No Bake Berry Cheesecake

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This no bake berry cheesecake frozen 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.

Made up of a cookie chocolate crust (made without butter), filled with cheesecake filling that’s made with mixed berries, Greek yogurt, freshly whipped cream and powdered sugar and finished off with fresh berries after 8 hours in the freezer to add a WOW – factor.

This no bake berry frozen cheesecake is a family favorite! Every time we make it, it’s always a HIT! We’ve made it with both frozen and fresh berries to make the cheesecake filling and it turned out perfectly well. The berry cheesecake filling is your yummy, such that you could eat it just like that.

What you’ll need to make no bake frozen berry cheesecake

For the crust

  • 200 g (7.1 oz) butter cookies
  • 100 g (3.5 oz) dark chocolate
  • 2 tablespoons espresso

For the 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, fresh or frozen
  • 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

How to make no bake cheesecake without condensed milk

How to make no bake cheesecake crust without butter

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.

How to make no bake mixed berry cheesecake

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. The add remaining berries and combine well, gently

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 no bake berry cheesecake 15 minutes before serving out of the freezer. Then remove it from the cake tin. Garnish it with fresh berries and fresh mint leaves, cut and serve. Enjoy!

Love this frozen berry cheesecake no bake? Try my yogurt cream dessert recipe, too!

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.
Prep Time30 mins
Freeze Time8 hrs
Total Time8 hrs 30 mins
Course: Dessert
Cuisine: European, German
Keyword: cheesecake berry, Christmas, frozen berry cheesecake, frozen cheesecake recipe, frozen dessert recipes, mixed berry cheesecake, no bake cheesecake without condensed milk, no bake frozen berry cheesecake, no bake mixed berry cheesecake, summer berry cheesecake, Summer treats, Thanksgiving
Servings: 8 Servings
Author: Ester from esterkocht.com

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. The 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.

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it.

 

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One Comment

  1. Ooh my my…how beautiful it looks. I must just get my hubby to join me in trying out a mini one….can’t overdo it🤣🤣

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