This no bake vanilla cheesecake is made without gelatin! It holds its shape thanks to a whipped cream base (like I use in my mascarpone cheesecake) and has a biscoff cookie crust. You could easily swap that out for a graham cracker crust or even an Oreo cookie crust. This simple no bake cheesecake uses just 8 ingredients.
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Look, I LOVE a cheesecake, but I don't always love all the prep that goes into it. Water bath? No, thank you! This no-bake vanilla cheesecake is based on my no-bake mascarpone cheesecake, which uses a whipped cream base to help keep the cheesecake stable.
I've decorated this vanilla bean cheesecake with vanilla bean whipped cream and fresh fruit, but you can add whatever toppings you like! Strawberry cake topping, homemade salted caramel... the options are endless.
If you prefer a baked cheesecake, I recommend trying out my apple crisp cheesecake or pecan pie cheesecake!
Just 8 Simple Ingredients!
- Cream Cheese: Make sure you're using full-fat cream cheese. I recommend using the Philadelphia brand.
- Heavy Cream: To keep our cheesecake stable, we're making whipped cream. Make sure you're using heavy cream or heavy whipping cream.
- Lemon: Just a bit of lemon zest and juice adds a little ✨pizzazz ✨
- Vanilla Bean Paste: Because this is a vanilla cheesecake, I really wanted a strong vanilla flavor. I used vanilla bean paste, but you could always use vanilla extract if that's all you have on hand!
- Biscoff Cookie Crumbs: To make this just a bit different, I used Biscoff cookies instead of graham crackers! But hey, you could totally use graham cracker crumbs if you prefer.
Let's Make a Cheesecake!
- Step 1: Combine Biscoff cookie crumbs with melted butter and salt. Pour into a 9-inch springform pan and pack it down to make an even layer. Place in the freezer for 20 minutes.
- Step 2: In a mixer with the paddle attachment, beat the cream cheese until smooth. Add in the confectioners' sugar, vanilla, lemon juice, and lemon zest. Beat until smooth.
- Step 3: With a handheld mixer, beat the heavy cream until thick with stiff peaks.
- Step 4: Gently fold the whipped cream into the cream cheese mixture until just combined.
- Step 5: Pour the cheesecake filling into the chilled crust. Use a small offset spatula to smooth out the top. Cover the top of the pan with plastic wrap and place in the fridge overnight.
- Step 6: Decorate with whipped cream and fresh berries. Enjoy!
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Thank you!
Ella
Recipe
No Bake Vanilla Cheesecake (no gelatin)
Equipment
- 9" springform pan
Ingredients
Cheesecake Crust
- 1 ¾ cup (266 grams) Biscoff cookie crumbs or graham cracker crumbs
- 1 stick (113 g) unsalted butter melted
- ½ teaspoon salt
Cheesecake
- 2 cups (480 ml) heavy cream cold
- 16 oz (455 grams) cream cheese room temperature
- 2 teaspoons vanilla bean paste
- 1 cup (113 grams) confectioners' sugar sifted
- 2 tablespoons lemon juice
- zest of a lemon
Instructions
Crust
- In a large mixing bowl, whisk your crushed Biscoff cookie crumbs with your melted butter. Make sure all the crumbs are moist and there aren't any dry patches.1 ¾ cup (266 grams) Biscoff cookie crumbs, 1 stick (113 g) unsalted butter
- Pour the crumbs into a 9" spring form pan. Use a rubber spatula or the bottom of a measuring cup to press the crumbs down into an even layer, you should have the crumbs going up slightly at the sides of the pan. Place in the freezer for 20 minutes.
Cheesecake filling
- In a stand mixer with the whisk attachment or using a hand held electric mixer, whisk the cold heavy cream for about 5 minutes until you have stiff peaks. Set aside.2 cups (480 ml) heavy cream
- In a stand mixer with the paddle attachment, beat the cream cheese on medium speed until completely smooth.16 oz (455 grams) cream cheese
- Add in your sifted confectioners' sugar, vanilla bean paste, lemon zest and lemon juice. Beat on medium-high until incorporated and smooth.2 teaspoons vanilla bean paste, 1 cup (113 grams) confectioners' sugar, 2 tablespoons lemon juice, zest of a lemon
- Use a rubber spatula to gently fold in your whipped cream, being careful to not deflate the cream.
- Pour the filling into your chilled crust. Use a small offset spatula to smooth out the top. Cover in plastic wrap and keep in the fridge overnight. 12 hours is best. Take out of the fridge and remove the sides of the springform pan. Cover the top with fresh berries and decorate with whipped cream!
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I'll email this recipe to you, so you can come back to it later!
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