No bake vanilla cheesecake with Skyr
This no bake vanilla cheesecake is both creamy and simple, providing a delightful dessert without needing an oven. Its silky filling, thanks to vanilla skyr and cream cheese, sits on a crumbly oat biscuit base. Topped with fresh berries, it offers a perfect mix of sweet and tangy tastes. It's great for any event or just a quiet evening treat. You'll appreciate how easy it is to prepare in advance, letting the flavours blend perfectly overnight in the fridge.
Ingredients
Filling
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300 ml
Whipping cream
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200 g
Cream cheese, natural
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75 g
Icing sugar
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Seeds of 1
Vanilla bean
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Biscuit base
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150 g
Oat biscuits
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75 g
Melted butter
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To serve
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Fresh berries (e.g. blackberries and blueberries)
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Instructions
To make a light and airy filling, start by mixing one-third of the whipped cream into the rest of the ingredients. Use a spatula to gently stir it in and lighten the base. Then, gradually fold in the rest of the whipped cream using a lift-and-turn motion. Rotate the bowl as you fold to make sure it mixes evenly. Stop once the mixture looks uniform. Be careful not to overmix, as this keeps the whipped cream airy, ensuring your cheesecake topping is smooth and fluffy.
Achieving that perfectly smooth, sliceable texture comes down to a few key details. Start by using full-fat cream cheese and vanilla skyr at room temperature, this helps them blend seamlessly with the icing sugar and vanilla seeds, preventing lumps. Once assembled, refrigerate the cheesecake at a temperature below 4 °C for at least 12 hours, or ideally overnight. This extended chill time allows the fats to solidify and the filling to stabilise, resulting in a firm, beautifully set dessert that's easy to slice.
A crumbly base can spoil that perfect slice of no bake vanilla cheesecake, but with a few simple tricks, you can keep it firm and intact. First, crush the biscuits finely and mix them thoroughly with melted butter to ensure every crumb is coated. This creates a cohesive mixture that binds well. Press the base firmly and evenly into the tin using the back of a spoon or the bottom of a glass to compact it tightly. Then chill it thoroughly, at least 30 minutes before adding the filling, and ideally overnight with the cheesecake. When slicing, use a sharp knife dipped in hot water and wipe it clean between cuts to keep edges neat and the base from cracking.
Questions about this no bake vanilla cheesecake
Have questions about making the perfect no bake vanilla cheesecake? From choosing the right cream cheese to removing your cake cleanly from the tin, or even storing leftovers in the freezer, these quick answers will help you get flawless results every time.
What kind of cream cheese works best for this recipe?
Choose full-fat, plain cream cheese. This variety offers the dense and creamy texture needed for your cheesecake to set properly and hold its shape after chilling. Avoid spreadable, whipped, or low-fat cream cheeses, as their higher moisture or air content can make the filling too runny and prevent it from setting correctly.
What’s the best way to remove a no bake vanilla cheesecake from the tin?
Start by making sure it is fully chilled overnight to firm it up. Then run a thin knife or an offset spatula around the edge to loosen any stuck spots between the filling and the tin. Open the latch of the springform pan to gently release the ring, holding the pan from the bottom for support. If you want to move the cheesecake to a serving plate, slide an offset spatula between the parchment paper and the biscuit base to loosen it. Carefully lift and slide the cheesecake onto the plate using two wide spatulas. You can also serve it right from the base.
Is this no bake vanilla cheesecake freezer friendly?
Yes, this recipe is great for freezing. After the cheesecake sets in the fridge, wrap it tightly in clingfilm and then a layer of aluminium foil to avoid freezer burn. It's best to freeze the cheesecake before adding any fresh berries, as you should add toppings after thawing. Mark the package with the freezing date and keep it for up to three months. When you're ready to enjoy it, thaw the cheesecake overnight in the fridge and add fresh berries or your choice of toppings before serving.
Nutritional values
Nutritional value, per
2085 Kcal
| Fibre | 3.2 gram fibers |
| Protein | 17.4 gram |
| Fat | 143.1 gram |
| Carbohydrates | 184.3 gram |
Recommended information
Serving suggestion
Other recipes
Skyr and cream cheese: the perfect combo in this no bake vanilla cheesecake
The secret to this recipe’s irresistibly smooth texture and balanced flavour lies in the combination of skyr and cream cheese. Cream cheese brings richness and body, while vanilla skyr adds a light, tangy freshness that cuts through the sweetness and keeps the filling from feeling too heavy.
Together, they create a perfectly creamy, velvety texture that sets beautifully without baking. The skyr also adds a subtle vanilla note that enhances the natural flavour of the cheesecake, making each bite refreshing yet indulgent. It’s a match made for no-bake perfection.
In a hurry? Serve your cheesecake in small glasses instead
Short on time but still want to impress? Skip the springform pan and layer your no bake vanilla cheesecake in small glasses or jars for a quick, elegant alternative. Simply press the biscuit base into the bottom of each glass, then spoon in the creamy skyr and cream cheese filling. Chill for a couple of hours – or even just 30 minutes – in the freezer if you're in a real rush. Top with fresh berries just before serving for a beautiful, individual dessert that’s ready in no time and perfect for entertaining or casual treats.
How can I boost this recipe's vanilla flavour?
To boost the vanilla flavour in your no bake vanilla cheesecake, use both the seeds from a vanilla bean and 1-2 teaspoons of high-quality vanilla extract or paste for a deeper aroma. After scraping out the seeds, let the empty pod steep in the whipping cream for 10-15 minutes before removing it.
This step infuses subtle floral notes into the cream. Use neutral bases like natural cream cheese and skyr to highlight the vanilla taste, and chill the cheesecake overnight to fully blend the flavours.
Why is my no bake vanilla cheesecake grainy instead of creamy?
Your dessert might feel grainy if the dairy ingredients are too cold, if it's overwhipped, or if the icing sugar isn't sifted. Make sure the cream cheese, skyr, and whipping cream are at room temperature before you start mixing. This helps avoid lumps. Also, whip the filling just until it forms firm peaks; overwhipping can make it grainy. Remember to sift the icing sugar before adding it to avoid clumps. Using full-fat, high-quality cream cheese can also help you get that smooth, creamy texture.
What type of biscuits works best for the base?
For the perfect cheesecake base, oat biscuits are a great choice. They offer a hearty, slightly nutty flavour that complements the creamy filling beautifully. Look for biscuits that are crisp and not overly sweet, so they hold their texture and balance the richness of the cheesecake.
Digestive biscuits, graham crackers, or even gluten-free alternatives can also work well. Just be sure to blend them finely and mix thoroughly with melted butter for a firm, crumbly base that sets nicely.
Perfect pairings: what to serve with your no bake vanilla cheesecake
Looking to round out your dessert table or simply want to offer a little variety? These delightful pairings are the perfect match for your no bake vanilla cheesecake:
- Yogurt parfait: light, fresh, and full of texture, our yogurt parfait layers creamy skyr with homemade granola and juicy berries. It’s a refreshing counterbalance to the richness of cheesecake.
- Cottage cheese cheesecake: for another take on the classic, try our cottage cheese cheesecake. With its creamy filling and a crisp whole grain base, it offers a lovely contrast in both texture and flavour. Garnished with fresh berries and edible flowers, it’s just as pretty as it is delicious.
- No bake lemon cheesecake: brighten up your dessert spread with our zesty lemon version. The tangy citrus flavour and airy texture offer a refreshing complement to the vanilla cheesecake, creating a duo that’s elegant, satisfying, and perfect for any occasion.
