A creamy, sweet and delicious no-bake cheesecake topped with berries. So simple and easy to make.
How To Make Delicious no-bake Berry Cheesecake:
Start with making the biscuit base, it couldn’t be simpler or easier, only 2 ingredients. A packet of biscuits and melted butter.
we’ll use digestive biscuits, graham crackers are the same thing, but you can use any type of biscuits you would like.
The chocolate kind also works perfectly. Place the biscuits into a food processor and process them until you have crumbs.
Alternatively, if you don’t have one you can place them into a large bag and use a heavy object like a rolling pin or frypan to crumble them up.
Once your biscuits resemble fine crumbs, pour them into a small bowl and pour over cooled melted butter.
Use a wooden spoon to mix the biscuits and butter until they are well combined. Pour the biscuit crumbs into a lined cake tin, this makes it so much easier to remove later and use a spoon to compact the crumbs down
It doesn’t have to be perfect, I always find cheesecakes look better rustic, and place it into the fridge to set.
Cheesecakes are one of my favorite desserts, and there are so many different flavors make.
Once the cheesecake base is in the fridge setting, we can start to make the filling.
Pour cold cream into a large mixing bowl and using a whisk beat until it starts to form soft peaks.
Whisking by hand should only take 3-4 minutes but you can use a hand mixer if you would prefer.
Using it straight out of the fridge makes it much easier to whip than at room temperature.
Make sure to use the cream for whipping, it should be around 30%, it may be called double cream, whipping cream, or heavy cream.
When the cream starts to hold shape stop whisking and set it to the side to be used a bit later.
In a larger clean bowl add the room temperature cream cheese, and measure out about 2/3 of a cup of icing sugar or powdered sugar for some sweetness.
They are both the same thing just different names.
Using a whisk or a wooden spoon beat the cream cheese and sugar together until there are no longer any lumps and they are well combined.
The berry flavor is in the topping of the cheesecake so to flavor the filling I’m using the zest and juice from a medium-sized lemon.
Make sure to choose a lemon with a very bright yellow shade and using a handheld Microplane, zest the skin.
You just want the yellow, make sure not to get any of the white underneath as this is what makes the zest has a bitter flavor.
Use a knife and cut the lemon in half and squeeze the juice from each side over the mixing bowl catching the pips with your hand.
Use the whisk to mix the zest and juice until well combined.
This next step depends on how you want to serve your cheesecake, from the fridge or partially frozen.
Cheesecakes that aren’t baked are usually set using gelatine, whereas baked cheesecakes contain eggs.
Frozen cheesecakes, on the other hand, can set by just being frozen. All of these methods allow you to cut into the cheesecake while it still holds its shape.
If you are going to freeze your cheesecake to set you can skip this next step, or if you are serving it from the fridge you can use gelatine or agar.
I’m using powdered gelatine and dissolving it in a few tablespoons of boiling water.
Pour the gelatine into the cheesecake filling and use the whisk to combine.
Lastly, add the whipped cream and fold the cheesecake filling together until everything is perfectly combined.
Pull the cheesecake base out of the fridge and top with the filling.
Use an offset spatula to smooth out the filling, again it doesn’t need to be perfect, just make sure it’s pretty even.
Place the cheesecake back into the fridge to set for a few hours before making the topping.
Lastly for the berry topping. There are a few different things you can do here, I’m taking the easy way because it’s so simple and delicious, but you can also do it from scratch.
Using a can of your favorite type of berries in syrup, pour it into a blender and blend until smooth.
The can of berries already contains sugar so there is nothing more you need to do.
If you would prefer to use fresh or frozen berries you will also need to make a quick simple syrup which is just equal part water and sugar which is simmered in a saucepan until the sugar dissolves.
Strain the berries through a sieve to remove any of the pips, they’re not too fun to bite into in this cheesecake.
You can pour this straight onto the cheesecake if you are going to freeze it to set, or else you’ll need to use gelatine or agar like with the filling.
Dissolve the gelatine in a few tablespoons of boiling water and mix it into the berry mixture.
Pour over the cheesecake and place it into the fridge to set for at least 4 hours or overnight. If you’re freezing your cheesecake remove it from the freezer about 20-30 minutes before you are going to serve.
Top high with berries, serve with whipped cream or it’s perfect just on its own.
I hope you enjoyed this cheesecake recipe.
This Delicious no-bake berry cheesecake is thick, creamy and flavoured with tangy lemon and blueberries throughout. make this stunning dessert for your next holiday gathering.
- 250g | 8.8 oz Biscuits (digestives | graham crackers)
- 110g | 1 stick | ½ Cup Butter
- 500ml | 2 Cups Cream
- 225g | 8 oz Cream Cheese
- 85g | ⅔ Cup Icing Sugar
- Zest + Juice from 1 Lemon
- 15g | 3 Teaspoons Gelatine Powder
- 2 Tablespoons Boiling Water
- 1 Can Berries in Syrup
- 15g | 3 Teaspoons Gelatine Powder
- 2 Tablespoons Boiling Water
Place the biscuits in a food processor and mix until fine crumbs form. Put in a small bowl.
Melt the butter and let it cool before pouring it into the biscuit crumbs and mixing them homogeneously.
Pour the crumbs into a lined cake pan and compress with the back of a spoon. Put the cake tin in the fridge to set it.
Whip the cream until soft peaks form by hand or with a hand mixer. Set to the side.
In a medium bowl, add the cream cheese and icing sugar at room temperature. Beat together with a whisk until smooth and lump-free.
Zest and juice the lemon and pour it into the bowl with the cream cheese. Mix to combine.
Dissolve the gelatin powder in boiling water and add to the mixing bowl while stirring.
Add the cream to the cream cheese mixture and mix well. Pour the cheesecake filling on top of the cheesecake base and smooth. Place in the refrigerator for a few hours to set.
Blend the can of berries and strain through a sieve into a medium-sized bowl.
Dissolve the gelatin in boiling water and pour it into the berries. Mix until it is homogeneous.
Pour the berry mixture over the cheesecake and put it in the fridge so that it stays at least 4 hours or overnight.
Serve garnished with berries and fresh whipped cream.