No Bake Vanilla Cheesecake (no gelatin)

A slice of a no bake vanilla cheesecake topped with fresh blueberries and strawberries on a plate.

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No Bake Vanilla Cheesecake (no gelatin)

This simple no bake vanilla cheesecake is made without gelatin! It has a Biscoff cookie crust and decorated with vanilla whipped cream.

Prep Time15

Chill Time12

Total Time12 15

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 446kcal

Author: Ella Gilbert

Equipment

9" springform pan

Ingredients

Cheesecake Crust

1 ¾ cup Biscoff cookie crumbs or graham cracker crumbs
1 stick unsalted butter melted
½ teaspoon salt

Cheesecake

2 cups heavy cream cold
16 oz cream cheese room temperature
2 teaspoons vanilla bean paste
1 cup confectioners' sugar sifted
2 tablespoons lemon juice
zest of a lemon

Metric - US Customary

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 Biscoff cookie crumbs, 1 stick 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 heavy cream
In a stand mixer with the paddle attachment, beat the cream cheese on medium speed until completely smooth.
16 oz 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 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!

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on ‘metric’ above ingredients.

Cheesecake Crust: Feel free to swap out the Biscoff cookie crumbs for graham cracker crumbs!

Storage: Keep your cheesecake in the fridge for up to 5 days. It does not freeze well.

Nutrition