Sweetheart's No-Bake Berry Cheesecake 💖
Indulge in this delightful no-bake berry cheesecake, a perfect treat for any occasion, especially Valentine's Day! With a crunchy vanilla wafer and almond crust and a creamy, light filling, it's easily customizable with a variety of fresh berry toppings.
Equipment
- Food Processor
- 9-inch Springform Pan
- Medium Saucepan
- Rubber Spatula
Ingredients
For the Cheesecake
- 25 vanilla wafers
- 3/4 cup roasted, salted almonds
- 4 Tbsp unsalted butter melted
- 1/2 cup + 2 Tbsp granulated sugar divided
- 1 3/4 cups cold heavy cream
- 1 envelope unflavored gelatin 0.25 oz
- 1 1/2 cups plain Greek yogurt
- 1 package cream cheese 8-ounce, at room temperature
- 2 tsp pure vanilla extract
- 1/4 tsp Kosher salt
For the Raspberry Topping
- 2 Tbsp granulated sugar
- 1 Tbsp light rum (optional)
- 2 tsp lime zest
- 2 cups fresh raspberries
For the Blackberry Topping
- 2 Tbsp light brown sugar
- 2 Tbsp chopped fresh mint
- 1 Tbsp bourbon (optional)
- 1/4 tsp pure vanilla extract
- 2 cups lightly mashed fresh blackberries
For the Blueberry Topping
- 2 Tbsp granulated sugar
- 2 tsp lemon zest
- 1 Tbsp lemon juice
- 2 cups fresh blueberries
For the Strawberry Topping
- 2 Tbsp granulated sugar
- 2 Tbsp chopped fresh basil
- 1 tsp balsamic vinegar
- 2 cups sliced fresh strawberries
Instructions
- 1. Prepare the Crust: In your food processor, combine the vanilla wafers and almonds. Pulse until they're finely ground, like coarse crumbs. Add the melted butter and 2 tablespoons of granulated sugar, then pulse again until everything is well mixed. Firmly press this mixture into the bottom of a 9-inch springform pan. Pop it into the freezer for at least 20 minutes to set.
- 2. Bloom the Gelatin: Pour the cold heavy cream into a medium saucepan. Sprinkle the unflavored gelatin evenly over the cream and let it sit for about 10 minutes to bloom (this helps it dissolve smoothly).
- 3. Warm the Cream: Gently heat the cream mixture over medium-low heat, stirring constantly, until the gelatin completely dissolves. This usually takes 4 to 6 minutes. Remove from heat and let it cool for 10 minutes.
- 4. Mix the Filling: In a clean food processor, combine the plain Greek yogurt, softened cream cheese, pure vanilla extract, Kosher salt, and the remaining 1/2 cup of granulated sugar. Process until the mixture is beautifully smooth and creamy (about 1 minute).
- 5. Combine & Pour: Now, add the slightly cooled cream-gelatin mixture to the food processor with the yogurt blend. Process again until everything is perfectly combined and smooth. Pour this creamy filling over your prepared crust in the springform pan and use a rubber spatula to smooth the top.
- 6. Chill Until Firm: Cover the pan tightly with plastic wrap and chill in the refrigerator for at least 6 hours, or ideally overnight, until it's wonderfully firm and set.
- 7. Make the Berry Toppings: While the cheesecake chills, prepare your desired berry toppings! In separate bowls, simply toss the ingredients for each chosen topping (sugar, zest, rum/bourbon, mint, basil, balsamic, etc.) with the fresh berries. Let them sit and macerate for about 20 minutes, stirring occasionally, until the berries release their juices and create a lovely syrupy mixture.
- 8. Serve & Enjoy: Once your cheesecake is perfectly set, gently run a knife around the edges of the pan before releasing the springform ring. Slice and serve your delicious no-bake cheesecake with a generous spoonful of your fresh, vibrant berry toppings!
Notes
Feel free to use any combination of berries you like for the toppings, or make all four for a beautiful presentation.
Nutrition per serving:
Calories: 340
Total Carbs: 38g (Net Carbs: 34g)
Fats: 23g
Protein: 9g
Calories: 340
Total Carbs: 38g (Net Carbs: 34g)
Fats: 23g
Protein: 9g
