Vanilla Cheesecake {Easy No Bake Recipe}
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Shortbread biscuits (or graham crackers) (Finely crushed)
- 80 g Unsalted butter (Melted)
- 300 ml Double cream (heavy whipping cream (US/CA) - min 35% fat - or (AU) thickened cream) (See notes)
- 400 g Full fat cream cheese (See notes)
- 100 g Icing sugar (powdered sugar) (Sifted)
- 4 tsp Vanilla extract (See notes)
Method
- Make the base: Combine the finely crushed shortbread biscuits with the melted butter and press into a 18cm (7") springform pan (US)/loose-bottomed tin. Chill in the fridge while you make the topping.
- Make the creamy filling: Pour the cream into a bowl straight from the fridge, then add the cream cheese, sugar and vanilla extract.
- Whisk until it's very thick β almost the consistency of ice cream. Use an electric whisk if you have one.
- Assemble the cheesecake: Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
- To set: Pop into the fridge for at least 4 hours (or overnight is much better if you don't need it until the next day).
- Remove from the tin before serving using the notes below. For clean slices, dip your knife in hot water and wipe dry between each cut.