How To Make The Best Ever No Bake Vanilla Cheesecake {Video Tutorial Included}

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

After a long and arduous search I’ve finally done it – I’ve discovered the PERFECT No Bake Vanilla Cheesecake! The flavour is wonderfully divine, and the texture? Well that’s the best bit! Sitting on top of a beautiful buttery biscuit base, the cheesecake filling itself is unbelievably creamy and light. Just like my no bake Oreo cheesecake, it’s ridiculously quick and easy to make too? This heavenly dessert will only take you about 15 minutes to knock up before the fridge takes over and does the hard work for you. I guarantee this is the ONLY No Bake Vanilla Cheesecake recipe you will ever need! (Although this no bake chocolate cheesecake recipe is also pretty darn amazing – you definitely need that too!)

Slice of no bake vanilla cheesecake on a plate

I’ve always had a soft spot for cheesecakes but I can rarely be bothered to make a baked one. (I know, I’m so lazy!) No bake cheesecakes are so quick & easy to make and are always much lighter in texture – exactly what you want after eating a big meal or enjoying several courses at a dinner party. Just like my lemon cheesecake recipe – it’s CRAZY light!

This beautifully refreshing mango & white chocolate cheesecake is also a guaranteed hit in that respect! Plus, why would you slave away in the kitchen for hours when you can just whip up a dessert in a flash and forget about it until needed? You just wouldn’t would you?!

Slice of no bake vanilla cheesecake on a plate

You can so easily turn a no bake cheesecake into a showstopper too. How about slicing with 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 could even swirl through a topping like in this no bake Biscoff Cheesecake. I have to say though, I’m a plain vanilla fan girl. If you use a really good quality vanilla extract this decadent dessert will shine all on it’s own!

Slice of no bake vanilla cheesecake on a plate


Top Tips For Making The Perfect No Bake Vanilla Cheesecake

  • Use the best quality Vanilla Extract you can afford. My all time favourite brand is Nielsen-Massey, the flavour is second to none!
  • Springform pans are the best tins to use for cheesecakes as it makes them very easy to remove.
  • For the best results, ensure all your cold ingredients are at room temperature before starting. Batters blend together much easier when all ingredients are the same temperature.
  • Does your biscuit base sometimes go soggy? Try brushing a thin layer of melted white chocolate over the base to create a barrier. Set hard in the fridge before pouring over the cheesecake topping.


Slice of no bake vanilla cheesecake on a plate

Easy No Bake Vanilla Cheesecake Recipe

Here is what you will need to serve 8-10

  • 150g Digestive Biscuits
  • 50g Unsalted Butter
  • 450g Full Fat Cream Cheese
  • 1 tsp Vanilla Extract
  • 110g Icing Sugar
  • 150ml Sour Cream
  • 200ml Double Cream


Essential Equipment

  • Electric Stand Mixer or Large Bowl & Electric Hand Whisk
  • 21.5cm (8.5″) Springform Baking Tin


First very lightly grease the base and sides of your baking tin and line the base with baking paper.

Then, in a food processor, blitz the biscuits until they become like fine crumbs. (Alternatively you can bash them in a plastic food bag with a rolling pin until you get the same result – bonus: free anger management therapy!)

Melt the butter in the microwave in a small bowl in 10 second intervals then pour into the crumbs and blitz again briefly until it resembles wet sand. (If using a bag/rolling pin, tip the crumbs into a bowl and pour over the melted butter. Mix until you get the same result.)

Biscuit crumbs in a food processor

Next, tip the biscuit crumbs into your prepared tin and press in with the back of a spoon. Pop into the freezer to firm up while we make the filling.

biscuit crumb base in a springform pan

In an electric stand mixer or a large bowl with an electric hand whisk, beat together the cream cheese, vanilla extract & icing sugar. Make sure you sift in the icing sugar so you don’t get any lumps.

Start slow until the icing sugar is mixed in then increase to a medium speed and beat for a couple of minutes until it’s smooth and light.

no bake vanilla cheesecake mixture in a stand mixer

Then scrape down the bowl, pour in the sour cream & double cream and beat on a medium speed for another couple of minutes until it’s really thick, shiny & creamy.

no bake vanilla cheesecake mixture in a stand mixer

Finally, pour the mixture over your prepared base and smooth out with a spatula. Place into the fridge to set for at least 4 hours. Overnight is fine too.

no bake vanilla cheesecake mixture in a springform pan

When your cheesecake is set, carefully remove from the tin and slide onto a serving plate. Slice, serve and enjoy!

Store any uneaten cheesecake in the fridge and consume within 3 days. (Not that there will be any left to test this theory!)

Slice of no bake vanilla cheesecake on a plate

I hope you enjoyed the post my lovelies, until next time! Miss KitchenMason x

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Slice of no bake vanilla cheesecake on a plate

Slice of no bake vanilla cheesecake on a plate


Slice of no bake vanilla cheesecake on a plate

Best Ever No Bake Vanilla Cheesecake Recipe

Yield: 10 Servings
Prep Time: 15 minutes
Additional Time: 4 hours
Total Time: 4 hours 15 minutes

I’ve finally cracked it! This No Bake Vanilla Cheesecake is genuinely the best you will ever try. It’s really easy to make and tastes incredible! A perfect make ahead dessert that your guests will be begging you for the recipe.


  • 150 g Digestive Biscuits
  • 50 g Unsalted Butter
  • 450 g Full Fat Cream Cheese
  • 1 tsp Vanilla Extract
  • 110 g Icing Sugar
  • 150 ml Soured Cream
  • 200 ml Double Cream

Essential Equipment

  • 1 Electric Stand Mixer or Large Bowl & Electric Hand Whisk
  • 1 21.5cm (8.5") Springform Pan


  1. Grease and line the base of your tin.
  2. Pulse the digestives in a food processor until fine. 
  3. In 10 second microwave blasts, melt the butter in a bowl. Pour over the crumbs and mix until clumping.
  4. Press the mixture into the tin and put in the freezer.
  5. Mix the cream cheese, vanilla & icing sugar in a stand mixer until smooth.
  6. Add the sour cream & double cream. Mix for 2 mins until very thick & smooth.
  7. Tip the mixture into the tin and even out over the biscuit base with a spatula.
  8. Allow to set in the fridge for 4 hours.


Store in the fridge and devour within 3 days.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 431Total Fat: 36gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 98mgSodium: 192mgCarbohydrates: 25gFiber: 0gSugar: 20gProtein: 5g

Nutritional information on should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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8 thoughts on “How To Make The Best Ever No Bake Vanilla Cheesecake {Video Tutorial Included}”

  1. Louise says:

    Can you use the supermarket version of cream cheese or does it work better with Philadelphia?

    1. Emma says:

      Hi Louise. I have had very mixed results using supermarket brands or ‘light’ versions in the past. Some didn’t set at all and it was very disappointing! This is why I always use Philadelphia original full fat as it’s never let me down. I do try and time it when it’s on offer though as I appreciate it can be a little more pricey than other brands! Emma x

  2. Jan says:

    When I made this for a friends birthday it was gone in under 5 minutes! Delicious!

    1. Emma says:

      That’s wonderful! Your comment has made me so happy, thank you so much for sharing it with me 🙂 Emma x

  3. Carol says:

    Measurements are not US. Can’t convert.

    1. Miss KitchenMason says:

      Hi Carol. I’m based in the UK and we use weight as opposed to volume as it’s much more accurate. There are lots of great conversion websites out there to help convert recipes from UK to US and vice versa. Alternatively you can sign up to my website and receive a free conversions cheat sheet to help 🙂

  4. Karly says:

    It doesn’t get any better than this! Cannot get over how simple and delicious this looks. Definitely making soon!

    1. Miss KitchenMason says:

      Thanks for the kind words Karly! Let me know how you get on if you decide to give it a go 🙂

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Hi, I’m Emma. Let me help you impress with delicious dishes using my easy recipes, step by step pics, tips & videos.