No-Bake Vanilla Dream Cheesecake

SAVE THIS!

⭐ Prep Time:

20 minutes

🕒 Chill Time:

4–6 hours (or overnight for best results)

🍽 Servings:

8–10 slices

🧾 Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits)
• ⅓ cup melted unsalted butter
• 2 tbsp granulated sugar (optional)

For the Vanilla Cheesecake Filling:

• 2 (8 oz) blocks cream cheese, softened (about 450g total)
• 1 cup powdered sugar
• 1 tbsp pure vanilla extract (or vanilla bean paste for extra richness)
• 1 tsp lemon juice (enhances the vanilla flavor)
• 1 ½ cups heavy whipping cream (cold)

🧑‍🍳 Instructions:

1. 

Make the Crust:

• In a bowl, mix graham cracker crumbs, melted butter, and sugar until the texture feels like wet sand.
• Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
• Chill the crust in the refrigerator while you prepare the filling.

2. 

Prepare the Filling:

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
• Add the powdered sugar, vanilla extract, and lemon juice. Beat until well combined and silky.
• In a separate bowl, whip the cold heavy cream until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture using a spatula. Don’t overmix — you want it light and fluffy!

3. 

Assemble:

• Pour the filling over the chilled crust and smooth the top with a spatula.
• Cover with plastic wrap and refrigerate for at least 4–6 hours, or overnight for a firmer set.

4. 

Serve:

• Once chilled and set, remove the cheesecake from the pan.
• Top with whipped cream, fresh berries, white chocolate shavings, or a drizzle of vanilla glaze if desired.

💡 Tips:

• Use vanilla bean paste for a deeper, gourmet vanilla flavor.
• For an extra thick crust, increase crumbs to 2 cups.
• Want a gluten-free version? Use GF cookies or nuts as the base!

🧊 

Refrigerator Storage (Best Method):

• How long: Up to 5 days
• How to store:
  
  • Cover the cheesecake tightly with plastic wrap or place it in an airtight container.
  • Keep it refrigerated to maintain its creamy texture and prevent spoilage.
  • If it’s already sliced, place parchment paper between slices to prevent sticking.

❄️ 

Freezer Storage:

To serve: Thaw overnight in the refrigerator before slicing and serving. Avoid microwaving to thaw, or it may become watery.

How long: Up to 2 months

How to store:

Freeze the whole cheesecake or individual slices.

Wrap tightly in plastic wrap, then in aluminum foil or place in a freezer-safe container.

Label with the date.