(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. Did I mention that 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!)
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?!
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!
Here is what you will need to serve 8-10
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.)
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.
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.
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.
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.
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!)
I hope you enjoyed the post my lovelies, until next time! Miss KitchenMason x
Store in the fridge and devour within 3 days.
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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.