Go Back
A full round no-bake vanilla bean cheesecake with a slice removed, showing a creamy rich filling and buttery graham cracker crust on a white plate.
Heba Mohmed

Classic No-Bake Vanilla Bean Cheesecake

A creamy no-bake vanilla cheesecake made with full-fat cream cheese, cold heavy cream, and a buttery graham cracker crust. No gelatin needed.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 Slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1½ cups graham cracker crumbs 150g / about 11–12 full sheets
  • ¼ cup granulated sugar 50g
  • 6 tablespoons unsalted butter melted (85g)
  • 1 pinch fine sea salt
Cream Cheese Filling
  • 16 oz full-fat brick cream cheese 450g / 2 full bricks, room temperature
  • ¾ cup powdered sugar 90g, sifted
  • 1 cup heavy whipping cream 240ml, cold
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons pure vanilla extract or vanilla bean paste

Equipment

  • 9-inch springform pan

Method
 

  1. Make the Crust: Mix graham cracker crumbs, sugar, salt, and melted butter until the mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Freeze for 15 minutes.
  2. Beat the Cream Cheese: Beat the softened cream cheese for 2–3 minutes until smooth and lump-free.
  3. Add the Flavoring: Add powdered sugar, fresh lemon juice, and vanilla. Beat until combined and smooth.
  4. Whip the Cream: In a separate cold bowl, whip the cold heavy cream until stiff peaks form.
  5. Combine: Gently fold one-third of the whipped cream into the cream cheese mixture. Fold in the remaining whipped cream until smooth and evenly combined.
  6. Chill: Spoon the filling into the chilled crust and smooth the top. Cover loosely and refrigerate for at least 8 hours, preferably overnight.
  7. Slice: Use a sharp knife to slice the chilled cheesecake. Wipe the knife clean between cuts for neater slices.

Notes

  • Use Brick Cream Cheese: Full-fat brick cream cheese gives the filling a firmer texture than spreadable tub cream cheese.
  • Keep the Cream Cold: Cold heavy cream whips better and holds its volume.
  • Chill Completely: Refrigerate for at least 8 hours before slicing. Overnight chilling is ideal.
  • Clean Slices: Dip a sharp knife in warm water, dry it, and wipe it clean between slices.