Vanilla No Bake Cheesecake is a simple cheesecake recipe that the whole family will enjoy. This easy to make no bake dessert is perfect for any occasion, from holidays to everyday indulgences.
Vanilla No Bake Cheesecake Recipe
No Bake Vanilla Cheesecake is decadent, creamy, easy to make, and will be the perfect accompaniment on your holiday dessert table.
If making a classic cheesecake makes you nervous you are going to love this Vanilla No Bake cheesecake recipe. It is super easy to make and has the perfect cheesecake flavor.
To make this recipe super easy I used a store-bought graham cracker crust. You can totally make your own crust or use graham cracker crumbs and melted butter to form your own crust however I wanted to keep this recipe as easy as possible.
When the holiday meal is being made in my house the oven tends to be on rotation so I try to make some desserts that don’t need to be baked in the oven. This no bake cheesecake recipe is perfect.
For the holidays I top this easy cheesecake recipe with sugared cranberries and rosemary springs, but this recipe is so versatile that you can change up the toppings to customize it however you want to.
- No Bake Chocolate Cheesecake Bars
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- Grinch Cheesecake Sugar Cookie Cups
- No bake cherry cheesecake
- Strawberry white chocolate cheesecake bars
What is No-Bake Cheesecake Filling Made Of?
No-bake cheesecake filling is a delicious blend of a few key ingredients that work together to create a creamy textured, flavorful cheesecake filling. Here’s what goes into it:
Cream Cheese. You’ll need three packages of full-fat cream cheese, softened to room temperature. This provides the rich and velvety base for your cheesecake.
Sugar. To sweeten the deal, we use 1 cup of white granulated sugar. This sugar adds the perfect level of sweetness to the creamy mix.
Sour Cream. 1 cup of sour cream is added to give the cheesecake a delightful tanginess that balances the sweetness of the sugar and cream cheese.
Heavy Whipping Cream. To ensure the cheesecake is light and airy, we use ¾ cup of chilled heavy whipping cream.
Vanilla Extract. A teaspoon of pure vanilla extract brings that classic and comforting vanilla flavor we all know and love.
Topping Ideas for No Bake Cheesecake
The great thing about this cheesecake is that you can easily change up the toppings. If you want to have the whole cheesecake have one topping you can. If you are having a get together or party you can have the option for people to top their cheesecake with the topping that they want to. Set out bowls of different toppings so everyone can customize their cheesecake how they like it.
Fresh Fruits: Fresh fruits and fresh berries are great cheesecake options. Mangos, bananas, kiwi, peaches, strawberries, blueberries, raspberries, or blackberries add a sweet and fruity flavor to cheesecake.
Chocolate: Drizzle the cheesecake with chocolate ganache or scatter some chocolate chips for a touch of chocolate flavor.
Nuts: Crushed nuts like almonds, pecans, or walnuts add a delightful crunch to contrast with the creaminess of the cheesecake.
Caramel Drizzle: Drizzle your masterpiece with rich caramel sauce and sprinkle a pinch of sea salt for that perfect sweet and salty balance.
Pie filling. If you are wanting an easy topping idea pie filling is a great option. Apple pie filling, blueberry pie filling, and cherry pie filling are all great options.
Tips for Making a No-Bake Cheesecake
Creating a no-bake cheesecake may seem like a breeze, but there are some crucial tips to ensure your dessert comes out absolutely perfect:
Room Temperature Cream Cheese. Start by letting your cream cheese soften at room temperature. This ensures a smoother, lump-free filling.
Cold heavy whipping cream. When whipping the heavy cream, make sure it’s cold. Use a chilled mixing bowl and beaters to achieve stiff peaks for a light and airy texture.
Gentle Mixing. When you combine the cream cheese mixture with the whipped cream, fold gently to maintain that delightful fluffiness.
Chilling Time. Allow your cheesecake to set in the refrigerator for at least 4 hours, or even better, overnight. This lets the flavors meld together perfectly for a delightful treat.
How long does a no bake cheesecake last?
No bake cheesecake can last in the fridge for 3-4 days. I recommend making it a day or two before you plan on serving so that it has time to set up and become extra creamy. If you skip the set up time, often, you will have a mess as the cheesecake is cut.
How to Store No Bake Cheesecake
It’s essential to store any leftovers properly to maintain their freshness. Cover the cheesecake with plastic wrap or aluminum foil and store it in the refrigerator. This will keep it fresh for up to 3-4 days.
Can I freeze no bake cheesecake?
This no bake cheesecake freezes beautifully. I wrap mine tightly in plastic wrap and then place it in a freezer safe bag or an airtight container.
When ready to serve, I allow it to thaw overnight in the fridge. For longer storage, you can freezing it. Be sure to wrap it tightly to prevent freezer burn, and it can last in the freezer for up to 2-3 months.
