No Bake Berry Cheesecake
Looking for the fruits of the forest cheesecake recipe? This is the one! This refreshing and creamy cheesecake is the perfect no-bake dessert. With a buttery biscuit base, rich mascarpone filling, and a tangy berry topping, it's both easy and delicious.
Equipment
- 1 9-inch cake pan
- 1 stand mixer
- 1 medium-sized pot
- 1 immersion blender
- 1 set of measuring spoons and cups
- 1 Spatula
Ingredients
For the Base:
- ½ cup softened butter
- 2 cups crushed biscuits like graham crackers
For the Cheesecake Cream:
- 18 ounces mascarpone cheese
- 1 ¾ cups heavy cream
- 2 teaspoons vanilla extract
- ½ cup powdered sugar
For the Berry Topping:
- ½ cup water
- 10 ½ ounces frozen mixed berries
- ⅓ cup water
- 2 tablespoons cornstarch
- 2 tablespoons sugar
Instructions
Prepare the Berry Topping:
- Start with the berry topping so it has time to cool before adding to the cheesecake. Place the frozen berries and ½ cup of water in a pot and heat over medium until the berries are fully thawed, stirring occasionally.
- Once thawed, remove the pot from the heat and blend the berries with an immersion blender until smooth. Return the pot to the heat, stir in the sugar, and dissolve the cornstarch in ⅓ cup water. Pour the cornstarch mixture into the pot and cook for a few minutes until thickened, similar to hot pudding.
- Cover the berry topping with plastic wrap to prevent a skin from forming on top, and let it cool for about an hour.
Prepare the Base:
- Crush the biscuits into fine crumbs if not using pre-crushed ones. Add the softened butter and mix by hand until well combined. The mixture should resemble wet sand.
- Press the mixture into the bottom of a springform pan, making sure to press it firmly against the base and slightly up the sides. Use your hands or the bottom of a glass to compact the base. Place it in the fridge to chill while you prepare the cream.
Prepare the Cheesecake Cream:
- In a mixing bowl, combine the mascarpone cheese, heavy cream, vanilla extract, and powdered sugar. Beat on high speed for about 3 minutes until the mixture is smooth and has a stable texture.
Assemble the Cheesecake:
- Spread the cheesecake cream evenly over the biscuit base, smoothing the top.
- Take the cooled berry topping and spoon it gently over the cream layer, a little at a time. Don’t pour it all at once; go slowly and layer it evenly. If the topping seems too much, feel free to save some for another use.
- Place the cheesecake in the fridge to set for at least 4 hours. Once set, slice each piece with a clean knife and enjoy!
Notes
For the biscuit base, I recommend using graham crackers or digestive biscuits. Make sure the berry topping is fully cooled before adding it to the cheesecake to prevent the cream from melting. If you have extra topping, save it for pancakes or ice cream!