Are you already in the mood for Christmas and everything that comes with it? Maybe already tired of “Last Christmas” playing on the radio? ;) Well… not everybody is into that whole Christmas madness, but I am pretty sure that most people are into cheesecakes (marvelous jump from one topic to another, right?). This Vanilla Crescent Cheesecake is slightly “christmassy” because of the Christmas cookies on top but mostly “cheesecaky” and delicious. That’s the important message here :P
I am not a huge fan of the Christmas stuff they put out in stores basically since the end of September. Halloween is not as widespread as in the U.S. so not everybody is decorating for that holiday. This means it can get weird here. Some have Halloween decorations up and others have their Christmas decorations already up in October. Well… it is December now and Christmas has taken over completely… especially in food magazines and of course food blogs.
Even though it is the time of the year… still not much into decorating for Christmas (had to clarify that once more). That’s why my cheesecake here got the “winter treatment” and not the typical Christmas decorations and props. Means this cake still works in January when you have leftover vanilla crescent cookies and want to make this cake. You can keep this website open when making the cake without being looked at weirdly like a person that can’t stop celebrating Christmas… since there is no Christmas decoration here :P Why am I always coming back to Christmas decorations? I am babbling… I know. I probably had too much Glühwein. That is something I can definitely enjoy around Christmas :P
Anyway. This cheesecake is pretty easy to make – you do not need an oven to prepare it. Classic no-bake cheesecake! The base is made with vanilla crescent cookies and the filling also has a nice vanilla flavor (maybe because of the vanilla liquor I sneaked in). With the vanilla crescent cookies on top a nice package of vanilla flavor everywhere ;) Don’t worry – it’s not too much. It’s perfect!
INGREDIENTS / ZUTATEN
7 oz. (200g) vanilla crescents
2 tbsp. butter, melted
pinch of salt
For the filling:
6 gelatin leaves
21 oz. (600g) cream cheese, at room temperature
7 oz. (200g) sour cream, at room temperature
1/2 cup (100g) sugar
3 tbsp. vanilla liquor (e.g. Licor 43)
1 tsp. vanilla extract
7 oz. (200g) heavy cream (cold)
For the decoration:
10 small vanilla crescents
some vanilla sugar
some confectioners’ sugar
2 EL Butter, geschmolzen
Für die Füllung:
6 Blätter Gelatine
600g Frischkäse, Zimmertemperatur
200g Schmand, Zimmertemperatur
3 EL Vanille Likör (z.B. Licor 43)
1 TL Vanille Extrakt
200g Schlagsahne (kalt)
Für die Dekoration:
10 kleine Vanillekipferl
DIRECTIONS / ZUBEREITUNG
2. Add the gelatin leaves to a small bowl with cold water and let soak for 5-7 minutes. Add the cream cheese, sour cream, sugar, vanilla liquor, and vanilla extract to a large bowl and mix until well combined. Set aside.
3. Squeeze the gelatin leaves to remove some of the water, add to a small pot and heat up until the gelatin has melted. Remove from the heat and add about 1-2 tablespoons of the cream cheese mix to the pot and combine it with the gelatin. Pour this mixture into the large bowl and mix well. Whisk the heavy cream until stiff peaks form. Add to the bowl and fold in. Pour the filling into the prepared springform tin, smooth out the top and place in the fridge for at least 4 hours or overnight.
4. Remove the cake from the tin and place on a serving plate. Decorate with some vanilla crescents. Mix the vanilla sugar with some confectioners’ sugar and sprinkle the cake with it.
2. Die Gelatineblätter in eine Schüssel mit kaltem Wasser legen und für 5-7 Minuten quellen lassen. Frischkäse, Schmand, Zucker, Vanille Likör und Vanille Extrakt in eine große Schüssel geben und gut verrühren. Zur Seite stellen.
3. Die Gelatine ausdrücken und in einen kleinen Topf geben und vorsichtig erwärmen, bis sie komplett geschmolzen ist. Vom Herd ziehen und 1-2 Esslöffel der Frischkäsemasse dazugeben und unterrühren. Diese Mischung in die große Schüssel zurückgeben und gut verrühren. Die Sahne steif schlagen und dann vorsichtig unter die Masse ziehen. Die Frischkäsemasse in die Form füllen und glatt streichen. Für mindestens 4 Stunden oder über Nacht in den Kühlschrank stellen.
4. Den Kuchen vorsichtig aus der Form lösen und auf eine Servierplatte setzen. Mit den verbliebenen Vanillekipferl dekorieren. Vanillezucker mit etwas Puderzucker vermischen und den Kuchen damit nach belieben bestreuen.
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Here is a version of the recipe you can print easily.Print
No-Bake Vanilla Crescent Cheesecake
- Prep Time: 30m
- Total Time: 4h 30m
- Yield: 1
- Category: Cheesecake
- Cuisine: German
Delicious no-bake cheesecake for Christmas – great vanilla flavor and decorated with classic German Vanillekipferl aka. Vanilla Crescent Cookies
Keywords: cheesecake, cake, vanilla crescent, Christmas, X-mas, Vanillekipferl, no-bake
Hello from USA! I was wondering what the conversion of gelatin leaves would be for the packets we have here. Ours isn’t something we can pick up and squeeze the excess water from, so I’m hoping you have advice for packet users versus leaf users. Thanks!
I agree, there are different strength gelatin leaves available through Amazon but it’s impossible to know the conversion to the gelatin powder used in the USA. If you could post the gelatin leaves strength (e.g. 170 bloom, 230 bloom) then I could figure out the conversion. Thanks.
here in Germany you are not given any bloom numbers on gelatin leaves you can buy in supermarkets. It’s kind of a secret of the manufacturers what kind of ingredients they use ;)
You get the amount of liquid that can be used with a package – which is 500ml for a package of 6 gelatin leaves – this means the size and strength of gelatin leaves varies quite a bit.
In the professional sector, I think they use similar gelatin leaves with a bloom number of 150 – but no matter what bloom number your gelatin powder has – check how much you need for 500ml/ half a liter of liquid – that should do the truck ;)