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vanilla bean CHEESECAKE
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No Bake Vanilla Bean Cheesecake

Silky smooth, ultra creamy no bake cheesecake with real vanilla bean flavor. A buttery graham cracker crust and light, airy filling that sets up beautifully in the fridge.
Prep Time20 minutes
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: cheesecake, creamy, easy cheesecake, no bake, no bake cheesecake, no bake dessert, vanilla, vanilla bean cheesecake, vanilla cheesecake
Servings: 8 slices
Calories: 554kcal

Equipment

  • 8-inch springform pan
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Spatula

Ingredients

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs 12 full sheets
  • ¼ cup cane sugar
  • 6 tablespoons unsalted butter melted

Vanilla Bean Cheesecake Filling

Toppings

  • 1-2 cups whipped cream plain or with 1/2-1 tsp vanilla bean paste
  • pie filling or fresh fruit cherry, blueberry, or strawberry

Instructions

  • Line the bottom of an 8-inch springform pan with parchment paper.
  • For the crust: Combine 1 1/2 cups graham cracker crumbs and 1/4 cup sugar. Stir in 6 tablespoons melted butter until mixture resembles wet sand. Press firmly into the bottom of the pan. Refrigerate 15 minutes.
  • For the filling: Beat 24 oz softened cream cheese until smooth.
  • Add 3/4 cup powdered sugar and beat until combined.
  • Add 1 tablespoon vanilla bean paste and beat until smooth.
  • Gently fold in 1 cup whipped cream until just combined. Don't overmix.
  • Spread filling over chilled crust and smooth the top.
  • Chill at least 4 hours or overnight until completely set.
  • Run a knife around the edge, release springform ring, and transfer to serving plate. Top with whipped cream and fruit when serving.

Notes

Cream Cheese: Must be fully softened to avoid lumps. Let sit at room temperature for 1 hour or microwave in 15-second bursts.
Chilling Time: 4 hours minimum, overnight is best for clean slices.
Storage: Refrigerate up to 5 days. Freeze without toppings for up to 2 months.
Clean Slices: Dip knife in hot water and wipe between cuts.

Nutrition

Calories: 554kcal | Carbohydrates: 37g | Protein: 7g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 120mg | Sodium: 373mg | Potassium: 165mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1507IU | Calcium: 113mg | Iron: 1mg