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Creamy No-Bake Vanilla Biscuit Cheesecake
This creamy no-bake vanilla biscuit cheesecake is the kind of dessert that instantly feels indulgent yet comforting. With its smooth, silky filling and soft biscuit layers, it delivers a perfect balance of richness and lightness in every bite. There’s no oven involved, making it an ideal recipe when you want a stunning dessert without complicated steps or long baking times.
What truly makes this cheesecake special is its texture. The filling is luxuriously creamy, gently set, and melts in your mouth, while the biscuit layer adds a subtle sweetness and structure. The crumb topping on top brings everything together, adding a delicate contrast that elevates the dessert visually and in flavor. This is the kind of dessert that looks impressive on the table but is surprisingly simple to prepare.
Ingredients
For the biscuit base and topping:
• 300 g plain biscuits (digestive or tea biscuits), finely crushed
• 120 g unsalted butter, melted
For the cheesecake filling:
• 400 g cream cheese, softened
• 1 cup heavy whipping cream, cold
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons gelatin powder
• ¼ cup warm water
Instructions
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In a bowl, combine the crushed biscuits with the melted butter until the mixture resembles wet sand.
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Press half of the biscuit mixture firmly into the bottom of a lined square or rectangular pan to form an even base. Place it in the refrigerator to chill while preparing the filling.
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In a small bowl, sprinkle the gelatin over the warm water and let it bloom for 5 minutes. Once softened, gently heat it for a few seconds until fully dissolved. Set aside to cool slightly.
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In a large mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring there are no lumps.
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Add the powdered sugar and vanilla extract to the cream cheese and mix until fully combined and silky.
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In a separate bowl, whip the cold heavy cream until soft peaks form.
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Gently fold the whipped cream into the cream cheese mixture, using slow, careful motions to keep the filling light and airy.
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Slowly pour the dissolved gelatin into the mixture while gently folding, making sure it is evenly incorporated.
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Pour the cheesecake filling over the chilled biscuit base and smooth the top with a spatula.
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Sprinkle the remaining biscuit mixture evenly over the top, lightly pressing it down without compressing the filling.
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Refrigerate for at least 4–6 hours, or until fully set. For best results, chill overnight.
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Once set, slice into neat portions and serve chilled.
Conclusion
This creamy no-bake vanilla biscuit cheesecake is a dessert that combines elegance, simplicity, and pure comfort. Its smooth texture, gentle sweetness, and soft biscuit layers make it a favorite for all occasions, from casual family gatherings to special celebrations. Easy to prepare and impossible to resist, it’s the kind of recipe you’ll come back to again and again. Would you enjoy this cheesecake on its own, or pair it with a cup of coffee or tea?
