Description
A delightful dessert that is easy to make and doesn’t require baking, featuring a creamy filling and tangy berry topping.
Ingredients
Scale
- 1 1/2 cups cookie crumbs (graham cracker, digestive cookies, or ladyfingers) (180 g)
- 1/4 cup butter, melted
- 8 oz cream cheese (remove from fridge 30 minutes before using)
- 3/4 cup powdered sugar
- 3/4 tsp vanilla extract
- 1 cup heavy cream
- 1 tbsp gelatin
- 2 tbsp milk (2% recommended)
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/4 cup + 2 tbsp sugar
- 1/2 tbsp cornstarch
- Pinch of cinnamon (optional)
- 2 tbsp water
- 1/2 tbsp lemon juice
Instructions
- Prepare the Cookie Base: Mix the cookie crumbs with melted butter. Press the mixture into the bottom of a 7-8 inch springform pan. Refrigerate while preparing the filling.
- Make the Cheesecake Filling: In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the cream until thick peaks form. In a small pot, combine the milk and sprinkle gelatin on top. Let it sit for 1 minute, then heat gently until the gelatin dissolves. Add 1-2 tablespoons of the cream cheese mixture to the gelatin mixture and stir gently. Fold the gelatin mixture into the remaining cream cheese mixture, followed by folding in the whipped cream until combined.
- Assemble the Cheesecake: Remove the cookie base from the fridge and pour the cheesecake filling evenly on top. Cover with plastic wrap and refrigerate for 4-5 hours (or overnight for best results).
- Prepare the Berry Topping: In a medium pot, combine the blueberries, raspberries, sugar, cornstarch, cinnamon (if using), water, and lemon juice. Bring to a boil, then reduce heat and simmer until thickened. Let it cool and then refrigerate for at least a few hours.
- Serve: Top the cheesecake with the berry topping before serving, or add it to individual slices.
Notes
Store in the refrigerator for 3-4 days. Add berry topping just before serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: cheesecake, berry dessert, no-bake dessert, easy dessert, summer dessert