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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.
Back to basics
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 to 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 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!
- 300 g digestives
- 150 g unsalted butter
- 750 g full fat cream cheese (Philadelphia/Mascarpone)
- 100 g icing sugar
- 1-2 tsp vanilla extract
- 300 ml double cream
- 1 tbsp lemon juice (optional)
- 150 ml double cream
- 2 tbsp icing sugar
- Chocolate Sauce
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 in the recipe.
- I use this tin!
Find my other recipes on my Recipes Page!
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