumb, or bash up in a bowl with a rolling pin, or in a food bag. 
  • Melt your butter carefully so its liquid, and then mix in with the Biscuits. I usually just pour it into the Food Processor and blitz again. 
  • Press the Biscuit mixture into the bottom of an 8"/20cm Springform Deep Tin, and refrigerate/freeze whilst you make the filling.

For the Cheesecake

  • In a Large Bowl, or Stand Mixer, add your Cream Cheese, Icing Sugar, Vanilla and Lemon Juice and whisk till smooth. I either use my stand mixer with its whisk attachment, or a hand held electric whisk with their whisk attachments. 
  • Whisk on a medium speed, until the sugar is mixed into the cream cheese, and the ingredients are evenly distributed. Usually takes about 15-25 seconds or so. 
  • Add in the liquid double cream, and whisk the mixture till it comes together and becomes thick. 
  • You can alternatively whisk up the cream separately until stiff peaks, and fold through the cheese mixture. 
  • I usually mix it on a medium speed, and it should be really thick once done. Its best to under whisk compared to over whisking. If in doubt, whisk a bit, and then mix with a spatula to see how its doing.
  • Once whisked, add the Cheesecake mixture to the top of the biscuit base, and set it in the fridge for 5-6 hours, or preferably overnight. 

For the Decoration

  • Whisk together the Double Cream and Icing Sugar until pipeable, and then decorate your cheesecake. 
  • Serve your cheesecake as is, or with a chocolate sauce, caramel sauce, berries, coulis... anything you fancy!


  • You can use either Mascarpone, or Philadelphia Cream Cheese (or the supermarket version), but it MUST BE Full Fat Cream Cheese.
  • I'm based in the UK, so we have Double Cream. It has a rough fat content of around 45% and this is what helps it set. If you don't have access to it, use the nearest you can find. 
  • If you want to make it lower fat you can, with lower fat cream cheese, but it won't set the same, and its more likely to split.
  • You can freeze the cheesecake for up to 3 months. 
  • In the fridge, this will last 3 days once set. 
  • I use Nielsen Massey Vanilla Bean Paste in the recipe. 
Nutrition Facts
No-Bake Vanilla Cheesecake!
Amount Per Serving
Calories 336 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 18g113%
Cholesterol 95mg32%
Sodium 202mg9%
Potassium 89mg3%
Carbohydrates 10g3%
Sugar 10g11%
Protein 3g6%
Vitamin A 1150IU23%
Calcium 64mg6%
Iron 0.2mg1%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


Find my other Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Dawn
    September 15, 2020 at 12:13 pm

    Hi Jane!
    Thankyou for inspiring me to try my very clumsy hands at baking!
    I have made this lovely cheesecake but I must of over whisked it in my excitement as it’s quite soft, is there any way to save it? I’ll live and learn and check more next time 🙈 Thankyou 👍🏻😊

    • Jane's Patisserie
      September 15, 2020 at 7:55 pm

      You can add gelatine to save it for sure, or freeze it to have like an ice cream, but otherwise it’s hard to bring it back!

  • Robert
    September 14, 2020 at 10:36 pm

    Just made my first cheesecake following your receipe and now it setting in the fridge over the night. Can’t wait taste in the morning

  • Cassie
    September 11, 2020 at 3:43 pm

    Hi Jane,
    I’m hoping to make this recipe in 12 x individual cases. The dimensions are as follows: Height: 3.3CM, Width: 6.9CM & Depth: 6.9CM – what quantity of the recipe would I need for this?
    Also, am I able to use half Full Fat Cream Cheese and half Mascarpone or would you advise just one of them?

  • Amerjit Nijjar
    September 2, 2020 at 8:20 pm

    5 stars
    Made the vanilla cheesecake in individual cases. The recipe is the best I’ve followed and tastes amazing. So glad I clicked on your recipe.

  • Jenna
    August 29, 2020 at 6:41 am

    Thanks Jane. He wants a thinner base so was only going to do 200g of ginger biscuits do u still say to do 100g of bitter or should I do less? Have a great weekend x

  • Jenna
    August 26, 2020 at 2:18 pm

    Hi Jane, me again haha

    I’ve been asked to make this but with a ginger nut base so do you think that would
    Work? Please x

    • Jane's Patisserie
      August 27, 2020 at 4:05 pm

      Yes! I would use about 90-100g butter though, as often gingernuts require less x

  • Aly Drayton
    August 26, 2020 at 1:32 pm

    Hi Jayne

    Can I use extra thick double cream?


    • Jane's Patisserie
      August 27, 2020 at 4:04 pm

      Yes – mostly it doesn’t tend to make a difference set wise, but some people think it’s easier to use x

  • Natasha
    August 22, 2020 at 9:56 pm

    5 stars
    Just made it. In the fridge till tomorrow lunch. Can’t wait,

  • Keeley
    August 13, 2020 at 7:11 pm

    Hi, if I was wanting to add raspberry’s into this do I need to change anything? Or can I simply just had as many raspberry’s as I wanted?

    Thankyou x

    • Jane's Patisserie
      August 13, 2020 at 8:31 pm

      I usually say there is a maximum as fruit can contain water – so up to 300g is usually safe! x

  • Christine
    August 10, 2020 at 10:15 pm

    5 stars
    I made this using 1/2 the biscuit mix and 1/3 of the topping in a 6 inch tin as it was just for the 2 of us.

  • Hannah
    August 10, 2020 at 10:11 pm

    5 stars
    I just made this for my fifteen year old’s birthday cake. Her and her brother said it was delicious 🙂 Thank you 🙂

  • Jessica Randall
    August 9, 2020 at 2:12 pm

    Haven’t tried the recipe yet, but it looks great. Just wanted to say thanks for the really informative text at the top though. I rarely bother to read the preamble to recipes but yours is so helpful. Thanks!

    • Jane's Patisserie
      August 9, 2020 at 2:35 pm

      Ahh thank you!! I always try and do my best for my blog posts as it’s easier to describe things haha!! xx

  • Kerry cook
    August 5, 2020 at 4:53 pm

    Hi Jane, Absolutely Love your recipes. I’ve just made this cheesecake & it looks & tastes amazing, Thankyou so much for sharing.
    Kind regards Kerry x

  • Dan Smith
    August 5, 2020 at 10:01 am

    Hi Jane, when I freeze my vanilla cheesecakes, they leak a liquid when I defrost them, do you know what/why this is and how I can stop it? Thanks

    • Jane's Patisserie
      August 5, 2020 at 10:05 am

      I have only ever had this once, when I froze a cheesecake for a couple of days and then thawed it (skipping the fridge setting) and it happened – I can only assume it’s a mixture of the liquid in the cream cheese, the thawing and the sugar all mixed in that is then melting! x

  • Zoe Prince
    August 4, 2020 at 10:50 pm

    5 stars
    Best no bake recipe out there

  • Steph
    June 29, 2020 at 1:16 pm

    5 stars
    Hello, i was just wondering if you knew if this could be made into a vegan cheesecake by using vegan biscuits, butter, cream cheese & double cream? Do you know if vegan cream cheese would set in the same way as full fut cream cheese does? Many thanks x

    • Jane's Patisserie
      June 29, 2020 at 7:29 pm

      Hiya! So often it doesn’t, and I’ve had many emails from people saying they tried just that and it was a sloppy mess! It would work if you used a vegan setting agent (such as vege-gel or agar agar) but on it’s own it probably won’t work the same! x

    • SAKINA
      July 15, 2020 at 11:51 am

      Hello. I would love to make a cheesecake with bites of Bounty in it. Do you think this recipe will go well with it? I know you have a recipe of bounty cheesecake but with chocolate and was looking for one without the chocolate. Thanks 🙂

    • Jane's Patisserie
      July 15, 2020 at 12:00 pm

      Hey! Yes that would work well for this!! x

  • Fay
    June 25, 2020 at 2:04 pm

    5 stars
    Hi Jane

    I would love to make this but I have a 7inch tray, please can you let me know the ingredients for a 7 inch tray.

    Thank you x

    • Jane's Patisserie
      June 25, 2020 at 2:52 pm

      Hey – is it a square, rectangle or circle? The depth also needs to be at least 3″ deep? xx

    • Fay
      June 25, 2020 at 6:05 pm

      Hi Jane

      It’s circle and the depth is 3 1/2 inches.

      Thank you xx

    • Jane's Patisserie
      June 25, 2020 at 6:32 pm

      Hey! Ahh okay amazing – you need to use about 4/5 of the recipe, so multiply the ingredients by 0.8x and you should get the quantities! X

    • Fay
      June 25, 2020 at 7:54 pm

      Aw that’s great, thank you xx

  • Jenna
    June 21, 2020 at 12:26 pm

    Hi Jane
    I have to try this this week for a birthday treat for my brother I just wondered though how you get the edge so smooth, is there a template we can use in the springtin to keep it all level and thick with no air holes?? Thank youuuu xx

    • Jane's Patisserie
      June 21, 2020 at 3:24 pm

      Have a watch of my YouTube videos – I make sure I push the mix into the sides and it prevents any air holes! x

  • Clodagh Shanahan
    June 17, 2020 at 4:43 pm

    5 stars
    Hi Jane just wondering how I can make this a blueberry cheesecake. Do I add a coulis or just fresh blueberries??

    • Jane's Patisserie
      June 17, 2020 at 6:47 pm

      Hey! I would maybe add fresh blueberries and very small amount of coulis (As too much can cause it to not set!) x

  • Sam
    June 15, 2020 at 11:46 pm

    5 stars
    Hi Jane,

    How could I use this recipe as a base, but then turn it into a mango cheesecake using mango pulp. Thanks in advance x

    • Jane's Patisserie
      June 16, 2020 at 10:27 am

      Hiya – you can, but sometimes adding fruit can cause it to not set (especially if it’s pulp/puree). It would be best to use a setting agent!

  • Leah
    May 31, 2020 at 11:36 am

    5 stars
    Jane, I love all your recipes! I’m quite interested in the science of baking too and often spend time studying ratios of ingredients between recipes. I can’t find much information on cheesecakes though, and I’m wondering what is the effect of having a higher ratio of double cream or cream cheese within a cheesecake?

    • Jane's Patisserie
      June 1, 2020 at 3:21 pm

      So this basically just changes the flavour more than anything, because they’re no-bake! Sometimes people use a fraction of the double cream and it’s much heavier, whereas more double cream is lighter!

  • Sarah
    May 27, 2020 at 2:59 pm

    Hi Jane.. love your recipes…
    Do you think this would set if I use Elmlea Double Cream?.. as it has a slightly less fat content.

  • Chloe
    May 25, 2020 at 1:38 pm

    5 stars
    Hi Jane, just wondering if I could use chocolate digestives for the base? Thank you

    • Jane's Patisserie
      May 25, 2020 at 5:03 pm

      Hey! Yes you can, but you’ll want to reduce the butter to about 100g! x

  • P
    May 19, 2020 at 9:42 pm

    Hi Jane,

    I was wondering whether it would make a difference to use half Philadelphia and half Mascarpone. Also, would you say it matters with how it sets if you use supermarket own cream cheese? & would it be okay to use 600g cream cheese in this instead of 750g?

    Many thanks

    • Jane's Patisserie
      May 20, 2020 at 1:21 pm

      Hey! So you can definitely use half and half! And the 600g is fine. Sometimes I do find that some supermarket ones can be softer due to having more water content! x

  • Selina Kiran
    May 19, 2020 at 7:58 pm

    Hello. You recently wrote about the importance of getting cream cheese right (half the amount of icing sugar and butter to cream cheese) and you said you’d be adapting old recipies to that….this recipie hasnt the ratio you recommended so I wanted to ask, is this recipe okay or will you be changing it any time soon? Thank you.

    • Jane's Patisserie
      May 20, 2020 at 1:28 pm

      This is a cheesecake so is completely different to cream cheese frosting… I think you’ve been confused, sorry.

  • S
    May 16, 2020 at 8:40 am

    Would this recipe work with normal cream cheese? Or would you recommend mascarpone? Looking forward to trying this recipe x

    • Jane's Patisserie
      May 17, 2020 at 12:58 pm

      You can use either – classic soft cream cheese is more cheesecake flavoured, mascarpone is sweeter! x

  • Luna
    May 12, 2020 at 3:42 am

    Hi Jane,

    Wow… i am sending this recipe to my boyfriend to try and make it and he is also based in the UK.
    We were trying to find the cream cheese from tesco but what we can find is the Philadelphia Original soft cheese. Are they the same?

    Thank you 🙂

  • Kirsty
    May 10, 2020 at 6:27 pm

    5 stars
    Love this recipe makes a nice thick cheesecake , I made raspberry coulis to go on top with fresh raspberries it’s soo good! Thank you for the recipe !

  • Charlotte
    May 9, 2020 at 11:41 am

    4 stars
    Tastes so good and easy to make. Can I half the filling ingredients? I don’t have enough cream cheese?

  • Reeta
    May 7, 2020 at 11:35 pm

    Hello this looks lovely. Just wondering If I could use salted butter instead of unsalted butter-would impact the end result greatly?

  • Laura
    May 7, 2020 at 5:18 pm

    Hi made the milky bar cheesecake last weekend and everyone loved it but wanting to make simple and add strawberries to top. Just wondering if I was to make mixture but add it to silicone mini cake trays I have to make mini individuals would it work the same?

    • Jane's Patisserie
      May 7, 2020 at 10:15 pm

      This can be made into individual ones, the only thing I can though is that getting it out of the silicone trays could be messy!

    • Ellie
      July 29, 2020 at 11:31 pm


      I’m not sure if you’ve tried this yet (you probably have) but you could freeze and the. Remove once firm enough and defrost to eat 🙂 I don’t know if it would affect it in any way though as I’ve never personally tried this

    • Jane's Patisserie
      July 30, 2020 at 3:51 pm

      That can cause problems with the cheesecakes collapsing once thawed which is why I recommend setting in the fridge not freezer x

  • Natalie Armstrong
    May 3, 2020 at 10:28 pm

    5 stars
    This is literally my fave go to recipe I’m celiac so I change the biscuit base to be gluten free digestives and then in to the filling I add whatever I fancy and decorate using different things but the recipe is the base rules for the most amazing cheesecake and everyone asks me how I do it – I forward them the link to this page! Thank you so much – just amazing!!

  • G
    May 2, 2020 at 2:04 pm

    5 stars
    Hi Jane, you mentioned in your notes you used vanilla paste – will this be the same amount as the extract or slightly less as it’s more intense?

    • Jane's Patisserie
      May 2, 2020 at 2:12 pm

      I personally use the same amount – but you can use slightly less!

    • Jane's Patisserie
      May 2, 2020 at 2:13 pm

      I personally use the same amount – but you can use slightly less if you prefer!

  • Sarah Beck
    May 1, 2020 at 10:21 pm

    5 stars
    Hi I’ve used this recipe a few times, I’m finding it so difficult when removing in from the springform tin, when I try to remove the cheese cake its clapsing as if the biscuit isnt stuck to the cream, hope this makes sense. I find it so difficult to remove without breaking have u any tips. I also keep it in the fridge over night to set

    • Jane's Patisserie
      May 2, 2020 at 10:15 am

      Hiya! It’s probably best to watch some of my youtube videos! I don’t personally line them, and I use a knife to slide it off the base, but some people do line them and prefer it!

  • Zara
    April 18, 2020 at 4:46 am

    5 stars
    I made this cheesecake yesterday which tasted amazing, but for some reason when I took the cheesecake out of the fridge ready to slice the cheesecake started melting. Why do you think this may have happened?

    • Jane's Patisserie
      April 18, 2020 at 9:18 am

      It may not have been whipped up enough – but it isn’t designed to be out of the fridge for longer than say 30 minutes or so, just in case you had it out for longer than that! x

  • Isabelle
    March 12, 2020 at 10:19 pm

    I made this recipe yesterday with all the amounts as mentioned, but the cake tastes more like cream than cheese. Any idea why? It’s a bit like eating a firm whipped cream cake now.

    • Jane's Patisserie
      March 13, 2020 at 10:28 am

      No-bake vanilla cheesecake is meant to be creamy. It also depends on what cream cheese you use as some is more tart than others, because you have used 750g, it might just be your personal taste because it’s a lot of cream cheese!

  • Nazia
    March 12, 2020 at 3:35 pm

    5 stars
    Can I put chocolate ganche on top the cheesecake or will that separate? X

    • Jane's Patisserie
      March 12, 2020 at 7:50 pm

      Yes you can! Have a look at my Twix, kittkat or Creme Egg cheesecakes as they have ganache on top!

  • Nadia Dogan
    March 7, 2020 at 5:13 pm

    5 stars
    Is it better to set in the fridge or freezer?

  • Catherine
    February 14, 2020 at 5:48 pm

    Hi, love your recipes, I know theres a risk of over mixing, is there a risk of under mixing, how do I know when its ready? Thanks a mil.

    • Jane's Patisserie
      February 14, 2020 at 9:51 pm

      Follow the method and tips on the post – it’s just when it’s lovely and thick and holds itself!

  • Sian
    February 7, 2020 at 11:41 am

    5 stars
    Just made this and tasted the cheesecake as I was mixing it up. It is delicious. So simple, but so tasty. Thanks Jane.

  • Laura
    December 19, 2019 at 12:36 pm

    Hi! I used your recipe to make my first ever cheesecake and everyone LOVED IT! So it is now my go to recipe 😉 I wanted to make a Baileys cheesecake for Christmas.. how much baileys do you think I could add that would ensure enough of the favour comes through but that wouldn’t affect the setting of it? Thank you!

    • Jane's Patisserie
      December 19, 2019 at 2:58 pm

      Have a look at my Baileys Cheesecake recipe!

  • Lynne Wade
    November 29, 2019 at 7:38 pm

    5 stars
    Absolutely love making this! It’s delicious! However, last time I made it was before my daughter was ‘lactose free’. Do you think it’ll work using Arla Lactofree milk/cream/soft cheese? 🤞🏻 (Lactofree milk etc is still made using cows milk but has the lactose removed)

  • Vikkie
    November 22, 2019 at 8:35 pm

    Hello Jane, I would love to make a Lemon Cheesecake. Do I need to use the rind & juice of 1 lemon or 2? Also do I use 500g of cream cheese? Thanks

    • Jane's Patisserie
      November 23, 2019 at 8:08 am

      Have a look at my lemon cheesecake post for quantities xx

  • Chantel
    October 23, 2019 at 3:11 am

    Hey there, last time I made this recipe I whipped the cream and then folded it in, but this time added it in liquid and it seems way lumpier no matter how much I whisk. Help??

    • Jane's Patisserie
      October 23, 2019 at 9:20 am

      It sounds like you’ve overwhisked – I find whisking in the liquid cream creates a much better set which is why I do it in all of my videos and cheesecakes.

  • rosy banwait
    October 16, 2019 at 5:36 pm

    5 stars
    I need to make a cardamom cheesecake using cardamom drops instead of vanilla?

    • Jane's Patisserie
      October 17, 2019 at 9:13 pm

      I’ve never used cardamon drops I’m afraid, but I don’t see why it wouldn’t work?

  • Dayna Ferreira
    September 2, 2019 at 7:33 am

    Hi I’d like to make a 10inch one how much do I need to increase the ingredients by?

    Thanks xx

    • Jane's Patisserie
      September 2, 2019 at 3:55 pm

      Hey! For a 10″ you need to add on 2/3 more! So use 1.6x the recipe!

  • Suze
    August 7, 2019 at 10:17 am

    5 stars
    Just made this, forgot to buy a lemon and was worried it might not set, so added 50g melted white choc with vanilla (Green & Blacks) in at the cream cheese stage, also used half mascarpone and half philly. It was so thick i could hardly scrape it out the bowl! Amazing recipe – it is missing the slight lemon tang (my fault) but otherwise delicious recipe, thank you 😍

  • Mel
    June 29, 2019 at 10:49 am

    Hiya, I wanted to swirl some raspberry coulis through the cheesecake mix as I thought it would look cool, but was worried it would affect it setting? What do you think?

    • Jane's Patisserie
      June 29, 2019 at 4:29 pm

      You could, but only add in as little as possible so it doesn’t affect the set – maybe 1-2 tbsps at most! x

  • Rachael Withers
    June 21, 2019 at 9:58 am

    Hi first time using your recipe when u have done the cheesecake and is ready to set in the fridge do you wait for it to be set before putting you whipping cream decorations on or can you do it straight away before going in the fridge to set? X

    • Jane's Patisserie
      June 21, 2019 at 10:00 am

      I always wait for them to set, and then decorate.

  • Katie
    June 5, 2019 at 4:27 pm

    5 stars
    Hoping to have a go at this recipe at the weekend. It mentions 750g of cream cheese, I have noticed on your other no bake cheesecakes that the cream cheese amount varies from 500-600g, I am just wondering if 750g would be too much as the other ingredient amounts don’t vary with this.

    Thank you

    • Jane's Patisserie
      June 5, 2019 at 5:44 pm

      On the other cheesecakes, they usually have something added in, or melted chocolate, or something folded through etc, which is added weight. I always make my Vanilla Cheesecake with the 750g, so that the tin is full, and it makes up the weight of the other ingredients that are usually present.

  • Tracey
    May 3, 2019 at 4:33 pm

    5 stars
    I use this specific recipe every week if not twice a week, my customers absolutely love it! I have also used Oreos and custard creams for the base and the cream added to original recipe, these have turned out great too so thank you for sharing 🙂

  • Elise
    April 26, 2019 at 11:56 am

    5 stars
    Love this recipe so much! Would it be possible to make this into mini cheesecakes for a party?

    • Jane's Patisserie
      April 26, 2019 at 5:08 pm

      Yes! I just split evenly between jars for example – usually makes 12-14!

  • Abbie
    February 23, 2019 at 2:34 pm

    Hiya! I was just wondering, would the base work with gluten free digestives? This will be my first ever cheesecake! Love your recipes by the way, I made your malteaser millionaire shortbread last week! Although, the base of my shortbread, which is similar, was very crumbly, how can I fix that? Thanks x

    • Jane's Patisserie
      February 23, 2019 at 9:20 pm

      Yes, I personally prefer Tescos own GF digestives for cheesecake bases! And I’m not sure what you mean by it was similar? But you just need to compact it down more I guess! x

  • Laura
    February 5, 2019 at 7:58 pm

    Just came across your blog and I love it 😀 I’m going to try out this recipe around Easter time – it’ll be my first ever time making a cheesecake! Typically how long does it take to whisk up all the actual cream mixture, just so as I know I won’t have over whisked? Many thanks and wish me luck!

    • Jane's Patisserie
      February 6, 2019 at 3:40 pm

      Hiya! It’s kinda impossible to give a time as it depends on the mixer, which brand of ingredients you buy, and the speed etc. It’s best to whisk it, test it, whisk it, test it etc! x

  • Kam
    January 25, 2019 at 2:34 pm

    I plan on making this for my guests tomorrow!How do you get the edges of the cheesecake so smooth? Mine always seem to come away when I release the cheesecake form the spring tin. I do try to smooth it but it just seem smooth enough. Do you have any tips or tricks for this pls? Thanks.

    • Jane's Patisserie
      January 25, 2019 at 3:40 pm

      When I put my mix in, I try and make sure it smushes into the side so there are no air pockets, and then once I’ve taken it out, I smooth the sides over with a sharp small knife – if there is a hole, I try and patch it up with the mix left on the tin (if there is any!) X

    • Kam
      January 25, 2019 at 8:54 pm

      Thank you! I shall try that!

    • Kam
      January 28, 2019 at 11:28 am

      It worked a treat!!! Thank you so much!!!

  • Sasha
    January 15, 2019 at 2:39 pm

    5 stars
    I’m making a daim cheesecake for someone who isn’t the biggest fan of chocolate so i was going to make a vanilla cheesecake with daim bits mixed in. How much cream cheese do you do if you are mixing bits in? Thanks!!

    • Jane's Patisserie
      January 15, 2019 at 4:55 pm

      Just keep the recipe the same, and fold through the daim x

  • Judles
    August 26, 2018 at 12:40 am

    5 stars
    Brilliant idea this new series of Back to Basics, loving it! Looking forward to the next…

    • Jane's Patisserie
      August 26, 2018 at 9:31 am

      Thank you!! Sometimes simpler is best, and just as delicious!!

  • Lynne
    August 25, 2018 at 1:39 pm

    I’m all set to give this ago this afternoon!

    • Jane's Patisserie
      August 25, 2018 at 9:12 pm

      I hope you love it!

    • Lynne
      October 20, 2018 at 7:18 am

      5 stars
      I’ve made this twice now! It is amazing! Making it again today! Yay!

    • Saoirse
      July 28, 2020 at 9:12 pm

      Hi really excited to try this!! Can you tell me what quantities do I need for a 9″ round please?

    • Jane's Patisserie
      July 29, 2020 at 7:18 pm

      I would increase the recipe by 1/3 – the timings will also increase but I’m not 100% sure how long it will take – probably at least 40/45 minutes! X

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