Vanilla – a true classic indeed. This is the most basic of all of the No-Bake Cheesecakes we’ve shared with you. It’s a great way for you to learn the foundation of the No-Bake cheesecake making, and of course, is an awesome choice if you like all things vanilla. What I personally love about it is that I was able to jazz these up with frosting from our Bakery. Vanilla pairs well with everything, making it the cheesecake of choice to try this with.
Before you jump in, if this is your first rodeo, be sure to read through our No-Bake Cheesecake Basics post. In that post, I go over all you need to know about the different brands of cream cheese, as well as ratios, tips, tricks, and more. You can also see all 13 flavors of our No-Bake Cheesecake Series here.
Allergy Status: Gluten/Wheat Free, Dairy Free, Egg Free, Nut Free, Peanut Free, Yeast Free, Nightshade Free, Sesame Free, Vegan, Soy Free Compatible, Legume Free Compatible
Soy & Legume Free: Use a different cream cheese option (see the basic post for details)
8 ounces Dairy Free Cream Cheese (Tofutti)
4 TBSP Organic Cane Sugar
2 TBSP Unsweetened Milk of Choice (we used Good Karma Flax)
1 tsp Organic Vanilla Extract
pinch Pink Salt
First, press your cookie of choice into the bottom of the pan. Snickerdoodle, Chocolate Chip, Ginger, and Chocolate Brownie are all good choices. For this cheesecake I actually did one of each! Next, combine all of the ingredients together in a bowl and mix until smooth. I made these in a bowl with an electric hand mixer. You can also opt to use a stand mixer. I don’t recommend mixing by hand because in the end you want a super smooth mix without lumps.
Next, use a disposable decorator/piping bag to add your filling to the cheesecake pan. I’ve shared all the best tips about this in the Cheesecake Basics post. Finally, put your pan in the freezer and wait for them to set, or enjoy them right away.
For garnish I used frosting from our Bakery: Key Lime, Lemon Blueberry, Matcha, and Chocolate.