Easy Vanilla No Bake Cheesecake
No Bake Cheesecakes are the bomb! There are so many delicious flavors but sometimes having one that pairs with any topping is wonderful. That is why this Easy Vanilla No Bake Cheesecake is so amazing. A few simple ingredients are transformed into a no bake cheesecake that dreams are made of. The Vanilla Wafer Crust only enhances the vanilla flavor while also giving it a fabulous texture. You are going to want to make this vanilla cheesecake today!
I have so many different no bake cheesecake recipes on the blog already but this vanilla version is special. You might be wondering why? Vanilla can seem boring sometimes. So what makes it so wonderful?
The truth is that vanilla goes with anything! It is kind of like the perfect pair of denim jeans. You can dress it up with almost any topping and it works. Plus, I have not met anyone who doesn’t love it.
Sometimes simplicity is where it is at and this no bake vanilla bean cheesecake is here to prove that! These Vanilla Muffins and Vanilla Bean Scones would both be great recipes to try.
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What is No Bake Cheesecake?
No Bake Cheesecake is different from a traditional cheesecake in many different ways. First of all, you don’t have to bake it. So it is easier to make and requires less of your time than a baked cheesecake, which is always a plus.
No Bake Cheesecakes have a much lighter and more mousse like texture while a traditional cheesecake is a lot more dense. While there is always a place for a traditional cheesecake, I think no bake cheesecakes are where it is at!
Ingredients Needed
- Vanilla Wafer Pie Crust- I used this vanilla wafer crust recipe, made with vanilla wafers, brown sugar, and butter. It is the perfect compliment to the vanilla cheesecake filling! If you prefer buttery graham cracker crust, replace the vanilla cookies with graham crackers.
- Cream Cheese- Every wonderful cheesecake starts with cream cheese {or at least I think so}! I love Philadelphia cream cheese, but you can use whichever brand you prefer. I do recommend the full fat cream cheese for best results.
- Sweetened Condensed Milk- A thick sweetened milk that is wonderful in a no bake cheesecake filling.
- Whipped Topping- Added for a bit of sweetness and to add a lightness to the filling. Homemade whipped cream would also work great in this recipe for both the cheesecake filling and the topping. Just be sure your heavy cream is getting a good stiff peak.
- Vanilla Bean Paste- Vanilla bean paste gives you a wonderful vanilla flavor and the iconic black vanilla beans although vanilla extract can also be used.
See recipe card for full information on ingredients and quantities.
Vanilla Cheesecake Topping Ideas
The best thing about making a vanilla cheesecake is that the topping options are totally endless. Anything goes with vanilla and so the sky’s the limit but here are some of my favorite toppings!
- Fresh Fruit-I think a combination of whatever is in season works best. Summer-Peaches, fresh berries or cherries would all be delicious. Fall-Apples, figs and cranberries are all ripe and beautiful. Winter-Pomegranate seeds, Star fruit and Kiwi would be a gorgeous combination. Spring-Pineapple, Mango and Strawberry would be wonderful.
- Caramel Sauce-salted or unsalted versions would be amazing on top of the cheesecake!
- Nuts-Pecans, almonds, pistachios or a combination would work great on this cheesecake. Try this Pecan Pie Cheesecake!
- Chocolate-Melt and drizzle over the top. Adding your favorite candies or chocolate chips would be a great option, too!
- Pie Filling- This classic cheesecake would be fabulous with cherry pie filling but lemon curd would also be amazing. This Cherry Cheesecake recipe is also a great option.
How to make this Easy No Bake Vanilla Cheesecake
- After preparing the crust, beat {using an electric mixer or stand mixer} cream cheese until smooth in a medium bowl. Add sweetened condensed milk and continue to mix until combined and smooth.
- Add the vanilla bean paste and mix to combine.
- Finally, add whipped topping to mixture and gently mix {fold in using a rubber spatula}.
- Add cheesecake mixture into the prepared crust, cover with plastic wrap and refrigerate for 2-4 hours.
- To serve, remove the outside ring from the springform pan and place the cheesecake on a serving plate.
- Add whipped topping to a piping bag with a star tip {or a zipper bag} and pipe the whipped topping around the edge of the cheesecake. Go back and place fresh fruit {or whatever filling you choose} around the edge of the cheesecake.
