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Classic No-Bake Vanilla Bean Cheesecake

This classic no-bake vanilla bean cheesecake boasts a buttery graham cracker crust, a creamy no-bake vanilla bean cheesecake, and lightly sweetened vanilla bean whipped cream. 
Course: Dessert, Snack
Cuisine: American
Keyword: cheesecake, no bake, vanilla bean
Servings: 12

Ingredients

For the Crust:

  • 3 Cups Graham Cracker Crumbs
  • 2 Tablespoons Granulated Sugar
  • 14 Tablespoons Salted Butter, melted

For the Filling:

  • 24 Ounces Cream Cheese, softened to room temperature
  • 2 Cups Powdered Sugar, sifted
  • 1 Tablespoon Vanilla Bean Paste
  • 1 Cup Heavy Cream, whipped to stiff peaks

Vanilla Bean Whipped Cream:

  • ½ Cup Heavy Cream
  • 2 Tablespoons Granulated Sugar
  • 1 Teaspoon Vanilla Bean Paste

Toppings:

  • Lemon Curd (link in blog), fresh fruit, fruit preserves, etc!

Instructions

  • For the Crust:
    Place all of your ingredients in a medium sized bowl, and gently mix with a fork. Alternatively you can add all of the ingredients to a large food processor and process until smooth. The crust should be buttery to the touch and roughly the texture of wet sand. It should also press easily into your springform pan without flaking at all. Press the crust into your parchment lined 9-inch springform pan, and use the bottom of a glass to gently press down around the bottom and along the sides. Set the crust pan aside while you make your filling.
  • For the Filling:
    Begin by creaming the cream cheese for one to two minutes in a standing mixer or by hand, ensuring that the cream cheese has been softened to room temperature and is blending up lump free. Add the sifted sugar and the vanilla bean paste. Mix until combined. Set this aside while you whip the heavy cream.Whip the heavy cream until stiff peaks form in a standing or handmixer, about 2 to 3 minutes. Fold the whipped cream into the cream cheese mixture, blending until no whipped cream remains unmixed, and the cheesecake is lump free. That should take about 1 to 2 minutes.Pour the no bake cheesecake into the prepared crust, smoothing the top with a spatula to ensure an even finish. Placed the cheesecake in the refrigerator for 2 to 3 hours or overnight.
  • For the Whipped Cream:
    Add all of your whipped cream ingredients to a small bowl and beat with a standing mixer or hand mixer for about 1 to 3 minutes, or until stiff peaks form. Spread or pipe the whipped cream onto your chilled cheesecake. It is best to only put whipped cream on the parts of the cheesecake that you plan to consume that day. Store any leftovers in the refrigerator for up to four days sans whipped cream topping. 

Notes

See blog for dietary subs on dairy and gluten.