This no-bake cheesecake is a perfect blend of creamy indulgence and fresh fruity delight. With a smooth, velvety texture and a crunchy biscuit base, it’s a treat for cheesecake lovers. Topped with fresh raspberries and blackberries, this dessert is easy to make and doesn’t require an oven, making it a great option for any occasion.
Ingredients:
- For the crust:
- 200g digestive biscuits (or graham crackers)
- 100g unsalted butter, melted
- For the cheesecake filling:
- 500g cream cheese, softened
- 200ml heavy cream (double cream)
- 150g powdered sugar
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- For the topping:
- Fresh raspberries and blackberries
- Fresh mint leaves for garnish
Instructions:
- Prepare the crust:
- Crush the digestive biscuits or graham crackers until they become fine crumbs.
- Mix the crumbs with melted butter until well combined.
- Press the mixture firmly into the bottom of a springform pan to form the crust. Place in the fridge to set for 15 minutes.
- Make the cheesecake filling:
- In a large bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
- Add in the vanilla extract and lemon juice, and continue beating until well-mixed.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Assemble the cheesecake:
- Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours or overnight to set it completely.
- Decorate:
- Once the cheesecake is set, remove it from the pan.
- Pipe extra whipped cream around the edges for decoration (optional).
- Top with fresh raspberries and blackberries, and garnish with mint leaves.
- Serve and enjoy:
- Slice the cheesecake and serve chilled for a creamy, refreshing treat!
This no-bake cheesecake is perfect for warm weather or whenever you’re in the mood for a light yet decadent dessert.
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