Who’s excited and craving No-Bake BERRY CHEESECAKE! 🙌
This version brings together a delicious digestive biscuit crust, with a vanilla cheesecake filling, and a berry jelly topping.
The base of this wonderful cheesecake, is just digestive biscuits and butter! It provides a perfect, rich, buttery, base, to hold the sweet, delicious filling. As you chill the base you can prepare the amazing filling!
For the filling, we combined the sugar, cream cheese, and whipped cream for a creamy, smooth texture. Add a touch of orange zest, or a sprinkle of sea salt to really bring out the flavours of the filling.
      
This cheesecake is absolutely delicious! This would make the perfect dessert to have on hand throughout the week to eat as a sweet treat or to take as a dessert to parties. Decorate with the jelly topping and mixed berries, and you have a delicious sweet treat!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #andrettistaste on Instagram. What are you waiting for? Get Baking!
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- Base:
- 100g unsalted butter, melted
- 150g digestive biscuit
- Filling:
- 6.5g gelatine
- 325g full-fat cream cheese
- 4 tbsp caster sugar
- 1 tsp vanilla extract
- 175ml double cream
- Topping:
- 4g gelatine
- 200ml red berry juice
- 150g fresh summer berries
- Grease a 20cm loose based cake tin with butter
- For the base, put the digestive biscuits into a food processor, and process until you reach a crumb-like texture. Add the melted butter, and mix until the crumbs are coated. Spoon into the prepared tin, press down firmly onto the base, and chill until set firm
- For the filling, bloom the gelatine in cold water. In a large bowl, mix the cream cheese with the caster sugar and vanilla extract, beating until smooth. In another bowl, whip the cream to soft peaks, and then fold into the cream cheese mixture.
- Pour boling water over the gelatine until dissolved. Fold gelatine into the cream cheese mixture until well combined.
- Pour the filling mixture onto the chilled biscuit base. Smooth and level the surface, using a small, angled palette knife or the back of a large spoon. Place in the fridge to set.
- For the topping, bloom the gelatine with cold water. Heat the berry juice in a pan but do not let it boil. Pour the hot berry juice over the gelatine, and stir to dissolve. Leave the liquid to cool until slightly thickened, but still pourable
- Pour the thickened berry juice over the top of the set cheesecake and arrange the berries on top. Place in the fridge until set.
- Carefully remove the cheesecake from the tin and transfer to a serving plate shortly before serving.
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