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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 [email protected]! Enjoy! x

No-Bake Vanilla Cheesecake!

A Buttery Biscuit Base, Creamy No-Bake Vanilla Cheesecake Filling, and Whipped Cream on top!
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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

Ingredients

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!

Instructions

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!

Notes

  • 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. 

ENJOY!

Find my other Recipes on my Recipes Page!

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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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185 Comments

  1. Helen Young on September 27, 2021 at 1:12 pm

    Hi Has anyone tried to make this gluten free? I presume its just using gluten free biscuits?

  2. Victoria on August 14, 2021 at 10:32 pm

    5 stars
    Tried your cheesecake recipe for an afternoon tea party as my hubby doesn’t like the one I normally use. I’ve got to say he loves it, and it went down a storm with tea party guests. I made it in little tartlets and what was left of the cheesecake mix, I just made more base and popped it in an 6” tin. Love it. Thanks

  3. Michaela on August 12, 2021 at 7:40 pm

    5 stars
    Help Jane! My online shop only delivered 550g of cream cheese, how much cream and icing sugar shall I add instead?!

  4. Louise Denton on August 8, 2021 at 4:25 pm

    Hi there. I was wondering if you could add mango pulp to this to make a mango cheesecake. (Or substitute it in one of the other recipes), going to have quite alot of KTC mango pulp left over from another recipe. Im desperately looking to use it up, so it doesn’t go to waste. Any help would be appreciated. (If you could just knock up a few mango recipes in the next 24 hrs that be great hahaha).

    Thanks for any help.

  5. Patrick Murphy on July 25, 2021 at 7:39 pm

    5 stars
    Brilliant recipe, only thing is I got a bit carried away and put all the filling ingredients in at the same time, didn’t affect the taste but it did set almost instantly. Which I suppose is a bonus! Thanks again

  6. Lucy on July 15, 2021 at 5:37 am

    Hi Jane!

    Have you found a difference using caster sugar in comparison to icing sugar? My cheesecakes do set but sometimes there is a little bit of clear liquid which comes out and spoils the base and I wonder if that’s the caster sugar? Will swap to icing if so!

    Thank you!

    • Jean on August 3, 2021 at 9:00 am

      Lucy icing sugar is much better and tastes yum x



    • Lisa Readman on August 7, 2021 at 4:59 pm

      Hi Lucy, definitely use icing sugar rather than caster sugar, at least to test your theory about the clear liquid. I don’t use caster sugar in anything no-bake as I find it affects the texture. Good luck. 🙂



  7. Rebecca on July 2, 2021 at 11:40 am

    Hi, any tips for using sugar alternatives with this recipe? I’m using sukrin powdered sugar

  8. T on June 20, 2021 at 7:00 pm

    Hi Jane

    I’m making mini canapé cheesecakes. I’ve done one batch which I’m waiting to set. Is it possible to just blend the base mix again and compact it in, or do I need to add some more butter to make it set? Thanks for your help 🙂

    • Jane's Patisserie on June 28, 2021 at 3:28 pm

      Hey, if you mean you have left over base mix no you can just use it x



  9. Em on June 9, 2021 at 10:14 am

    Hi Jane, I’ve made a few of your no bake cheesecakes and they are all amazing. Just wondered how you manage to keep the sides ( the filling bit) so smooth – I use a springform tin but when released my cheesecakes never look as ‘tidy’ as yours! Any suggestions? Thanks

    • Jane's Patisserie on June 10, 2021 at 12:09 pm

      Hiya, I just run around the edge with the knife xx



  10. Nicola on May 19, 2021 at 1:13 pm

    Hi Jane,

    What measurements would I use for a 6″ tin?
    Thank you! x

    • Jane's Patisserie on May 19, 2021 at 2:06 pm

      Hello! Use half xx



  11. Carol on May 15, 2021 at 7:52 am

    Hi, can you freeze just the cheesecake filling, without the base, I changed my mind and made a smaller cheese cake so have some filling left, but I just don’t want to throw out.

    • Jane's Patisserie on May 15, 2021 at 11:33 am

      Hello! Yes you can but you won’t be able to remix it so I would personally freeze it in a jar or something similar xx



  12. Yvonne on May 14, 2021 at 7:08 am

    5 stars
    Love this . My son is lactose intolerant so I make it with lactose free cream cheese and it’s delicious

    • Jane's Patisserie on May 15, 2021 at 10:46 am

      So glad you enjoyed!xx



  13. Vicky on May 8, 2021 at 1:41 pm

    Hi. I have forgotten to put vanilla extract in the cheesecake……Help!
    Is there anything I can do as it is now in the fridge

    • Jane's Patisserie on May 8, 2021 at 3:00 pm

      Hello, unfortunately not!xx



  14. Patricia Hobson on April 18, 2021 at 9:21 am

    5 stars
    The best vanilla cheesecake recipe ever.
    I used 2 packets of biscoff . Yummy .
    The recipe is easy to follow made it for my husband’s.
    Thank you so much for sharing .

  15. Abi Sanchi on April 5, 2021 at 10:37 am

    5 stars
    Great recipe. I made this for Easter Sunday and decorated with strawberry coulis and sliced strawberries. I also changed the digestive biscuits for shortbread (as per your lemon cheesecake recipe). It was lovely very creamy, other no bake cheese cakes I have found to be too sweet, too watery (base goes soggy) or too mouse-like. This was perfect. Another recipe for the keep tin.
    I love your recipes, they always work brilliantly and have the texture and right level of sweetness.
    Ps I have already pre-ordered your book!

    • Jane's Patisserie on April 6, 2021 at 1:43 pm

      Hey! Thank you so much I am glad you love my recipes. Thank you so much for pre-ordering!xx



  16. Olivia on March 13, 2021 at 11:52 pm

    Amazing recipe I have made this 3 times and my family love it! The most perfect cheesecake recipe I have ever followed. Result is amazing creamy cheesecake filling and a perfect base. I adapted this once and made it with Lindt chocolate topping, vanilla filling with a chocolate ganache and Lindt balls😻 Thankyou for such a great recipe I can’t wait to try the rest! No good for the hips though🤣

    • Jane's Patisserie on March 15, 2021 at 11:48 am

      Hiii! Thankyou so much, glad you loved it!x



  17. Young Baker on March 8, 2021 at 11:41 pm

    5 stars
    i LOVE this recipe i tried it in mini cups for my family as my grandma doesn’t like chocolate, or flavoured cheesecakes and everyone LOVED it, i accidently added 180g of icing sugar and i did half a tbsp of lemon juice as i didn’t want it too lemon-y and it was amazing, will DEFINITELY try again

  18. Victoria on March 4, 2021 at 6:59 pm

    This recipe looks wonderful! I want to add rhubarb to the recipe – do you think it will set if I stir stewed rhubarb into the cheesecake?

    Thank you!

  19. Janet on March 2, 2021 at 10:52 am

    Hi Jane

    I want to use this recipe to fill chocolate half easter eggs. If I make just a few can I freeze the cheesecake mix and use it at another time, beaten and put into small cheesecake tins?

  20. Jocelyn Chen on February 20, 2021 at 4:27 am

    Hello! I only have a 9″ springform pan. How should I adjust the recipe, or can I just increase the amount of cookie base but keep the rest the same? THANK YOU!

    • Jane's Patisserie on February 25, 2021 at 3:25 pm

      You can just increase the base a bit – but a 9″ will work, it will just be thinner!



  21. Hena on February 17, 2021 at 6:23 pm

    Hi Jane, quick Q! Do the ingredients (cream cheese, double cream) need to be room temp or straight from fridge? Thanks 😊

    • Jane's Patisserie on February 18, 2021 at 8:30 pm

      The cream cheese can be, but the cream I keep cold!



  22. Anna on February 17, 2021 at 11:05 am

    5 stars
    Never made a cheesecake before and I cannot wait to try! I just wanted to know can this be split into 12 mini cheesecakes, rather than one big one? Thanks!

    • Jane's Patisserie on February 17, 2021 at 3:13 pm

      It can do – but it may be better to follow a rough guide of my mini chocolate orange ones as this will make more than 12!



    • Sophie on August 12, 2021 at 6:25 am

      I followed the recipe exactly, used full fat cream etc.. left my cheesecake in the fridge for 12hrs and it still wasn’t set?! Will have to try again but unsure why this has happened!



  23. Fi on February 17, 2021 at 8:22 am

    5 stars
    I can’t get one to set and I’m sure I’ve followed everything correctly. Used full fat philly and elmlea double cream. What am I doing wrong? I read on this post not to over whisk but on the lemon cheesecake i read not to under whisk. Why am I so crap at this!? Please send help

    • Jane's Patisserie on February 17, 2021 at 8:33 am

      It can be a few things really – its best to watch one of my cheesecake YouTube videos on how I make a cheesecake (no matter the flavour) as it may help! It is a fine balance between not under or over whisking as it is no bake. x



    • Nicola on February 17, 2021 at 7:34 pm

      The elmlea cream isn’t real cream… that will be why 😊



  24. Mary on February 10, 2021 at 9:31 pm

    I’m making this for my boyfriend for Valentines because he LOVES vanilla cheesecake. I’ve gone and brought a 9 inch tin- would these measurements still be okay or will I need to increase them? Thank you!

    • Jane's Patisserie on February 11, 2021 at 8:30 am

      It would still work, it would just be a bit thinner – or you can increase the recipe by about 1/3 x



    • Faseeha Junaid on February 11, 2021 at 6:07 pm

      Hi ,
      My cheesecake filling is always runny instead of thick and the base is always so hard that cutting it is impossible any advice I’ve followed you step?



    • Jane's Patisserie on February 12, 2021 at 8:24 am

      Watch a YouTube video of mine on how to make a cheesecake (no matter the flavour) and it may help you. The base can be made softer with less butter.



  25. Mary on February 10, 2021 at 7:54 pm

    I’m after doing this cheesecake for my boyfriend and I’ve brought a tin especially for it but it’s 9 inches! Would this recipe be okay for it or would I need different measurements? Thank you ☺️

    • Jane's Patisserie on February 11, 2021 at 8:32 am

      It would still work, it would just be a bit thinner – or you can increase the recipe by about 1/3 x



  26. Holly on February 7, 2021 at 9:29 am

    Hello. I would like o make this cheesecake and your Terry’s chocolate cheesecake, but to serve 6. Am I correct in thinking if I half the amounts I will need a 6 inch tin? Is This correct for both cheesecakes. Thanks you.

    • Jane's Patisserie on February 7, 2021 at 12:25 pm

      Yes! So I halve a recipe for a 6″ tin – that’s for all of my recipes that fit an 8″ tin x



    • Emmie on February 24, 2021 at 7:45 pm

      Hi Jane!

      Hi Jane!!

      On your vanilla cheesecake do you use 1-2tsp of vanilla bean paste instead of 1-2tsp of vanilla extract? Or do you use both? 🙂 many thanks emmie x



    • Jane's Patisserie on February 25, 2021 at 2:15 pm

      I use both to be honest – but sometimes bean paste is a little stronger! x



  27. Codie on January 14, 2021 at 2:57 pm

    5 stars
    Hi have you got a mango cheesecake recipe or can I add a tin of mangoes to this?

  28. Jenna on January 7, 2021 at 9:32 pm

    Hi Jane
    I’ve just bought a heart shaped tin (masterclass) your fault haha would I increase the recipe at all or use these amounts ?
    Thanks Jenna

    • Jane's Patisserie on January 8, 2021 at 5:55 pm

      Oooh – it depends on the size of it, but it could just be used straight x



    • Jenna on January 8, 2021 at 6:49 pm

      Sorry Jane I always forget the important stuff with you, It’s 22cm xx



    • Jane's Patisserie on January 9, 2021 at 3:53 pm

      Ahhh okay brilliant – yes I would just use the recipe as it is xx



  29. Jade on December 10, 2020 at 8:54 pm

    Hi Jane,
    I have noticed you don’t have a toffee cheesecake recipe with this being a vanilla cheesecake could I add toffee sauce into it to make it toffee flavoured? I know that takes it away from being vanilla I just thought it would be easiest to flavour..
    Thanks
    Jade

    • Jane's Patisserie on December 11, 2020 at 10:55 am

      I have a butterscotch cheesecake which you could use toffee sauce in – but basically yes! Sauce can cause a cheesecake to not set as well though so you don’t want to go overboard!



  30. DEBBIE on November 7, 2020 at 4:02 pm

    Hello Jane, I just wondered if I freeze this cheesecake, could I do it in the springform tin? if so, do I defrost it in the fridge in the tin ? when should I remove the tin? ie- (before it is totally defrosted)? Thanks in advance!

    • Jane's Patisserie on November 8, 2020 at 10:41 am

      Hey! So I actually find the cheesecake much easier to remove when it’s frozen – but it will soften slightly after it’s been in the freezer (obviously) – I just recommend setting it in the fridge for a few hours at least before it goes in the freezer x



  31. Jill on November 2, 2020 at 7:47 am

    Hi Jane,

    Is it always best to use double cream instead of whipping cream?

    Thanks!

    • Jane's Patisserie on November 2, 2020 at 10:22 am

      Yes – double cream has a much higher fat content which is important to make it set!



  32. Bernie miller on October 16, 2020 at 12:59 pm

    Can u convert the recipe into cups?

    • Jane's Patisserie on October 16, 2020 at 3:14 pm

      Unfortunately I do not measure in cups as it can be really unreliable, sorry!



