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No Bake Vanilla Cheesecake

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 vanilla cheesecake?
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Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 532 kcal

Ingredients
 

For The Crust

  • 2 cups Biscoff cookies, About 30 cookies
  • ½ cup Butter, Melted
  • ¼ teaspoon Salt
  • ½ teaspoon Cinnamon

For The Filling

  • 24 ounce Cream cheese, Room temperature
  • 2 cups Powdered sugar, Sifted
  • 1 tablespoon Lemon juice
  • 1 tablespoon Vanilla extract
  • ¼ cup Sour cream
  • 1 cup Heavy cream
  • 2 teaspoon Cornstarch

For Topping

  • 1 cup Mixed berries

Instructions
 

How To Make 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. 2 cups Biscoff cookies, ½ cup Butter, ¼ teaspoon Salt, ½ teaspoon 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.

How To Make The Filling

  • Put the bowl of your stand mixer in the freezer for 10 minutes. We need this to beat the heavy cream.
  • Be sure the cream cheese is at room temperature—the cold cream cheese results in a lumpy cheesecake. Beat the cream cheese until smooth and silky. 24 ounce Cream cheese,
  • Add the sugar, lemon juice, and vanilla and mix. For a better vanilla flavour, it is recommended that you use vanilla bean pods. 2 cups Powdered sugar, 1 tablespoon Vanilla extract, 1 tablespoon Lemon juice
  • Mix in the sour cream. ¼ cup Sour cream
  • 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. 1 cup Heavy cream, 2 teaspoon Cornstarch
  • 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. 1 cup Mixed berries

Nutrition

Calories: 532kcalCarbohydrates: 40gProtein: 6gFat: 53gSaturated Fat: 32gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 154mgSodium: 442mgPotassium: 169mgFiber: 1gSugar: 6gVitamin A: 1989IUVitamin C: 2mgCalcium: 116mgIron: 0.2mg
Keyword No Bake, NO-BAKE CHEESECAKE
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