🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 129 (from laksa134)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa129.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.janespatisserie.com/2018/08/24/no-bake-vanilla-cheesecake/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.janespatisserie.com/2018/08/24/no-bake-vanilla-cheesecake/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.janespatisserie.com\/2018\/08\/24\/no-bake-vanilla-cheesecake\/","crawl_time":1775873703,"first_indexed_time":1535094418,"http_code":200,"src_unparsed":"com,janespatisserie!www,\/2018\/08\/24\/no-bake-vanilla-cheesecake\/ s443","src_root_hash":"7585955321467569329","history_drop_reason":null,"meta_title":"No-Bake Vanilla Cheesecake - Back to Basics! - Jane's Patisserie","meta_descriptions":["A buttery biscuit base, creamy no-bake vanilla cheesecake filling, and whipped cream on top! Another back to basics recipe!"],"attrs_boilerpipe_text":"*This post may contain affiliate links. Please see my\ndisclosure\nfor more details!*\nA back to basics recipe of a buttery biscuit base, creamy no-bake vanilla cheesecake filling, and whipped cream on top\nThis cheesecake really is simple, but in a good way. It’s a simple no-bake vanilla cheesecake that is the best of the best, and I adore it. \nBack to basic recipes \nSo after the success of my first back to basics recipe, my\ntriple chocolate brownies\n, I thought it was best to go in with another highly requested treat… a basic vanilla cheesecake. I didn’t really expect the idea of this blog series to be so popular, but it really did get a good reaction so I am more than happy to oblige with posting more recipes, especially when it involves cheesecakes!\nI have over SIXTY cheesecake recipes on my blog, probably 95% of which are no-bake recipes. They all have different themes and flavours, with chocolate bars becoming an obvious theme. I adore these recipes, my favourites being my\nTerry’s chocolate orange cheesecake\n, my \nMini Egg cheesecake\n, and \nTwix cheesecake\n for example, but obviously, there is other flavours in there.\nBiscuit base\nThe same goes for the biscuit base. I adore a thick and full on biscuit base, which is why I stick to mostly going with 300g of biscuits worth. If using a digestive, such as in this vanilla cheesecake recipe, I would always use 150g of butter.\nYou can use less butter if you wanted, to make it softer or whatever, but I like a biscuit base that has some structure and is thick as anything. If you wanted to use less, you can easily take it down. 250g of biscuits, 125g of butter, 200g of biscuits, 100g of butter etc. It’s really an easy thing to adapt.\nIf you wanted to make it chocolate, add in 1tbsp of cocoa powder, or switch to a something else.If switching to a chocolate digestive, or an Oreo for example, the rule changes where you want 25g less butter, compared to a dry biscuit. So 300g of chocolate digestives would have 125g of melted butter, not 150g. This is due to the melted butter that you add in basically melted the chocolate on the biscuit. You can add all the butter if you want, but it’ll be gooey and probably not very nice.\nFilling\nThe basic premise of ALL of these recipes is the same. A base of sorts, a filling of sorts, and something to decorate. The filling can differ slightly depending on flavour, but a majority of my recipes support the idea that if you use 500g of cream cheese, some icing sugar, and 300ml of cream, you can get a cheesecake. This does change sooomeeetimes, but thats mainly correct.\nBecause I want to fill the tin up and make this a decent size cheesecake, and because I’m not actually adding aaaanything else to it, I increase the cream cheese to 750g!I usually add in between 150-300g of melted chocolate if its become a chocolate theme, or add in 200-400g of something chopped up for example, but the base of the recipe is the same.\nFor the actual cheesecake filling, I basically only use either mascarpone, or Philadelphia. I would always use the FULL FAT cream cheese, and this is really important if you want a cheesecake that will set. The lemon juice that is in the ingredients is optional, but it can help the cheesecake set somewhat. This isn’t a guarantee, and you don’t need much so you don’t overpower the flavour, but it can help.\nHowever, as long as you don’t over whisk the mixture, you’ll have a delicious pudding even if it is slightly softer set then it maybe should be. Using the full fat ingredients REALLY does help things. Honestly, even if you are worried about the fat content…don’t be! It’s just a slice of cheesecake. Its better to use the full fat ingredients in comparison to lower fat. Just cut a smaller slice if you’re worried.\nMixing \nWhen you are actually mixing the mixture up, you have two options. Either do what I do, and add in the double cream in liquid form and whisk it up, or whisk it separately and then fold it in together. I personally have never ever struggled with liquid double cream, because I stop and start the mixture often to see how the mixture is getting on to make sure I don’t overthink it.\nIt’s hard thing to say EXACTLY how fast to whisk and how long for, as even the temperature of the day can make a difference, or how long the ingredients have been out the fridge etc. It’s best to have the soft cream cheese at room temperature when it comes to making the cheesecake mix itself, but the double cream can be cold. It’s a good idea to just take it slower rather than rush it, and to make sure you don’t whisk it too quick. Have a whisk, then fold, have a whisk etc. Just keep an eye on it all!\nTips & Tricks \nThe wonderful thing about using a ‘plain’ cheesecake base such as this, is that you can easily decorate it with whatever flavours you want. For example, when I took the photos I had some spare\nraspberry coulis\non my hands, and some fresh fruit. However, I know that some people aren’t really into the fruity side of things so you could use melted chocolate, or an ice cream sauce, or even some\nhomemade caramel sauce\n!\nYou can use either mascarpone, or Philadelphia cream cheese (or the supermarket version), but it MUST BE full fat cream cheese.\nI’m based in the UK, so we have double cream. It has a rough fat content of around 45% and this is what helps it set. If you don’t have access to it, use the nearest you can find. \nYou can freeze the cheesecake for up to 3 months. \nIn the fridge, this will last 3 days once set. \nI use\nNielsen Massey vanilla\nin the recipe. \nI use this\n8″ springform cake tin\nI like using\nthis piping tip\nfor decoration \nIf you have any questions, leave them below – Enjoy! \nBiscuit Base!\n300\ng\ndigestives\n150\ng\nunsalted butter\nVanilla Cheesecake\n750\ng\nfull fat cream cheese\n(Philadelphia\/Mascarpone)\n100\ng\nicing sugar\n1-2\ntsp\nvanilla extract\n300\nml\ndouble cream\n1\ntbsp\nlemon juice\n(optional)\nOptional Topping\n150\nml\ndouble cream\n2\ntbsp\nicing sugar\nServe with...\nBerries\nCoulis\nChocolate Sauce\nCaramel\netc!\nFor the Biscuit Base\nBlitz the biscuits in a food processor to a fine crumb, or bash up in a bowl with a rolling pin, or in a food bag. \nMelt your butter carefully so its liquid, and then mix in with the biscuits. I usually just pour it into the food processor and blitz again. \nPress the Biscuit mixture into the bottom of an 8\"\/20cm springform deep tin, and refrigerate\/freeze whilst you make the filling.\nFor the Cheesecake\nIn a large bowl, or stand mixer, add your cream cheese, icing sugar, vanilla and lemon juice and whisk till smooth. I either use my stand mixer with its whisk attachment, or a hand held electric whisk with their whisk attachments. \nWhisk on a medium speed, until the sugar is mixed into the cream cheese, and the ingredients are evenly distributed. Usually takes about 15-25 seconds or so. \nAdd in the liquid double cream, and whisk the mixture till it comes together and becomes thick. \nYou can alternatively whisk up the cream separately until stiff peaks, and fold through the cheese mixture. \nI usually mix it on a medium speed, and it should be really thick once done. Its best to under whisk compared to over whisking. If in doubt, whisk a bit, and then mix with a spatula to see how its doing.\nOnce whisked, add the cheesecake mixture to the top of the biscuit base, and set it in the fridge for 5-6 hours, or preferably overnight. \nFor the Decoration\nWhisk together the double cream and icing sugar until pipeable, and then decorate your cheesecake. \nServe your cheesecake as is, or with a chocolate sauce, caramel sauce, berries, coulis... anything you fancy\nYou can use either mascarpone, or Philadelphia cream cheese (or the supermarket version), but it MUST BE full fat cream cheese.\nI'm based in the UK, so we have double cream. It has a rough fat content of around 45% and this is what helps it set. If you don't have access to it, use the nearest you can find.\nYou can freeze the cheesecake for up to 3 months. \nIn the fridge, this will last 3 days once set. \nI use\nNielsen Massey vanilla\nin the recipe. \nI use this\n8\" springform cake tin\nI like using\nthis piping tip\nfor decoration \nENJOY!\nFind my other recipes on my \nRecipes Page\n!\nYou can find me on:\nInstagram\nFacebook\nPinterest\nTwitter\nYoutube\nJ x\n© \nJane’s Patisserie\n. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.","attrs_markdown":"![](https:\/\/www.facebook.com\/tr?id=706315603665775&ev=PageView&noscript=1)\n\n[Skip to content](https:\/\/www.janespatisserie.com\/2018\/08\/24\/no-bake-vanilla-cheesecake\/#fl-main-content)\n\n[![Jane's Patisserie](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2021\/07\/jp-logo.svg)](https:\/\/www.janespatisserie.com\/)\n\n- [About](https:\/\/www.janespatisserie.com\/about\/)\n- [Books](https:\/\/www.janespatisserie.com\/book\/)\n- [Recipes](https:\/\/www.janespatisserie.com\/recipes\/)\n  - [Air Fryer Recipes](https:\/\/www.janespatisserie.com\/category\/air-fryer\/)\n  - [Cake Recipes](https:\/\/www.janespatisserie.com\/category\/cake-2\/)\n  - [Cheesecake Recipes](https:\/\/www.janespatisserie.com\/category\/cheesecake-2\/)\n  - [Cookies Recipes](https:\/\/www.janespatisserie.com\/category\/cookies\/)\n  - [Cupcake Recipes](https:\/\/www.janespatisserie.com\/category\/cupcakes-2\/)\n  - [Dessert Recipes](https:\/\/www.janespatisserie.com\/category\/dessert\/)\n  - [Savoury Recipes](https:\/\/www.janespatisserie.com\/category\/savoury\/)\n  - [Small Batch Bakes](https:\/\/www.janespatisserie.com\/category\/small-batch-bakes\/)\n  - [Sweet Recipes](https:\/\/www.janespatisserie.com\/category\/sweets\/)\n  - [Traybake Recipes](https:\/\/www.janespatisserie.com\/category\/tray-bakes-2\/)\n  - [Valentines Baking Recipes](https:\/\/www.janespatisserie.com\/category\/valentines-2\/)\n  - [Easter Baking Recipes](https:\/\/www.janespatisserie.com\/category\/easter\/)\n  - [Halloween Baking Recipes](https:\/\/www.janespatisserie.com\/category\/halloween\/)\n  - [Christmas Baking Recipes](https:\/\/www.janespatisserie.com\/category\/christmas\/)\n- [Blog](https:\/\/www.janespatisserie.com\/category\/blog\/)\n- [Privacy Policy](https:\/\/www.janespatisserie.com\/privacy-policy\/)\n- [Bits ‘n’ Bobs](https:\/\/www.janespatisserie.com\/other\/)\n  - [Amazon Shop](https:\/\/www.amazon.co.uk\/shop\/janespatisserie)\n  - [Helpful Tips](https:\/\/www.janespatisserie.com\/helpful-tips\/)\n  - [Free Recipes](https:\/\/www.janespatisserie.com\/free-recipes\/)\n  - [PR & Press](https:\/\/www.janespatisserie.com\/other\/prs-press\/)\n  - [Contact](https:\/\/www.janespatisserie.com\/contact\/)\n\nMenu\n\n# No-Bake Vanilla Cheesecake – Back to Basics\\!