A rich and creamy mini 6-inch no-bake vanilla cheesecake with a biscoff crust and vanilla whipped cream.
This post may contain affiliate links, please read the privacy policy for details.
mini no-bake vanilla cheesecake
Hello! Today, I have for you this super delicious, super easy, rich, and creamy mini no-bake vanilla cheesecake. It’s perfect for when it’s super hot outside and you want dessert without having to turn on the oven, for when you need an eggless cheesecake, for when you’re looking for the perfect blank canvas for fresh spring and summer fruits, or for when you’re just looking for a plain delicious vanilla cheesecake. The only downside is that you’ll need to let it set and firm up for ~4 hours in the fridge but I promise it’s worth the wait. So let’s get into it! ☺︎
why you’ll this love mini no-bake vanilla cheesecake:
- Biscoff crust – I meaaann who doesn’t like biscoff cookies.
- It’s super rich and creamy – the cream cheese and heavy cream create the *creamiest* cheesecake.
- It’s mini! – of course, that’s what you’re here for so I hope it’s a plus! 🙂
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Use room temperature ingredients:
It’s super important for the cream cheese to be room temperature so that it incorporates smoothly with the rest of the ingredients. Take out your cream cheese and sour cream at least an hour before you want to make the cheesecake filling.
ingredients for mini no-bake vanilla cheesecake:
Biscoff crust:
- Unsalted butter: salted or your favorite non-dairy butter stick will work perfectly here as well.
- Biscoff cookies: I like using biscoff cookies here because they’re slightly spiced so they give you a little hint of flavor. You could easily sub in graham crackers or oreos here as well.
No-bake vanilla cheesecake:
- Cream cheese: the base of the cheesecake and what makes it tangy, rich, and creamy. I recommend full fat cream cheese for the best texture.
- Granulated sugar: for sweetness.
- Lemon juice: to brighten up the flavor.
- Vanilla: for flavor.
- Sour cream: for some added tanginess and richness.
- Heavy whipping cream: for making the cheesecake light and creamy.
- Salt: to balance and bring out the sweetness/flavor of the cheesecake.
vanilla whipped cream:
- Heavy whipping cream: the base of the whipped cream.
- Granulated sugar: just a little bit for sweetness.
- Salt: to help bring out the flavor.
- Vanilla: for flavor.
how to make a mini no-bake vanilla cheesecake
Here are some shots of making this cheesecake. You can find the full recipe at the end of this blog post!
- Start by making the crust. In a food processor, blend together the biscoff cookies and melted butter, then press the mixture into a lined 6″ springform pan and place it in the freezer.
- Next, start on the cheesecake. Beat together the cream cheese, sugar, and salt.
- Then, beat in the sour cream, vanilla, and lemon juice and fold in the whipped cream.
- Pour the vanilla cheesecake filling over the chilled crust, cover it with plastic wrap, and let it chill for at least 4 hours to set up.
- When you’re ready to serve the cheesecake, whip up some whipped cream.
- Pile the whipped cream on to the cheesecake, then slice, serve, and enjoy!
mini no-bake vanilla cheesecake
recipe q&a
what size cake pan do I need?
You’ll need a 6″ springform pan for this cheesecake. You can use a 7″ springform, just note that your cheesecake will be thinner. I wouldn’t recommend using a non-springform cake pan because it will be quite difficult to remove the cheesecake from the pan once it’s all set. You could also use a loaf pan here for some tall cheesecake bars – just be sure to line the loaf pan with a ‘hammock’ of parchment paper so you can lift the cheesecake out of the pan once it has set.
How should I store cheesecake?
The cheesecake should be out at room temperature for no more than 2 hours. Keep the cheesecake covered and stored in the fridge, where it will keep well for up to 7 days.
cheesecake toppings
I went very classic with the topping by making a vanilla whipped cream – but this cheesecake is the perfect blank canvas for any of your favorite toppings. You could add on some lemon curd or strawberries/blueberries/mango/your favorite fruit on top.
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Mini No-Bake Vanilla Cheesecake
Ingredients
Biscoff Crust
- 135 g biscoff cookies (~17 cookies)
- 28 g unsalted butter (2 tbsp.)
No-Bake Vanilla Cheesecake
- 160 g heavy whipping cream (5 ⅔ oz.)
- 226 g cream cheese room temperature (8 oz.)
- 75 g granulated sugar (¼ c. + 2 tbsp.)
- ¼ tsp. salt
- 45 g sour cream room temperature (3 tbsp.)
- 2 tsp. vanilla
- 2 tsp. lemon juice
Vanilla Whipped Cream
- 150 g heavy whipping cream (⅔ c.)
- ⅛ tsp. salt
- 2 tbsp. granulated sugar
- 2 tsp. vanilla
Instructions
Biscoff Crust
- Line a 6" springform pan. Start by placing a small sheet of parchment paper at the bottom of the pan while it's unassembled, then snap it together to seal in the parchment. Then, coat the sides of the pan with butter and line it with a strip of parchment paper (optional, for a cleaner pull later on.)
- Melt the butter in a small microwave safe bowl. Add the biscoff cookies and the melted butter to a food processor. Pulse the mixture until you are left with only tiny biscoff crumbs. [Alternatively, crush the biscoff cookies super finely in a large ziploc bag, then stir in the melted butter.]
- Press the mixture into the bottom and slightly up the sides of your prepared pan. Set the pan in the freezer while you make the cheesecake filing.
No-Bake Vanilla Cheesecake
- Add the heavy whipping cream to a medium sized mixing bowl. Use a hand or stand mixer to beat the cream until stiff peaks form. Set aside.
- Add the cream cheese, sugar, and salt to a large mixing bowl. Use your mixer (no need to clean off the cream) to beat the mixture on medium speed for 2-3 minutes, until the mixture is fluffy and smooth.
- Add in the sour cream, vanilla, and lemon juice. Beat until well combined.
- Add the whipped cream to the mixture and use a rubber spatula to gently fold the whipped cream into the cheesecake until the mixture is cohesive.
- Take the springform pan out of the freezer and pour the vanilla cheesecake batter over the crust, smoothing it into an even layer.
- Cover the pan with plastic wrap and place it in the fridge for at least 4 hours to firm up.
Vanilla Whipped Cream
- (Hold off on this step until you're ready to serve the cheesecake) Add the heavy whipping cream, salt, sugar, and vanilla to a large mixing bowl. Beat the cream with a hand or stand mixer fitted with the whisk attachment until the mixture reaches soft peaks.
- Pile the whipped cream on to the cheesecake, then slice, serve, and enjoy!
Notes
Nutrition
Please note that the nutrition information is only an estimate and may vary based on different brands of ingredients and any substitutions made.
Super easy and deliciously creamy! A crowd pleaser for sure!