    • Nicola on October 27, 2020 at 11:27 am

      Hi
      Love your cheesecake recipes and I’ve never made this one before. But, I’ve just made this one and have used vanilla pods. I used 2 pods but now I realise that may have been too much. 😩 Will it be too much flavour and should I start again?



    • Jane's Patisserie on October 27, 2020 at 4:30 pm

      I think it would be tasty, but there is nothing you can do about it now and it would be a massive waste to throw it away x



    • Elizabeth on July 27, 2021 at 8:59 pm

      My friend gave me a printout of a conversion chart as many recipes I search for are in cups and I need UK or metric. If you google cooking equivalent
      measurements you will find several similar results. Good luck



  33. Dawn on 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 on 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!



  34. Robert on 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

  35. Cassie on 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?
    Thanks

    • Amanda on November 24, 2020 at 4:39 pm

      Hi!
      Did you use half creamed cheese and half Mascapone? Out of curiosity. Thankyou! 👍



  36. Amerjit Nijjar on 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.

  37. Jenna on 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

  38. Jenna on 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 on August 27, 2020 at 4:05 pm

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



  39. Aly Drayton on August 26, 2020 at 1:32 pm

    Hi Jayne

    Can I use extra thick double cream?

    ty
    Aly

    • Jane's Patisserie on 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



  40. Natasha on August 22, 2020 at 9:56 pm

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

  41. Keeley on 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 on 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



  42. Christine on 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.

  43. Hannah on 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 🙂

  44. Jessica Randall on 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 on 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



  45. Kerry cook on 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

  46. Dan Smith on 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 on 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



  47. Zoe Prince on August 4, 2020 at 10:50 pm

    5 stars
    Best no bake recipe out there

  48. Steph on 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 on 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 on 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 on July 15, 2020 at 12:00 pm

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



  49. Fay on 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 on 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 on 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 on 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 on June 25, 2020 at 7:54 pm

      Aw that’s great, thank you xx



  50. Jenna on 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 on 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



  51. Clodagh Shanahan on 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 on 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



  52. Sam on 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 on 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!



  53. Leah on 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 on 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!



  54. Sarah on 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.
    Thanks

    • Jane's Patisserie on May 27, 2020 at 6:21 pm

      Yes elmlea double still works well! x



    • Debbie on December 7, 2020 at 10:18 pm

      5 stars
      This is the best and easiest cheesecake ever, its delicious and gets a big thumbs up from my family. X



  55. Chloe on 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 on May 25, 2020 at 5:03 pm

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



  56. P on 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 on 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



  57. Selina Kiran on 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 on 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.



  58. S on 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 on May 17, 2020 at 12:58 pm

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



  59. Luna on 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 🙂

  60. Kirsty on 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 !

  61. Charlotte on 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?

  62. Reeta on 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?

  63. Laura on 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 on 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 on July 29, 2020 at 11:31 pm

      Hey,

      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 on 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



  64. Natalie Armstrong on 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!!

  65. G on 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 on May 2, 2020 at 2:12 pm

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



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

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



  66. Sarah Beck on 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 on 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!



  67. Zara on April 18, 2020 at 4:46 am

    5 stars
    Hi,
    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 on 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



  68. Isabelle on 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 on 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!



  69. Nazia on 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 on 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!



  70. Nadia Dogan on March 7, 2020 at 5:13 pm

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

  71. Catherine on 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 on 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!



  72. Sian on 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.

  73. Laura on 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 on December 19, 2019 at 2:58 pm

      Have a look at my Baileys Cheesecake recipe!



  74. Lynne Wade on 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)

  75. Vikkie on 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 on November 23, 2019 at 8:08 am

      Have a look at my lemon cheesecake post for quantities xx



  76. Chantel on 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 on 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.



  77. rosy banwait on 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 on 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?



  78. Dayna Ferreira on 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 on 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!



  79. Suze on 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 😍

  80. Mel on 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 on 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



  81. Rachael Withers on 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 on June 21, 2019 at 10:00 am

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



  82. Katie on 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 on 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.



  83. Tracey on 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 🙂

  84. Elise on 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 on April 26, 2019 at 5:08 pm

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



  85. Abbie on 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 on 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



  86. Laura on 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 on 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



  87. Kam on 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 on 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 on January 25, 2019 at 8:54 pm

      Thank you! I shall try that!



    • Kam on January 28, 2019 at 11:28 am

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



  88. Sasha on 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 on January 15, 2019 at 4:55 pm

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



  89. Judles on 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 on August 26, 2018 at 9:31 am

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



  90. Lynne on August 25, 2018 at 1:39 pm

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

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

      I hope you love it!



    • Lynne on October 20, 2018 at 7:18 am

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



    • Saoirse on 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 on 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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