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No Bake Berry Cheesecake

 This creamy No-Bake Berry cheesecake is located above a layer of butter graham crackers. No baked cheesecake is so easy and put together in a flash.

This recipe is made with fresh berries, cream cheese, and homemade whipped cream. A little gelatin is added so that the cheesecake expands but remains smooth and soft.

This delightful cheesecake crowd is very thick, in butter graham crackers and filled with mixed berries. You want to have more than one slice.

Do not worry, I do not judge. I eat a reasonable amount and have to run.

Even though this is a summer dessert, you can easily make it all year long using frozen fruit. Believe me, once you taste this decadent cheesecake, you will want to make it often.

Your typical grilled cheesecake can be a little complicated which makes the non-toasted version even better. This is serious, very easy.

The contents of mixed berry cheesecake are on top of the graham crackers. Crackers are crushed and thrown into butter. I like to use my ninja helicopter to crush biscuits and cookies for use in baking. It works like a charm all the time.

The contents are made with cream cheese, sugar, berries, gelatin, and whipped cream. Gelatin makes the cream of the content so it melts in your mouth. I use a mixture of strawberries, blueberries, and raspberries but you can mix and match them any way you like.

Cheesecake needs to be refrigerated for at least 6 hours so make sure to make plans in advance. You can even make it the night before you need it. Just resist the urge to wake up in the middle of the night to taste it 😉

For the edges

  • 1 cup (84 grams) graham cracker crumbs
  • 1/4 cup (56 grams) unsalted butter, melted

To fill

  • 1 tablespoon of flavored gelatin, (1 package)
  • 1/2 cup (12 milliliters) of cold water
  • 3 (8 ounces each) package (678 grams) cream cheese, softened
  • 3/4 cup (150 grams) of sugar
  • 16 ounces (453 grams) of fresh strawberries
  • 6 ounces (170 grams) of fresh blueberries
  • 6 ounces (170 grams) of fresh raspberries
  • 2 cups (120 grams) of homemade whipped cream, (or you can use store-bought ice cream)

For the edges

  1. Combine wafer and butter crumbs. Press into the bottom of a 9-inch springform pan that is slightly lubricated. Put aside.

To fill

  1. Add cold water to a small saucepan and stir the agar, leave it for 1 minute. Heat with low heat and stir until the gelatin is completely dissolved. Allow cooling slightly.
  2. Add strawberries, blueberries, and raspberries to the food processor and pulse only until roughly chopped. Don't smooth it.
  3. In a large bowl, beat the cream cheese until fluffy. Beat the sugar followed by berries. Add gelatin water and stir until evenly mixed. Fold the whipped cream until evenly mixed. Spread the contents evenly over the crust and chill for at least 6 hours.
  4. Remove the sides of the pan, slice, serve. Garnish with fresh berries and whipped toppings if desired.
This recipe is inspired by bakedbyanintrovert

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