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Berry cheesecake with almond crumble

An easy no-bake fridge berry cheesecake with a buttery almond crumble recipe

Prep Time
20 mins
Cook Time
20 mins
Servings: 12
Course: Dessert

Ingredients

Nut crumble:
  •  160gm whole raw ZZ2 almonds
  • 190 gm flour
  • 160 gm butter
  • 90 gm Demerara sugar
  • 1/2 tsp vanilla extract
Berry coulis:
  • 1 cup fresh or frozen berries strawberry or raspberry or a combination
  • ¼ cup sugar
  • 1 Tbsp lemon juice
  • ¼ cup water
 Cheesecake: 
  • 230 gms cream cheese
  • 100 g icing sugar
  • 150 ml berry coulis cooled
  • 400 ml cream whipped
  • 3  leaves Gelatine
  • Fresh strawberries & raspberries for garnish
  • Any leftover berry coulis to garnish optional
  • Whipped cream to garnish optional

Instructions

    Cup of Yum
  1. To make the crumble topping, preheat the oven to 160°C/Gas mark 3. Combine all the ingredients in a food processor and blend until the mixture is the texture of breadcrumbs.
  2. Spread out the crumble on a baking tray and bake for 30-40 minutes, being sure to stir the crumble mixture every 10 minutes. Remove when the mixture is golden brown and set aside to cool.
  3. To make the berry coulis (in advance), place all the ingredients in a small pot and bring it to a simmer. Cook for around 15 minutes until it's thickened and a mixture starts to gel around the edges. All ow to cool.
  4. For the cheesecake, soak the gelatine in a bowl of cold water for about 5 minutes. Squeeze the bloomed gelatine and place it in a small bowl and cover with about 50 mils of cream. Microwave for 30 seconds until the gelatine dissolves. Set aside to cool slightly (should it set, simply microwave for 15 seconds until it dissolves again)
  5. Mix the cream cheese, sugar, and berry coulis in a bowl and whip until well combined and smooth. Use an electric mixer for this.
  6. Whip the cream in a separate bowl until stiff. Fold the gelatine into the cream mix
  7. Add this to the cream cheese. Mixture and whip until just combined. You can do this by hand or add it to the bowl of the electric mixer briefly.
  8. To assemble the cheesecake, spoon a layer of crumble into the bottom of your serving glass and top with a few spoonfuls of the strawberry cheesecake mix. refrigerate until ready to serve.
  9. Decorate with fresh cream (optional) a drizzle of berry coulis and a slice of fresh strawberries & fresh raspberries.

Notes

  •  
  • Use a food processor to first grind up the almonds to a rough texture and then add the other crumble ingredients. The mixture will feel clumpy but that's ok. 
  • Stir the crumble every 10 minutes while it's baking to ensure all of it gets browned evenly. It tends to brown more around the edges.
  • Spread the crumble mixture onto a tray lined with baking paper or a silicone mat.
  • Once you have added the gelatine and cream mixture, you can whisk this in with the same whisk you used to mix the cheesecake, just be careful not to over-mix.
  • The cheesecake sets fairly quickly and has a mousse-like texture. You could serve it after a short time in the fridge.
  • If you are wanting the berry cheesecake mix to be very precisely measured out, use a piping bag.