Description
A rich and creamy no-bake frozen cheesecake with a buttery biscuit crust, fluffy vanilla cream cheese filling, and real vanilla bean. Perfect for making ahead for warm-weather gatherings and special occasions.
Ingredients
150 g plain biscuits, such as Petit Lu or similar
50 g butter, melted
200 g cream cheese, such as Philadelphia
100 g fromage blanc, preferably 20% to 30% fat
200 mL cold heavy cream
80 g sugar, divided
1 vanilla bean
Instructions
- Blend the plain biscuits with the melted butter until evenly moistened and crumbly.
- Press the biscuit mixture firmly into the bottom of a large, high-sided pan lined with plastic wrap, or divide it among four individual dessert molds. Refrigerate while preparing the filling.
- Beat the cream cheese, fromage blanc, and 60 g of the sugar together until smooth.
- Split the vanilla bean lengthwise, scrape out the seeds, and mix them thoroughly into the cream cheese mixture.
- In a separate clean bowl, whip the cold heavy cream until it begins to thicken. Gradually add the remaining 20 g sugar and continue whipping until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the whipped cream.
- Spread the filling evenly over the chilled biscuit crust and smooth the surface.
- Cover and freeze for at least 12 hours, preferably overnight.
- Unmold the cheesecake and let it stand at room temperature for a few minutes before slicing and serving.
Notes
For a chocolate variation, add melted and cooled dark chocolate to the cream cheese mixture and optionally use chocolate biscuits for the crust.
For a fruit variation, swirl a small amount of thick raspberry, strawberry, blueberry, or mango purée through the filling.
Add finely grated lemon or lime zest for a fresh citrus variation.
Graham crackers, digestive biscuits, shortbread cookies, or other crisp plain biscuits can replace the Petit Lu biscuits.
Vanilla extract or vanilla paste can be used instead of the vanilla bean; add gradually to taste.
Keep the cheesecake tightly covered in the freezer and enjoy within about one month for the best texture and flavor.
Separate individual frozen slices with parchment paper for convenient storage.
Serve with fresh berries, fruit sauce, chocolate shavings, crushed biscuits, or whipped cream if desired.
Do not reheat. Allow the frozen cheesecake to soften at room temperature for only a few minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake, Freezing
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 25 g
- Sodium: 260 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 105 mg
