How many cheesecake have you try this year? Probably more than a few but I hope you don’t know you are not familiar with this No Bake Berry Cheesecake yet. It is the best way to end this year so don’t miss this recipe.
The blackberries are not only written on the tittle. This cheesecake contains a lot of fresh blackberries, but you can substitute with other fresh or defrosted berries (blueberries, strawberries or raspberries). I made a compote with the blackberries and a bit of lemon, it is so simple but add a nice fruity taste to this berry cheesecake. Beside its bright purple colour look delish. The rest of the ingredients are the same than in the typical no bake cheesecake.
If you follow the recipe it will turn out delicious without much effort. The ingredient amounts are exactly measured to get the perfect texture in your cake, firm when you cut it and creamy in every bite.
You can garnish it with remaining blackberries, with other berries or with your favourite jam. I also add few mint leaves that gives a vibrant green colour. To make the cheesecake takes around 30-35′ so you have some time to garnish the cake.
Using fruit to add colour you your recipes is a smart and natural way to do it. I have already a few recipes on mind to try that again. Suscribe to the blog to see them in the next weeks.
Say bye bye to this year with a renovated no bake berry cheesecake, flavour and colour are a must try. Tag your photos with the hastag #shoothecook so I can see the result. Happy Christmas!
I hope you haven’t tried this No Bake Berry Cheesecake yet. It is delicious with a fruity touch and the perfect firm & creamy texture. You must try that!
- 150 g digestive biscuits or graham cracker
- 75 g unsalted butter, melted
- 125 g fresh or defrosted blackberries (can use other berries as well)
- 1/2 lemon, juice and zest
- 400 g (2 tubs) cream cheese, at room temperature
- 1/2 cup (100ml) milk of your choice (I used oat milk)
- 10 g (1 envelope) powdered gelatine or 6 sheets
- 3/4 cup (150g) heavy cream
- 1/2 cup (90g) brown sugar
- fresh blackberries, pomegranate seeds and mint leaves
Place the biscuits in a food processor and pulse into an even crumb, you can also do it by putting biscuits into a zip bag and mass with a rolling pin. Mix crumb with melted butter, this mixture should hold together in your hand when squeezed.
Cover the base of a springform pan with film. Press the crumbs evenly over the the bottom using a cup as needed to press the mixture into the pan.
Refrigerate the crust for 10 minutes. Meanwhile, prepare the filling.
Place fruit, zest of ½ lemon and 1Tbsp of juice in a small saucepan and bring to medium heat. Then reduce the health and cook for 5-7’ stirring occasionally. When blackberries are soft remove from the heat and blend. Then sieve it and set aside.
Heat up the milk in a small saucepan and dissolve the powdered gelatine. Add the cream cheese and the berry compote. Whisk until smooth or use a blender to make it easier. Bring to the boil and set aside.
While chilling the filling let’s whip the heavy cream with an electric mixer. When hard peaks start to form (about 7’) add ½ cup of sugar. Continue whipping until peaks are completely stiff. Mix with the filling with smooth movement until well combined.
Pour the filling into the crust. Cover with plastic wrap, and refrigerate about 4 hours or overnight.
Unclasp sides of pan, and remove cheesecake. Top with fresh fruit, with jam or berry compote. Cut into wedges with a sharp knife. ¡Enjoy!
If you like this recipe you will love this Light Cheesecake with Strawberries & Yogurt.