No Bake Summer Mixed Berry Cheesecake, this cheesecake recipe is the Best, it will become your favourite no bake dessert. Fast and easy. Creamy and so delicious with an easy Raspberry and Blueberry topping.
Anytime I that I have made a Cheesecake I always made a baked one. I guess I had this dumb brain issue that unless it was baked it couldn’t be that good.
Sort of like my issues with No Churn Ice Cream, and we all know how that is going. I just can’t stop making the Stuff!
I came across this No Bake Cheesecake from a friend of mine and I decided to give it a go. I was in the supermarket and I saw a package with a mixture of half blueberries and half raspberries. So I bought them.
I am not a berry person, and never have been. But as a topping for a dessert, oh yeah I can do that.
So what did I do? That’s right called my healthy-she-knows-her-berries daughter. My question was “So do raspberries and blueberries go good together”? “As in cooked together”?
She proceeded to tell me that they were an amazing combination, one of her favourites. So there you go, this No Bake Summer Mixed Berry Cheesecake had a topping.
No Bake Summer Mixed Berry Cheesecake
Would you believe the Cheesecake filling has only 4 ingredients. Naturally I made a cookie base and I used digestive cookies instead of graham crumbs.
If you have never used digestive cookies before, give it a try and let me know. It’s become my new No Bake crumb base. And that sauce, the mixture of Blueberries and Raspberries is so delicious, she was right!
It is the perfect topping for this Mixed Berry Cheesecake, I think it just might become your new summer favourite, it’s become the Italian’s new dessert. Enjoy!
- 1 1/2 cups cookie crumbs graham cracker crumbs or digestive cookie(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 27 1/2 grams
- 3/4 teaspoon vanilla 3.15 grams
- 1 cup whole/whipping cream 240 ml
- 1 cup blueberries 148 grams
- 1 cup raspberries 125 grams
- 3/4 cup sugar 170 grams
- 1 tablespoon cornstarch 8 grams
- pinch cinnamon if desired
- 1/4 cup water 59 grams
- 1 tablespoon lemon juice 13 grams
Place a glass bowl and beaters in the freezer for approximately 20 minutes before beating the cream.
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.
Remove bowl and beaters from freezer, beat cream until thick peaks appear, set aside.
In a medium bowl beat together cream cheese, sugar and vanilla.
Fold cream cheese mixture into whipped cream until well combined. Remove cookie base from fridge, pour cheesecake filling on top of cookie base, cover with plastic wrap and refrigerate 4-5 hours or better over night.
In a medium pot mix together 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.
You can either top the cake with the Berry Topping or individual slices. Tastes great over ice cream too! Enjoy!