Decadent No-Bake Vanilla Cheesecake
This no-bake vanilla cheesecake features a buttery biscuit crust and a rich, creamy vanilla filling, perfect for a decadent dessert with minimal effort.
Equipment
- medium bowl
- 9-inch pie dish or springform pan
- electric mixer
- large mixing bowl
- separate, very cold bowl
- spatula
- plastic wrap
Ingredients
For the Crust
- 1 ½ cups digestive biscuits (or graham crackers) finely crushed
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the Filling
- 2 blocks cream cheese full-fat, softened to room temperature
- 1 cup powdered sugar (confectioners' sugar)
- 1 teaspoon vanilla extract
- 1 cup heavy cream very cold
- Pinch salt
Instructions
Prepare the Crust
- Combine crushed biscuits, granulated sugar, and melted butter; mix thoroughly until moistened. Press the mixture firmly into a 9-inch pie dish or springform pan and chill in the refrigerator for 10-15 minutes.
Make the Filling Base
- Beat softened cream cheese until smooth, then add powdered sugar, vanilla extract, and a pinch of salt. Beat until combined, then increase speed to medium until light and fluffy, scraping the bowl as needed.
Whip the Cream
- In a separate, very cold bowl, beat cold heavy cream on high speed until stiff peaks form, being careful not to overbeat.
Combine and Chill
- Gently fold the whipped cream into the cream cheese mixture until just combined and smooth. Spoon the filling over the chilled crust, cover, and refrigerate for at least 4 hours or overnight until firm.
Notes
For best results, make sure your cream cheese and heavy cream are very cold for optimal whipping and setting.