\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/11\/M5A8202-150x150.jpg)\n\nBy [Jane Dunn](https:\/\/www.janespatisserie.com\/about\/)\n\nAugust 24, 2018\n\n[Jump to Recipe](https:\/\/www.janespatisserie.com\/2018\/08\/24\/no-bake-vanilla-cheesecake\/#wprm-recipe-container-10829)\n\n*\\*This post may contain affiliate links. Please see my [disclosure](https:\/\/www.janespatisserie.com\/2018\/08\/24\/no-bake-vanilla-cheesecake\/%E2%80%9Dhttps:\/\/www.janespatisserie.com\/privacy-policy\/%E2%80%9C)  for more details!\\**\n\n## A back to basics recipe of a buttery biscuit base, creamy no-bake vanilla cheesecake filling, and whipped cream on top\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/VanillaCheesecake10-2.jpg)\n\nThis cheesecake really is simple, but in a good way. It’s a simple no-bake vanilla cheesecake that is the best of the best, and I adore it.\n\n### Back to basic recipes\nSo after the success of my first back to basics recipe, my [triple chocolate brownies](https:\/\/www.janespatisserie.com\/2018\/08\/06\/triple-chocolate-brownies\/), I thought it was best to go in with another highly requested treat… a basic vanilla cheesecake. I didn’t really expect the idea of this blog series to be so popular, but it really did get a good reaction so I am more than happy to oblige with posting more recipes, especially when it involves cheesecakes\\!\n\nI have over SIXTY cheesecake recipes on my blog, probably 95% of which are no-bake recipes. They all have different themes and flavours, with chocolate bars becoming an obvious theme. I adore these recipes, my favourites being my [Terry’s chocolate orange cheesecake](https:\/\/www.janespatisserie.com\/2015\/05\/17\/no-bake-chocolate-orange-cheesecake\/ \"No-Bake Chocolate Orange Cheesecake\"), my [Mini Egg cheesecake](https:\/\/www.janespatisserie.com\/2016\/03\/09\/no-bake-mini-egg-cheesecake\/), and [Twix cheesecake](https:\/\/www.janespatisserie.com\/2018\/07\/30\/twix-cheesecake\/) for example, but obviously, there is other flavours in there.\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/VanillaCheesecake2-2.jpg)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/VanillaCheesecake11-2.jpg)\n\n### Biscuit base\nThe same goes for the biscuit base. I adore a thick and full on biscuit base, which is why I stick to mostly going with 300g of biscuits worth. If using a digestive, such as in this vanilla cheesecake recipe, I would always use 150g of butter.\n\nYou can use less butter if you wanted, to make it softer or whatever, but I like a biscuit base that has some structure and is thick as anything. If you wanted to use less, you can easily take it down. 250g of biscuits, 125g of butter, 200g of biscuits, 100g of butter etc. It’s really an easy thing to adapt.\n\nIf you wanted to make it chocolate, add in 1tbsp of cocoa powder, or switch to a something else.If switching to a chocolate digestive, or an Oreo for example, the rule changes where you want 25g less butter, compared to a dry biscuit. So 300g of chocolate digestives would have 125g of melted butter, not 150g. This is due to the melted butter that you add in basically melted the chocolate on the biscuit. You can add all the butter if you want, but it’ll be gooey and probably not very nice.\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/VanillaCheesecake9-2.jpg)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/VanillaCheesecake5-2.jpg)\n\n### Filling\nThe basic premise of ALL of these recipes is the same. A base of sorts, a filling of sorts, and something to decorate. The filling can differ slightly depending on flavour, but a majority of my recipes support the idea that if you use 500g of cream cheese, some icing sugar, and 300ml of cream, you can get a cheesecake. This does change sooomeeetimes, but thats mainly correct.\n\nBecause I want to fill the tin up and make this a decent size cheesecake, and because I’m not actually adding aaaanything else to it, I increase the cream cheese to 750g!I usually add in between 150-300g of melted chocolate if its become a chocolate theme, or add in 200-400g of something chopped up for example, but the base of the recipe is the same.\n\nFor the actual cheesecake filling, I basically only use either mascarpone, or Philadelphia. I would always use the FULL FAT cream cheese, and this is really important if you want a cheesecake that will set. The lemon juice that is in the ingredients is optional, but it can help the cheesecake set somewhat. This isn’t a guarantee, and you don’t need much so you don’t overpower the flavour, but it can help.\n\nHowever, as long as you don’t over whisk the mixture, you’ll have a delicious pudding even if it is slightly softer set then it maybe should be. Using the full fat ingredients REALLY does help things. Honestly, even if you are worried about the fat content…don’t be! It’s just a slice of cheesecake. Its better to use the full fat ingredients in comparison to lower fat. Just cut a smaller slice if you’re worried.\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/VanillaCheesecake8-2.jpg)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/VanillaCheesecake6-2.jpg)\n\n### Mixing\nWhen you are actually mixing the mixture up, you have two options. Either do what I do, and add in the double cream in liquid form and whisk it up, or whisk it separately and then fold it in together. I personally have never ever struggled with liquid double cream, because I stop and start the mixture often to see how the mixture is getting on to make sure I don’t overthink it.\n\nIt’s hard thing to say EXACTLY how fast to whisk and how long for, as even the temperature of the day can make a difference, or how long the ingredients have been out the fridge etc. It’s best to have the soft cream cheese at room temperature when it comes to making the cheesecake mix itself, but the double cream can be cold. It’s a good idea to just take it slower rather than rush it, and to make sure you don’t whisk it too quick. Have a whisk, then fold, have a whisk etc. Just keep an eye on it all\\!\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/VanillaCheesecake2-2.jpg)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/VanillaCheesecake9-2.jpg)\n\n### Tips & Tricks\nThe wonderful thing about using a ‘plain’ cheesecake base such as this, is that you can easily decorate it with whatever flavours you want. For example, when I took the photos I had some spare [raspberry coulis](https:\/\/www.janespatisserie.com\/2018\/08\/13\/raspberry-ripple-ice-cream\/) on my hands, and some fresh fruit. However, I know that some people aren’t really into the fruity side of things so you could use melted chocolate, or an ice cream sauce, or even some [homemade caramel sauce](https:\/\/www.janespatisserie.com\/2018\/04\/30\/homemade-caramel-sauce\/)\\!\n\n- You can use either mascarpone, or Philadelphia cream cheese (or the supermarket version), but it MUST BE full fat cream cheese.\n- I’m based in the UK, so we have double cream. It has a rough fat content of around 45% and this is what helps it set. If you don’t have access to it, use the nearest you can find.\n- You can freeze the cheesecake for up to 3 months.\n- In the fridge, this will last 3 days once set.\n- I use [Nielsen Massey vanilla](https:\/\/www.amazon.co.uk\/Nielsen-Massey-Pure-Vanilla-Extract\/dp\/B00LA0VZN0?keywords=nielsen+massey+vanilla+extract&qid=1646311929&sprefix=nielsen+,aps,136&sr=8-8&linkCode=sl1&tag=janespati04-21&linkId=339e19c5766689e0d11366dfc80004ee&language=en_GB&ref_=as_li_ss_tl) in the recipe.\n- I use this [8″ springform cake tin](https:\/\/amzn.to\/3n5rALR)\n- I like using [this piping tip](https:\/\/amzn.to\/3EW55qC) for decoration\n\nIf you have any questions, leave them below – Enjoy\\!\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/VanillaCheesecake7-2.jpg)\n\n[![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/vanillacheesecake-400x800.jpg)](https:\/\/www.pinterest.co.uk\/pin\/457608012150806733)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/VanillaCheesecake1-2-300x300.jpg)\n\n## No-Bake Vanilla Cheesecake\\!\nA buttery biscuit base, creamy no-bake vanilla cheesecake filling, and whipped cream on top! Another back to basics recipe\\!\n\n[Print](https:\/\/www.janespatisserie.com\/wprm_print\/no-bake-vanilla-cheesecake) [Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.janespatisserie.com%2F2018%2F08%2F24%2Fno-bake-vanilla-cheesecake%2F&media=https%3A%2F%2Fwww.janespatisserie.com%2Fwp-content%2Fuploads%2F2022%2F07%2FVanillaCheesecake1-2.jpg&description=No-Bake+Vanilla+Cheesecake%21&is_video=false) [Rate](https:\/\/www.janespatisserie.com\/2018\/08\/24\/no-bake-vanilla-cheesecake\/#commentform)\n\nCategory: Dessert\n\nType: Cheesecake\n\nKeyword: Vanilla\n\nPrep Time: 10 minutes minutes\n\nCook Time: 15 minutes minutes\n\nTotal Time: 25 minutes minutes\n\nServings: 12 Slices\n\nAuthor: Jane's Patisserie\n\n### Ingredients\n#### Biscuit Base\\!\n- 300 g digestives\n- 150 g unsalted butter\n\n#### Vanilla Cheesecake\n- 750 g full fat cream cheese (Philadelphia\/Mascarpone)\n- 100 g icing sugar\n- 1-2 tsp vanilla extract\n- 300 ml double cream\n- 1 tbsp lemon juice (optional)\n\n#### Optional Topping\n- 150 ml double cream\n- 2 tbsp icing sugar\n\n#### Serve with...\n- Berries\n- Coulis\n- Chocolate Sauce\n- Caramel\n- etc\\!\n\n[Grams](https:\/\/www.janespatisserie.com\/2018\/08\/24\/no-bake-vanilla-cheesecake\/) - [Ounces](https:\/\/www.janespatisserie.com\/2018\/08\/24\/no-bake-vanilla-cheesecake\/)\n\n### Instructions\n#### For the Biscuit Base\n- Blitz the biscuits in a food processor to a fine crumb, or bash up in a bowl with a rolling pin, or in a food bag.