No Bake Berry Cheesecake
This no bake frozen cheesecake with berries is a show STOPPER! It's refreshing, light, delicious, looks incredible and so simple to make! It will definitely leave your guests begging for seconds and asking for the recipe.
Servings: 8 Servings
Equipment
- 20 cm(7.8 inch) spring-form (or cake tin with removable base)
- Spatula
- 2 bowls
Ingredients
For the no bake cheesecake crust
- 200 g (7.1 oz) butter cookies
- 100 g (3.5 oz) dark chocolate
- 2 tablespoons espresso
For the mixed berry cheesecake filling
- 300 g (3.5 oz) Greek yogurt chilled
- 400 ml (13.5 fl.oz/ 1 2/3 cups) whipping cream (heavy whipping cream) chilled
- 600 g (1 1/3 lbs) mixed berries
- 150 g (1/3 lbs/ 1 ½ cups) powdered sugar
- 1 tablespoon vanilla sugar
You'll also need
- fresh berries and fresh mint leaves for garnish
Instructions
- Make the crust: Break the chocolate into pieces. Put it into a bowl and melt in the microwave or over a hot water bath. While the chocolate is melting put the butter cookies in a freezer bag and beat with a rolling pin or something similar to create crumbs.
- Then transfer the cookie crumbs to a bowl that you'll be using to make the cheesecake crust. Once the chocolate has melted, transfer it to the bowl with cookie crumbs with the help of the spatula. Add espresso and combine well.
- Hint: If you don't have a spatula and want to make your life easier, simply use a large bowl to melt the chocolate. And then add the cookie crumbs directly to the bowl with melted chocolate followed by espresso.
- Transfer the cheesecake crust to a greased 20 cm (about 7.8 inch) spring - form or cake tin with removable base and press with your hands until the bottom of the cake tin is covered. Then chill for about 20 minutes while making the filling.
- Make the cheesecake filling: Whip very well chilled heavy cream until light and fluffy. Next put half of the berries, powdered sugar into an extra large bowl and blend. Add Greek yogurt to a bowl with berry - sugar mixture and mix well.
- Next gently stir in whipped cream. You want to retain the air in whipped cream, so that you'll have a less dense and voluminous dessert. Then add remaining berries and combine well.
- Take crust out of the fridge and pour the filling into crust. Use spatula to smooth the top and put in the freezer for at least 8 hours or overnight.
- If you have cheesecake filling leftovers like me, just divide among the glasses and chill for at least 1 hour, before serving.
- Take the berry frozen cheesecake 15 minutes before serving out of the freezer (and let thaw a little). Remove the frozen cheesecake from the cake tin, garnish it with fresh berries and fresh mint leaves. Then slice and serve.