No-bake Berry Cheesecake

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WHAT'S SPECIAL
What sets this dessert apart is its creamy texture and burst of fruity flavor, combined with the convenience of being a no-bake recipe. It's a dessert that impresses without the need for oven time, making it a favorite for busy occasions or hot summer days.

No-Bake Berry Cheesecake

This elegant dessert combines the creamy sweetness of cheese with the refreshing acidity of red fruits, all resting on an irresistible crunchy base. Ideal for hot days or to finish a meal on a sweet note without being heavy, this cheesecake is proof that indulgence can rhyme with simplicity.
This simplified but equally delicious version of the classic cheesecake promises to become your new favorite recipe to impress your guests or to satisfy your sweet cravings in a light way.
The colors of this cheesecake will pair perfectly with a 4th of July's dessert.
Prep Time 20 minutes
Cook Time 5 minutes
Cooling time 4 hours
Total Time 4 hours 25 minutes
Servings 8

Equipment

  • Food processor or blender
  • Springform pan
  • mixing bowls
  • electric mixer or whisk
  • saucepan

Ingredients
  

Cheesecake:

  • 4 sheets gelatine (8 g or 1 gelatin powder packet)
  • water (for the gelatin)
  • ½ cup sugar (125 g)
  • 7 oz Biscoff (200 g -Speculoos (Lotus) cookies)
  • 3 oz butter (⅓ cup - 80 g)
  • 7 oz Philadelphia cream cheese (200 g)
  • 1 lemon
  • 2 vanilla sugar packs (18 g 0.64 oz)
  • 1 cup whipping cream (250 ml)

Topping:

  • 1 pack berry medley (frozen -or only strawberry or raspberry)
  • ¼ cup sugar (50 g)
  • berries (optional: fresh)
  • whipped cream (optional)

Instructions
 

  • Soak the gelatin sheets in cold water according to package instructions.
  • In a food processor, pulse the Biscoff cookies until finely crushed.
  • Melt the butter and mix it with the crushed cookies until well combined.
  • Press the cookie mixture into the bottom of a springform pan to form the crust. Chill in the refrigerator while preparing the filling.
  • In a bowl, beat the Philadelphia cream cheese until smooth.
  • Zest the lemon and add it to the cream cheese along with the sugar and vanilla powder. Mix well.
  • In a separate bowl, whip the whipping cream.
  • Warm a small amount of water and dissolve the soaked gelatin sheets in it.
  • Pour the dissolved gelatin into the cream cheese mixture and mix until fully incorporated.
  • Gently fold the whipped cream into the cream cheese mixture until smooth.
  • Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until set.
  • In a saucepan, heat the frozen berry blend with sugar until they release their juices and form a sauce, about 5 minutes. Let it cool.
  • Once the cheesecake is set, spread the raspberry topping over the surface.
  • Chill the cheesecake for another hour before serving.
  • Slice and enjoy your Biscoff Cheesecake with Berry Topping!
    Optional: garnish with fresh berries and whipped cream for an extra touch of freshness and color before serving.

Notes

  • Make sure the gelatin sheets are fully dissolved in warm water before adding them to the cream cheese mixture to avoid any lumps.
  • You can adjust the amount of sugar in the berry puree topping according to your taste preference and the sweetness of the fruit.
  • For a smoother texture, strain the berry blend sauce after cooking to remove any seeds.
  • Allow the cheesecake to chill in the refrigerator for the specified time to ensure it sets properly before adding the raspberry topping.
  • Store any leftovers in the refrigerator, covered, for up to 3-4 days.
Keyword 4th of july, Cheesecake

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