No-Bake Vanilla Cheesecake: 5-Ingredient Recipe

Light, silky and simple to prepare, this no-bake vanilla cheesecake is a brilliant go-to dessert. It’s a perfect make-ahead option for gatherings, barbecues and dinner parties—just like the no-bake chocolate version, it’s creamy, light and reliable. Read on for the full recipe and helpful tips to get it right every time.

No bake vanilla cheesecake on a cake stand topped with mixed berries, surrounded by a light brown napkin and two forks

I love cheesecakes, but I rarely turn on the oven for one. No-bake cheesecakes are quick, usually lighter in texture and ideal after a large meal or multi-course dinner. They’re also perfect for hot weather—no baking required.

A slice of no bake vanilla cheesecake on a grey plate with a fork, topped with mixed berries

This cheesecake is easy to dress up. Add a colorful selection of seasonal fruit to the top, or go indulgent with chopped chocolate bars and a dark chocolate drizzle for a show-stopping finish. You can also fold fruit into the filling for a fruity variation—raspberry or strawberry swirls work beautifully.

Swirling a flavored topping through the filling makes a lovely change, but I’m a plain-vanilla fan: use a high-quality vanilla extract and the cheesecake will shine on its own.

A no bake vanilla cheesecake on a cake stand topped with mixed berries surrounded by a light brown napkin

No bake vanilla cheesecake – recipe summary

Quick overview of the method:

Crush Golden Oreos and mix with melted butter to form the base.
Press crumbs into the base and sides of a lined tin and chill until firm.
Whip the cream with icing sugar to soft peaks.
Beat the cream cheese with caster sugar, then mix in soured cream and vanilla.
Fold the whipped cream into the cream cheese mixture, pour over the base and chill until set.

No bake vanilla cheesecake ingredients

Notes on the key ingredients:

Golden Oreos – digestives will work, but Golden Oreos give a firmer base and a cleaner flavour.
Butter – use unsalted unless the recipe specifies otherwise.
Cream – use double cream (UK) or heavy cream (US) so it whips properly.
Icing Sugar – dissolves easily into the cream for a smooth texture.
Cream Cheese – full-fat Philadelphia Original sets best; low-fat versions may not hold.
Caster Sugar – superfine sugar works well; golden caster adds a subtle caramel note.
Soured Cream – adds tang and helps the filling set; don’t skip or replace it.
Vanilla – a good-quality vanilla extract will elevate this dessert.

A slice of no bake vanilla cheesecake on a grey plate with a fork, topped with mixed berries, surrounded by a light brown napkin

No bake vanilla cheesecake tips and troubleshooting

Mistakes happen—here are practical tips to help you get great results every time.

Use a springform pan for easy removal.
Make the base as thick as the sides to reduce the risk of a soggy bottom.
If the base still goes soggy, brush a thin layer of melted white chocolate over it, chill to set, then pour in the filling.
Use the best vanilla you can afford—it makes a noticeable difference.
Whip the cream carefully; it can over-whip quickly.
Use full-fat Philadelphia cream cheese for reliable setting.
Add toppings only just before serving to keep them fresh.
Make it a day ahead to avoid last-minute stress on hosting day.

Other recipes you might like…

Easy no-bake lemon cheesecake
No-bake chocolate cheesecake
Mango and white chocolate cheesecake
No-bake Kinder Bueno cheesecake

Easy No Bake Vanilla Cheesecake – Step by Step Picture Recipe

(Printer-friendly recipe card available at the end of this post)

This recipe includes both UK metric and US cup measurements.

Ingredients

Serves 10

Biscuit base

375g (13 oz) Golden Oreos
125g (1/2 cup) Unsalted Butter

Cheesecake filling

200ml (2/3 Cup + 1 tbsp) Double/Heavy Cream
70g (1/2 Cup) Icing/Confectioners Sugar
340g (2 + 3/4 Cups) Full Fat Philadelphia Original Cream Cheese
70g (1/3 Cup) Caster/Superfine Sugar
100ml (1/4 Cup + 2 tbsp) Soured Cream
2 tsp Vanilla Extract

Decoration

2–3 Mini Meringue Nests
Handful of Mixed Berries (blueberries, raspberries, cherries, strawberries)

Essential equipment

20cm (8″) Springform Baking Tin
Food Processor
Small Bowl
Metal Spoon
2 Large Mixing Bowls
Electric Hand Whisk
Spatula

Biscuit base instructions

Lightly grease and line the base and sides of the springform tin and set aside.

Put the Golden Oreos (375g | 13 oz), including the filling, into a food processor and blitz to fine crumbs.

Crushed biscuit crumbs in a food processor

Melt the butter (125g | 1/2 cup) in short bursts in the microwave or in a small saucepan over low heat.

Pour the melted butter into the processed crumbs and pulse until the mixture resembles damp sand.

Crushed biscuit crumbs mixed with melted butter in a food processor

Press the crumbs into the base and up the sides of the prepared tin using the back of a metal spoon. Make the base fairly thick so it stands up to the filling’s moisture.