\n- Melt your butter carefully so its liquid, and then mix in with the biscuits. I usually just pour it into the food processor and blitz again.\n- Press the Biscuit mixture into the bottom of an 8\"\/20cm springform deep tin, and refrigerate\/freeze whilst you make the filling.\n\n#### For the Cheesecake\n- In a large bowl, or stand mixer, add your cream cheese, icing sugar, vanilla and lemon juice and whisk till smooth. I either use my stand mixer with its whisk attachment, or a hand held electric whisk with their whisk attachments.\n- Whisk on a medium speed, until the sugar is mixed into the cream cheese, and the ingredients are evenly distributed. Usually takes about 15-25 seconds or so.\n- Add in the liquid double cream, and whisk the mixture till it comes together and becomes thick.\n- You can alternatively whisk up the cream separately until stiff peaks, and fold through the cheese mixture.\n- I usually mix it on a medium speed, and it should be really thick once done. Its best to under whisk compared to over whisking. If in doubt, whisk a bit, and then mix with a spatula to see how its doing.\n- Once whisked, add the cheesecake mixture to the top of the biscuit base, and set it in the fridge for 5-6 hours, or preferably overnight.\n\n#### For the Decoration\n- Whisk together the double cream and icing sugar until pipeable, and then decorate your cheesecake.\n- Serve your cheesecake as is, or with a chocolate sauce, caramel sauce, berries, coulis... anything you fancy\n\n### Notes\n- You can use either mascarpone, or Philadelphia cream cheese (or the supermarket version), but it MUST BE full fat cream cheese.\n- I'm based in the UK, so we have double cream. It has a rough fat content of around 45% and this is what helps it set. If you don't have access to it, use the nearest you can find.\n- You can freeze the cheesecake for up to 3 months.\n- In the fridge, this will last 3 days once set.\n- I use [Nielsen Massey vanilla](https:\/\/www.amazon.co.uk\/Nielsen-Massey-Pure-Vanilla-Extract\/dp\/B00LA0VZN0?keywords=nielsen+massey+vanilla+extract&qid=1646311929&sprefix=nielsen+,aps,136&sr=8-8&linkCode=sl1&tag=janespati04-21&linkId=339e19c5766689e0d11366dfc80004ee&language=en_GB&ref_=as_li_ss_tl) in the recipe.\n- I use this [8\" springform cake tin](https:\/\/amzn.to\/3n5rALR)\n- I like using [this piping tip](https:\/\/amzn.to\/3EW55qC) for decoration\n\nENJOY\\!\n\nFind my other recipes on my [Recipes Page](http:\/\/janespatisserie.com\/recipes\/ \"Recipes Page\")\\!\n\nYou can find me on:  \n [Instagram](https:\/\/instagram.com\/janespatisserie\/ \"Instagram\")  \n [Facebook](https:\/\/www.facebook.com\/Janespatisserie \"Facebook\")  \n [Pinterest](https:\/\/www.pinterest.com\/janespatisserie\/ \"Pinterest\")  \n [Twitter](https:\/\/twitter.com\/janespatisserie \"Twitter\")[Youtube](https:\/\/www.youtube.com\/channel\/UCHiX7tCGd2j7rynom1W5AFA)\n\nJ x\n\n© **Jane’s Patisserie**. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/11\/M5A8202-800x800.jpg)\n\nWelcome to my Kitchen! I’m Jane, a food writer, photographer and blogger. My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! Enjoy! x\n\n#### Search Recipes\n#### Subscribe to Blog via Email\\!\nEnter your email address to subscribe to this blog and receive notifications of new posts by email.\n\n#### My New Recipe Book\\!\n[![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2025\/06\/JP_Classic_IGportrait_Announcement_1-1-240x300.jpg)](https:\/\/amzn.to\/4kM9n39)\n\n### 240 Comments\n1. Becca on February 12, 2026 at 7:48 pm\n   \n   ![5 stars](https:\/\/www.janespatisserie.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    I absolutely love this cheesecake recipe, it is so delicious! I’ve made it many times and everyone who has tried it also loves it ❤️  \n    I want to make a smaller 6 inch one for Valentine’s day. Could you please give me the quantities for a 6 inch tin?  \n    Thank you xx\n   \n   [Reply](https:\/\/www.janespatisserie.com\/2018\/08\/24\/no-bake-vanilla-cheesecake\/#comment-166690)\n2. Shann on January 12, 2026 at 12:27 pm\n   \n   ![5 stars](https:\/\/www.janespatisserie.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    May I ask why would we need to add lemon juice into vanilla cheesecake? Especially when we wanted to taste like vanilla??\n   \n   [Reply](https:\/\/www.janespatisserie.com\/2018\/08\/24\/no-bake-vanilla-cheesecake\/#comment-166107)\n   - [Jane's Patisserie](https:\/\/www.janespatisserie.com\/) on January 19, 2026 at 7:19 pm\n     \n     It’s to help the cheesecake set x\n   - Amna on March 13, 2026 at 11:24 pm\n     \n     ![5 stars](https:\/\/www.janespatisserie.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n      I can’t say how much I love this recipeeee! I used to miss a store-bought cheesecake I used to get in Spain, but not anymore! This recipe is perfect! Never buying store-bought again\\!\n3. Vanessa on December 18, 2025 at 12:36 pm\n   \n   Hello\\!  \n    I want to try this recipe on Xmas but would love a dark chocolate ganache topping.  \n    How would I go about doing it please. Recipe wise as I have no idea. Thank you\\!\n   \n   [Reply](https:\/\/www.janespatisserie.com\/2018\/08\/24\/no-bake-vanilla-cheesecake\/#comment-165688)\n4. Alex on July 5, 2025 at 8:18 pm\n   \n   ![5 stars](https:\/\/www.janespatisserie.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    I use this recipe to make my cheesecake and sooo many times I heard this is the best cheesecake. So I just wanted to give you credit and thank you for sharing the recipe. Super easy and great results every time. X\n   \n   [Reply](https:\/\/www.janespatisserie.com\/2018\/08\/24\/no-bake-vanilla-cheesecake\/#comment-158758)\n5. Adjoah Nkansah on June 15, 2025 at 4:53 pm\n   \n   really good!! But is it okay if I combine one pack of full fat Philadelphia and 2 packs of the light Philadelphia?? for the cream cheese\n   \n   [Reply](https:\/\/www.janespatisserie.com\/2018\/08\/24\/no-bake-vanilla-cheesecake\/#comment-158197)\n   - Claire Fryatt on December 3, 2025 at 4:14 pm\n     \n     In a word, no lol. Do not use light cream cheese as it won’t set properly, not even if it’s mixed with a tub of full fat cream cheese xx\n6. Cynthia on March 17, 2025 at 7:18 pm\n   \n   ![5 stars](https:\/\/www.janespatisserie.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Incredible recipe, easy to follow, fantastic result! Thank you for sharing with us your tips and advice. The flavour was delicate and the sweetness was just right. The cheesecake has been well-appreciate at home, at work and with neighbours. 🤩👍🏻\n   \n   [Reply](https:\/\/www.janespatisserie.com\/2018\/08\/24\/no-bake-vanilla-cheesecake\/#comment-154607)\n7. Arina on February 6, 2025 at 8:09 am\n   \n   Hi. I just thought to write that I tried using Arla lactose-free cream cheese and double cream, but unfortunately, it didn’t harden. It may be be helpful for someone to know.\n   \n   [Reply](https:\/\/www.janespatisserie.com\/2018\/08\/24\/no-bake-vanilla-cheesecake\/#comment-152385)\n   - [Jane's Patisserie](https:\/\/www.janespatisserie.com\/) on March 3, 2025 at 1:14 pm\n     \n     Ahh some lactose free ingredients can sometimes not work due to the change of ingredients – it would work if you used a setting agent as well x\n8. 20 US Dollars on October 11, 2024 at 12:58 am\n   \n   ![5 stars](https:\/\/www.janespatisserie.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    I love cheesecake. I’ll definitely be trying this\n   \n   [Reply](https:\/\/www.janespatisserie.com\/2018\/08\/24\/no-bake-vanilla-cheesecake\/#comment-145919)\n9. [Nanajee Travels](https:\/\/www.nanajee.com\/) on August 21, 2024 at 8:26 am\n   \n   ![5 stars](https:\/\/www.janespatisserie.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Very nice and easy  \n    Thanks for the effort!!!\\!\n   \n   [Reply](https:\/\/www.janespatisserie.com\/2018\/08\/24\/no-bake-vanilla-cheesecake\/#comment-142739)\n10. Oudel Inc on May 22, 2024 at 11:48 am\n    \n    No-Bake Vanilla Cheesecake nice recipe delecius\n    \n    [Reply](https:\/\/www.janespatisserie.com\/2018\/08\/24\/no-bake-vanilla-cheesecake\/#comment-138553)\n11. Shaanee on April 1, 2024 at 8:00 pm\n    \n    Hi Jane just wondering if I could add a strawberry purée to this or if it would affect the set?\n    \n    [Reply](https:\/\/www.janespatisserie.com\/2018\/08\/24\/no-bake-vanilla-cheesecake\/#comment-135957)\n12. Claire on April 1, 2024 at 1:17 pm\n    \n    Hi I have been asked to do 3 cheese cakes for a wedding rather then a traditional cake, my question is would it stay set throughout the day an not turn into a sloppy mess, thanks\n    \n    [Reply](https:\/\/www.janespatisserie.com\/2018\/08\/24\/no-bake-vanilla-cheesecake\/#comment-135938)\n    - [Jane's Patisserie](https:\/\/www.janespatisserie.com\/) on April 2, 2024 at 11:56 am\n      \n      Cheesecake as it’s a cold product should be stored in the fridge until being eaten, max out of the fridge for 30 minutes. Unfortunately it will likely melt x\n\n[« Older Comments](https:\/\/www.janespatisserie.com\/2018\/08\/24\/no-bake-vanilla-cheesecake\/comment-page-9\/#comments)\n### Leave a Comment [Cancel Reply](https:\/\/www.janespatisserie.com\/2018\/08\/24\/no-bake-vanilla-cheesecake\/#respond)\n\n![Jane's Patisserie](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2021\/07\/jp-logo-white.svg)\n\n- [![Instagram](https:\/\/www.janespatisserie.com\/wp-content\/themes\/janes\/assets\/img\/instagram-icon-white.svg)](https:\/\/www.instagram.com\/janespatisserie)\n- [![YouTube](https:\/\/www.janespatisserie.com\/wp-content\/themes\/janes\/assets\/img\/youtube-icon-white.svg)](https:\/\/www.youtube.com\/c\/JanesPatisserieVlogs)\n- [![X](https:\/\/www.janespatisserie.com\/wp-content\/themes\/janes\/assets\/img\/x-icon-white.svg)](https:\/\/www.twitter.com\/janespatisserie)\n- [![Facebook](https:\/\/www.janespatisserie.com\/wp-content\/themes\/janes\/assets\/img\/facebook-icon-white.svg)](https:\/\/www.facebook.com\/janespatisserie)\n\n- [About](https:\/\/www.janespatisserie.com\/about\/)\n- [Recipes](https:\/\/www.janespatisserie.com\/recipes\/)\n- [Amazon Shop](https:\/\/www.amazon.co.uk\/shop\/janespatisserie)\n- [Blog](https:\/\/www.janespatisserie.com\/category\/blog\/)\n- [PR \/ News](https:\/\/www.janespatisserie.com\/other\/prs-press\/)\n- [Contact](https:\/\/www.janespatisserie.com\/contact\/)\n- [Order Recipe Book](https:\/\/www.janespatisserie.com\/book\/)\n\nThe content on this website may not be copied, shared, transmitted, stored, or used in any way without prior written permission of Jane’s Patisserie.