Go Back
+ servings
Vanilla No Bake Cheesecake

Vanilla No Bake Cheesecake

Creamy no bake vanilla cheesecake with a buttery biscuit base
Course Dessert
Cuisine American
Keyword Cheesecake
Prep Time 40 minutes
Setting time 4 hours
Total Time 4 hours 40 minutes
Servings 16
Calories 443kcal
Author thebakingexplorer


For the biscuit base

  • 300 g Digestive biscuits crushed
  • 135 g Butter melted

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 2 tsp Vanilla extract
  • 300 ml Double cream

For decoration (optional)

  • 200 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract

To serve

  • Fresh berries optional


  • To make the base use a food processor to whizz up the biscuits into crumbs, or gently crush them with a rolling pin in a bowl
  • Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
  • For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and vanilla extract until smooth with no lumps
  • Add the double cream and whisk until it is very thick and holds it's shape
  • Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
  • Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
  • Whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
  • Serve immediately with fresh berries if you like, store any leftovers in the fridge and eat within 2-3 days



Calories: 443kcal | Carbohydrates: 26g | Protein: 5g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 113mg | Sodium: 312mg | Potassium: 113mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1300IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg