This creamy fluffy vanilla bean cheesecake recipe is so delicious and easy anyone can make it! In fact, this is the perfect beginner’s cheesecake recipe. It was a favorite we used for my adult and kid’s cheesecake baking classes in China. Even better, this is a no-water bath-required cheesecake. To make it even easier, I use a 2-Ingredient Biscoff Cookie Crust. Mini cheesecakes bake up in just about 30 minutes, while larger full-size 8 or 9-inch cheesecakes take just a bit longer and freeze perfectly. This is a no-fail cheesecake recipe for large holiday gatherings or just a last-minute sweet tooth craving.
Make Restaurant Quality Cheesecake at Home
I’ve been making this simple vanilla bean cheesecake recipe for (many) years now. It’s really versatile. And because there are so few ingredients in this recipe, I always start with pure vanilla extract (you can also make your own which saves money in the long run). Then I like to add a little vanilla bean powder and of course Philadelphia Cream Cheese.
If you can’t find cream cheese, substitute mascarpone cheese (just know that the cheesecake won’t have the usual “tang”, but instead will have a delicious “full cream” flavor which also tastes great. And although a hand or stand mixer makes this cheesecake recipe easy to pull off, you really don’t need one. This cheesecake recipe can be made by hand just using a whisk.
How To Customize Easy Fluffy Vanilla Cheesecake
You can easily customize this cheesecake in a couple of ways. First, decide if you want a whole cheesecake, or if you want mini cheesecakes. Use the following guidelines to achieve the desired result.
- If you can’t find cream cheese, substitute Italian mascarpone cheese instead (it doesn’t have the same tang as cream cheese, but tastes amazing).
- Use an 8 or 9-inch (20-23cm) springform pan to achieve a thicker (taller) cheesecake.
- Use a larger 10-inch (25cm) springform pan to create a larger, but thinner cheesecake.
- Use silicone or foil-lined muffin cups + a muffin tin to make mini cheesecakes.
- Add the zest of 1/2 lemon (or more) for a lemony cheesecake without increasing the tartness.
- Add the zest of 1/2 lime (or more) for a lime-flavored cheesecake without increasing the tartness.
- Add non-pareil candy sprinkles to create a vanilla bean fun-fetti cheesecake.
- If you don’t have vanilla bean powder replace it with 1:1 pure vanilla extract.
- Use a graham cracker crust instead of a Lotus Biscoff Cookie Crust
Easy & Delicious Classic Vanilla Bean Cheesecake Ingredients
This is one of the simplest cheesecake recipes out there to make and it delivers seriously delicious results. Cream cheese filling infused with pure vanilla, a little heavy cream, eggs, sugar, freshly squeezed lemon juice, and a touch of lemon zest (optional) make a perfect quick and fluffy cheesecake every time.
Biscoff Cookie Crust ingredients
- 1 package of Biscoff Cookies (250g)
- 5 tablespoons butter, melted (70g)
Classic Cheesecake base ingredients
- 16 ounces cream cheese, room temperature (453g) *substitute mascarpone cheese if you can’t find cream cheese
- 3/4 cup granulated white or cane sugar (170g)
- 3 large eggs, room temperature (150g)
- 1/4 cup heavy cream (60g)
- 1 teaspoon pure vanilla extract (4.5g)
- 1/2 teaspoon vanilla bean powder* (2.5g)
- 1 1/2 teaspoons freshly squeezed lemon juice (optional but recommended) (7g)
- zest of 1/2 lemon (optional)
- 2 tablespoons all-purpose flour (20g)
- pinch of sea salt
How to Make the Best Easy Classic Cheesecake
This is one of my favorite cheesecakes to make because it’s fluffy, full of Biscoff flavor, requires no water bath and it’s a no-fail recipe every single time. Everyone loves this simple cheesecake.
- Preheat the oven 325°F/170°C and prepare the springform cake pan or muffin pan. If using a springform pan, butter an 8 or 9-inch springform pan and line it with parchment paper on the bottom and sides *see step-by-step recipe photos for instructions if needed. If making mini cheesecakes, place foil muffin liners into a muffin pan and set aside.
- Prepare the Biscoff cookie crust. Add the cookies to the bowl of a food processor. Pulse to crush the cookies until they resemble coarse sand. If using a plastic freezer bag and a rolling pin to crush the cookies, place the cookies into the bag, seal, and pound the cookies to crush them. Add the melted butter and combine well. Evenly distribute the cookie mixture into the prepared springform pan or muffin liners and press down using the back of your hand or a small jar to form a compact crust. Bake for 7-10 minutes until set and remove from oven to cool while you prepare the cheesecake base.
- Prepare the cheesecake base. Using a whisk, handheld mixer, or stand mixer (fitted with the paddle attachment), cream the sugar, cream cheese, and salt until light and fluffy about 2 minutes. Add the eggs, vanilla extract, and vanilla bean powder (if using) to a small bowl and lightly whisk with a fork just until incorporated (do not overmix). Add the egg mixture to the cream cheese mixture and blend for a few seconds until no egg streaks remain. Stir in the cream and lemon juice (and zest if using). Lastly, add the flour using a rubber spatula just until no traces of flour remain. Do not over-mix.
- Fill the cake pan or muffin foils. Pour the cheesecake batter directly into the cake pan or foil-lined muffin tin. Give it a gentle but firm “tap-tap” on the counter to remove any air bubbles.
- Bake the cheesecake. Bake whole cheesecakes for 45-55 minutes and bake mini cheesecakes for approximately 25-30 minutes, or until the cheesecake is set and puffy, but not browned and a toothpick or cake tester inserted into the middle comes out clean. The middle should slightly bounce or jiggle and you should be able to lightly touch the tops without sticking to your finger when the cheesecake is ready. Remove it from the oven to a wire rack and allow to cool completely. Wrap and refrigerate for at least 5 hours and even better overnight. Enjoy!
The Best Easy Classic Cheesecake recipe step-by-step photos
How Do You Store Cheesecake?
You can store cheesecake in the refrigerator in an airtight container for just about 4 to 6 days once it’s been baked and completely cooled. Just be sure that you cover it or seal it well to avoid the cheesecake from absorbing any other flavors or smells in the refrigerator. Definitely do not store it near raw onions, or other pungent ingredients. I like to portion and freeze cheesecake because you can’t tell it’s been frozen at all. See below for the best way to freeze cheesecake for short or long-term storage.
Can You Freeze Cheesecake?
Yes, you can freeze cheesecake (see photos below) and you should because it makes it a really convenient dessert to make ahead of time. Be sure it’s at room temperature or completely cold before freezing and use the following guidelines for whole cheesecakes, individual ramekins, or slices. This cheesecake makes a great frozen treat if you can’t wait for it to thaw.
- If you’re freezing a whole cheesecake, leave the cooled cheesecake in the springform pan (or place it on a cardboard round) and wrap it securely with sustainable plastic wrap. Next, wrap it in aluminum foil and pop it into the freezer for up 1 to 2 months or longer. Thaw whole cheesecake in the refrigerator overnight. Depending on your freezer temp and what else you keep in your freezer, cheesecake can last a lot longer than 2 months if stored properly.
- If you’re freezing ramekin or muffin-sized portions, leave the cooled cheesecake in the ramekins (or muffin foils) and wrap them securely with sustainable plastic wrap. Next, place them into a freezer bag, and store them for up to 3 months or longer. I’ve actually had cheesecake in the freezer for as long as 6 months and as long as it’s been stored properly, it will taste just like it was made. Thaw cheesecake in the refrigerator overnight or at room temperature until ready to eat.
- If you’re freezing sliced portions, wrap 2-3 slices of cheesecake in parchment paper or wax paper and then with plastic wrap and place in a freezer bag or other airtight freezer container. Thaw slices of cheesecake in the fridge overnight or on the countertop if you want to eat it immediately.
Looking for More Easy Cheesecakes for the Holidays or Any Day?
If you needed proof of how much we love cheesecakes and cookie crusts, look no further than above and below. Here are a few of our favorite and most requested recipes.
- White Chocolate Creme Brûlée Cheesecake w/Biscoff Cookie Crust
- The Best Key Lime Pie with Biscoff Cookie Crust
- Reese’s Devil’s Food Cheesecake w/Oreo Cookie Crust
- Easy + Delicious Double Biscoff Cheesecake
- Easy Strawberry-Rhubarb Cream Cheese Pie (No-Oven Needed)
- Pumpkin Cheesecake with Chestnut Graham Cracker Crust
- NYC Black and White “Cookie” Cheesecake (1/2 & 1/2 Cheesecake)
- White Chocolate Salted Caramel Cheesecake w/Oreo CookieCrust
- Spooky White Chocolate Caramel Cheesecake w/Ghostbuster Meringues
- Pecan Tassie Cheesecake (The ultimate Pecan Pie Flavored cheesecake) (recipe coming this week)
Let’s get started!
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Easy & Delicious Classic Vanilla Bean Cheesecake w/Biscoff Cookie Crust
- Total Time: 45 minutes
- Yield: One 8 or 9-inch Cheesecake, or 12 Mini Muffin Cheesecakes 1x
- Diet: Vegetarian
Description
This creamy fluffy vanilla bean cheesecake recipe is so delicious and easy anyone can make it (even kiddos)! There’s no water bath required, and uses my easy 2-Ingredient Biscoff Cookie Crust. And it bakes up in just about 30 minutes making it the perfect easy holiday dessert (or for busy families who have a sweet tooth but don’t want to spend all day in the kitchen).
Ingredients
Biscoff Cookie Crust ingredients
- one 8.8-ounce package of Biscoff Cookies (250g)
- 5 tablespoons butter, melted (70g)
Classic Cheesecake base ingredients
- 16 ounces cream cheese, room temperature (453g)
- 3/4 cup granulated white or cane sugar (170g)
- 3 large eggs, room temperature (150g)
- 1/4 cup heavy cream (60g)
- 1 teaspoon pure vanilla extract (4.5g)
- 1/2 teaspoon vanilla bean powder* (2.5g)
- 1 1/2 teaspoons freshly squeezed lemon juice (optional but recommended) (7g)
- zest of 1/2 lemon (optional)
- 2 tablespoons all-purpose flour (20g)
- pinch of sea salt
Instructions
- Preheat the oven 325°F/170°C and prepare the springform cake pan or muffin pan. If using a springform pan, butter an 8 or 9-inch springform pan and line it with parchment paper on the bottom and sides *see step-by-step recipe photos for instructions if needed. If making mini cheesecakes, place foil muffin liners into a muffin pan and set aside.
