Easy No Bake Vanilla Bean Cheesecake Recipe
A delightful and creamy vanilla bean cheesecake that’s easy to make without baking.
- Prep Time: 30 minutes
- Total Time: 4-8 hours (including chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (12 full sheets)
- ¼ cup cane sugar
- 6 tablespoons unsalted butter, melted
- 24 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 tablespoon vanilla bean paste or vanilla extract
- 1 cup whipped cream
- 1–2 cups whipped cream (plain or with 1/2–1 tsp vanilla bean paste)
- Pie filling or fresh fruit (cherry, blueberry, or strawberry)
Instructions
- Line the bottom of an 8-inch springform pan with parchment paper.
- For the crust: Combine 1 1/2 cups graham cracker crumbs and 1/4 cup sugar. Stir in 6 tablespoons melted butter until mixture resembles wet sand. Press firmly into the bottom of the pan. Refrigerate for 15 minutes.
- For the filling: Beat 24 oz softened cream cheese until smooth.
- Add 3/4 cup powdered sugar and beat until combined.
- Add 1 tablespoon vanilla bean paste and beat until smooth.
- Gently fold in 1 cup whipped cream until just combined. Don’t overmix.
- Spread filling over chilled crust and smooth the top.
- Chill at least 4 hours or overnight until completely set.
- Run a knife around the edge, release springform ring, and transfer to serving plate. Top with whipped cream and fruit when serving.
Notes
- For a richer flavor, let the cheesecake chill overnight.
- Experiment with different toppings to customize your cheesecake.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg