Best 5 Easy Vanilla Cheesecake Recipes

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Indulge in the heavenly delight of our easy vanilla cheesecake, a classic dessert that tantalizes taste buds with its creamy, velvety texture and irresistible vanilla flavor. This delectable treat, perfect for any occasion, is crafted with a graham cracker crust, a luscious vanilla cheesecake filling, and a variety of topping options to suit your preferences. Whether you're a cheesecake aficionado or a novice baker, our step-by-step guide and detailed instructions will lead you to cheesecake perfection. In addition to the classic vanilla cheesecake, we've included variations to cater to diverse tastes. Discover the tangy zest of our lemon cheesecake, the rich decadence of our chocolate cheesecake, and the refreshing burst of our strawberry cheesecake. Each variation offers a unique flavor profile that will leave you craving more. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will yield a masterpiece.

Let's cook with our recipes!

NO-BAKE VANILLA CHEESECAKE!



No-Bake Vanilla Cheesecake! image

A buttery biscuit base, creamy no-bake vanilla cheesecake filling, and whipped cream on top! Another back to basics recipe!

Provided by Jane's Patisserie

Categories     Dessert

Time 25m

Number Of Ingredients 14

300 g digestives
150 g unsalted butter
750 g full fat cream cheese ((Philadelphia/Mascarpone))
100 g icing sugar
1-2 tsp vanilla extract
300 ml double cream
1 tbsp lemon juice ((optional))
150 ml double cream
2 tbsp icing sugar
Berries
Coulis
Chocolate Sauce
Caramel
etc!

Steps:

  • Blitz the biscuits in a food processor to a fine crumb, or bash up in a bowl with a rolling pin, or in a food bag.
  • Melt your butter carefully so its liquid, and then mix in with the biscuits. I usually just pour it into the food processor and blitz again.
  • Press the Biscuit mixture into the bottom of an 8"/20cm springform deep tin, and refrigerate/freeze whilst you make the filling.
  • In a large bowl, or stand mixer, add your cream cheese, icing sugar, vanilla and lemon juice and whisk till smooth. I either use my stand mixer with its whisk attachment, or a hand held electric whisk with their whisk attachments.
  • Whisk on a medium speed, until the sugar is mixed into the cream cheese, and the ingredients are evenly distributed. Usually takes about 15-25 seconds or so.
  • Add in the liquid double cream, and whisk the mixture till it comes together and becomes thick.
  • You can alternatively whisk up the cream separately until stiff peaks, and fold through the cheese mixture.
  • I usually mix it on a medium speed, and it should be really thick once done. Its best to under whisk compared to over whisking. If in doubt, whisk a bit, and then mix with a spatula to see how its doing.
  • Once whisked, add the cheesecake mixture to the top of the biscuit base, and set it in the fridge for 5-6 hours, or preferably overnight.
  • Whisk together the double cream and icing sugar until pipeable, and then decorate your cheesecake.
  • Serve your cheesecake as is, or with a chocolate sauce, caramel sauce, berries, coulis... anything you fancy!

Nutrition Facts : Calories 336 kcal, Carbohydrate 10 g, Protein 3 g, Fat 31 g, SaturatedFat 18 g, Cholesterol 95 mg, Sodium 202 mg, Sugar 10 g, ServingSize 1 serving

PHILADELPHIA 3-STEP CHEESECAKE



PHILADELPHIA 3-Step Cheesecake image

Enjoy a PHILADELPHIA 3-Step Cheesecake recipe, the creamy classic you can make anytime you're asked to bring dessert. This 3-step cheesecake recipe features only a few steps and all the delicious cheesecake flavor you love.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 4h20m

Yield 8 servings

Number Of Ingredients 5

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Heat oven to 325°F.
  • Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
  • Pour into crust.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g

OUR BEST CHEESECAKE



Our Best Cheesecake image

Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 6h25m

Yield 16

Number Of Ingredients 8

1 ¾ cups HONEY MAID Graham Cracker Crumbs
⅓ cup butter, melted
1 ¼ cups sugar, divided
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 teaspoons vanilla
3 eggs
1 (21 ounce) can cherry pie filling

Steps:

  • Heat oven to 350 degrees F.
  • Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
  • Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Top with pie filling before serving.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g

PHILADELPHIA® CLASSIC CHEESECAKE



PHILADELPHIA® Classic Cheesecake image

When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 5h45m

Yield 16

Number Of Ingredients 7

1 ½ cups HONEY MAID Graham Cracker Crumbs
3 tablespoons sugar
⅓ cup butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 teaspoon vanilla
4 eggs

Steps:

  • Preheat oven to 325 degrees F.
  • Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
  • Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

NO-BAKE VANILLA CHEESECAKE



No-bake vanilla cheesecake image

Enjoy a slice of pure indulgence in the form of our easy no-bake vanilla cheesecake. This easy dessert is delicious served with a fresh strawberry compote

Provided by Elena Silcock

Categories     Dessert

Time 20m

Number Of Ingredients 7

250g digestive biscuits
100g butter, melted
1 vanilla pod
600g soft cheese
100g icing sugar
280ml double cream
fruit compote, to serve (strawberry or raspberry work well)

Steps:

  • Butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin - or blitz in a food processor. Transfer to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
  • To remove the vanilla seeds from their pod, slice the pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
  • To make the filling, place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Now spoon it onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
  • Bring the cheesecake to room temperature about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Slice and serve with a fruit compote of your choice.

Nutrition Facts : Calories 436 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium

Tips:

  • Use high-quality ingredients for the best results.
  • Make sure the cream cheese is at room temperature before using it, this will help it mix smoothly.
  • Don't overbeat the cream cheese, as this can make the cheesecake dense and crumbly.
  • Be careful not to overbake the cheesecake, as this can also make it dry and crumbly.
  • Let the cheesecake cool completely before serving, this will help it set properly.
  • Garnish the cheesecake with fresh fruit, whipped cream, or chocolate chips before serving.

Conclusion:

This easy vanilla cheesecake recipe is a delicious and classic dessert that is perfect for any occasion. With its creamy filling and graham cracker crust, this cheesecake is sure to be a hit with everyone. The tips provided in this article will help you make the perfect cheesecake every time. So what are you waiting for? Give this recipe a try today!

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