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30Prep Time

Easy No Bake Vanilla Cheesecake by Nielsen-Massey

Quick and easy

2 Reviews

  • Vegetarian

About the bake

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 shortbread base, topped with creamy, vanillery 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 through out that you would normally have to fiddle about with a vanilla pod to achieve. It really is one of bakings best kept secrets!

To really give your cheesecake the xfactor, why not bake your own homemade vanilla shortbread and decorate with a touch of sparkle and glamour with gold dusted macaroons and sprinkles. 

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 extract until smooth. 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:

    Whilst the cheesecake is chilling you could create your own vanilla macaroon decorations.

  9. Step 9:

    Whether you bake your own or purchase macaroons for your decoration, use a small paintbrush to dust gold lustre all over your macaroons to add a touch of glamour and sparkle. 

  10. Step 10:

    Remove the cheesecake from the fridge and carefully release from the tin. Top with your golden macaroons and sprinkle with extra gold star decorations for the finishing touch, then serve.


  • 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
  • For the Decoration

    • A handful Gold star decorations
    • 1 pot Gold lustre or food spray


  • 20cm loose bottomed cake tin
  • Food processor (optional)
  • Rolling pin (optional)
  • Small paintbrush
  • Gold lustre

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