\n\nJane’s Patisserie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.co.uk.\n\n© Jane's Patisserie. All Rights Reserved. [Privacy Policy](https:\/\/www.janespatisserie.com\/privacy-policy\/) \\| [Sitemap](https:\/\/www.janespatisserie.com\/sitemap\/) \\| [XML Sitemap](https:\/\/www.janespatisserie.com\/sitemap_index.xml)\n\nDelivered by **[Unscripted Marketing](https:\/\/www.unscriptedmarketing.co.uk\/)** & Developed by **[KW Marketing](https:\/\/kwmarketinguk.co.uk\/)**","attrs_readable_markdown":"*\\*This post may contain affiliate links. Please see my [disclosure](https:\/\/www.janespatisserie.com\/2018\/08\/24\/no-bake-vanilla-cheesecake\/%E2%80%9Dhttps:\/\/www.janespatisserie.com\/privacy-policy\/%E2%80%9C)  for more details!\\**\n\n## A back to basics recipe of a buttery biscuit base, creamy no-bake vanilla cheesecake filling, and whipped cream on top\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/VanillaCheesecake10-2.jpg)\n\nThis cheesecake really is simple, but in a good way. It’s a simple no-bake vanilla cheesecake that is the best of the best, and I adore it.\n\n### Back to basic recipes\nSo after the success of my first back to basics recipe, my [triple chocolate brownies](https:\/\/www.janespatisserie.com\/2018\/08\/06\/triple-chocolate-brownies\/), I thought it was best to go in with another highly requested treat… a basic vanilla cheesecake. I didn’t really expect the idea of this blog series to be so popular, but it really did get a good reaction so I am more than happy to oblige with posting more recipes, especially when it involves cheesecakes\\!\n\nI have over SIXTY cheesecake recipes on my blog, probably 95% of which are no-bake recipes. They all have different themes and flavours, with chocolate bars becoming an obvious theme. I adore these recipes, my favourites being my [Terry’s chocolate orange cheesecake](https:\/\/www.janespatisserie.com\/2015\/05\/17\/no-bake-chocolate-orange-cheesecake\/ \"No-Bake Chocolate Orange Cheesecake\"), my [Mini Egg cheesecake](https:\/\/www.janespatisserie.com\/2016\/03\/09\/no-bake-mini-egg-cheesecake\/), and [Twix cheesecake](https:\/\/www.janespatisserie.com\/2018\/07\/30\/twix-cheesecake\/) for example, but obviously, there is other flavours in there.\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/VanillaCheesecake2-2.jpg)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/VanillaCheesecake11-2.jpg)\n\n### Biscuit base\nThe same goes for the biscuit base. I adore a thick and full on biscuit base, which is why I stick to mostly going with 300g of biscuits worth. If using a digestive, such as in this vanilla cheesecake recipe, I would always use 150g of butter.\n\nYou can use less butter if you wanted, to make it softer or whatever, but I like a biscuit base that has some structure and is thick as anything. If you wanted to use less, you can easily take it down. 250g of biscuits, 125g of butter, 200g of biscuits, 100g of butter etc. It’s really an easy thing to adapt.\n\nIf you wanted to make it chocolate, add in 1tbsp of cocoa powder, or switch to a something else.If switching to a chocolate digestive, or an Oreo for example, the rule changes where you want 25g less butter, compared to a dry biscuit. So 300g of chocolate digestives would have 125g of melted butter, not 150g. This is due to the melted butter that you add in basically melted the chocolate on the biscuit. You can add all the butter if you want, but it’ll be gooey and probably not very nice.\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/VanillaCheesecake9-2.jpg)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/VanillaCheesecake5-2.jpg)\n\n### Filling\nThe basic premise of ALL of these recipes is the same. A base of sorts, a filling of sorts, and something to decorate. The filling can differ slightly depending on flavour, but a majority of my recipes support the idea that if you use 500g of cream cheese, some icing sugar, and 300ml of cream, you can get a cheesecake. This does change sooomeeetimes, but thats mainly correct.\n\nBecause I want to fill the tin up and make this a decent size cheesecake, and because I’m not actually adding aaaanything else to it, I increase the cream cheese to 750g!I usually add in between 150-300g of melted chocolate if its become a chocolate theme, or add in 200-400g of something chopped up for example, but the base of the recipe is the same.\n\nFor the actual cheesecake filling, I basically only use either mascarpone, or Philadelphia. I would always use the FULL FAT cream cheese, and this is really important if you want a cheesecake that will set. The lemon juice that is in the ingredients is optional, but it can help the cheesecake set somewhat. This isn’t a guarantee, and you don’t need much so you don’t overpower the flavour, but it can help.\n\nHowever, as long as you don’t over whisk the mixture, you’ll have a delicious pudding even if it is slightly softer set then it maybe should be. Using the full fat ingredients REALLY does help things. Honestly, even if you are worried about the fat content…don’t be! It’s just a slice of cheesecake. Its better to use the full fat ingredients in comparison to lower fat. Just cut a smaller slice if you’re worried.\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/VanillaCheesecake8-2.jpg)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/VanillaCheesecake6-2.jpg)\n\n### Mixing\nWhen you are actually mixing the mixture up, you have two options. Either do what I do, and add in the double cream in liquid form and whisk it up, or whisk it separately and then fold it in together. I personally have never ever struggled with liquid double cream, because I stop and start the mixture often to see how the mixture is getting on to make sure I don’t overthink it.\n\nIt’s hard thing to say EXACTLY how fast to whisk and how long for, as even the temperature of the day can make a difference, or how long the ingredients have been out the fridge etc. It’s best to have the soft cream cheese at room temperature when it comes to making the cheesecake mix itself, but the double cream can be cold. It’s a good idea to just take it slower rather than rush it, and to make sure you don’t whisk it too quick. Have a whisk, then fold, have a whisk etc. Just keep an eye on it all\\!\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/VanillaCheesecake2-2.jpg)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/VanillaCheesecake9-2.jpg)\n\n### Tips & Tricks\nThe wonderful thing about using a ‘plain’ cheesecake base such as this, is that you can easily decorate it with whatever flavours you want. For example, when I took the photos I had some spare [raspberry coulis](https:\/\/www.janespatisserie.com\/2018\/08\/13\/raspberry-ripple-ice-cream\/) on my hands, and some fresh fruit. However, I know that some people aren’t really into the fruity side of things so you could use melted chocolate, or an ice cream sauce, or even some [homemade caramel sauce](https:\/\/www.janespatisserie.com\/2018\/04\/30\/homemade-caramel-sauce\/)\\!\n\n- You can use either mascarpone, or Philadelphia cream cheese (or the supermarket version), but it MUST BE full fat cream cheese.\n- I’m based in the UK, so we have double cream. It has a rough fat content of around 45% and this is what helps it set. If you don’t have access to it, use the nearest you can find.\n- You can freeze the cheesecake for up to 3 months.\n- In the fridge, this will last 3 days once set.\n- I use [Nielsen Massey vanilla](https:\/\/www.amazon.co.uk\/Nielsen-Massey-Pure-Vanilla-Extract\/dp\/B00LA0VZN0?keywords=nielsen+massey+vanilla+extract&qid=1646311929&sprefix=nielsen+,aps,136&sr=8-8&linkCode=sl1&tag=janespati04-21&linkId=339e19c5766689e0d11366dfc80004ee&language=en_GB&ref_=as_li_ss_tl) in the recipe.\n- I use this [8″ springform cake tin](https:\/\/amzn.to\/3n5rALR)\n- I like using [this piping tip](https:\/\/amzn.to\/3EW55qC) for decoration\n\nIf you have any questions, leave them below – Enjoy\\!\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/VanillaCheesecake7-2.jpg)\n\n[![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/vanillacheesecake-400x800.jpg)](https:\/\/www.pinterest.co.uk\/pin\/457608012150806733)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/VanillaCheesecake1-2-300x300.jpg)\n\n#### Biscuit Base\\!\n- 300 g digestives\n- 150 g unsalted butter\n\n#### Vanilla Cheesecake\n- 750 g full fat cream cheese (Philadelphia\/Mascarpone)\n- 100 g icing sugar\n- 1-2 tsp vanilla extract\n- 300 ml double cream\n- 1 tbsp lemon juice (optional)\n\n#### Optional Topping\n- 150 ml double cream\n- 2 tbsp icing sugar\n\n#### Serve with...\n- Berries\n- Coulis\n- Chocolate Sauce\n- Caramel\n- etc\\!\n\n#### For the Biscuit Base\n- Blitz the biscuits in a food processor to a fine crumb, or bash up in a bowl with a rolling pin, or in a food bag.\n- Melt your butter carefully so its liquid, and then mix in with the biscuits. I usually just pour it into the food processor and blitz again.\n- Press the Biscuit mixture into the bottom of an 8\"\/20cm springform deep tin, and refrigerate\/freeze whilst you make the filling.\n\n#### For the Cheesecake\n- In a large bowl, or stand mixer, add your cream cheese, icing sugar, vanilla and lemon juice and whisk till smooth. I either use my stand mixer with its whisk attachment, or a hand held electric whisk with their whisk attachments.\n- Whisk on a medium speed, until the sugar is mixed into the cream cheese, and the ingredients are evenly distributed. Usually takes about 15-25 seconds or so.\n- Add in the liquid double cream, and whisk the mixture till it comes together and becomes thick.\n- You can alternatively whisk up the cream separately until stiff peaks, and fold through the cheese mixture.\n- I usually mix it on a medium speed, and it should be really thick once done. Its best to under whisk compared to over whisking. If in doubt, whisk a bit, and then mix with a spatula to see how its doing.\n- Once whisked, add the cheesecake mixture to the top of the biscuit base, and set it in the fridge for 5-6 hours, or preferably overnight.\n\n#### For the Decoration\n- Whisk together the double cream and icing sugar until pipeable, and then decorate your cheesecake.\n- Serve your cheesecake as is, or with a chocolate sauce, caramel sauce, berries, coulis... anything you fancy\n\n- You can use either mascarpone, or Philadelphia cream cheese (or the supermarket version), but it MUST BE full fat cream cheese.\n- I'm based in the UK, so we have double cream. It has a rough fat content of around 45% and this is what helps it set. If you don't have access to it, use the nearest you can find.\n- You can freeze the cheesecake for up to 3 months.\n- In the fridge, this will last 3 days once set.\n- I use [Nielsen Massey vanilla](https:\/\/www.amazon.co.uk\/Nielsen-Massey-Pure-Vanilla-Extract\/dp\/B00LA0VZN0?keywords=nielsen+massey+vanilla+extract&qid=1646311929&sprefix=nielsen+,aps,136&sr=8-8&linkCode=sl1&tag=janespati04-21&linkId=339e19c5766689e0d11366dfc80004ee&language=en_GB&ref_=as_li_ss_tl) in the recipe.\n- I use this [8\" springform cake tin](https:\/\/amzn.to\/3n5rALR)\n- I like using [this piping tip](https:\/\/amzn.to\/3EW55qC) for decoration\n\nENJOY\\!\n\nFind my other recipes on my [Recipes Page](http:\/\/janespatisserie.com\/recipes\/ \"Recipes Page\")\\!\n\nYou can find me on:  \n [Instagram](https:\/\/instagram.com\/janespatisserie\/ \"Instagram\")  \n [Facebook](https:\/\/www.facebook.com\/Janespatisserie \"Facebook\")  \n [Pinterest](https:\/\/www.pinterest.com\/janespatisserie\/ \"Pinterest\")  \n [Twitter](https:\/\/twitter.com\/janespatisserie \"Twitter\")[Youtube](https:\/\/www.youtube.com\/channel\/UCHiX7tCGd2j7rynom1W5AFA)\n\nJ x\n\n© **Jane’s Patisserie**. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.","meta_canonical":null}

