Vanilla Bean Cheesecake- No Bake

Who doesn’t love a good cheesecake? This recipe for Vanilla Bean Cheesecake (No Bake) is a great base for almost any variation you could want to make. Garnish with anything you like, fruit, chocolate, edible flowers, anything…

The wonderful thing about no-bake cheesecakes are that they are very moist and creamy, virtually impossible to mess up and hassle free. No worrying about water baths and cracking during cooling.

You wouldn’t want to leave a no bake cheesecake out of the fridge for a whole day though- it might melt… the gelatine does largely help with that . You can make a gelatine free version too- however you just need to be aware that the cheesecake should not be out of the fridge for much longer than serving time as it will go soft and melt in our warm Australian weather.

When you put the gelatine into the cheesecake, make sure it has not gone stringy, if it has, add a little extra water and microwave it a little to make it runny again.

In the past i have made this same recipe as miniatures using cupcake papers inside a cupcake pan to keep the shape., pressing down a little bit of the base mixture into each tin. See picture at the end of the recipe. They were super cute!

Vanilla Bean Cheesecake- No Bake


  • 250 grams plain sweet biscuits (milk coffee, arrowroot, granita, choc ripple or similar)
  • 150 grams Unsalted butter, melted (or the same amount of coconut oil for a more delicate taste).
  • 3 Teaspoons powdered gelatine
  • 4 Tablespoons boiling water
  • 500g Philadelphia cream cheese, softened
  • 1/3 cup caster sugar
  • 2 teaspoons vanilla bean paste
  • 300ml thickened cream, whipped
  • Strawberries to decorate


    For the Base:
  1. Line the base of a medium (20cm) springform pan with baking or greaseproof paper.
  2. Using a food processor, process biscuits until fine crumbs. Add butter/coconut oil. Process until combined.
  3. Press the biscuit mixture into the base and up the sides of the springform pan using either the back or a spoon or the corner and sides of a measuring cup.
  4. Freeze for 15 minutes.
  5. For the Filling:
  6. Beat the cream until stiff peaks form.
  8. While you wait, measure the boiling water into a heatproof bowl, let it sit for 2 minutes, then sprinkle over the gelatine and gently whisk with a fork until dissolved. Set aside.
  9. In a large bowl, beat cream cheese, sugar and vanilla until light and fluffy.
  10. Gradually beat in the gelatine mixture until combined.
  11. Slowly beat in the whipped cream until just combined.
  12. Pour mixture into prepared cheesecake tin, smoothing the top with a spatula. Cover with gladwrap, refrigerate overnight or until firmly set.
  13. Carefully remove the cheesecake from pan taking care not to crack the biscuit base.
  14. Decorate the top of cheesecake with strawberries or anything else you have on hand.

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