Unbelievably Easy Airy Cheesecake With Vanilla Wafers Crust

Last Updated on March 8, 2022 by Griselda M.

This cheesecake with vanilla wafers crust is an incredible alternative for traditional graham crackers. And, this cheesecake is creamy and airy too!

The techniques we have used to make this baked vanilla cheesecake give it an unbelievably aerated and soft texture while keeping the classic creaminess there as well.

What Is Cheesecake With Vanilla Wafers Crust?

Usually, cheesecake is made with a traditional Graham cracker crust. These crumbs are then combined with some melted butter, granulated sugar, and sometimes flavoring ingredients too.

But, you may have noticed a massive rise in alternative cheesecake crust recipes. Even though graham crackers are convenient to use and you probably already have some on hand, these crusts can become a bit repetitive. Today, we will specifically look at a vanilla wafer cheesecake crust.

These crusts are made from a combination of vanilla wafer biscuits, melted butter, and some sweetener. These biscuits can be used as a one-to-one substitution for any graham cracker crust recipe.

Another rice way you can make a vanilla wafer crust for cheesecake is by using the biscuits as is at the base of the pan. The batter, once baked, will help hold the biscuits together.

vanilla wafer crust for cheesecake

What You Will Need For This Cheesecake With Vanilla Wafers Crust Recipe

Ingredients for the crust

  • 1 ½ cups vanilla wafer crumbs
  • 2 ½ tablespoons caster sugar
  • 5 tablespoons salted butter, melted

Ingredients for the baked vanilla cheesecake

  • 3 (8 ounces) full-fat cream cheese, softened at room temperature
  • 5 large eggs, separated and at room temperature
  • 1 1/2 cans sweetened condensed milk, room temperature
  • 1/4 cup lemon juice
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon fine salt

Equipment

  • 10-inch springform cake pan
  • Non-stick baking paper or cooking spray
  • Food processor
  • Measuring cups and spoons
  • Mixing bowls
  • Electric hand or stand mixer
  • Rubber or silicone spatula
  • Cooling rack
  • Plastic wrap or saran wrap

Instructions To Make A Vanilla Cheesecake Recipe With A Wafer Crust

Step 1: Make the vanilla wafer crust

First, preheat the oven to 350°F (180°C). Then, line a springform cake pan with non-stick baking paper at the base. You can also spray the sides with non-stick cooking spray to ensure the cheesecake doesn’t stick.

Next, place the vanilla wafer cookies in the food processor. Blitz the cookies gently until they resemble a fine crumb. The mixture shouldn’t be powdery (then they were over-processed). Add the sugar and the melted butter to the cookies and blitz until they are all well combined.

Press the crumbs into the springform pan and slightly flatten the crust with the flat back of a measuring cup. Bake the crust for 8 minutes and allow it to cool completely. Set it aside until you need it later.

Step 2: Make the vanilla cheesecake batter

Start by beating the softened cream cheese until it becomes aerated and light in color. Then, add the egg yolks and make sure to properly cream the two together. Next, add the condensed milk, lemon juice, vanilla extract, and salt. Your mixture should be completely smooth and lump-free. Set the cheesecake base aside.

In a separate large bowl, beat the egg whites until they reach stiff peaks. Then, fold a third of the egg whites into your cheesecake base. Then, add another third, working more gently this time. And finally, when adding the final third, make sure to only fold the eggs in until they are just combined.

Step 3: Bake the cheesecake

Gently pour the cheesecake batter into your lined cake pan with the wafer crust. Bake the cheesecake for at least 35 minutes. Then, check the progress of the cake before continue baking it or removing the cheesecake from the oven.

Your cheesecake has been completely baked once only the inner 1 to 2-inches are jiggly. The residual heat will continue baking this part as the cheesecake cools.

Step 4: Cool and set the cheesecake

This is an essential step that will help prevent your cheesecake from sinking in or cracking. First, switch off your oven and slightly crack the door open. Allow the cheesecake to cool inside for 1 hour. Then, leave it at room temperature to continue to cool another hour.

Finally, wrap the cheesecake in its pan with plastic wrap. Place the cheesecake in the fridge to set, preferably overnight.

Tips And Tricks For This Cheesecake With Vanilla Wafers Crust Recipe

  • There are many alternative crusts you can make using vanilla wafers. You can even place them in a single layer at the bottom of the pan. You can also adjust the texture of the crust by altering the thickness of the crumbs you make. A finer crumb will produce a tight dense crust. Whereas a coarser crumb will produce a crumblier crust.
  • You don’t have to pre-bake the vanilla wafer crust, however, it will help prevent the batter from making the crust soggy. By pre-baking it, you are essentially adding a protective layer between the batter and uncooked crumb
  • Make sure that all of your ingredients are at room temperature. This will help prevent any lumps from forming. And, it will ultimately prevent you from over-mixing the batter.
  • To whip egg whites to stiff peaks, always use clean utensils and room temperature eggs.
  • Only fold in the egg whites in thirds. This will help keep as much air in the beaten whites as possible. If you overwork the batter at this point, your cheesecake won’t be airy and soft.

Preparation Times And Servings For This Cheesecake With Vanilla Wafers Crust

mini cheesecakes with vanilla wafers

Mini Cheesecakes With Vanilla Wafers Crust

You can easily make mini cheesecakes with this recipe. All you have to do is place 1 vanilla wafer in a muffin cup. You can also line the cups with the crust recipe above. Then, divide the cheesecake batter between the cups and bake them for 15-20 minutes.

Everything for the recipe stays the same, it’s just the size and baking times that differ.

Cheesecake With Vanilla Wafers Crust – In Conclusion

This recipe for cheesecake with vanilla wafers crust is so easy incredibly fun and easy to make. It is a great alternative for graham crackers and can even spark some more creative cheesecake crust ideas for the future. Let us know what you think in the comments below and if you have any other crusts you want us to make!

Cheesecake With Vanilla Wafers Crust

Equipment

  • 10-inch springform cake pan
  • Non-stick baking paper or cooking spray
  • Food processor
  • Measuring cups and spoons
  • Mixing bowls
  • Electric hand or stand mixer
  • Rubber or silicone spatula
  • Cooling rack
  • Plastic wrap or saran wrap

Ingredients
  

Ingredients for the crust

  • 1 1/2 cups vanilla wafer crumbs
  • 2 1/2 tbsp caster sugar
  • 5 tbsp salted butter, melted

Ingredients for the baked vanilla cheesecake

  • 3 packages full-fat cream cheese, softened at room temperature (8 ounces)
  • 5 large eggs, separated and at room temperature
  • 1 1/2 cans sweetened condensed milk, room temperature
  • 1/4 cup lemon juice
  • 2 tsp vanilla extract
  • 1/2 tsp fine salt

Instructions
 

  • First, preheat the oven to 350°F (180°C). Then, line a springform cake pan with non-stick baking paper at the base. You can also spray the sides with non-stick cooking spray to ensure the cheesecake doesn't stick.
    Next, place the vanilla wafer cookies in the food processor. Blitz the cookies gently until they resemble a fine crumb. The mixture shouldn't be powdery (then they were over-processed). Add the sugar and the melted butter to the cookies and blitz until they are all well combined.
    Press the crumbs into the springform pan and slightly flatten the crust with the flat back of a measuring cup. Bake the crust for 8 minutes and allow it to cool completely. Set it aside until you need it later.
  • Start by beating the softened cream cheese until it becomes aerated and light in color. Then, add the egg yolks and make sure to properly cream the two together. Next, add the condensed milk, lemon juice, vanilla extract, and salt. Your mixture should be completely smooth and lump-free. Set the cheesecake base aside.
    In a separate large bowl, beat the egg whites until they reach stiff peaks. Then, fold a third of the egg whites into your cheesecake base. Then, add another third, working more gently this time. And finally, when adding the final third, make sure to only fold the eggs in until they are just combined.
  • Gently pour the cheesecake batter into your lined cake pan with the wafer crust. Bake the cheesecake for at least 35 minutes. Then, check the progress of the cake before continue baking it or removing the cheesecake from the oven.
    Your cheesecake has been completely baked once only the inner 1 to 2-inches are jiggly. The residual heat will continue baking this part as the cheesecake cools.
  • This is an essential step that will help prevent your cheesecake from sinking in or cracking. First, switch off your oven and slightly crack the door open. Allow the cheesecake to cool inside for 1 hour. Then, leave it at room temperature to continue to cool another hour.
    Finally, wrap the cheesecake in its pan with plastic wrap. Place the cheesecake in the fridge to set, preferably overnight.