5 from 7 votes
No-Bake Vanilla Cheesecake!
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

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

Course: Dessert
Cuisine: Cheesecake
Keyword: Vanilla
Servings: 12 Slices
Calories: 336 kcal
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
  1. 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. 

  2. 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. 

  3. 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
  1. 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. 

  2. 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. 

  3. Add in the liquid double cream, and whisk the mixture till it comes together and becomes thick. 

  4. You can alternatively whisk up the cream separately until stiff peaks, and fold through the cheese mixture. 

  5. 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.

  6. 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
  1. Whisk together the Double Cream and Icing Sugar until pipeable, and then decorate your cheesecake. 

  2. Serve your cheesecake as is, or with a chocolate sauce, caramel sauce, berries, coulis... anything you fancy!

Recipe Notes
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%
* Percent Daily Values are based on a 2000 calorie diet.