🍰 No-Bake Vanilla Cheesecake: A Creamy Classic Made Easy
No-bake vanilla cheesecake is the ultimate crowd-pleaser. Creamy, smooth, and made without turning on the oven, this dessert is perfect for everything from family dinners to weekend get-togethers. Its rich vanilla flavor and velvety texture pair beautifully with a crunchy graham cracker crust.
The photo-worthy finish—topped with fresh raspberries and blackberries, plus a generous drizzle of caramel sauce—makes this cheesecake as beautiful as it is delicious. Whether you’re new to baking or just love easy desserts, this recipe is one you’ll return to again and again.
Ingredients
For the crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tbsp sugar (optional)
For the filling:
16 oz (450g) cream cheese, softened
1/2 cup granulated sugar
1 tsp pure vanilla extract
1 1/4 cups whipped cream or whipped topping
For topping (optional):
Fresh berries (raspberries, blackberries, blueberries)
Caramel sauce
Mint leaves for garnish
Instructions
Prepare the crust
Combine graham cracker crumbs, melted butter, and sugar (if using). Mix until the texture resembles wet sand. Press firmly into the base of a 9-inch springform pan. Refrigerate for 15–20 minutes to set.Make the filling
In a large mixing bowl, beat softened cream cheese and sugar until smooth and fluffy. Add vanilla extract and mix well.Fold in whipped cream
Gently fold in the whipped cream until fully combined. Be careful not to deflate the mixture.Assemble the cheesecake
Pour the filling onto the chilled crust and spread evenly. Smooth the top with a spatula.Chill
Cover and refrigerate for at least 4 hours or overnight until firm.Decorate and serve
Just before serving, top with fresh berries, a drizzle of caramel sauce, and optional mint leaves.
Cook and Prep Times
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 10–12 slices
Baking Pro Tips
Room temperature cream cheese blends more smoothly.
Chill the crust well before adding filling to prevent it from crumbling.
Use real vanilla extract for the best flavor.
For a firmer texture, add 1 tsp gelatin (dissolved in warm water) to the filling.
Make it ahead—this cheesecake stores well in the fridge for up to 3 days.
This no-bake vanilla cheesecake is simplicity at its finest. With just a handful of ingredients and no oven required, it’s a great go-to dessert for any skill level. Dress it up with berries and caramel or keep it plain and elegant—the choice is yours!