No-Bake Vanilla Cheesecake (No Gelatine)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a digestive biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Servings: 10 people
Ingredients
The Base
- 1 ½ cup digestive biscuit crumbs (150 g)
- ¼ cup unsalted butter (60 g), melted
The Filling
- 16 oz full fat cream cheese (450 g), room temperature
- ½ cup powdered sugar (60 g)
- 2 teaspoon vanilla extract
- ½ cup whipping cream, min 35% fat (125 ml), chilled
Topping
- some sweetened whipped cream
Instructions
The Base
- Place digestive biscuits in a ziploc bag and bash into a fine mixture using a rolling pin. Pour into a bowl together with butter. Mix well.
- Pour into a 7 inch (18 cm) springform pan. Press evenly using the back of a spoon. Place in the freezer for 30 minutes.
The Filling
- Add cream cheese into another bowl and whisk until fluffy, using a handheld mixer. Now add in vanilla extract and powdered sugar. Mix until well combined. Set aside.
- In another bowl, whisk whipping cream until stiff peaks. Add into cream cheese mixture and gently fold everything together, using a spatula. Pour into prepared springform pan. Chill for minimum 8 hours or until fully set, in the coldest part of the fridge.
How To Remove Cheesecake From The Pan
- Run a knife all around the cheesecake to help loosen it up. Release the spring and remove the ring. Run a knife all around under the cheesecake base to loosen it. Insert 2 big flat spatula underneath, on opposite direction. Swiftly yet confidently lift up the cheesecake using the spatulas and place it on a serving plate. Slice and serve!
- Please refer to my tips above on how to get it right.
Nutrition
Calories: 367.4kcal | Carbohydrates: 19.5g | Protein: 4.1g | Fat: 30.7g | Saturated Fat: 17.4g | Cholesterol: 78.6mg | Sodium: 204.2mg | Potassium: 88.5mg | Fiber: 0.2g | Sugar: 12.1g | Calcium: 58.9mg | Iron: 0.5mg
