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no-bake creamy vanilla bean cheesecake - featured image

No-Bake Creamy Vanilla Bean Cheesecake

  • Author: Saly
  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings 1x

Description

An airy, cloud-like no-bake cheesecake featuring real vanilla bean and a graham cracker crust. This recipe requires no oven, ensuring a smooth, crack-free texture that is perfect for make-ahead entertaining.

Ingredients

Scale
  • 1 ½ cups (150g) original honey graham crackers, crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • 32 ounces (900g) full-fat cream cheese, softened to room temperature
  • ½ cup (100g) granulated sugar
  • ¼ cup (30g) confectioners’ sugar
  • 1 tablespoon lemon juice
  • 1 whole vanilla bean (seeds scraped, pod reserved) OR 2 teaspoons vanilla bean paste
  • 2 cups (480ml) heavy whipping cream, cold

Instructions

  1. Grease the sides of a 9-inch springform pan with butter or cooking spray.
  2. Crush graham crackers into fine crumbs using a food processor or a ziplock bag with a rolling pin.
  3. In a bowl, mix crushed graham crackers, melted butter, 2 tablespoons granulated sugar, and salt.
  4. Press the crust mixture firmly into the bottom of the springform pan using the bottom of a measuring cup.
  5. Place the pan in the refrigerator to set while preparing the filling.
  6. Slice the vanilla bean lengthwise and scrape out the seeds with the back of a knife.
  7. In a large bowl, beat the softened cream cheese, ½ cup granulated sugar, confectioners’ sugar, lemon juice, and vanilla seeds on medium-high speed until completely smooth and creamy (3-4 minutes).
  8. In a separate cold large bowl, whip the cold heavy cream on high speed until stiff peaks form (2-3 minutes).
  9. Add one-third of the whipped cream to the cream cheese mixture and beat gently to lighten.
  10. Add the remaining whipped cream and gently fold it in with a spatula using a cutting motion until just combined. Do not over-mix.
  11. Pour the filling into the prepared crust and smooth the top.
  12. Remove the vanilla bean pod from the filling (or leave it in for extra flavor during chilling) and discard.
  13. Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight.
  14. To serve, run a thin knife around the edge to loosen, release the springform ring, and slice with a warm knife.
  15. Top with fresh berries, powdered sugar, or whipped cream before serving.

Notes

Ensure cream cheese is fully softened to room temperature to avoid lumps. Keep the bowl and beaters cold when whipping cream for best results. Do not over-fold the whipped cream into the cheese mixture to maintain airiness. For clean slices, dip a knife in hot water and wipe dry between cuts. The vanilla pod can be added to the filling while chilling for extra flavor, then removed before serving.

  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 24
  • Sodium: 220
  • Fat: 24
  • Saturated Fat: 14
  • Carbohydrates: 32
  • Fiber: 1
  • Protein: 6

Keywords: no-bake cheesecake, vanilla bean cheesecake, easy dessert, make-ahead dessert, creamy cheesecake, summer dessert

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Find it online: https://warmdinnerrecipes.com/no-bake-creamy-vanilla-bean-cheesecake-easy-recipe/