Expert Tips
- Be sure that the cream cheese is softened. If you try to use cream cheese that is too cold then your filling will have lumps in it. They are almost impossible to remove.
- Fold the whipped topping into the cheesecake filling. Gently adding the whipped topping keeps the light and airy texture without deflating it, leaving you with a wonderful filling.
- Allow the cheesecake ample time to set up. 2 hours is really the minimum amount of time. If you can give it a couple hours longer or even overnight then I would go for it.
- Get creative with your toppings! The best thing about this no bake vanilla cheesecake recipe is that anything goes.
Storing and Freezing
Store: Keep Vanilla No Bake Cheesecake in the refrigerator for up to 4 days in an airtight container or covered in plastic wrap.
Freeze: It can also be frozen {without toppings} for up to 2 months. To serve the frozen cheesecake you can either defrost it in the refrigerator completely and then add toppings or partially defrost it and serve for a semi frozen dessert. This is sometimes fun to get a different texture.
Recipe FAQs
I would not say that No Bake Cheesecake necessarily tastes better than traditional cheesecake but it does taste different. Traditional cheesecake is much more dense and rich than a no-bake cheesecake. No Bake Cheesecakes are much lighter in texture and have an almost mousse-like consistency.
If your Vanilla No Bake Cheesecake didn’t set up correctly it could be for a couple of different reasons. First of all, did you let it set up long enough in the refrigerator? The minimum is 2 hours but overnight will ensure that it sets up nicely.
I would also ask if the cream cheese was too soft when you made the cheesecake. It is important that the cream cheese is at room temperature but not SUPER soft which can happen especially in the summer months. If you use the cream cheese when it is extremely soft I find that they don’t set up as well.
Absolutely! To make this easy recipe into mini no bake cheesecakes use a muffin pan and fill them with muffin liners. Divide the crust between the 12 cups and then divide the cheesecake filling. Refrigerate for at least 2 hours and top as desired.
If you don’t have a springform pan then a 9 inch pie plate can be used for this recipe just as easily. Follow the instructions as directed but serve from the pie plate.
Do you love No Bake Cheesecakes? Try these amazing recipes…
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Easy Vanilla No Bake Cheesecake
Ingredients
Vanilla Wafer Crust
- 2 ¼ cups vanilla wafer cookie crumbs
- ¼ cup brown sugar {lightly packed}
- ⅓ cup butter {melted}
Vanilla Cheesecake Filling
- 16 ounces cream cheese {softened}
- 14 ounces sweetened condensed milk
- 8 ounces whipped topping
- 1 ½ teapsoons vanilla bean paste
Toppings
- 4 ounces whipped topping
- 1 cup fresh fruit
Instructions
Vanilla Wafer Crust
- Pulse the vanilla wafers into a fine crumb using a food processor or blender. {If you don't have a food processor or blender then add cookies to a zipper bag and crush with a rolling pin} Mix together vanilla wafer crumbs, brown sugar and melted butter, stir until crumbs are completely coated. Pour crumbs into a lightly greased 9" spring form pan and press into the bottom and partially up the sides of the pan. Refrigerate the crust until the filling is prepared.
Vanilla Cheesecake Filling
- In a mixing bowl, beat {using a hand held or stand mixer} cream cheese until smooth. Add sweetened condensed milk and continue to mix until combined and smooth. Finally, add whipped topping and vanilla bean paste to the mixture and gently mix {fold in using a rubber spatula}. Add cheesecake mixture into prepared vanilla wafer crust, cover with plastic wrap and refrigerate for 2-4 hours.
- To serve, add whipped topping to a piping bag with a star tip {or a zipper bag} and pipe the whipped topping around the edge of the cheesecake. Go back and place fresh fruit {or whatever filling you choose} around the edge of the cheesecake. Leftovers can be stored in the refrigerator covered tightly for 3-4 days.
Notes
- Fresh Fruit-I think a combination of whatever is in season works best. Summer-Peaches, berries or fresh cherries would all be delicious. Fall-Apples, figs and cranberries are all ripe and beautiful. Winter-Pomegranate seeds, Star fruit and Kiwi would be a gorgeous combination. Spring-Pineapple, Mango and Strawberry would be wonderful.
- Caramel Sauce-salted or unsalted versions would be amazing!
- Nuts-Pecans, almonds, pistachios or a combination would work great on this cheesecake.
- Chocolate-Melt and drizzle over the top or add your favorite candies.
