Go Back
+ servings
No Bake Vanilla Cheesecake
Prep Time
4 hrs 30 mins
Total Time
4 hrs 30 mins
Course: Dessert
Servings: 12
Author: Countryside Cravings
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets)
  • 1/4 cup sugar
  • 1/4 teaspoon cinnamon
  • 6 tablespoons butter, melted
  • 2 cups heavy whipping cream, very cold
  • 1 cup powdered sugar
  • 2-3 teaspoons vanilla
  • 2 (8 oz) packages cream cheese (full fat), softened
  1. GRAHAM CRACKER CRUST: Using a food processor or blender grind the crackers until you have fine crumbs. Otherwise place crackers in a ziploc bag and crush with a rolling pin until you have fine crumbs. It is important to have fine crumbs so the crust holds together well.
  2. In a medium sized bowl combine the crumbs, sugar and cinnamon. Stir in the butter until well combined. The mixture should be thick, coarse and sandy.
  3. Press the mixture in one even layer on the bottom of a 9 inch springform pan. Use a flat measuring cup or the bottom of a glass to help compact the crust. This is very important or the crust may fall apart. Cover with plastic wrap and place in the refrigerator to chill while you make the filling.
  4. CHEESECAKE FILLING: In the bowl of your stand mixer or in a large bowl beat the cream with the powdered sugar and vanilla until stiff peaks form. Set aside. In another large bowl beat the cream cheese until smooth.
  5. Spoon the whipped cream into the cream cheese and fold in gently just until combined. Spoon into the prepared crust and spread into an even layer. Cover with plastic wrap and refrigerate for at least 4 hours.
  6. TO SERVE: Run a knife around the perimeter of the pan then unclasp and remove outer ring. Serve with desired toppings.