- Prepare the Biscoff cookie crust. Add the cookies to the bowl of a food processor. Pulse to crush the cookies until they resemble coarse sand. If using a plastic freezer bag and a rolling pin to crush the cookies, place the cookies into the bag, seal, and pound the cookies to crush them. Add the melted butter and combine well. Evenly distribute the cookie mixture into the prepared springform pan or muffin liners and press down using the back of your hand or a small jar to form a compact crust. Bake for 7-10 minutes until set and remove from oven to cool while you prepare the cheesecake base.
- Prepare the cheesecake base. Using a whisk, handheld mixer, or stand mixer (fitted with the paddle attachment), cream the sugar, cream cheese, and salt until light and fluffy about 2 minutes. Add the eggs, vanilla extract, and vanilla bean powder (if using) to a small bowl and lightly whisk with a fork just until incorporated (do not overmix). Add the egg mixture to the cream cheese mixture and blend for a few seconds until no egg streaks remain. Stir in the cream and lemon juice (and zest if using). Lastly, add the flour using a rubber spatula just until no traces of flour remain. Do not over-mix.
- Fill the cake pan or muffin foils. Pour the cheesecake batter directly into the springform cake pan or foil-lined muffin tin. Give it a gentle but firm “tap-tap” on the counter to remove any air bubbles.
- Bake the cheesecake. Bake whole cheesecakes for 45-55 minutes and bake mini cheesecakes for approximately 25-30 minutes, or until the cheesecake is set and puffy, but not browned and a toothpick or cake tester inserted into the middle comes out clean. The middle should slightly bounce or jiggle and you should be able to lightly touch the tops without sticking to your finger when the cheesecake is ready. Remove it from the oven to a wire rack and allow to cool completely. Wrap and refrigerate for at least 5 hours and even better overnight. Enjoy!
Notes
- Avoid a cracked or split cheesecake by not over-mixing the cheesecake batter once you’ve added the eggs. Eggs hold air in the batter which can cause the cheesecake to rise too much during baking causing it to crack.
- Always bake cheesecakes on a baking pan or cookie sheet to catch any butter that may seep out of the pan. This way, you won’t ever have to worry about cleaning up any oily messes in the bottom of your oven.
- For a lemony flavor, add extra lemon zest to the cheesecake batter.
- For a pure vanilla flavor, omit the lemon zest.
- If making mini cheesecakes, add approximately 1 tablespoon + 1 teaspoon of Biscoff Cookie Crust mixture in each muffin liner. This is the amount I used, but if you want more (or less) it’s up to you. Using a small 1/4 or 1/3 cup measuring cup is a perfect tool to press the crust into place before baking if you don’t want to use your hands.
How Do You Store Cheesecake?
You can store cheesecake in the refrigerator in an airtight container for just about 4 to 6 days once it’s been baked and completely cooled. Just be sure that you cover it or seal it well to avoid the cheesecake from absorbing any other flavors or smells in the refrigerator. Definitely do not store it near raw onions, or other pungent ingredients. I like to portion and freeze cheesecake because you can’t tell it’s been frozen at all. See below for the best way to freeze cheesecake for short or longterm storage.
Can You Freeze Cheesecake?
Yes, you can freeze cheesecake (see photos below) and you should because it makes it a really convenient dessert to make ahead of time. Be sure it’s at room temperature or completely cold before freezing and use the following guidelines for whole cheesecakes, individual ramekins, or slices. This cheesecake makes a great frozen treat if you can’t wait for it to thaw.
-
- If you’re freezing a whole cheesecake, leave the cooled cheesecake in the springform pan (or place it on a cardboard round) and wrap it securely with sustainable plastic wrap. Next, wrap it in aluminum foil and pop it into the freezer for up 1 to 2 months or longer. Thaw whole cheesecake in the refrigerator overnight. Depending on your freezer temp and what else you keep in your freezer, cheesecake can last a lot longer than 2 months if stored properly.
- If you’re freezing ramekin or muffin-sized portions, leave the cooled cheesecake in the ramekins (or muffin foils) and wrap them securely with sustainable plastic wrap. Next, place them into a freezer bag, and store them for up to 3 months or longer. I’ve actually had cheesecake in the freezer for as long as 6 months and as long as it’s been stored properly, it will taste just like it was made. Thaw cheesecake in the refrigerator overnight or at room temperature until ready to eat.
- If you’re freezing sliced portions, wrap 2-3 slices of cheesecake in parchment paper or wax paper and then with plastic wrap and place in a freezer bag or other airtight freezer container. Thaw slices of cheesecake in the fridge overnight or on the countertop if you want to eat it immediately.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Cakes + Tortes
- Method: Oven Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake cupcake
