Triple Berry Delight Cheesecake
This luxurious no-bake cheesecake combines a buttery biscuit base with a creamy filling and a vibrant mixed berry topping. Perfect for special occasions or when you want to treat yourself!
Luscious berry cheesecake with a colorful topping
Ingredients
For the Base:
- 250g digestive biscuits
- 100g unsalted butter, melted
- 1 tablespoon brown sugar
- Pinch of salt
For the Filling:
- 600g full-fat cream cheese, at room temperature
- 100g icing sugar, sifted
- 1 teaspoon vanilla extract
- 300ml double cream
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 3 sheets of leaf gelatin or 2 teaspoons powdered gelatin
For the Berry Topping:
- 300g mixed berries (strawberries, raspberries, blueberries)
- 50g caster sugar
- Juice of 1/2 lemon
- 2 teaspoons cornflour
- 2 tablespoons water
- Fresh mint leaves for decoration
Fresh ingredients for the perfect cheesecake
Instructions
- Prepare the base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin. Mix with the melted butter, brown sugar, and salt until well combined.
- Press the mixture firmly into the base of a 20cm springform cake tin. Use the back of a spoon to create an even layer. Chill in the refrigerator for at least 30 minutes to set.
- Make the filling: In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the icing sugar and vanilla extract, and beat again until well combined.
- In a separate bowl, whip the double cream until it forms soft peaks. Gently fold the whipped cream into the cream cheese mixture along with the lemon zest and juice.
- If using leaf gelatin, soak it in cold water for 5 minutes until soft. Squeeze out excess water, then melt in a small saucepan over low heat with 2 tablespoons of the cream cheese mixture. If using powdered gelatin, sprinkle it over 3 tablespoons of water and let it bloom for 5 minutes, then gently heat until dissolved.
- Gradually fold the melted gelatin into the cream cheese mixture, ensuring it's well incorporated but being careful not to overmix.
- Pour the filling over the prepared base and smooth the top with a spatula. Cover with cling film and refrigerate for at least 4 hours, or preferably overnight.
Layering the cheesecake base and filling
- Prepare the berry topping: In a saucepan, combine half of the berries with the caster sugar and lemon juice. Heat gently until the berries release their juices and the sugar dissolves.
- Mix the cornflour with the water to create a smooth paste. Add this to the berry mixture and bring to a gentle simmer, stirring constantly until the mixture thickens.
- Remove from heat and stir in the remaining fresh berries. Allow to cool completely.
- Once the cheesecake has set and the berry topping has cooled, spread the topping evenly over the cheesecake.
- Return to the refrigerator for at least 1 hour to allow the topping to set.
- Before serving, carefully remove the cheesecake from the tin. Decorate with fresh mint leaves and additional berries if desired.
- Slice with a sharp knife dipped in hot water for clean cuts. Serve chilled.
Tips for the Perfect Berry Cheesecake
Room temperature ingredients: Ensure your cream cheese is at room temperature before starting. This will prevent lumps in your filling and make for a smoother texture.
Chilling time: Don't rush the chilling process. The cheesecake needs adequate time to set properly for the best texture and flavor.
Berry selection: You can use frozen berries for the cooked part of the topping, but always use some fresh berries to add at the end for better texture and appearance.
Customization: Feel free to experiment with different biscuit bases. Graham crackers, shortbread, or even ginger biscuits work well.
Storage: This cheesecake will keep well in the refrigerator for up to 3 days. It's not suitable for freezing once the berry topping has been added.
The finished Triple Berry Delight Cheesecake