No-Bake Vanilla Cheesecake
An easy, chilled dessert featuring a smooth cream cheese filling on a buttery biscuit base.
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Ingredients
- 250 grams Digestive biscuits or Graham crackers
- 100 grams Unsalted butter, melted
- 500 grams Full-fat cream cheese, softened
- 100 grams Icing sugar
- 300 milliliters Double cream or heavy whipping cream
- 2 teaspoons Vanilla bean paste or extract
- 1 teaspoon Lemon juice
- 1 cup Fresh strawberries for garnish(optional)
Instructions
- 1
Crush the biscuits into fine crumbs using a food processor or by placing them in a bag and using a rolling pin.
- 2
Mix the biscuit crumbs with the melted butter until well combined and the texture resembles wet sand.
- 3
Press the mixture firmly into the bottom of an 8-inch springform tin and chill in the fridge for 30 minutes.
- 4
In a large bowl, beat the softened cream cheese, icing sugar, vanilla, and lemon juice until smooth and creamy.
- 5
In a separate bowl, whisk the double cream until it forms stiff peaks.
- 6
Gently fold the whipped cream into the cream cheese mixture using a spatula until fully incorporated.
- 7
Spoon the filling over the chilled biscuit base and smooth the top with a palette knife or the back of a spoon.
- 8
Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to allow it to set completely before serving.
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