No-Bake Cinnamon Vanilla Cheesecake (Printable Version)
Smooth cinnamon-vanilla cheesecake with creamy filling and cinnamon-graham crust. Chilled, not baked, and garnished with whipped cream.
# What You'll Need:
→ Crust
01 -
180 g graham cracker crumbs or cinnamon graham cracker crumbs
02 -
0.5 teaspoon ground cinnamon
03 -
65 g brown sugar
04 -
115 g unsalted butter, melted
→ Filling
05 -
450 g cream cheese, softened
06 -
150 g granulated sugar
07 -
2 teaspoons pure vanilla extract
08 -
1 teaspoon ground cinnamon
09 -
360 ml heavy whipping cream, cold
→ Topping
10 -
Whipped cream, for garnish
11 -
Ground cinnamon, for dusting
# Steps To Follow:
01 -
In a bowl, mix graham cracker crumbs, ground cinnamon, and brown sugar. Add the melted butter and stir until the mixture resembles wet sand. Press firmly and evenly into the base of a springform pan or deep pie dish. Refrigerate for 15 to 20 minutes to set.
02 -
Using a stand mixer or electric hand mixer, beat softened cream cheese until smooth and airy. Incorporate granulated sugar, vanilla extract, and ground cinnamon, mixing until fully blended. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture in two to three additions until fully combined and light.
03 -
Spread the cream cheese filling evenly over the chilled crust and smooth the surface with a spatula. Cover with plastic wrap and refrigerate for a minimum of 6 hours, preferably overnight, to fully set.
04 -
Before serving, top with piped or spooned whipped cream and lightly dust with ground cinnamon for garnish.
# Notes and Tips:
01 -
Use premium-quality vanilla extract for optimal flavor.
02 -
For a marbled effect, swirl in a teaspoon of cinnamon-sugar mixture on top before chilling.
03 -
Refrigerate leftovers in an airtight container for up to 4 days.