How to make No-bake vanilla cheesecake 🍰

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has less fat, and ricotta is more budget-friendly

Blitz digestives in a food processor till a fine crumb is formed.

Combine biscuit crumb with melted butter and a pinch of salt, till a wet sand consistency is formed.

Pour biscuit mixture into a grease springform pan and press to coat bottom and edges, using your hand or a rounded glass/jar.

Leave to chill in the back of your fridge for minimum 15 minutes while you prepare the filling.

In a bowl whip together cream cheese and icing sugar.

Add scooped vanilla bean into the mixture and whisk further to fully incorporate.

In a separate chilled bowl, whisk cold double cream till it starts to thicken. Add sugar and continue to whip till stiff peaks are formed.

Fold whipped cream into cream cheese mixture in parts, till fully combined.

Remove biscuit lined pan from the fridge and pour in completed cheesecake mix. Roughly smooth over evenly.

Cover and pop back in fridge for 6-8 hours, or overnight to set up fully.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens