Mixed Berry Cheesecake (No-Bake - 10 min prep time)
Mixed berry cheesecake is a fantastic no-bake dessert recipe that brings all the flavor and color of winter berries. This quick and easy dessert recipe can be whipped up with around 10 minutes of prep time, making it the perfect dessert recipe for the festive season!
Equipment
- Fridge
- A tart pan with a removable base or spring-form cake tin with removable bottom
- A large mixing bowl
- A large spoon or spatula
- Food-processor or mortar and pestle (for making the base)
Ingredients
- Biscuit Base
- 5 oz. 150 g unsalted butter (melted)
- 10 oz. 300 g of Graham cracker biscuits (or digestive biscuits work great too)
- Cheesecake Filling
- 14 oz. 400 g of cream cheese (Philadelphia cream cheese or similar)
- 3.4 oz. 100 ml of double cream
- ½ teaspoon of vanilla essence
- 3 oz. 75 g of confectioners/icing sugar
- Cheesecake topping
- 3 oz. 75 g of fresh raspberries
- 3 oz. 75 g of fresh blackberries
- 2 tablespoons of crushed pistachio nuts
Instructions
Step 1 - Prepare the Base
- Add the biscuits to a food processor and buzz for around 30 seconds.10 oz. 300 g of Graham cracker biscuits (or digestive biscuits work great too), Biscuit Base
- Melt the butter in the microwave and add to the biscuits with a pinch of salt and buzz for another 30 seconds.5 oz. 150 g unsalted butter (melted)
- Spoon the biscuit mix into your cake tin (if you’re using a metal tin, don’t forget to grease the tin before use). Use a flat-bottomed glass or jar to press down the mixture into an even layer.
- Refrigerate until required in the next step.
Step 2 - Make Cheesecake Filling
- In a large mixing bowl, add the cream cheese and confectioners (icing) sugar and mix by hand until smooth. It should take around a minute. (Note: Do not use a food processor for this step).Cheesecake Filling, 14 oz. 400 g of cream cheese (Philadelphia cream cheese or similar), 3 oz. 75 g of confectioners/icing sugar
- Add the vanilla essence and double cream, and continue to mix until you see soft peaks. It should take around 2-3 minutes.3.4 oz. 100 ml of double cream, ½ teaspoon of vanilla essence
- Take your prepared cheesecake base from the fridge and add the cheesecake filling with a large spoon or spatula. No need to smooth the topping perfectly as we will be adding berries as the topping.
Step 3 - Decorate the cheesecake with mixed berries
- Give your fresh berries a rinse first. Be careful not to bruise or damage the berries (they bruise easily). Allow to dry and place fresh berries onto your cheesecake. Sprinkle with some crushed pistachio nuts.Cheesecake topping, 3 oz. 75 g of fresh raspberries, 3 oz. 75 g of fresh blackberries, 2 tablespoons of crushed pistachio nuts
Step 4 - Refrigerate cheesecake
- Carefully cover your cheesecake and refrigerate for at least 2 hours (6 hours or overnight is even better). This will allow the filling to harden and will make serving slices easier.
- To serve, cut slices with a sharp warm knife and serve using a cake slice.