How do you thicken a no-bake cheesecake?
There are a few ways that you can thicken a no-bake cheesecake. One way is to add in more cream cheese. This will help to make the cheesecake more dense. Another way is to add in some gelatin. This will help to create a firmer texture. Lastly, you can add in some sour cream. This will add a bit of tanginess and will also help to thicken the cheesecake.
What can I use instead of graham crackers for crust?
Do I need to use a springform pan for cheesecake?
No, you do not need to use a springform pan for cheesecake. I find that it is easier to get the cheesecake out of the pan if you do use one, but it is not necessary. You can also use a regular cake pan or even a pie dish. You will need either an 8 inch or 8 inch springform pan.
Why is my No Bake Vanilla Cheesecake not firm?
There are a few reasons why your No Bake Vanilla Cheesecake might not be firm. One reason could be that you did not add enough cream cheese. Another reason could be that you did not let the cheesecake set in the fridge for long enough. If your cheesecake is not firm, you can try putting it in the freezer for a bit. This will help to firm it up.
Vanilla No Bake Cheesecake Ingredients
- 1 cup white granulated sugar
- 3 packages full-fat cream cheese, softened to room temperature. I prefer to use Philadelphia Cream Cheese but you can use store brand.
- 1 cup sour cream (any brand)
- ¾ cup heavy whipping cream (chilled)
- 1 teaspoon vanilla extract
- 1 store-bought graham cracker crust (or your favorite homemade one)
How to Make Vanilla No Bake Cheesecake
If you are going to be adding sugared cranberries on top of the cheesecake, you will want to make them while the cheesecake sets in the fridge.
Set the cream cheese out on the counter for 10-15 minutes to bring it to room temperature.
Take the pre-made graham cracker crust out of its foil tin and crumble it into pieces. Transfer these crumbs into a 8-inch or a 9-inch springform pan. Using a measuring cup, firmly press the crumbs to create a smooth, even crust. Set it aside for now.
Next, attach the mixing bowl to your stand mixer and attach the paddle attachment.
Place the room-temperature cream cheese and sugar into the bowl. Beat them together on medium speed until the cream cheese mixture becomes smooth and creamy, which should take about 2 to 3 minutes.
Pause the mixer and use a rubber spatula to scrape down the sides of the bowl.
Next, add in the sour cream, vanilla extract, and chilled heavy whipping cream into the bowl.
Turn the mixer on low and then increase it to medium-high. Whip the mixture for about 2-3 minutes until everything blends together into a light and fluffy consistency.
Once the mixture is done turn off the mixer and pour the cheesecake filling onto the prepared crust in the pan. Smooth the top of the cheesecake using a knife or an offset spatula.
Cover the cheesecake with either foil or plastic wrap and chill in the refrigerator for a minimum of 6 to 8 hours, or, even better, leave it in the fridge overnight.
When you’re ready to serve, gently run a knife along the inside of the springform pan’s rim to release the cheesecake if needed.
Then top with the sugared cranberries and the rosemary sprigs or any other toppings that you are going to use.
Slice with a sharp knife to serve.
No Bake Dessert Recipes
No-Bake Vanilla Cheesecake Recipe
- 9” springform pan
- mixing bowl
- Stand mixer
- Whisk attachment
- Offset spatula
- 1 cup sugar white granulated
- 3 packages cream cheese softened to room temperature
- 1 cup sour cream any brand
- ¾ cup heavy whipping cream chilled
- 1 tsp pure vanilla extract
- 1 graham cracker crust store-bought or your favorite homemade one
For the crust:
- Take the store-bought graham cracker crust and remove it from the foil tin. Crush it and put it into the springform pan. Using a measuring cup, press it the crumbs into the pan. Once you have the crust smooth and even, set aside.
- If you are making your own crust, follow the directions accordingly.
For the cheesecake:
- Attach your mixing bowl to your stand mixer and attach the paddle. Add in the softened to room temperature cream cheese and the sugar.
- Beat the sugar and cream cheese together until they are smooth and creamy. This will take 2 to 3 minutes. Turn off the mixer and using a spatula, scrape down the sides of the bowl.
- Next add in the sour cream, the vanilla, and the heavy whipping cream. Turn the mixer on low and then turn on medium-high and whip for 2-3 minutes until the everything has combined together and is light and fluffy.
- Then turn off the mixer and pour the cheesecake mixture onto the top of the crust.
- Smooth the top of the cheesecake with a knife or offset spatula.
- Cover with either foil or saran wrap and place in the fridge for at least 6 to 8 hours or preferably overnight.
- To remove the cheesecake, use a knife to gently remove the cheesecake from the rim of the springform pan if needed.
- Then top with the sugared cranberries and the rosemary.
- Serve and enjoy!