We can't shout about this easy no-bake vanilla cheesecake recipe enough. Not only is it a bakeless cheesecake, giving you (and the cheesecake) chilling time while it's in the fridge, it's also blooming scrumptious.
A crisp and buttery vanilla shortbread base, topped with creamy vanilla goodness - what more could you want?
To get the depth of flavour we love, we've used Nielsen-Massey Vanilla Bean Paste. It's the perfect vanilla choice for no-bake vanilla cheesecakes, giving your pudding 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 baking's best-kept secrets!
6 ingredients8 steps
Vegetarian
Ingredients
MetricImperial
For the Cheesecake
200gShortbread biscuits
50gUnsalted butter (melted)
400gCream cheese
80gSilver Spoon Icing Sugar
1 tbspNielsen-Massey Vanilla Bean Paste
300mlDouble cream
Utensils
20cm loose bottomed cake tin
Food processor (optional)
Rolling pin (optional)
Nutritional information per 126g serving
Energy 557cal
Fat 46g
of which Saturates 29g
Carbohydrates 27g
of which Sugars 17g
Protein 6.5g
Salt 0.65g
Method
Step 1
Prepare your cake tin by lining it with non-stick baking parchment.
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.
Ingredients for this step
200gShortbread biscuits
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.
Ingredients for this step
50gUnsalted butter (melted)
Step 4
Place the tin in the fridge to chill for at least an hour to firm up.
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.
Ingredients for this step
400gCream cheese
80gSilver Spoon Icing Sugar
1 tbspNielsen-Massey Vanilla Bean Paste
300mlDouble cream
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.
Step 7
Place the cheesecake into the fridge to firm up. For best results leave in the fridge overnight.
Step 8
Remove the cheesecake from the fridge and carefully release from the tin.
3 Baker Ratings
Amazing recipe I did tweak, I don’t like icing sugar I replaced with caster sugar 100g which I mixed with the cream cheese first at room temperature so it melted in nicely! I grated 2 large orange’s into the mixture, theses juiced both oranges scooped out flesh and fetched to a boil on the stove adding caster sugar to taste, I added a couple of cubes jelly, cooled then added to the top of my cheesecake swirled it trough to add flavour throughout 😁
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1 baker loved this!
Loved making this cheesecake as it was so simple and tasted amazing
