"This No-Bake Berry Cheesecake is a creamy and refreshing dessert that’s perfect for summer! It’s easy to make and requires no baking—your new favorite treat!"
No-Bake Berry Cheesecake
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Recipe Description
This No-Bake Berry Cheesecake is a creamy and refreshing dessert that’s perfect for summer! It’s easy to make and requires no baking—your new favorite treat!
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Method
Step 1
ngredients For the Crumb Base: 1½ cups cookie crumbs (graham crackers, digestive cookies, or ladyfingers) (180 g) ¼ cup butter, melted For the Cheesecake Filling: 8 oz cream cheese (softened at room temperature for 30 minutes) ¾ cup powdered sugar ¾ tsp vanilla extract 1 cup heavy cream 1 tbsp gelatin 2 tbsp milk (2% recommended) For the Berry Topping: ½ cup blueberries ½ cup raspberries ¼ cup + 2 tbsp sugar ½ tbsp cornstarch Pinch of cinnamon (optional) 2 tbsp water ½ tbsp lemon juice
Step 2
Instructions Prepare the Cookie Base: Mix the cookie crumbs with melted butter and press the mixture into the bottom of a 7-8 inch (17-20 cm) springform pan. Refrigerate while preparing the filling. Make the Cheesecake Filling: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Set aside. In a separate bowl, whip the heavy cream until thick peaks form and set aside. In a small pot, combine the milk and sprinkle gelatin on top. Let it sit for 1 minute, then heat gently until the gelatin dissolves (1-2 minutes), but do not boil. Add 1-2 tablespoons of the cream cheese mixture to the gelatin and stir gently, then fold this mixture into the remaining cream cheese mixture. Finally, fold in the whipped cream until fully combined. Assemble the Cheesecake: Remove the cookie base from the fridge and pour the cheesecake filling evenly on top. Cover with plastic wrap and refrigerate for 4-5 hours (or overnight for best results). Prepare the Berry Topping: In a medium pot, combine the blueberries, raspberries, sugar, cornstarch, cinnamon (if using), water, and lemon juice. Bring to a boil, then reduce the heat and simmer until thickened to your liking. Let it cool, then refrigerate for at least a few hours. The topping will thicken as it cools. Serve: Top the cheesecake with the berry topping before serving, or add it to individual slices. This cheesecake also pairs wonderfully with ice cream!