Description
A silky, rich, no-bake cheesecake featuring real vanilla bean specks and a crunchy graham cracker crust. It requires no oven, is make-ahead friendly, and delivers a light, mousse-like texture that rivals traditional baked versions.
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- Pinch of salt
- 24 ounces (680g) full-fat cream cheese, room temperature
- 2 cups (480ml) heavy cream, cold
- 2 tablespoons vanilla bean paste OR 1 large vanilla bean, scraped
- 1 cup (120g) confectioners’ sugar
- Optional: ½ cup (85g) white chocolate chips, melted
- Whipped cream for serving
- Fresh berries for serving
Instructions
- Grease the bottom of a 9-inch springform pan with butter or cooking spray.
- Crush graham crackers into fine crumbs. Mix with melted butter, sugar, and salt until it resembles wet sand.
- Press the crust mixture firmly and evenly into the bottom of the pan. Place in the freezer while preparing the filling.
- Beat the room-temperature cream cheese on medium-high speed for 2-3 minutes until completely smooth. Scrape down the sides.
- Add confectioners’ sugar and vanilla bean paste (or seeds). Beat on low just until combined. Set aside.
- In a separate large bowl, whip the cold heavy cream on high speed until stiff peaks form (2-4 minutes). Do not over-whip.
- Fold one-third of the whipped cream into the cream cheese mixture to lighten it. Then, gently fold in the remaining whipped cream until uniform and no white streaks remain.
- Pour the filling over the chilled crust and smooth the top. Tap the pan gently to release air bubbles.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set.
- For clean slices, dip a knife in hot water and wipe dry before cutting. Serve topped with whipped cream and fresh berries.
Notes
Ensure cream cheese is at room temperature to avoid lumps. Keep heavy cream very cold for best whipping results. The cheesecake tastes better the next day as flavors meld. For gluten-free version, use gluten-free graham crackers. To freeze, wrap tightly in plastic and foil for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 28
- Fiber: 1
- Protein: 6
Keywords: no-bake cheesecake, vanilla bean cheesecake, graham cracker crust, easy dessert, make-ahead dessert, creamy cheesecake, summer dessert