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Hand with knife cutting into a vanilla cheesecake with chocolate star decorations. Bottle of vanilla bean paste in shot next to stack of crockery
30Prep Time

Easy No Bake Vanilla Cheesecake

Quick and easy

2 Reviews

  • Vegetarian

About our no bake vanilla cheesecake

We can't shout about this easy vanilla cheesecake recipe enough. Not only is it a no-bake cheesecake, giving you (and the cheesecake) chilling time whilst it is in the fridge, it is also blooming scrumptious. 

A crisp and buttery vanilla shortbread base, topped with creamy, vanillary goodness, what more could you want? We have used Nielsen-Massey Vanilla Bean Paste, the perfect vanilla choice for cheesecakes; giving it the rich flavour from a vanilla extract and the beautiful vanilla seed flecks throughout that you would normally have to fiddle about with a vanilla pod to achieve. It really is one of bakings best kept secrets!

Swipe across our images to see how you can turn this into the most amazing birthday cheesecake. 

30Prep Time


  1. Step 1:

    Prepare your cake tin by lining it with non-stick baking parchment.

  2. Step 2:

    Blitz the shortbread biscuits into fine crumbs either using a food processor or by hand. You can bash them with the end of a rolling pin to speed up the process if doing this by hand.

  3. Step 3:

    In a bowl mix together the biscuit crumb and butter until all the crumbs have been coated and the mixture begins to stick together. Pour these into the base of your cake tin and using your hand or the back of spoon, spread the mixture evenly across the base ensuring that there are no visible gaps.

  4. Step 4:

    Place the tin in the fridge to chill for at least an hour to firm up.

  5. Step 5:

    In a separate bowl, beat together the icing sugar, cream cheese (straight from the fridge) and vanilla bean paste until smooth. (If you don't have bean paste you could use a teaspoon of Nielsen-Massey vanilla extract as an substitute) Add the cream afterwards and gently fold this in to the mixture, until it reaches a thick consistency.

  6. Step 6:

    Remove the tin from the fridge and spoon the mixture on top of the biscuit base, spreading out evenly and smoothing with a spatula or the back of a spoon.

  7. Step 7:

    Place the cheesecake into the fridge to firm up. For best results leave in the fridge overnight.

  8. Step 8:

    Remove the cheesecake from the fridge and carefully release from the tin. 


  • For the Cheesecake

    • 200g Shortbread biscuits
    • 50g Unsalted butter (melted)
    • 400g Cream cheese
    • 80g Silver Spoon Icing Sugar
    • 1 tbsp Nielsen-Massey Vanilla Bean Paste
    • 300ml Double cream


  • 20cm loose bottomed cake tin
  • Food processor (optional)
  • Rolling pin (optional)

Nutritional Information

per 126g
  • 557cal Energy
  • 46g Fat
  • 29g of which Saturates
  • 27g Carbohydrates
  • 17g of which Sugars
  • 6.5g Protein
  • 0.65g Salt

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