How To Make Perfect No Bake Vanilla Cheesecake

(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?

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!

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

If you’re after a slightly more fruity and refreshing dessert, these mango & 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

How to make no bake vanilla cheesecake

It really couldn’t be any easier!

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

 

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

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.

 

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

Other recipes you might like

 

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 on a cake stand topped with mixed berries, surrounded by a light brown napkin and two forks

Easy No Bake Vanilla Cheesecake 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.

 

For the Base

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

 

For the 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

 

For the 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

 

 

How to make the base

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).

Melted butter in a small bowl

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.

How to make the filling

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

How to decorate

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

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

How to store

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 & Instagram or email me at emma@kitchenmason.com.

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

Like baking to be as simple as possible?

You need the right equipment! Check out my favourite Products That Make Baking Easier!

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

 

Loved this recipe? Pin it!

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

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

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

How To Make Perfect No Bake Vanilla Cheesecake

Yield: 10 Servings
Prep Time: 25 minutes
Chilling Time: 4 hours
Total Time: 4 hours 25 minutes

Light, creamy and oh so delicious, this perfect no bake vanilla cheesecake is the ideal make ahead dessert!

Ingredients

For the Base

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

For the 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

For the 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

Instructions

To make the base

  1. Grease and line the base and sides of the springform tin.
  2. Pulse the Oreos in the food processor (including the fillings) until they reach a fine crumbs consistency.
  3. Melt butter in the microwave in a small bowl in 10 second intervals and add it to the biscuit crumbs. Pulse until it clumps together.
  4. Press the mixture into the base and sides of the pan with a metal spoon and freeze to set firm.

To make the filling

  1. In a mixing bowl, whip together the cream and icing sugar with an electric hand whisk until soft peaks form. Set to one side.
  2. In another bowl, beat the cream cheese with a spatula until softened.
  3. Add the caster sugar and beat again until smooth and shiny. (It shouldn't feel grainy on the bottom of the bowl anymore.)
  4. Mix the soured cream and vanilla into the cream cheese until nicely blended.
  5. Gently fold the whipped cream into the cream cheese, being careful not to knock out any of the air.
  6. Pour the filling into the base and smooth out. Refrigerate for 4 hours until completely set.

How to decorate

  1. Right before serving, top with a mixture of mini meringue nests and mixed berries (i.e. blueberries, cherries, raspberries and strawberries).

Notes

Store covered in the fridge and devour within 3-4 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 575Total Fat: 40gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 95mgSodium: 251mgCarbohydrates: 50gFiber: 1gSugar: 36gProtein: 5g

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

Did you make this recipe?

I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

Enjoyed this post? You’ll love…

Tags:

10 thoughts on “How To Make Perfect No Bake Vanilla Cheesecake”

  1. Becky says:

    Emma!!! I am AWED at how WONDERFUL your cheesecake recipes are every time I make one! This one is so light and lovely! These are THE #1 cheesecakes in the universe!!!
    Thank you!

    1. Emma says:

      Hi Becky. Wow! This is honestly the best comment I’ve ever received, thank you SO much!! I’m super happy you enjoy my cheesecake recipes, you really have made my day 🙂 Emma x

  2. 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

  3. 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

  4. 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 🙂

  5. 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 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

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

495 shares