No-Bake Berry Cheesecake
User Reviews
4.3
No-Bake Berry Cheesecake
Description
The recipe begins with mixing cookie or graham cracker crumbs with melted butter, pressed into a cake pan base and chilled. The cheesecake filling is made by blending cream cheese with powdered sugar and vanilla, then folding in whipped cream for lightness.
Gelatin dissolved gently in warm milk is incorporated into the cream cheese mixture to help it set without heat. This filling is spread over the chilled crumb base and refrigerated to firm up. The berry topping combines blueberries and raspberries sweetened with sugar, thickened with cornstarch, and enlivened with a touch of lemon juice for brightness. This topping can be spooned over the set cheesecake just before serving.
The result is a creamy, slightly tangy cheesecake with a crunchy crumb base and fresh berry sauce, made without any baking. It suits those desiring a fruit-topped dessert with creamy texture and simple preparation.
Ingredients
CRUMB BASE
- 1½ cups cookie crumbs graham cracker crumbs or digestive cookie or lady finger crumbs; 180 grams
- ¼ cup butter melted
CHEESECAKE FILLING
- 8 ounces cream cheese remove from fridge 30 minutes before using
- ¾ cup powdered sugar aka icing sugar
- ¾ teaspoon vanilla
- 1 cup whipping cream whole
- 1 tablespoon gelatine
- 2 tablespoons milk 2% fat suggested
BLUEBERRY/RASPBERRY TOPPING
- ½ cup blueberries
- ½ cup raspberry
- ¼ cup sugar 2 tablespoons
- ½ tablespoon cornstarch
- cinnamon pinch, optional
- 2 tablespoons water
- ½ tablespoon lemon juice
Instructions
COOKIE BASE
- Mix graham cracker or cookie crumbs and melted butter, press down on the bottom of a 7 - 8 inch (17 - 20 centimeters) springform cake pan (or line a regular cake pan with plastic wrap). Place in the refrigerator while making the filling.
CHEESECAKE FILLING
- In a medium bowl beat together the cream cheese, sugar and vanilla, set aside.
- Beat the cream until thick peaks appear, set aside.
- In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.
- Add 1 -2 tablespoons of the cream cheese mixture to the gelatine mixture and stir gently to combine, fold the gelatine into the remaining cream cheese mixture, then gently fold it into the whipped cream, mix until combined.
- Remove the cookie base from the fridge, spoon the cheesecake filling evenly on top, cover with plastic wrap and refrigerate 4-5 hours or even better overnight. Before serving top with the blueberry filling if desired.
BERRY TOPPING
- In a medium pot mix together the berries, sugar, cornstarch, cinnamon, water and lemon juice, bring to a boil then lower heat and simmer until desired thickness. Pour into a bowl, let cool then refrigerate for at least a few hours. The filling will thicken as it cools.
- You can either top the cake with the Berry Topping or individual slices. Tastes great over ice cream too! Enjoy!
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 263mg | 11% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 1007IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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