This Berry Cheesecake, is a delicious no-bake dessert, perfect during the hot summer months! It will become one of your favourite desserts. Fast and easy. Creamy and perfect with an easy Raspberry and Blueberry topping.
Anytime I that I have made a Cheesecake I always made a baked one. I had never tried a no-bake cheesecake recipe so I couldn’t really compare, almost like No-Churn Ice Cream, and I can’t believe how good that stuff is!
I am not a berry person, and never have been. But as a topping for a dessert, oh yeah I can do that. I loved the idea of mixing blueberries and raspberries together, I cooked them with a few ingredients to make a slightly sweet thickened sauce.
What are the ingredients?
- Cookie or graham cracker crumbs: You can use whichever you prefer, the crumbs are mixed with the melted butter to make the base of the cheesecake.
- Butter: It should be melted and then combined with the crumbs.
- Cream Cheese: Be sure to use a whole fat cream cheese as this firms up much better than light.
- Powdered Sugar: Since this is a no-bake dessert it will combine better and easier with the cream cheese.
- Vanilla: Is used as a flavouring.
- Gelatine: Is used to firm up the filling so it doesn’t fall, since it is not baked.
- Cream: A whole/heavy or whipping cream is used, make sure it has at least 30% fat or it won’t whip.
- Berry Topping: Since this is such a simple dessert adding a berry topping is the perfect addition.
What is the difference between a baked and no-baked Cheesecake?
A baked Cheesecake has a dense and smooth texture while a no-baked one has a lighter texture. Although both are very creamy. Some people prefer baked, but I will take any type of cheesecake! A no-bake is definitely easier to make!
How to make a No Bake Cheesecake
Mix the cookie crumbs and melted butter until combined, then press down on the bottom of a springform cake pan (or line a regular cake pan with plastic wrap). Place in the refrigerator.
Beat together the cream cheese, sugar and vanilla until creamy, set aside. In a large bowl beat the cold cream until stiff 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 a heaping tablespoon 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.
To make the topping
In a medium pot mix together the berries, sugar, cornstarch, water and lemon juice. Bring to a boil then lower the heat and simmer until desired thickness. Pour into a clean bowl and refrigerate 1-2 hours. It will thicken as it cools. Slice and top with Berry filling.
Are Berries good for you?
Berries are very healthy and good for you, they are low in calories but high in fibre, vitamin C, and antioxidants. They have also been know to have health benefits for your heart.
Leaf or Powdered Gelatine
It’s up to you if you want to use leaf or powdered gelatine, four gelatine leaves are equal to 3 teaspoons/1 tablespoon of powdered gelatine (8 grams).
Leaf gelatine is very popular and used by most people here in Italy, although I have used powdered also and I actually use it in this Cheesecake Recipe. They say leaf gelatine gives you a smoother and clearer texture, so you decide.
How to dissolve Gelatine
To dissolve gelatine powder, in a small pot add a small amount of liquid, usually a few tablespoons is all you need.
Sprinkle the powder on top, mix together with a fork or small whisk, then let it sit for about 5 minutes. Heat the mixture just to dissolve the gelatine (never let it come to a boil). Add a little of the whipped ingredients to the gelatine mixture to cool it down before adding to your filling.
To dissolve the leaf gelatine, just soften the leaves in cold water for about 5-10 minutes, then squeeze the excess water. Add the leaves to the liquid you want to set. If your liquid is cold, stir it gently in a saucepan over very low heat until the gelatine dissolves, of course never let the liquid boil.
What are the best crumbs to use?
To tell the truth I always reach for digestive cookies and use my blender to make crumbs. Of course you can use graham cracker crumbs if you wish. The Italian likes lady finger crumbs also! Or how about using a chocolate wafer if you adore chocolate?
More Cheesecake Recipes
- No Bake Coffee Cheesecake
- Toff Caramel No-Bake Cheesecake
- No-Bake Tiramisu Cheesecake
- No Bake Lemon Cheesecake
You can use frozen or fresh, either work really well in this recipe.
Wrap it tightly still in the pan with plastic wrap or place in an airtight container. It will keep for 4-5 days in the refrigerator.
Yes it can be frozen, I would freeze the cake without the topping, that can be added before serving. Be sure to let the cake set first, then wrap the pan tightly in plastic wrap, place it in a freezer safe bag or container before freezing. It will keep for up to three months if properly stored in the freezer. To thaw the frozen cake, place it still wrapped in the fridge and let it thaw overnight.
If you are looking for an easy Summer Dessert then I hope you try this No-Bake Berry Cheesecake and let me know how you like it. Enjoy!
No-Bake Berry Cheesecake
- 1 1/2 cups cookie crumbs (graham cracker crumbs or digestive cookie or even lady finger crumbs)(180 grams)
- 1/4 cup butter melted (55 grams)
- 8 ounces cream cheese (remove from fridge 30 minutes before using) (250 grams)
- 3/4 cup powdered/icing sugar (85 grams)
- 3/4 teaspoon vanilla
- 1 cup whole/whipping cream (240 ml)
- 1 tablespoon gelatine
- 2 tablespoons milk (I use 2%)
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/4 cup + 2 tablespoons sugar
- 1/2 tablespoon cornstarch
- pinch cinnamon if desired
- 2 tablespoons water
- 1/2 tablespoon lemon juice
- 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 refrigerator while making the filling.
- In a medium bowl beat together the cream cheese, sugar and vanilla, side 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.
- 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!