Easy Berry Cheesecake (No-Bake) – How to make a Basic, No-Bake Cheesecake topped with Berries – perfect as a Spring or Summer dessert – alternatives given for the crust and more.
Today I am sharing a recipe for a simple, easy Berry Cheesecake which is also a no-bake. This is one of the most basic recipes for a Cheesecake of this kind and never flops.
I usually make desserts which need to be chilled overnight, because I might be busy the following day and would have no time to spend on making a dessert.
Or I’ll be trying out a new main meal recipe. I don’t know about you, but I often run into all kinds of trouble with new recipes, whether it is a recipe from the net, a magazine or usually something I think up.
That means wasting time on experimenting, adding ingredients, change ingredients and more, which normally leave me without time for a dessert.
This no-bake easy Berry Cheesecake can be made in a rectangular, round or square dish. I used Vanilla as flavoring, but you can use Lemon or any flavor which will go well with your Berry topping.
Think Strawberry if you have Strawberries piled on top ..
I had to use a packet of frozen Berries as the store only had fresh Strawberries in stock and I wanted a mixed Berry flavor.
Simply defrost the Berries ahead of time, drain well and dry on a paper towel otherwise the juices will run over your lovely white Cheesecake and spoil the look.
The mixture of Berries I used today, included Raspberries, Blueberries and Cranberries, which made a delicious combination.
*Note: You can also use your favorite Biscuit mixture for the crust as I know Tennis Biscuits are not available in all countries. Graham Crackers, sweetened with a little Sugar will work perfectly.
Easy Berry Cheesecake (No-Bake)
- 200 g Tennis Biscuits crushed - 7 oz - (see Recipe Notes below for alternative)
- 1/3 cup Unsalted Butter melted
- 500 g Cream Cheese plain, softened ( 16 oz )
- 2 t Vanilla Essence
- 3/4 cup Caster Sugar
- 1 cup Fresh Cream (whipping cream)
- 2 cups Mixed Berries
- Mint Leaves to garnish
Line a medium, loose bottom pan - 15cm x 30cm ( 6 x 12 inch ) with baking paper – let the paper hang over the pan’s edges for easy removal
Combine the Biscuits and the Butter – press onto the bottom of the pan and place in the refrigerator for one hour
Beat together the Cream Cheese, Vanilla and Caster Sugar until smooth – add the Cream and beat 2 minutes – scoop over crust and chill overnight
Remove the Cheesecake from the pan by lifting the edges – do this right after removal from the refrigerator – peel away the baking paper and place on a serving dish
Bring Cheesecake to room temperature, top with the Berries and garnish with Mint Leaves
Alternative for Tennis Biscuits:
Graham Crackers, sweetened with a little Sugar will work perfectly
Serve by slicing with a sharp knife and store any leftovers in a sealed container in the refrigerator.
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