A chocolate cookie crust, a light and creamy filling, and a crown of fresh berries. This cheesecake never goes near the oven, which makes it the dessert to make when it is too hot to bake.
It needs at least six hours in the fridge, so make it the day before.
No-Bake Berry Cheesecake
A creamy no-bake cheesecake on a chocolate cookie crust, topped with fresh raspberries, blackberries and blueberries.
Course: DessertCuisine: AmericanDifficulty: Easy
Servings
10
slicesPrep time
25
minutesCalories
470
kcal
Cook Mode
Keep the screen of your device on
Ask about this recipe
Substitutions, scaling, timing — answered from this recipe.
Ingredients
- For the crust
9 oz 255 g chocolate sandwich cookies
5 tbsp 5 tbsp unsalted butter, melted
- For the filling
16 oz 455 g cream cheese, softened
1/2 cup 60 g powdered sugar
1 tbsp 1 tbsp lemon juice
1 tsp 1 tsp vanilla extract
1 1/4 cups 295 ml heavy cream, cold
- For the topping
2 cups 310 g mixed fresh berries
Directions
- Crush the cookies to fine crumbs in a food processor. Mix with the melted butter and press firmly into the base of a 9 inch springform pan. Chill while you make the filling.
- Beat the cream cheese, powdered sugar, lemon juice and vanilla until smooth.
- In a separate bowl, whip the cold cream to stiff peaks.
- Fold the whipped cream into the cream cheese mixture in two additions, until no streaks remain.
- Spread the filling over the crust and smooth the top.
- Cover and chill for at least 6 hours, or overnight, until set.
- Arrange the berries around the edge before serving.
Equipment
9 inch springform pan
Hand mixer
Food processor
Notes
- Use full-fat block cream cheese. Spreadable cream cheese from a tub will not set firmly.
- The cheesecake keeps in the fridge for up to 4 days.
Nutrition Facts
- Serving Size: 1 slice
- Total number of serves: 10
- Calories: 470kcal
- Fat: 36g
- Saturated Fat: 20g
- Cholesterol: 95mg
- Sodium: 300mg
- Carbohydrates: 33g
- Net Carbs: 31g
- Fiber: 2g
- Sugar: 23g
- Protein: 5g
Leave a Reply