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No Bake Mixed Berry Cheesecake

Berry Cheesecake Without Bake Mix, this cheesecake recipe is the best, this will be your favorite roast no dessert. Fast and easy. Very delicious, with easy Raspberry and Blueberry toppings.



I found this No-Bake Cheesecake from a friend of mine and I decided to give it a try. I was at the supermarket and I saw a package with a mixture of half blueberries and half raspberries. So I bought it.

I am not a berry person and have never been like that. But as a topping for dessert, oh yes I can do that.

How to make Cheesecake without Bake
Mix the crumbs and melted butter and place it on the bottom of the pan and let it cool.
Cream whip until stiff.
Beat with cream cheese, sugar and vanilla.
Then fold the cream cheese mixture into the whipped cream.
Place the cheesecake mixture on top of crumbs and chill for at least 5 hours or better at night.
Slice and add the Berry filling. Very delicious.
But seriously this is one of the best cheesecakes I have ever tasted and believed me, I've tasted several !! Light and soft and is the best Bake No Cheesecake ever! Try and tell me.


INGREDIENTS
COOKIE BASIS

  • 1 1/2 cups of cake crumbs (graham cracker or digestive cake crumbs or even a woman's finger crumbs) (180 grams
  • 1/4 cup of melted butter (55 grams)

FILL CHEESECAKE

  • 8 ounces of cream cheese (remove it from the refrigerator 30 minutes before use) (250 grams)
  • 3/4 cup powdered sugar/icing (85 grams)
  • 3/4 teaspoon of vanilla
  • 1 cup/whipping cream (240 ml)

TOPPING BLUEBERRY / RASPBERRY

  • 1/2 cup of blueberries
  • 1/2 cup of raspberries
  • 1/4 cup + 2 tablespoons of sugar
  • 1/2 tablespoon of cornflour
  • a pinch of cinnamon if desired
  • 2 tablespoons of water
  • 1/2 tablespoon of lemon juice


INSTRUCTIONS

  1. Place the glass bowl and whisk in the freezer for about 20 minutes before beating the cream.

COOKIE BASIS

  1. Mix the graham cracker or cake crumbs and melted butter, press under a 7-inch inch springform pan (17-20 centimeters) (or garlic ordinary baking pan with plastic wrap). Place it in the fridge.

FILL CHEESECAKE

  1. Remove the bowl and whisk from the freezer, shake the cream until a thick peak appears, set aside.
  2. In a bowl, shake with cream cheese, sugar, and vanilla.
  3. Fold the cream cheese mixture into the whipped cream until evenly mixed. Remove the cake base from the fridge, pour the contents of the cheesecake on top of the cake base, cover with plastic wrap and chill 4-5 hours or better at night.

TOPPING BLUEBERRY / RASPBERRY

  1. In a medium berry mix mixture, sugar, cornflour, cinnamon, water, and lemon juice, bring to a boil then lower the heat low and bring it to the desired thickness. Pour into a bowl, chill then chill for at least a few hours.
  2. You can fill the cake with Berry Topping or individual pieces. It tastes good on ice cream too! Enjoy!


Note

  • To make the cheesecake tighter, I want to add a little gelatin.
  • If you do it too, follow the recipe as follows-
  • Beat the cold cream until a stiff peak appears, set aside.
  • In a small pan add 2 tablespoons of milk and sprinkle 1 tablespoon of gelatin on top, let stand one minute, then place the pan over low heat and heat until the gelatin dissolves (1-2 minutes), do not boil, then immediately remove from the fire.
  • In a bowl, shake with cream cheese, sugar, and vanilla.
  • Add a few tablespoons of this mixture to the gelatin mixture and stir gently to combine, then fold the gelatin mixture into the remaining bowl of cream cheese mixture.
  • In a medium bowl, shake cold whipping / whole cream until a soft peak appears, then add the cream cheese mixture and shake only until combined.
  •  Remove the cake base from the fridge, pour the contents of the cheesecake on top, then cover with plastic wrap and chill 4-5 hours or better at night.
  • Before serving with fruit topping.
This recipe is inspired by anitalianinmykitchen

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