No Bake Classic Vanilla Cheesecake Recipe
We teach you how to make this classic vanilla cheesecake with our tutorial and have included a recipe card with all the information
Have you always wanted to make a really classic and elegant, yet simple vanilla cheesecake? Well now you're in the right place. Our tutorial will help even a complete novice to create a masterpiece your friends and family will love. Best of all, no baking required, so you don't even need to be worried about burning it in the oven!
Have a watch of the video below and you'll find the recipe card at the very bottom of this page
Enjoy and let us know in the comments below any cheesecake recipes you want to see in the future
- 400g Digestive Biscuits
- 60g Salted Butter
- 100g Dark Plain Chocolate
- 1200g Cream Cheese
- 210g Caster Sugar
- 150ml Double Cream
- 30g Vanilla Bean Paste
- 5ml Vanilla Essence
- Chocolate Chips
- Any Other Toppings You Desire
- Grind your biscuits down to a fine crumb using a food processor or a rolling pin and a food bag
- Combine melted butted and biscuit crumb in a bowl and mix until the crumb has been thoroughly coated
- Pour biscuit mixture into 8" spring form tin and flatten the mixture out using a meat stamper or a sturdy object with a weighty, flat and sturdy base.
- Freeze for at least 10 minutes
- Lay down a sheet of greaseproof paper
- Melt your chocolate and pour onto greaseproof paper
- Spread out using a palette knife until a few mm thick and even
- Add chocolate drops and any other toppings whilst the chocolate is still wet
- Freeze for 10 minutes
Cheesecake Filling & Topping
- Add cream cheese, caster sugar, double cream, vanilla bean paste and vanilla extract to a bowl.
- Mix ingredients until well combined, we leave the mixture on a stand mixer on the low setting for 10-15 minutes
- Remove base from freezer
- Take small amounts of filling and press against the inner sides of the tin, ensuring no air bubbles can form.
- Once the outer edge has been filled, remove all filling into the centre of the tin. Do not worry if this seems excessive or messy.
- Using a palette knife, push mixture down into the centre of the tin, rotating the tin as you work. Again, ensure no air bubbles can form as this may cause the cake to collapse.
- Once filled, level off the top of the cheesecake using the edged of the tin as a guide
- Remove shards from freezer
- Separate chocolate from paper and break into shards
- Randomly top cake with shards, fruit and any other toppings you wish to use
- Freeze for 2+ hours
- Remove from tin and store in the fridge for up to 3 days