No bake vanilla cheesecake is the perfect dessert for summertime because you don’t need to turn on your oven! A crisp, vanilla wafer crust filled with smooth and silky vanilla cheesecake filling topped with vanilla whipped cream. This cheesecake is simple to make and very impressive!
Ingredients for No Bake Vanilla Cheesecake
Vanilla wafer crust
- Vanilla wafers: To make 2 1/2 cups of vanilla wafer crumbs, I use almost an entire box of vanilla wafer cookies. You can also use graham cracker crumbs or other cookie crumbs of your choosing.
- Granulated sugar: Sugar adds a touch of additional sweetness to the crust.
- Salt: Adding a bit of salt enhances the flavor of the crust and brings a bit of contrast.
- Melted butter: Melt the butter in a heatproof bowl in the microwave in 15 second intervals. If you use salted butter, simply omit the additional salt in the crust.
Cheesecake filling
- Cream cheese: Be sure your cream cheese is at room temperature for easy creaming.
- Granulated sugar: Granulated sugar helps add some sweetness to the filling.
- Vanilla extract: Use pure vanilla extract for great vanilla flavor.
- Heavy cream: Heavy cream is used to make whipped cream to lighten up the filling.
- Powdered sugar: Powdered sugar adds a bit more sweetness and stabilization to the filling.
Whipped cream frosting
- Heavy cream: Heavy cream is whipped up to create a light and fluffy whipped cream.
- Powdered sugar: For a bit of sweetness.
- Vanilla extract: For a hint of vanilla flavor.
Tools & Supplies for Making No Bake Vanilla Cheesecake
How to Make No Bake Vanilla Cheesecake
Vanilla wafer crust
- Combine vanilla wafer crumbs, granulated sugar, salt, and melted butter in a bowl.
- Pour the crumbs into a cheesecake pan or springform pan lined with a parchment circle.
- Spread the crumbs around the bottom and up the sides of the pan.
- Use a flat-bottomed measuring cup or drinking glass to firmly press the crumbs up the sides and along the bottom of the pan.
- Chill the crust in the refrigerator for 30 minutes. In the meantime, make the filling!
Cheesecake filling
- In a mixing bowl, combine cream cheese, granulated sugar, and vanilla extract.
- Using an electric hand mixer, mix on medium speed until well combined.
- In a separate bowl, combine heavy cream and powdered sugar.
- Using an electric hand mixer, mix on medium-high speed until stiff peaks form.
- Add the whipped cream to the cream cheese mixture.
- Mix together the whipped cream and cream cheese on low speed with the hand mixer until well-combined. DO NOT overmix the filling. It should be smooth but remain light and fluffy.
- Pour the cheesecake filling into the chilled crust and spread using a small offset spatula.
- Chill the cheesecake for 6 hours or overnight.
Whipped cream frosting
- Combine heavy cream, powdered sugar, and vanilla extract.
- Using an electric hand mixer, mix on medium-high speed until stiff peaks form.
- Spread or pipe the whipped cream onto the cheesecake. Be creative!
- If not serving right away, chill in the refrigerator. If you are serving the cheesecake at a different time, I recommend making the whipped cream right before serving for the best results.
No Bake Vanilla Cheesecake Recipe Tips
Vanilla wafer crumbs
I love using a small food processer to make the vanilla wafer crumbs. You can also use a blender or place the vanilla wafer in a resealable plastic food storage bag and take our your aggression using a rolling pin or bottom of a pan. Don’t go too hard or you will have crumbs everywhere!
Preparing springform/cheesecake pan
I love using a parchment circle at the bottom of the pan for easy removal of the cheesecake from the pan. Use a springform or cheesecake pan to make this process even easier.
Vanilla wafer crust
Because we are not baking the crust, the vanilla wafer crumbs should be firmly packed so they form a solid crust. Start off by gently pressing the crumbs into the pan using a flat-bottomed measuring cup or drinking glass and then gradually press more firmly.
Do not over mix the cheesecake filling
When combining the cream cheese mixture with the whipped cream, you do not want to overmix the filling. When testing this recipe, I initially overmixed and the filling was delicious, but the texture wasn’t right and it didn’t hold its shape when sliced. Mix using an electric hand mixer on the lowest speed until the filling is combined and smooth. Then resist temptation to continue to mix!
Chilling the cheesecake
After making the cheesecake, it will need to chill for at least 6 hours. I recommend covering the cheesecake with plastic wrap to avoid the cheesecake from absorbing any odors that are present in your fridge. You can keep the cheesecake in the pan for several days before serving.
Add the whipped cream before serving
I recommend making and frosting the cheesecake with whipped cream the day you are going to serve the cheesecake. If you make it too far in advanced, the whipped cream can deflate and will become soft and watery. Not cute for a cheesecake.
Storing and serving
The cheesecake (without whipped cream) can be stored in the refrigerator covered in plastic wrap for up to 5 days. If you want to make it ahead, I recommend keeping it in the cheesecake pan until the day you serve it. This cheesecake pairs well with fresh berries, a drizzle of chocolate ganache, or fresh lemon curd. Be creative with your toppings or just serve in all it’s vanilla glory!
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No Bake Vanilla Cheesecake
Equipment
- 8" cheesecake pan or springform pan
Ingredients
Vanilla Wafer Crust
- 2 ½ cups vanilla wafer crumbs
- ¼ cup granulated sugar
- ¼ tsp salt
- ½ cup unsalted butter melted
Cheesecake Filling
- 16 oz. cream cheese room temperature
- â…“ cup granulated sugar
- 1 tbsp vanilla extract
- 1 cup heavy cream
- ¾ cup powdered sugar
Whipped Cream
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 2 tsp vanilla extract
Instructions
Vanilla Wafer Crust
- In a bowl, combine vanilla wafer crumbs, granulated sugar, salt, and melted butter. Stir to combine.
- Pour vanilla wafer crumbs into a cheesecake pan or springform pan lined with a parchment paper circle on the bottom.
- Using a flat-bottomed measuring cup or drinking glass, gently press the vanilla wafer crumbs along the bottom and up the sides of the pan. Once the crumbs are evenly distributed, press the crumbs more firmly so the crust holds together.
- Chill the crust for 30 minutes until firm.
Vanilla Cheesecake Filling
- In a mixing bowl, combine room temperature cream cheese and granulated sugar.
- With an electric hand mixer, cream together the cream cheese, granulated sugar, and vanilla extract on medium speed until well combined.
- In a separate bowl, combine heavy cream and powdered sugar. With an electric hand mixer, whip the heavy cream until stiff peaks form.
- Add the whipped cream to the cream cheese mixture. Using the electric mixer on low speed, mix together until combined and smooth. Do not overmix.
- Pour the cheesecake filling into the vanilla wafer crust and spread evenly.
- Chill for at least 6 hours or overnight.
Vanilla Whipped Cream
- In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract.
- Using an electric hand mixer, whip the cream on medium-high speed until stiff peaks form. The whipped cream should hold it's shape but still be soft and smooth.
- Top the chilled cheesecake with the whipped cream. Spread with an offset spatula and/or pipe on using your favorite piping tip! Serve with fresh fruit or fruit compote if desired.
Notes
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Comments & Reviews
This recipe is so great bc it tastes good the way it is or you can add fun things like fruit and chocolate. I looked like a pro when I made this for a birthday cake for a friend and I don’t bake. I especially loved the whipped cream and enjoyed some in my coffee the next morning.
Thank you for trying out the recipe! I’m so glad you enjoyed it! It looked beautiful!