No Bake Vanilla Cheesecake


For the Crust

  • 120 grams (1 cup) shortbread cookie crumbs (pulsed in a food processor) - substitute 1/2 cup graham cracker crumbs if you'd like!
  • 30 grams (2 tablespoons) melted unsalted butter
  • Pinch fine sea salt

For the Cheesecake

  • 20 grams (3 teaspoons) cold water
  • 3 grams (½ teaspoon powdered gelatin


  • 75 grams (5 tablespoons) granulated sugar
  • Pinch fine sea salt
  • 60 grams (4 tablespoons) softened unsalted butter
  • 1 Beyond Good Madagascar Vanilla Bean, split and scraped or 1 teaspoon Beyond Good Pure Ground Vanilla
  • 160 grams (¾ cup) cream cheese, softened
  • 25 grams (2 tablespoons) crème fraiche or sour cream
  • 50 grams (3 tablespoons) lemon juice
  • 240 grams (1 cup) heavy cream, whipped to soft peaks

A smooth, light, and creamy dessert, this no-bake cheesecake uses vanilla in a big way. Using a real vanilla bean pod makes all the difference in this recipe, providing true Madagascar vanilla flavor as well as those lovely dark specks. Top off with juicy, tender peaches for just the right balance of sweetness.

For the Crust

  1. Mix the shortbread cookie crumbs, melted butter, and salt in a small bowl to achieve a moist sandy texture.
  2. Firmly press the crumbs into a 6 or 7" ring mold, springform pan, or baking dish with the back of a spoon to create an even base.

For the Cheesecake

  1. Sprinkle the gelatin over the cold water in small, shallow microwaveable dish. Reserve.
  2. Beat the sugar, salt, butter, and scraped vanilla bean with a hand mixer or in the bowl of a stand mixer for 5 minutes, until light and fluffy. Slowly add the cream cheese, occasionally scraping down the sides of the bowl. Follow with the addition of the crème frâiche, and the lemon juice.
  3. Gently dissolve the gelatin in the microwave, heating in 5-10 second intervals, just until dissolved. Stir the gelatin into the cream cheese base.
  4. Whip the cold cream by hand or with a mixer just until soft peaks appear
  5. Fold in whipped cream into the cream cheese base and transfer to the prepared mold. Chill for 3-4 hours or until set.

Serve on its own or with fresh fruit!

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