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Boilerpipe Text	This post may contain affiliate links. Please see my disclosure for more details! A back to basics recipe of a buttery biscuit base, creamy no-bake vanilla cheesecake filling, and whipped cream on top This cheesecake really is simple, but in a good way. It’s a simple no-bake vanilla cheesecake that is the best of the best, and I adore it. Back to basic recipes So after the success of my first back to basics recipe, my triple chocolate brownies , I thought it was best to go in with another highly requested treat… a basic vanilla cheesecake. I didn’t really expect the idea of this blog series to be so popular, but it really did get a good reaction so I am more than happy to oblige with posting more recipes, especially when it involves cheesecakes! I have over SIXTY cheesecake recipes on my blog, probably 95% of which are no-bake recipes. They all have different themes and flavours, with chocolate bars becoming an obvious theme. I adore these recipes, my favourites being my Terry’s chocolate orange cheesecake , my Mini Egg cheesecake , and Twix cheesecake for example, but obviously, there is other flavours in there. Biscuit base The same goes for the biscuit base. I adore a thick and full on biscuit base, which is why I stick to mostly going with 300g of biscuits worth. If using a digestive, such as in this vanilla cheesecake recipe, I would always use 150g of butter. You can use less butter if you wanted, to make it softer or whatever, but I like a biscuit base that has some structure and is thick as anything. If you wanted to use less, you can easily take it down. 250g of biscuits, 125g of butter, 200g of biscuits, 100g of butter etc. It’s really an easy thing to adapt. If you wanted to make it chocolate, add in 1tbsp of cocoa powder, or switch to a something else.If switching to a chocolate digestive, or an Oreo for example, the rule changes where you want 25g less butter, compared to a dry biscuit. So 300g of chocolate digestives would have 125g of melted butter, not 150g. This is due to the melted butter that you add in basically melted the chocolate on the biscuit. You can add all the butter if you want, but it’ll be gooey and probably not very nice. Filling The basic premise of ALL of these recipes is the same. A base of sorts, a filling of sorts, and something to decorate. The filling can differ slightly depending on flavour, but a majority of my recipes support the idea that if you use 500g of cream cheese, some icing sugar, and 300ml of cream, you can get a cheesecake. This does change sooomeeetimes, but thats mainly correct. Because I want to fill the tin up and make this a decent size cheesecake, and because I’m not actually adding aaaanything else to it, I increase the cream cheese to 750g!I usually add in between 150-300g of melted chocolate if its become a chocolate theme, or add in 200-400g of something chopped up for example, but the base of the recipe is the same. For the actual cheesecake filling, I basically only use either mascarpone, or Philadelphia. I would always use the FULL FAT cream cheese, and this is really important if you want a cheesecake that will set. The lemon juice that is in the ingredients is optional, but it can help the cheesecake set somewhat. This isn’t a guarantee, and you don’t need much so you don’t overpower the flavour, but it can help. However, as long as you don’t over whisk the mixture, you’ll have a delicious pudding even if it is slightly softer set then it maybe should be. Using the full fat ingredients REALLY does help things. Honestly, even if you are worried about the fat content…don’t be! It’s just a slice of cheesecake. Its better to use the full fat ingredients in comparison to lower fat. Just cut a smaller slice if you’re worried. Mixing When you are actually mixing the mixture up, you have two options. Either do what I do, and add in the double cream in liquid form and whisk it up, or whisk it separately and then fold it in together. I personally have never ever struggled with liquid double cream, because I stop and start the mixture often to see how the mixture is getting on to make sure I don’t overthink it. It’s hard thing to say EXACTLY how fast to whisk and how long for, as even the temperature of the day can make a difference, or how long the ingredients have been out the fridge etc. It’s best to have the soft cream cheese at room temperature when it comes to making the cheesecake mix itself, but the double cream can be cold. It’s a good idea to just take it slower rather than rush it, and to make sure you don’t whisk it too quick. Have a whisk, then fold, have a whisk etc. Just keep an eye on it all! Tips & Tricks The wonderful thing about using a ‘plain’ cheesecake base such as this, is that you can easily decorate it with whatever flavours you want. For example, when I took the photos I had some spare raspberry coulis on my hands, and some fresh fruit. However, I know that some people aren’t really into the fruity side of things so you could use melted chocolate, or an ice cream sauce, or even some homemade caramel sauce ! You can use either mascarpone, or Philadelphia cream cheese (or the supermarket version), but it MUST BE full fat cream cheese. I’m based in the UK, so we have double cream. It has a rough fat content of around 45% and this is what helps it set. If you don’t have access to it, use the nearest you can find. You can freeze the cheesecake for up to 3 months. In the fridge, this will last 3 days once set. I use Nielsen Massey vanilla in the recipe. I use this 8″ springform cake tin I like using this piping tip for decoration If you have any questions, leave them below – Enjoy! Biscuit Base! 300 g digestives 150 g unsalted butter Vanilla Cheesecake 750 g full fat cream cheese (Philadelphia/Mascarpone) 100 g icing sugar 1-2 tsp vanilla extract 300 ml double cream 1 tbsp lemon juice (optional) Optional Topping 150 ml double cream 2 tbsp icing sugar Serve with... Berries Coulis Chocolate Sauce Caramel etc! For the Biscuit Base Blitz the biscuits in a food processor to a fine crumb, or bash up in a bowl with a rolling pin, or in a food bag. Melt your butter carefully so its liquid, and then mix in with the biscuits. I usually just pour it into the food processor and blitz again. Press the Biscuit mixture into the bottom of an 8"/20cm springform deep tin, and refrigerate/freeze whilst you make the filling. For the Cheesecake In a large bowl, or stand mixer, add your cream cheese, icing sugar, vanilla and lemon juice and whisk till smooth. I either use my stand mixer with its whisk attachment, or a hand held electric whisk with their whisk attachments. Whisk on a medium speed, until the sugar is mixed into the cream cheese, and the ingredients are evenly distributed. Usually takes about 15-25 seconds or so. Add in the liquid double cream, and whisk the mixture till it comes together and becomes thick. You can alternatively whisk up the cream separately until stiff peaks, and fold through the cheese mixture. I usually mix it on a medium speed, and it should be really thick once done. Its best to under whisk compared to over whisking. If in doubt, whisk a bit, and then mix with a spatula to see how its doing. Once whisked, add the cheesecake mixture to the top of the biscuit base, and set it in the fridge for 5-6 hours, or preferably overnight. For the Decoration Whisk together the double cream and icing sugar until pipeable, and then decorate your cheesecake. Serve your cheesecake as is, or with a chocolate sauce, caramel sauce, berries, coulis... anything you fancy You can use either mascarpone, or Philadelphia cream cheese (or the supermarket version), but it MUST BE full fat cream cheese. I'm based in the UK, so we have double cream. It has a rough fat content of around 45% and this is what helps it set. If you don't have access to it, use the nearest you can find. You can freeze the cheesecake for up to 3 months. In the fridge, this will last 3 days once set. I use Nielsen Massey vanilla in the recipe. I use this 8" springform cake tin I like using this piping tip for decoration ENJOY! Find my other recipes on my Recipes Page ! You can find me on: Instagram Facebook Pinterest Twitter Youtube J x © Jane’s Patisserie . All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Markdown	![](https://www.facebook.com/tr?id=706315603665775&ev=PageView&noscript=1) [Skip to content](https://www.janespatisserie.com/2018/08/24/no-bake-vanilla-cheesecake/#fl-main-content) [![Jane's Patisserie](https://www.janespatisserie.com/wp-content/uploads/2021/07/jp-logo.svg)](https://www.janespatisserie.com/) - [About](https://www.janespatisserie.com/about/) - [Books](https://www.janespatisserie.com/book/) - [Recipes](https://www.janespatisserie.com/recipes/) - [Air Fryer Recipes](https://www.janespatisserie.com/category/air-fryer/) - [Cake Recipes](https://www.janespatisserie.com/category/cake-2/) - [Cheesecake Recipes](https://www.janespatisserie.com/category/cheesecake-2/) - [Cookies Recipes](https://www.janespatisserie.com/category/cookies/) - [Cupcake Recipes](https://www.janespatisserie.com/category/cupcakes-2/) - [Dessert Recipes](https://www.janespatisserie.com/category/dessert/) - [Savoury