Biscuit crumbs pressed into the base and sides of a lined springform pan

Place the tin in the freezer to firm up while you prepare the filling.

Filling instructions

Measure the double/heavy cream (200ml | 2/3 Cup + 1 tbsp) and the icing/confectioners sugar (70g | 1/2 Cup) into a mixing bowl. Whisk with an electric hand whisk until soft peaks form and set aside.

Cream and icing sugar whipped to soft peaks in a glass bowl with an electric hand whisk

In a separate bowl, beat the cream cheese (340g | 2 + 3/4 Cups) with a spatula until smooth. Add the caster/superfine sugar (70g | 1/3 Cup) and beat until there’s no grainy texture remaining and the mixture looks glossy.

Softened cream cheese in a glass bowl with a spatula

Mix in the soured cream (100ml | 1/4 Cup + 2 tbsp) and vanilla (2 tsp) until well combined.

Cream cheese, sugar, soured cream and vanilla extract in a glass bowl with a spatula

Carefully fold the whipped cream into the cream cheese mixture to keep it airy. Pour the filling into the chilled base, smooth the top and refrigerate for about 4 hours until set.

No bake vanilla cheesecake in a lined springform pan ready for setting in the fridge

Decoration instructions

Just before serving, top with mini meringue nests and a generous handful of mixed berries—blueberries, raspberries, cherries and strawberries all work well.

How to store no bake Oreo cheesecake

Keep any leftovers covered in the refrigerator and consume within 3–4 days for best quality.

A no bake vanilla cheesecake on a cake stand topped with mixed berries

Have you made this recipe?

If you’ve tried this light and creamy vanilla cheesecake, I’d love to hear about it. Share your photos, comments and questions on social media or by email.

A slice of no bake vanilla cheesecake with a bite taken out of it on a grey plate with a fork, topped with mixed berries

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Easy No Bake Vanilla Cheesecake Recipe

Yield:
10 Servings

Prep Time:
25 minutes

Chilling Time:
4 hours

Total Time:
4 hours 25 minutes

Light, creamy and oh so delicious, this no-bake vanilla cheesecake is ideal to prepare ahead of time.

Ingredients

Biscuit Base

375g (13 oz) Golden Oreos
125g (1/2 cup) Unsalted Butter

Cheesecake Filling

200ml (2/3 Cup + 1 tbsp) Double/Heavy Cream
70g (1/2 Cup) Icing/Confectioners Sugar
340g (2 + 3/4 Cups) Full Fat Philadelphia Original Cream Cheese
70g (1/3 Cup) Caster/Superfine Sugar
100ml (1/4 Cup + 2 tbsp) Soured Cream
2 tsp Vanilla Extract

Decoration

2 or 3 Mini Meringue Nests
Handful of Mixed Berries (i.e. blueberries, raspberries, cherries and strawberries.)

Essential Equipment

20cm (8″) Springform Baking Tin
Food Processor
Small Bowl
Metal Spoon
2 Large Mixing Bowls
Electric Hand Whisk
Spatula

Instructions

Biscuit base

Grease and line the base and sides of the springform tin. Pulse the Oreos in a food processor (including the fillings) until they form fine crumbs.
Melt the butter in short bursts in the microwave in a small bowl and add it to the biscuit crumbs. Pulse until the mixture clumps together.
Press the mixture into the base and sides of the pan with a metal spoon and freeze to set firm.

Cheesecake filling

Whip the cream and icing sugar with an electric hand whisk until soft peaks form and set aside.
Beat the cream cheese in another bowl until softened.
Add the caster sugar and beat until smooth and shiny.
Mix in the soured cream and vanilla until blended.
Gently fold the whipped cream into the cream cheese mixture, keeping as much air as possible.
Pour the filling into the chilled base and smooth the top. Refrigerate for about 4 hours until firm.

Decoration

Right before serving, top with mini meringue nests and mixed berries.

Notes

If you prefer a more detailed picture recipe and extra FAQs, refer to the main body above. This recipe includes both UK metric and US cup measurements.

Storage

Cover and refrigerate; consume within 3–4 days.

Tips

Use a springform pan for easy removal.
Make the base thick to prevent sogginess.
Brush melted white chocolate on the base as a moisture barrier if needed.
Use high-quality vanilla extract for best flavour.
Be careful not to over-whip the cream.
Use full-fat cream cheese for a reliable set.
Add toppings just before serving to preserve freshness.
Make ahead to reduce stress on the day you serve it.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

Springform Cake Tin with Loose Base, 20 cm (8 Inch)
Nielsen Massey Vanilla Extract 60ml

Nutrition Information:

Yield: 10
Serving Size: 1

Amount Per Serving:
Calories: 575Total Fat: 40gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 95mgSodium: 251mgCarbohydrates: 50gFiber: 1gSugar: 36gProtein: 5g

Nutritional information should be used as a general guide. Check labels for allergens where applicable.