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No Bake Vanilla Cheesecake
Yield: 12 servings
No bake vanilla cheesecake is the perfect dessert for summertime because there is no baking involved! A crisp, vanilla wafer crust filled with smooth and silky vanilla cheesecake filling topped with vanilla whipped cream.
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
- ⅓ 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
Store the no bake vanilla cheesecake in the pan covered in plastic wrap in the refrigerator for up to 5 days. Add the whipped cream the day you serve the cheesecake.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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