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No Bake Berry Cheesecake

A creamy, luscious no-bake cheesecake bursting with fresh berry flavors, perfect for warm days and casual gatherings.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Fusion
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 200 grams Digestive Biscuits or Graham Crackers Can substitute with gluten-free options.
  • 100 grams Unsalted Butter, melted
For the Filling
  • 400 grams Cream Cheese Use full-fat for creamier texture.
  • 100 grams Icing Sugar Adjust based on taste.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best taste.
  • 300 ml Heavy Cream Substitute with coconut cream for dairy-free.
  • 300 grams Fresh Berries Any combination of strawberries, blueberries, raspberries, or blackberries.

Method
 

Preparation of the Crust
  1. Crush the biscuits into fine crumbs using a food processor.
  2. Mix crushed biscuits with melted butter until well combined.
  3. Press the mixture into the base of a springform pan to create an even layer.
  4. Chill in the fridge for about 30 minutes to set.
Making the Filling
  1. In a mixing bowl, beat the cream cheese until smooth.
  2. Gradually add icing sugar and vanilla extract, mixing until creamy.
Whipping the Cream
  1. In another bowl, whip the heavy cream until soft peaks form.
  2. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Combining Layers
  1. Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
  2. Cover with plastic wrap and return to the fridge for at least 4 hours or until set.
Topping and Serving
  1. Once set, gently pile fresh berries on top of the cheesecake.
  2. Serve chilled, removing from the springform pan and slicing before serving.

Notes

Tip: Allow cheesecake to chill properly for the best texture. Use leftover berries as garnish for your serving plates.