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+ servings
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5 from 1 rating

No Bake Vanilla Cheesecake

This no-bake vanilla cheesecake is topped with your favorite fruits and a drizzle of caramel sauce! Plus, it's made with a homemade browned butter graham cracker crust!



  • 1 ¾ cups graham cracker crumbs
  • 8 Tablespoons butter


  • 2 cups white chocolate chips
  • 24 oz. cream cheese, at room temperature
  • ½ cup powdered sugar
  • 6 Tablespoons heavy cream
  • 1 teaspoon vanilla extract

To garnish

  • Fresh fruit, whipped cream, or caramel sauce


  • Add the chocolate chips to a medium bowl. Microwave for 30 seconds, stir, and add 3 tablespoons of heavy cream, saving the other 3 for later. Continue to heat for 30 seconds at a time, stirring in between, until smooth and melted. Set aside and let it come back up to room temperature.
  • In a small saucepan, melt the butter over medium-low heat. Watch it carefully as it will soon start to bubble and ‘fizz'. This is when the butter starts to caramelize and sweeten. Whisk it for 2 minutes as it caramelizes and then remove it from the heat.
  • In a large bowl, combine the browned butter and graham cracker crumbs until it has a wet, sandy consistency. Add it to a 9-inch pie plate. Press it on the bottom and the sides of the pie plate until it's firmly in place. (It will happen, just keep pressing.)
  • In a large bowl, use an electric mixer to whip the (room temperature) cream cheese.
  • Once whipped and fluffy, add the powdered sugar and beat until smooth. Add the vanilla extract and remaining 3 tablespoons of heavy cream. Beat until smooth. Combine with chocolate chips mixture.
  • Add the filling to the top of the crust and refrigerate for 4 hours or overnight. Slice, and serve with your favorite fruits, sauces, or whipped cream!


Calories: 756kcal, Carbohydrates: 52g, Protein: 9g, Fat: 58g, Saturated Fat: 33g, Cholesterol: 137mg, Sodium: 539mg, Potassium: 293mg, Sugar: 40g, Vitamin A: 1545IU, Vitamin C: 0.2mg, Calcium: 203mg, Iron: 1.2mg