Sometimes you want a creamy, homemade dessert with minimal effort. And that's when you need my vanilla cheesecake recipe with premade crust.
With this recipe, you'll take a store-bought graham cracker crust and fill it with a simple custard made by whisking cream cheese, cream, vanilla, eggs, flour, and sugar together in a single step.
See? I told you it was simple!
I used a 9-inch Keebler graham cracker premade cheesecake case. This case, or ones like it, are widely available in US grocery stores or can be ordered from Amazon in the UK.
Once you've filled your premade case with the custard, you'll then bake your cheesecake low and slow to dessert perfect, chill overnight and serve the next day to the delight of everyone at your table.
To make it look extra special, why not pile on fresh fruit for that show-stopping extra pizazz.
Just look at how creamy and beautifully set the filling it. No one will guess the whole desert took about 15 minutes of effort!
Below is the full recipe for my cheesecake recipe with premade crust.
I've included a list of recommended equipment as well as photos for every step so that you can see just what you're aiming for.
I'm certain you'll have a great time making this easy recipe. Enjoy!
Ingredients
- 1 9 inch (23cm) premade graham cracker crust
- 145 g (5.1 oz) full fat cream cheese
- 200 g (7.1 oz) light cream cheese
- 90 ml (3 floz) double cream
- 1 tsp vanilla extract
- 2 medium free range eggs
- 1 tbsp plain white flour (all purpose flour)
- 100 g (3.5 oz) caster sugar
- 200 g (7.1 oz) fresh berries strawberry, raspberry, blackberry, blueberry
Instructions
Place the premade crust, still in its foil dish, on a flat baking sheet.
Peel back the edges of the foil so that you uncover the rim of the graham cracker case.
Preheat the oven to 180C (160C fan, 355F).
Put the cream cheese, cream, vanilla, eggs, plain flour, and caster sugar in a bowl.
Whisk together until just combined - don't continue to whisk as this will introduce air bubbles.
Pour the filling into the prepared case.
Bake for 45 mins until firm. When shaken, it should wobbly but not ripple.
Stand the baking sheet on a wire rack to allow your cheesecake to cool in the tin.
Once cooled, cover and chill overnight.
After chilling, your cheesecake should be firm and ready to serve however you like.
Top with fresh berries.
Slice with a sharp knife to serve.
Enjoy your easy, quick cheesecake!
And once you've given the recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this cheesecake recipe with premade crust
Cheesecake Recipe with Premade Crust
Ingredients
- 1 9 inch (23cm) premade graham cracker crust
- 145 g (5.1 oz) full fat cream cheese
- 200 g (7.1 oz) light cream cheese
- 90 ml (3 floz) double cream
- 1 tsp vanilla extract
- 2 medium free range eggs
- 1 tbsp plain white flour (all purpose flour)
- 100 g (3.5 oz) caster sugar
- 200 g (7.1 oz) fresh berries strawberry, raspberry, blackberry, blueberry
Instructions
- Place the premade crust, still in its foil dish, on a flat baking sheet. Peel back the edges of the foil so that you uncover the rim of the graham cracker case.
- Preheat the oven to 180C (160C fan, 355F).
- Put the cream cheese, double cream, vanilla, eggs, plain flour, and caster sugar in a bowl. Whisk together until just combined - don't continue to whisk as this will introduce air bubbles.
- Pour the filling into the prepared case.
- Bake for 45 mins until firm. When shaken, it should wobbly but not ripple.
- Stand the baking sheet on a wire rack to allow your cheesecake to cool in the tin.
- Once cooled, cover and chill overnight.
- After chilling, your cheesecake should be firm and ready to serve however you like.
- Top with fresh berries and slice with a sharp knife to serve.
Nutrition
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