Recipes](https://www.janespatisserie.com/category/savoury/) - [Small Batch Bakes](https://www.janespatisserie.com/category/small-batch-bakes/) - [Sweet Recipes](https://www.janespatisserie.com/category/sweets/) - [Traybake Recipes](https://www.janespatisserie.com/category/tray-bakes-2/) - [Valentines Baking Recipes](https://www.janespatisserie.com/category/valentines-2/) - [Easter Baking Recipes](https://www.janespatisserie.com/category/easter/) - [Halloween Baking Recipes](https://www.janespatisserie.com/category/halloween/) - [Christmas Baking Recipes](https://www.janespatisserie.com/category/christmas/) - [Blog](https://www.janespatisserie.com/category/blog/) - [Privacy Policy](https://www.janespatisserie.com/privacy-policy/) - [Bits ‘n’ Bobs](https://www.janespatisserie.com/other/) - [Amazon Shop](https://www.amazon.co.uk/shop/janespatisserie) - [Helpful Tips](https://www.janespatisserie.com/helpful-tips/) - [Free Recipes](https://www.janespatisserie.com/free-recipes/) - [PR & Press](https://www.janespatisserie.com/other/prs-press/) - [Contact](https://www.janespatisserie.com/contact/) Menu # No-Bake Vanilla Cheesecake – Back to Basics\! ![](https://www.janespatisserie.com/wp-content/uploads/2022/11/M5A8202-150x150.jpg) By [Jane Dunn](https://www.janespatisserie.com/about/) August 24, 2018 [Jump to Recipe](https://www.janespatisserie.com/2018/08/24/no-bake-vanilla-cheesecake/#wprm-recipe-container-10829) \This post may contain affiliate links. Please see my [disclosure](https://www.janespatisserie.com/2018/08/24/no-bake-vanilla-cheesecake/%E2%80%9Dhttps://www.janespatisserie.com/privacy-policy/%E2%80%9C) for more details!\ ## A back to basics recipe of a buttery biscuit base, creamy no-bake vanilla cheesecake filling, and whipped cream on top ![](https://www.janespatisserie.com/wp-content/uploads/2022/07/VanillaCheesecake10-2.jpg) This cheesecake really is simple, but in a good way. It’s a simple no-bake vanilla cheesecake that is the best of the best, and I adore it. ### Back to basic recipes So after the success of my first back to basics recipe, my [triple chocolate brownies](https://www.janespatisserie.com/2018/08/06/triple-chocolate-brownies/), I thought it was best to go in with another highly requested treat… a basic vanilla cheesecake. I didn’t really expect the idea of this blog series to be so popular, but it really did get a good reaction so I am more than happy to oblige with posting more recipes, especially when it involves cheesecakes\! I have over SIXTY cheesecake recipes on my blog, probably 95% of which are no-bake recipes. They all have different themes and flavours, with chocolate bars becoming an obvious theme. I adore these recipes, my favourites being my [Terry’s chocolate orange cheesecake](https://www.janespatisserie.com/2015/05/17/no-bake-chocolate-orange-cheesecake/ "No-Bake Chocolate Orange Cheesecake"), my [Mini Egg cheesecake](https://www.janespatisserie.com/2016/03/09/no-bake-mini-egg-cheesecake/), and [Twix cheesecake](https://www.janespatisserie.com/2018/07/30/twix-cheesecake/) for example, but obviously, there is other flavours in there. ![](https://www.janespatisserie.com/wp-content/uploads/2022/07/VanillaCheesecake2-2.jpg) ![](https://www.janespatisserie.com/wp-content/uploads/2022/07/VanillaCheesecake11-2.jpg) ### Biscuit base The same goes for the biscuit base. I adore a thick and full on biscuit base, which is why I stick to mostly going with 300g of biscuits worth. If using a digestive, such as in this vanilla cheesecake recipe, I would always use 150g of butter. You can use less butter if you wanted, to make it softer or whatever, but I like a biscuit base that has some structure and is thick as anything. If you wanted to use less, you can easily take it down. 250g of biscuits, 125g of butter, 200g of biscuits, 100g of butter etc. It’s really an easy thing to adapt. If you wanted to make it chocolate, add in 1tbsp of cocoa powder, or switch to a something else.If switching to a chocolate digestive, or an Oreo for example, the rule changes where you want 25g less butter, compared to a dry biscuit. So 300g of chocolate digestives would have 125g of melted butter, not 150g. This is due to the melted butter that you add in basically melted the chocolate on the biscuit. You can add all the butter if you want, but it’ll be gooey and probably not very nice. ![](https://www.janespatisserie.com/wp-content/uploads/2022/07/VanillaCheesecake9-2.jpg) ![](https://www.janespatisserie.com/wp-content/uploads/2022/07/VanillaCheesecake5-2.jpg) ### Filling The basic premise of ALL of these recipes is the same. A base of sorts, a filling of sorts, and something to decorate. The filling can differ slightly depending on flavour, but a majority of my recipes support the idea that if you use 500g of cream cheese, some icing sugar, and 300ml of cream, you can get a cheesecake. This does change sooomeeetimes, but thats mainly correct. Because I want to fill the tin up and make this a decent size cheesecake, and because I’m not actually adding aaaanything else to it, I increase the cream cheese to 750g!I usually add in between 150-300g of melted chocolate if its become a chocolate theme, or add in 200-400g of something chopped up for example, but the base of the recipe is the same. For the actual cheesecake filling, I basically only use either mascarpone, or Philadelphia. I would always use the FULL FAT cream cheese, and this is really important if you want a cheesecake that will set. The lemon juice that is in the ingredients is optional, but it can help the cheesecake set somewhat. This isn’t a guarantee, and you don’t need much so you don’t overpower the flavour, but it can help. However, as long as you don’t over whisk the mixture, you’ll have a delicious pudding even if it is slightly softer set then it maybe should be. Using the full fat ingredients REALLY does help things. Honestly, even if you are worried about the fat content…don’t be! It’s just a slice of cheesecake. Its better to use the full fat ingredients in comparison to lower fat. Just cut a smaller slice if you’re worried. ![](https://www.janespatisserie.com/wp-content/uploads/2022/07/VanillaCheesecake8-2.jpg) ![](https://www.janespatisserie.com/wp-content/uploads/2022/07/VanillaCheesecake6-2.jpg) ### Mixing When you are actually mixing the mixture up, you have two options. Either do what I do, and add in the double cream in liquid form and whisk it up, or whisk it separately and then fold it in together. I personally have never ever struggled with liquid double cream, because I stop and start the mixture often to see how the mixture is getting on to make sure I don’t overthink it. It’s hard thing to say EXACTLY how fast to whisk and how long for, as even the temperature of the day can make a difference, or how long the ingredients have been out the fridge etc. It’s best to have the soft cream cheese at room temperature when it comes to making the cheesecake mix itself, but the double cream can be cold. It’s a good idea to just take it slower rather than rush it, and to make sure you don’t whisk it too quick. Have a whisk, then fold, have a whisk etc. Just keep an eye on it all\! ![](https://www.janespatisserie.com/wp-content/uploads/2022/07/VanillaCheesecake2-2.jpg) ![](https://www.janespatisserie.com/wp-content/uploads/2022/07/VanillaCheesecake9-2.jpg) ### Tips & Tricks The wonderful thing about using a ‘plain’ cheesecake base such as this, is that you can easily decorate it with whatever flavours you want. For example, when I took the photos I had some spare [raspberry coulis](https://www.janespatisserie.com/2018/08/13/raspberry-ripple-ice-cream/) on my hands, and some fresh fruit. However, I know that some people aren’t really into the fruity side of things so you could use melted chocolate, or an ice cream sauce, or even some [homemade caramel sauce](https://www.janespatisserie.com/2018/04/30/homemade-caramel-sauce/)\! - You can use either mascarpone, or Philadelphia cream cheese (or the supermarket version), but it MUST BE full fat cream cheese. - I’m based in the UK, so we have double cream. It has a rough fat content of around 45% and this is what helps it set. If you don’t have access to it, use the nearest you can find. - You can freeze the cheesecake for up to 3 months. - In the fridge, this will last 3 days once set. - I use [Nielsen Massey vanilla](https://www.amazon.co.uk/Nielsen-Massey-Pure-Vanilla-Extract/dp/B00LA0VZN0?keywords=nielsen+massey+vanilla+extract&qid=1646311929&sprefix=nielsen+,aps,136&sr=8-8&linkCode=sl1&tag=janespati04-21&linkId=339e19c5766689e0d11366dfc80004ee&language=en_GB&ref_=as_li_ss_tl) in the recipe. - I use this [8″ springform cake tin](https://amzn.to/3n5rALR) - I like using [this piping tip](https://amzn.to/3EW55qC) for decoration If you have any questions, leave them below – Enjoy\! ![](https://www.janespatisserie.com/wp-content/uploads/2022/07/VanillaCheesecake7-2.jpg) [![](https://www.janespatisserie.com/wp-content/uploads/2022/07/vanillacheesecake-400x800.jpg)](https://www.pinterest.co.uk/pin/457608012150806733) ![](https://www.janespatisserie.com/wp-content/uploads/2022/07/VanillaCheesecake1-2-300x300.jpg) ## No-Bake Vanilla Cheesecake\! A buttery biscuit base, creamy no-bake vanilla cheesecake filling, and whipped cream on top! Another back to basics recipe\! [Print](https://www.janespatisserie.com/wprm_print/no-bake-vanilla-cheesecake) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.janespatisserie.com%2F2018%2F08%2F24%2Fno-bake-vanilla-cheesecake%2F&media=https%3A%2F%2Fwww.janespatisserie.com%2Fwp-content%2Fuploads%2F2022%2F07%2FVanillaCheesecake1-2.jpg&description=No-Bake+Vanilla+Cheesecake%21&is_video=false) [Rate](https://www.janespatisserie.com/2018/08/24/no-bake-vanilla-cheesecake/#commentform) Category: Dessert Type: Cheesecake Keyword: Vanilla Prep Time: 10 minutes minutes Cook Time: 15 minutes minutes Total Time: 25 minutes minutes Servings: 12 Slices Author: Jane's Patisserie ### Ingredients #### Biscuit Base\! - 300 g digestives - 150 g unsalted butter #### Vanilla Cheesecake - 750 g full fat cream cheese (Philadelphia/Mascarpone) - 100 g icing sugar - 1-2 tsp vanilla extract - 300 ml double cream - 1 tbsp lemon juice (optional) #### Optional Topping - 150 ml double cream - 2 tbsp icing sugar #### Serve with... - Berries - Coulis - Chocolate Sauce - Caramel - etc\! [Grams](https://www.janespatisserie.com/2018/08/24/no-bake-vanilla-cheesecake/) - [Ounces](https://www.janespatisserie.com/2018/08/24/no-bake-vanilla-cheesecake/) ### Instructions #### For the Biscuit Base - Blitz the biscuits in a food processor to a fine crumb, or bash up in a bowl with a rolling pin, or in a food bag. - Melt your butter carefully so its liquid, and then mix in with the biscuits. I usually just pour it into the food processor and blitz again. - Press the Biscuit mixture into the bottom of an 8"/20cm springform deep tin, and refrigerate/freeze whilst you make the filling. #### For the Cheesecake - In a large bowl, or stand mixer, add your cream cheese, icing sugar, vanilla and lemon juice and whisk till smooth. I either use my stand mixer with its whisk attachment, or a hand held electric whisk with their whisk attachments. - Whisk on a medium speed, until the sugar is mixed into the cream cheese, and the ingredients are evenly distributed. Usually takes about 15-25 seconds or so. - Add in the liquid double cream, and whisk the mixture till it comes together and becomes thick. - You can alternatively whisk up the cream separately until stiff peaks, and fold through the cheese mixture. - I usually mix it on a medium speed, and it should be really thick once done. Its best to under whisk compared to over whisking. If in doubt, whisk a bit, and then mix with a spatula to see how its doing. - Once whisked, add the cheesecake mixture to the top of the biscuit base, and set it in the fridge for 5-6 hours, or preferably overnight. #### For the Decoration - Whisk together the double cream and icing sugar until pipeable, and then decorate your cheesecake. - Serve your cheesecake as is, or with a chocolate sauce, caramel sauce, berries, coulis... anything you fancy ### Notes - You can use either mascarpone, or Philadelphia cream cheese (or the supermarket version), but it MUST BE full fat cream cheese. - I'm based in the UK, so we have double cream. It has a rough fat content of around 45% and this is what helps it set. If you don't have access to it, use the nearest you can find. - You can freeze the cheesecake for up to 3 months. - In the fridge, this will last 3 days once set. - I use [Nielsen Massey vanilla](https://www.amazon.co.uk/Nielsen-Massey-Pure-Vanilla-Extract/dp/B00LA0VZN0?keywords=nielsen+massey+vanilla+extract&qid=1646311929&sprefix=nielsen+,aps,136&sr=8-8&linkCode=sl1&tag=janespati04-21&linkId=339e19c5766689e0d11366dfc80004ee&language=en_GB&ref_=as_li_ss_tl) in the recipe. - I use this [8" springform cake tin](https://amzn.to/3n5rALR) - I like using [this piping tip](https://amzn.to/3EW55qC) for decoration ENJOY\! Find my other recipes on my [Recipes Page](http://janespatisserie.com/recipes/ "Recipes Page")\! You can find me on: [Instagram](https://instagram.com/janespatisserie/ "Instagram") [Facebook](https://www.facebook.com/Janespatisserie "Facebook") [Pinterest](https://www.pinterest.com/janespatisserie/ "Pinterest") [Twitter](https://twitter.com/janespatisserie "Twitter")[Youtube](https://www.youtube.com/channel/UCHiX7tCGd2j7rynom1W5AFA) J x © Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe. ![](https://www.janespatisserie.com/wp-content/uploads/2022/11/M5A8202-800x800.jpg) Welcome to my Kitchen! I’m Jane, a food writer, photographer and blogger. My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! Enjoy! x #### Search Recipes #### Subscribe to Blog via Email\! Enter your email address to subscribe to this blog and receive notifications of new posts by email. #### My New Recipe Book\! [![](https://www.janespatisserie.com/wp-content/uploads/2025/06/JP_Classic_IGportrait_Announcement_1-1-240x300.jpg)](https://amzn.to/4kM9n39) ### 240 Comments 1. Becca on February 12, 2026 at 7:48 pm ![5 stars](https://www.janespatisserie.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I absolutely love this cheesecake recipe, it is so delicious! I’ve made it many times and everyone who has tried it also loves it ❤️ I want to make a smaller 6 inch one for Valentine’s day. Could you please give me the quantities for a 6 inch tin? Thank you xx [Reply](https://www.janespatisserie.com/2018/08/24/no-bake-vanilla-cheesecake/#comment-166690) 2. Shann on January 12, 2026 at 12:27 pm ![5 stars](https://www.janespatisserie.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) May I ask why would we need to add lemon juice into vanilla cheesecake? Especially when we wanted to taste like vanilla?? [Reply](https://www.janespatisserie.com/2018/08/24/no-bake-vanilla-cheesecake/#comment-166107) - [Jane's Patisserie](https://www.janespatisserie.com/) on January 19, 2026 at 7:19 pm It’s to help the cheesecake set x - Amna on March 13, 2026 at 11:24 pm ![5 stars](https://www.janespatisserie.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I can’t say how much I love this recipeeee! I used to miss a store-bought cheesecake I used to get in Spain, but not anymore! This recipe is perfect! Never buying store-bought again\! 3. Vanessa on December 18, 2025 at 12:36 pm Hello\! I want to try this recipe on Xmas but would love a dark chocolate ganache topping. How would I go about doing it please. Recipe wise as I have no idea. Thank you\! [Reply](https://www.janespatisserie.com/2018/08/24/no-bake-vanilla-cheesecake/#comment-165688) 4. Alex on July 5, 2025 at 8:18 pm ![5 stars](https://www.janespatisserie.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I use this recipe to make my cheesecake and sooo many times I heard this is the best cheesecake. So I just wanted to give you credit and thank you for sharing the recipe. Super easy and great results every time. X [Reply](https://www.janespatisserie.com/2018/08/24/no-bake-vanilla-cheesecake/#comment-158758) 5. Adjoah Nkansah on June 15, 2025 at 4:53 pm really good!! But is it okay if I combine one pack of full fat Philadelphia and 2 packs of the light Philadelphia?? for the cream cheese [Reply](https://www.janespatisserie.com/2018/08/24/no-bake-vanilla-cheesecake/#comment-158197) - Claire Fryatt on December 3, 2025 at 4:14 pm In a word, no lol. Do not use light cream cheese as it won’t set properly, not even if it’s mixed with a tub of full fat cream cheese xx 6. Cynthia on March 17, 2025 at 7:18 pm ![5 stars](https://www.janespatisserie.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Incredible recipe, easy to follow, fantastic result! Thank you for sharing with us your tips and advice. The flavour was delicate and the sweetness was just right. The cheesecake has been well-appreciate at home, at work and with neighbours. 🤩👍🏻 [Reply](https://www.janespatisserie.com/2018/08/24/no-bake-vanilla-cheesecake/#comment-154607) 7. Arina on February 6, 2025 at 8:09 am Hi. I just thought to write that I tried using Arla lactose-free cream cheese and double cream, but unfortunately, it didn’t harden. It may be be helpful for someone to know. [Reply](https://www.janespatisserie.com/2018/08/24/no-bake-vanilla-cheesecake/#comment-152385) - [Jane's Patisserie](https://www.janespatisserie.com/) on March 3, 2025 at 1:14 pm Ahh some lactose free ingredients can sometimes not work due to the change of ingredients – it would work if you used a setting agent as well x 8. 20 US Dollars on October 11, 2024 at 12:58 am ![5 stars](https://www.janespatisserie.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I love cheesecake. I’ll definitely be trying this [Reply](https://www.janespatisserie.com/2018/08/24/no-bake-vanilla-cheesecake/#comment-145919) 9. [Nanajee Travels](https://www.nanajee.com/) on August 21, 2024 at 8:26 am ![5 stars](https://www.janespatisserie.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Very nice and easy Thanks for the effort!!!\! [Reply](https://www.janespatisserie.com/2018/08/24/no-bake-vanilla-cheesecake/#comment-142739) 10. Oudel Inc on May 22, 2024 at 11:48 am No-Bake Vanilla Cheesecake nice recipe delecius [Reply](https://www.janespatisserie.com/2018/08/24/no-bake-vanilla-cheesecake/#comment-138553) 11. Shaanee on April 1, 2024 at 8:00 pm Hi Jane just wondering if I could add a strawberry purée to this or if it would affect the set? [Reply](https://www.janespatisserie.com/2018/08/24/no-bake-vanilla-cheesecake/#comment-135957) 12. Claire on April 1, 2024 at 1:17 pm Hi I have been asked to do 3 cheese cakes for a wedding rather then a traditional cake, my question is would it stay set throughout the day an not turn into a sloppy mess, thanks [Reply](https://www.janespatisserie.com/2018/08/24/no-bake-vanilla-cheesecake/#comment-135938) - [Jane's Patisserie](https://www.janespatisserie.com/) on April 2, 2024 at 11:56 am Cheesecake as it’s a cold product should be stored in the fridge until being eaten, max out of the fridge for 30 minutes. Unfortunately it will likely melt x [« Older Comments](https://www.janespatisserie.com/2018/08/24/no-bake-vanilla-cheesecake/comment-page-9/#comments) ### Leave a Comment [Cancel Reply](https://www.janespatisserie.com/2018/08/24/no-bake-vanilla-cheesecake/#respond) ![Jane's Patisserie](https://www.janespatisserie.com/wp-content/uploads/2021/07/jp-logo-white.svg) - [![Instagram](https://www.janespatisserie.com/wp-content/themes/janes/assets/img/instagram-icon-white.svg)](https://www.instagram.com/janespatisserie) - [![YouTube](https://www.janespatisserie.com/wp-content/themes/janes/assets/img/youtube-icon-white.svg)](https://www.youtube.com/c/JanesPatisserieVlogs) - [![X](https://www.janespatisserie.com/wp-content/themes/janes/assets/img/x-icon-white.svg)](https://www.twitter.com/janespatisserie) - [![Facebook](https://www.janespatisserie.com/wp-content/themes/janes/assets/img/facebook-icon-white.svg)](https://www.facebook.com/janespatisserie) - [About](https://www.janespatisserie.com/about/) - [Recipes](https://www.janespatisserie.com/recipes/) - [Amazon Shop](https://www.amazon.co.uk/shop/janespatisserie) - [Blog](https://www.janespatisserie.com/category/blog/) - [PR / News](https://www.janespatisserie.com/other/prs-press/) - [Contact](https://www.janespatisserie.com/contact/) - [Order Recipe Book](https://www.janespatisserie.com/book/) The content on this website may not be copied, shared, transmitted, stored, or used in any way without prior written permission of Jane’s Patisserie. 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Readable Markdown	\This post may contain affiliate links. Please see my [disclosure](https://www.janespatisserie.com/2018/08/24/no-bake-vanilla-cheesecake/%E2%80%9Dhttps://www.janespatisserie.com/privacy-policy/%E2%80%9C) for more details!\ ## A back to basics recipe of a buttery biscuit base, creamy no-bake vanilla cheesecake filling, and whipped cream on top ![](https://www.janespatisserie.com/wp-content/uploads/2022/07/VanillaCheesecake10-2.jpg) This cheesecake really is simple, but in a good way. It’s a simple no-bake vanilla cheesecake that is the best of the best, and I adore it. ### Back to basic recipes So after the success of my first back to basics recipe, my [triple chocolate brownies](https://www.janespatisserie.com/2018/08/06/triple-chocolate-brownies/), I thought it was best to go in with another highly requested treat… a basic vanilla cheesecake. I didn’t really expect the idea of this blog series to be so popular, but it really did get a good reaction so I am more than happy to oblige with posting more recipes, especially when it involves cheesecakes\! I have over SIXTY cheesecake recipes on my blog, probably 95% of which are no-bake recipes. They all have different themes and flavours, with chocolate bars becoming an obvious theme. I adore these recipes, my favourites being my [Terry’s chocolate orange cheesecake](https://www.janespatisserie.com/2015/05/17/no-bake-chocolate-orange-cheesecake/ "No-Bake Chocolate Orange Cheesecake"), my [Mini Egg cheesecake](https://www.janespatisserie.com/2016/03/09/no-bake-mini-egg-cheesecake/), and [Twix cheesecake](https://www.janespatisserie.com/2018/07/30/twix-cheesecake/) for example, but obviously, there is other flavours in there. ![](https://www.janespatisserie.com/wp-content/uploads/2022/07/VanillaCheesecake2-2.jpg) ![](https://www.janespatisserie.com/wp-content/uploads/2022/07/VanillaCheesecake11-2.jpg) ### Biscuit base The same goes for the biscuit base. I adore a thick and full on biscuit base, which is why I stick to mostly going with 300g of biscuits worth. If using a digestive, such as in this vanilla cheesecake recipe, I would always use 150g of butter. You can use less butter if you wanted, to make it softer or whatever, but I like a biscuit base that has some structure and is thick as anything. If you wanted to use less, you can easily take it down. 250g of biscuits, 125g of butter, 200g of biscuits, 100g of butter etc. It’s really an easy thing to adapt. If you wanted to make it chocolate, add in 1tbsp of cocoa powder, or switch to a something else.If switching to a chocolate digestive, or an Oreo for example, the rule changes where you want 25g less butter, compared to a dry biscuit. So 300g of chocolate digestives would have 125g of melted butter, not 150g. This is due to the melted butter that you add in basically melted the chocolate on the biscuit. You can add all the butter if you want, but it’ll be gooey and probably not very nice. ![](https://www.janespatisserie.com/wp-content/uploads/2022/07/VanillaCheesecake9-2.jpg) ![](https://www.janespatisserie.com/wp-content/uploads/2022/07/VanillaCheesecake5-2.jpg) ### Filling The basic premise of ALL of these recipes is the same. A base of sorts, a filling of sorts, and something to decorate. The filling can differ slightly depending on flavour, but a majority of my recipes support the idea that if you use 500g of cream cheese, some icing sugar, and 300ml of cream, you can get a cheesecake. This does change sooomeeetimes, but thats mainly correct. Because I want to fill the tin up and make this a decent size cheesecake, and because I’m not actually adding aaaanything else to it, I increase the cream cheese to 750g!I usually add in between 150-300g of melted chocolate if its become a chocolate theme, or add in 200-400g of something chopped up for example, but the base of the recipe is the same. For the actual cheesecake filling, I basically only use either mascarpone, or Philadelphia. I would always use the FULL FAT cream cheese, and this is really important if you want a cheesecake that will set. The lemon juice that is in the ingredients is optional, but it can help the cheesecake set somewhat. This isn’t a guarantee, and you don’t need much so you don’t overpower the flavour, but it can help. However, as long as you don’t over whisk the mixture, you’ll have a delicious pudding even if it is slightly softer set then it maybe should be. Using the full fat ingredients REALLY does help things. Honestly, even if you are worried about the fat content…don’t be! It’s just a slice of cheesecake. Its better to use the full fat ingredients in comparison to lower fat. Just cut a smaller slice if you’re worried. ![](https://www.janespatisserie.com/wp-content/uploads/2022/07/VanillaCheesecake8-2.jpg) ![](https://www.janespatisserie.com/wp-content/uploads/2022/07/VanillaCheesecake6-2.jpg) ### Mixing When you are actually mixing the mixture up, you have two options. Either do what I do, and add in the double cream in liquid form and whisk it up, or whisk it separately and then fold it in together. I personally have never ever struggled with liquid double cream, because I stop and start the mixture often to see how the mixture is getting on to make sure I don’t overthink it. It’s hard thing to say EXACTLY how fast to whisk and how long for, as even the temperature of the day can make a difference, or how long the ingredients have been out the fridge etc. It’s best to have the soft cream cheese at room temperature when it comes to making the cheesecake mix itself, but the double cream can be cold. It’s a good idea to just take it slower rather than rush it, and to make sure you don’t whisk it too quick. Have a whisk, then fold, have a whisk etc. Just keep an eye on it all\! ![](https://www.janespatisserie.com/wp-content/uploads/2022/07/VanillaCheesecake2-2.jpg) ![](https://www.janespatisserie.com/wp-content/uploads/2022/07/VanillaCheesecake9-2.jpg) ### Tips & Tricks The wonderful thing about using a ‘plain’ cheesecake base such as this, is that you can easily decorate it with whatever flavours you want. For example, when I took the photos I had some spare [raspberry coulis](https://www.janespatisserie.com/2018/08/13/raspberry-ripple-ice-cream/) on my hands, and some fresh fruit. However, I know that some people aren’t really into the fruity side of things so you could use melted chocolate, or an ice cream sauce, or even some [homemade caramel sauce](https://www.janespatisserie.com/2018/04/30/homemade-caramel-sauce/)\! - You can use either mascarpone, or Philadelphia cream cheese (or the supermarket version), but it MUST BE full fat cream cheese. - I’m based in the UK, so we have double cream. It has a rough fat content of around 45% and this is what helps it set. If you don’t have access to it, use the nearest you can find. - You can freeze the cheesecake for up to 3 months. - In the fridge, this will last 3 days once set. - I use [Nielsen Massey vanilla](https://www.amazon.co.uk/Nielsen-Massey-Pure-Vanilla-Extract/dp/B00LA0VZN0?keywords=nielsen+massey+vanilla+extract&qid=1646311929&sprefix=nielsen+,aps,136&sr=8-8&linkCode=sl1&tag=janespati04-21&linkId=339e19c5766689e0d11366dfc80004ee&language=en_GB&ref_=as_li_ss_tl) in the recipe. - I use this [8″ springform cake tin](https://amzn.to/3n5rALR) - I like using [this piping tip](https://amzn.to/3EW55qC) for decoration If you have any questions, leave them below – Enjoy\! ![](https://www.janespatisserie.com/wp-content/uploads/2022/07/VanillaCheesecake7-2.jpg) [![](https://www.janespatisserie.com/wp-content/uploads/2022/07/vanillacheesecake-400x800.jpg)](https://www.pinterest.co.uk/pin/457608012150806733) ![](https://www.janespatisserie.com/wp-content/uploads/2022/07/VanillaCheesecake1-2-300x300.jpg) #### Biscuit Base\! - 300 g digestives - 150 g unsalted butter #### Vanilla Cheesecake - 750 g full fat cream cheese (Philadelphia/Mascarpone) - 100 g icing sugar - 1-2 tsp vanilla extract - 300 ml double cream - 1 tbsp lemon juice (optional) #### Optional Topping - 150 ml double cream - 2 tbsp icing sugar #### Serve with... - Berries - Coulis - Chocolate Sauce - Caramel - etc\! #### For the Biscuit Base - Blitz the biscuits in a food processor to a fine crumb, or bash up in a bowl with a rolling pin, or in a food bag. - Melt your butter carefully so its liquid, and then mix in with the biscuits. I usually just pour it into the food processor and blitz again. - Press the Biscuit mixture into the bottom of an 8"/20cm springform deep tin, and refrigerate/freeze whilst you make the filling. #### For the Cheesecake - In a large bowl, or stand mixer, add your cream cheese, icing sugar, vanilla and lemon juice and whisk till smooth. I either use my stand mixer with its whisk attachment, or a hand held electric whisk with their whisk attachments. - Whisk on a medium speed, until the sugar is mixed into the cream cheese, and the ingredients are evenly distributed. Usually takes about 15-25 seconds or so. - Add in the liquid double cream, and whisk the mixture till it comes together and becomes thick. - You can alternatively whisk up the cream separately until stiff peaks, and fold through the cheese mixture. - I usually mix it on a medium speed, and it should be really thick once done. Its best to under whisk compared to over whisking. If in doubt, whisk a bit, and then mix with a spatula to see how its doing. - Once whisked, add the cheesecake mixture to the top of the biscuit base, and set it in the fridge for 5-6 hours, or preferably overnight. #### For the Decoration - Whisk together the double cream and icing sugar until pipeable, and then decorate your cheesecake. - Serve your cheesecake as is, or with a chocolate sauce, caramel sauce, berries, coulis... anything you fancy - You can use either mascarpone, or Philadelphia cream cheese (or the supermarket version), but it MUST BE full fat cream cheese. - I'm based in the UK, so we have double cream. It has a rough fat content of around 45% and this is what helps it set. If you don't have access to it, use the nearest you can find. - You can freeze the cheesecake for up to 3 months. - In the fridge, this will last 3 days once set. - I use [Nielsen Massey vanilla](https://www.amazon.co.uk/Nielsen-Massey-Pure-Vanilla-Extract/dp/B00LA0VZN0?keywords=nielsen+massey+vanilla+extract&qid=1646311929&sprefix=nielsen+,aps,136&sr=8-8&linkCode=sl1&tag=janespati04-21&linkId=339e19c5766689e0d11366dfc80004ee&language=en_GB&ref_=as_li_ss_tl) in the recipe. - I use this [8" springform cake tin](https://amzn.to/3n5rALR) - I like using [this piping tip](https://amzn.to/3EW55qC) for decoration ENJOY\! Find my other recipes on my [Recipes Page](http://janespatisserie.com/recipes/ "Recipes Page")\! You can find me on: [Instagram](https://instagram.com/janespatisserie/ "Instagram") [Facebook](https://www.facebook.com/Janespatisserie "Facebook") [Pinterest](https://www.pinterest.com/janespatisserie/ "Pinterest") [Twitter](https://twitter.com/janespatisserie "Twitter")[Youtube](https://www.youtube.com/channel/UCHiX7tCGd2j7rynom1W5AFA) J x © Jane’s Patisserie**. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
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