Creamy no-bake vanilla cheesecake without gelatine

Rich and creamy vanilla no-bake cheesecake without gelatine powder. Sweet and velvety cheesecake that is smooth and delicious.

5 from 1 vote

Prep Time 20

resting time 12

Total Time 12 20

Course Cheesecake, sweets and desserts

Cuisine egg-free, vegetarian

Servings round 22 wide springform pan

Calories 432 kcal

In a jug of a blender with a blade attachment put 200 g of butter cookies. I used petit beurre cookies because their flavor and texture goes perfectly with this cheesecake but you can use your favorite cookie type.
Add 50 g of granulated sugar and blend until everything has a consistency similar to sand. If you don’t have a blender, you can crumble your cookies in a plastic bag using a rolling pin. It is important that they have a very fine consistency.
Now add 100 g of melted butter and mix well. Line the bottom of a round 22 cm wide springform pan with the with a circle of baking paper. Pour over the prepared mix and level it carefully. The trick to having a firm base created with cookies is to press the base with strength and effort to make it compact and uniform. Use the bottom of a glass or cup to press and distribute.
Place the pan in the freezer for at least 10 minutes and in the meantime continue to create your creamy filling.

I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^

In a bowl, whip 200 g of cold whipping cream until stif. Set aside.
In a second bowl place 500 g of cream cheese. Add 60 g of granulated sugar, 30 g of plain yogurt, 1 teaspoon of lemon juice and 2 teaspoons of vanilla extract. Stir and set aside for a few minutes. This will ensure that the sugar has time to dissolve completely. Now, using the mixer with the whips, whip the cheese mix for a couple of minutes to make it lump-free and smooth.
Take a fine sieve and place it over the pan with the whipped cream. Pass the cheese mix through the sieve to make it perfectly creamy and smooth.
Very gently, using a whisk, a spoon or a silicone spatula, stir in the cheese mix. Use gentle movements from bottom to top and always in the same direction.
Once the cream is ready pour it over the prepared base and gently make it flat

Place in the refrigerator for at least 12 hours. In this way the cheesecake will have time to settle and remain perfectly creamy and compact without the gelatine powder.
The next morning use a small knife to pass it around the pan and then open it. If you like it, whip another 200 ml of cream and add 1 generous spoonful of powdered sugar towards the end. Use the piping bag to decorate your cheesecake. Combine fresh seasonal fruit such as raspberries or strawberries to decorate your dessert.
To cut it use a very sharp knife that you will clean with a piece of paper towel with each cut.

The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Serving: 1cheesecakeCalories: 432kcal

Keyword cold cheesecake recipe, cream cheese, creamy cheesecake, no-bake cheesecake, raspberries, summer dessert

Tried this recipe?Let us know how it was!