Name: Easy No Bake Vanilla Cheesecake - Printable Recipe
Prep time: 25 min
Total time: 4 h 25 min
Yield: 10
Cuisine: English
Ingredients: 2 or 3 Mini Meringue Nests; Handful of Mixed Berries (i.e. blueberries, raspberries, cherries and strawberries.); 20cm (8″) Springform Baking Tin; Food Processor; Small Bowl; Metal Spoon; 2 Large Mixing Bowls; Electric Hand Whisk; Spatula; 200ml (2/3 Cup + 1 tbsp) Double/Heavy Cream; 70g (1/2 Cup) Icing/Confectioners Sugar; 340g (2 + 3/4 Cups) Full Fat Philadelphia Original Cream Cheese; 70g (1/3 Cup) Caster/Superfine Sugar; 100ml (1/4 Cup + 2 tbsp) Soured Cream; 2 tsp Vanilla Extract; 375g (13 oz) Golden Oreos; 125g (1/2 cup) Unsalted Butter

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(This post has been updated from the original July 2017 version to provide a better experience for you)

Light, creamy and easy to make, this beautiful no bake vanilla cheesecake should definitely be up there on your go to desserts! Just like my no bake chocolate cheesecake recipe, it’s a perfect make ahead dessert, ideal for gatherings, BBQ’s and dinner parties. Read on for the full recipe and tons of helpful tips and tricks…

No bake vanilla cheesecake on a cake stand topped with mixed berries, surrounded by a light brown napkin and two forks

I’ve always had a soft spot for cheesecakes but can rarely be bothered to make a baked one. (I know I know, I can be so lazy!) No bake cheesecakes are so quick and easy to make, plus they’re almost always much lighter in texture – exactly what you want after eating a big meal or enjoying several courses at a dinner party. Also, who wants to put the oven on in the heat of Summer when you don’t have to?!

A slice of no bake vanilla cheesecake on a grey plate with a fork, topped with mixed berries

You can so easily turn a no bake cheesecake into a showstopper too. How about slicing some colourful, seasonal fruits and presenting them on top? Or even piling a ton of your favourite chopped up chocolate bars on top and drizzling all over with dark chocolate to create a trendy ‘freakshake cheesecake’ dessert?

You can even throw fruit right into the filling, like these gorgeous raspberry cheesecake bars!

A no bake vanilla cheesecake on a cake stand topped with mixed berries surrounded by a light brown napkin

Even swirling through a topping like in this no bake Biscoff cheesecake can make for a delightful variation. I have to say though, I am a plain vanilla fan girl. If you use a really good quality vanilla extract, this decadent dessert will shine all on it’s own!

If you’re after a slightly more fruity and refreshing dessert, these mango and white chocolate cheesecake and no bake lemon cheesecake recipes will be right up your street.

A slice of no bake vanilla cheesecake with a bite taken out of it on a grey plate with a fork, topped with mixed berries, surrounded by a light brown napkin

No bake vanilla cheesecake – recipe summary

It really couldn’t be any easier!

Blitz golden Oreos and mix with melted butter.
Press into the base and sides of your tin and chill.
Whip cream and icing sugar to soft peaks.
Beat together softened cream cheese and caster sugar.
Mix through soured cream and vanilla.
Fold the whipped cream into the cream cheese then pour into the base.
Chill until set.

No bake vanilla cheesecake ingredients

Here’s everything you need to know about the ingredients for this recipe…

Golden Oreos – Digestives are ok but Golden Oreos give a firmer base and much better flavour.
Butter – Always use unsalted butter in baking unless specified otherwise.
Cream – It needs to be whippable so use double cream in the UK and heavy cream in the US.
Icing Sugar – Also known as confectioners sugar, this dissolves easily into cream.
Cream Cheese – In my experience, full fat Philadelphia Original is best. Other brands/lighter versions may not set.
Caster Sugar – Golden caster sugar is my favourite as it adds a slight caramel flavour. Regular caster sugar (superfine in the US) will work well too.
Soured Cream – It is what it is. Don’t substitute this or leave it out. It really adds to the flavour!
Vanilla – In a vanilla cheesecake, use the best quality vanilla extract you can afford. My favourite is Nielsen Massey.

A slice of no bake vanilla cheesecake on a grey plate with a fork, topped with mixed berries, surrounded by a light brown napkin

No bake vanilla cheesecake recipe tips and troubleshooting

We are not perfect baking cyborgs sent from the future, we are but mere mortals and we all make mistakes. Here’s some handy tips to help you nail it first time!

Use a springform pan. It’s SO much easier to remove it at the end.
To avoid a soggy base, ensure you make the base as thick as the sides.
Base still going soggy? Try brushing a thin layer of melted white chocolate over it to create a barrier. Set in the fridge before pouring in the filling.
Use the best vanilla extract you can afford. It will make the world of difference!
Go easy when whipping the cream. It can very quickly become over whipped.
Use full fat original Philadelphia cream cheese. Other brands and lighter versions might not set!
Top just before serving to keep the toppings as fresh as possible for as long as possible.
Make a day ahead to avoid unnecessary stress on a big party/dinner party day.

Other recipes you might like…

Easy No Bake Vanilla Cheesecake – Step by Step Picture Recipe

Here is what you will need to serve 10

(For a printer friendly version, see the recipe card at the end of this post)

Please note, this recipe has been updated to improve both the flavour and texture. If you would like a copy of the original recipe, please email me at emma@kitchenmason.com.

Ingredients

Biscuit base

375g (13 oz) Golden Oreos
125g (1/2 cup) Unsalted Butter

Cheesecake filling

200ml (2/3 Cup + 1 tbsp) Double/Heavy Cream
70g (1/2 Cup) Icing/Confectioners Sugar
340g (2 + 3/4 Cups) Full Fat Philadelphia Original Cream Cheese
70g (1/3 Cup) Caster/Superfine Sugar
100ml (1/4 Cup + 2 tbsp) Soured Cream
2 tsp Vanilla Extract

Decoration

2 or 3 Mini Meringue Nests
Handful of Mixed Berries (i.e. blueberries, raspberries, cherries and strawberries.)

Essential equipment

20cm (8″) Springform Baking Tin
Food Processor
Small Bowl
Metal Spoon
2 Large Mixing Bowls
Electric Hand Whisk
Spatula

Biscuit base instructions

Lightly grease and line the base and sides of your springform baking tin and set to one side.

Place the Golden Oreos (375g | 13 oz) into a food processor, fillings and all, and blitz until they become fine crumbs.

Crushed biscuit crumbs in a food processor

Melt the butter (125g | 1/2 cup) in a small bowl in the microwave (or in a small saucepan set over a low heat).

Then pour the melted butter into the food processor along with the Oreo crumbs and blitz once more until it resembles wet sand.

Crushed biscuit crumbs mixed with melted butter in a food processor

Next, press the wet crumbs into the base and sides of your prepared tin with the back of a metal spoon. Make sure you get the base quite thick so it can withstand the moisture from the filling later. (Or you may end up with a soggy bottom!)

Biscuit crumbs pressed into the base and sides of a lined springform pan

Now place the tin into your freezer to set firm while we make the filling.

Filling instructions

Measure out the double/heavy cream (200ml | 2/3 Cup + 1 tbsp) and icing/confectioners sugar (70g | 1/2 Cup) into one of the mixing bowls and whip with an electric hand whisk until it gets to the soft peaks stage.

Cream and icing sugar whipped to soft peaks in a glass bowl with an electric hand whisk

Next, in the other mixing bowl, beat the cream cheese (340g | 2 + 3/4 Cups) with a spatula until it’s nicely softened.

Softened cream cheese in a glass bowl with a spatula

Then add in the caster/superfine sugar (70g | 1/3 Cup) and beat again with a spatula until the sugar has dissolved and it no longer feels grainy on the bottom of the bowl. It should become quite shiny and smooth.

Softened cream cheese and sugar in a glass bowl with a spatula

Now add in the soured cream (100ml | 1/4 Cup + 2 tbsp) and vanilla (2 tsp) and give it a good mix until everything is nicely incorporated.

Cream cheese, sugar, soured cream and vanilla extract in a glass bowl with a spatula

Cream cheese, sugar, soured cream and vanilla extract beaten together in a glass bowl with a spatula

The last thing to do is gently fold the whipped cream into the cream cheese mixture. Try your best to be careful and avoid knocking out all the air you put into that cream!

No bake vanilla cheesecake filling in a glass bowl with a spatula

Then simply pour the filling into the base (which should have set firmly by now) and smooth it out. Refrigerate your no bake vanilla cheesecake for about 4 hours until completely set.

A no bake vanilla cheesecake in a lined springform pan ready for setting in the fridge

Decoration instructions

Just before serving, top with a mixture of mini meringue nests and mixed berries such as blueberries, cherries, raspberries and strawberries.

How to store no bake Oreo cheesecake

If you are lucky enough to have any left over vanilla cheesecake, store it covered in the fridge and consume within 3-4 days.

A no bake vanilla cheesecake on a cake stand topped with mixed berries

Have you made this recipe?

Have you made this beautifully light and creamy vanilla cheesecake? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

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