No Bake Vanilla Cheesecake

On a hot summer day, when turning on the oven is the last thing you want to do, what is more pleasant than a no-bake cheesecake?! With this recipe, you don't have to worry about preparing the water bath, setting the oven temperature, etc. This No Bake Vanilla Cheesecake has a rich and creamy cheesecake base with a crunchy Biscoff crust.

About This Recipe

• This recipe is not baked and easily comes together, although it is still rich and decadent.
• Like other cheesecakes, this no-bake cheesecake has a cookie-crumb bottom. The kind of cookies we use is entirely optional. Oreos, Bicoffs, and Graham crackers all work perfectly, but I prefer using the Biscoff cookies for the extra flavour.
• The cream cheese you use should be full-fat, block cream cheese. Do not use cream cheese spread in the tub.
• This recipe calls for fresh lemon juice. Be sure to use freshly squeezed lemon juice, which gives our cheesecake a fresh flavour and brighter colour.
• Since this recipe does not use eggs, we use heavy cream to add more volume to the cheesecake.
• I also used cornstarch to give the cheesecake structure.
• We also incorporate ¼ cup sour cream, an excellent source of fat and full of flavour, to achieve a creamy, smooth texture and cheesecake-like flavour.

HOW TO MAKE THIS NO-BAKE VANILLA CHEESECAKE

• Crust: Start with making the crust. Grind the cookies you use for the crust in a food processor until a fine crumb is formed.
• Mix the cookie crumbs with melted butter, sugar, salt, and cinnamon.
• Press this mixture to the bottom of a springform pan. You can bring the crust to the sides and up, but make enough of the mix to do that.
• Leave the pan in the freezer until you make the filling.

• Filling: Be sure the cream cheese is at room temperature—the cold cream cheese results in a lumpy cheesecake. Put the bowl of your stand mixer in the freezer for 10 minutes. We need this to beat the heavy cream.
• Beat the cream cheese until smooth and silky. Add the sugar and vanilla and mix. For a better vanilla flavour, it is recommended that you use vanilla bean pods.
• In the pre-chilled bowl, whip the heavy cream at medium speed for a couple of minutes, then add the cornstarch and beat at high speed until stiff peaks are formed.
• Gently fold the above mixture into the cream cheese until it is blended and smooth.
• Pour the mixture over the chilled crust and chill for at least 5 hours or overnight for a better result.
• Top the No Bake Vanilla Cheesecake with different berries to add flavour and more decoration.

See more related recipes here:

NO-BAKE COOKIE DOUGH CHEESECAKE,

No-Bake Cheesecake Loaf

Storing: No-bake cheesecake should be refrigerated and stored in an airtight container for up to a week. You can also freeze the no-bake cheesecake for up to three months.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe