Easy No-Bake Mixed Berry Cheesecake
- soniasrecipes
Light berry cheesecake
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 5 min
- Serving: 6
- Note +3 hours resting
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PRESENTATION
Light berry cheesecake makes its case visually before anyone picks up a fork — raspberries, blackberries, and blueberries arranged across the top do that work on their own. The crust is built from whole-grain biscuits and almond butter, and the filling blends light spreadable cheese with Greek yogurt, sweetened with date concentrate and scented with vanilla. No oven is involved at any stage, which keeps the process straightforward and leaves the texture entirely to the cheese-yogurt mixture setting in the refrigerator. Date concentrate brings a rounded sweetness that the berries cut through with enough acidity to keep the filling from feeling flat or overly rich.
The whole-grain base adds a faint nuttiness that the almond butter carries further, and the two together hold cleanly after chilling so the cheesecake slices without collapsing. Using date concentrate in place of sugar is a small but deliberate choice — it sweetens without sharpness and lets the vanilla read more clearly in the filling. The berry arrangement adds color and a pleasant tartness that balances the creaminess underneath, making this a no-bake berry cheesecake that works equally well at the end of a dinner or as something to put together ahead for a special occasion.
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INGREDIENTS
- For the base
- Dry whole wheat cookies 5.3 oz (150 g) - low sugar content
- Almond butter 6.3 tbsp (100 g)
- For the cream
- Spreadable light Fresh cheese 1.8 cups (400 g)
- Date paste 2.5 oz (70 g)
- Greek yogurt ½ cup (100 g)
- Gelatin in sheets 0.4 oz (12 g)
- Vanilla bean 1
- Whole milk 3.5 oz (100 g)
- For garnish
- Raspberries 2.5 oz (70 g)
- Blackberries ½ cup (70 g)
- Blueberries ½ cup (70 g)
Preparation
How to prepare Light berry cheesecake
To prepare the light cheesecake with mixed berries start with the base: put the cookies into a food processor 1 and pulse until you obtain a sandy, crumb-like texture 2. Transfer them to a bowl and add the almond butter 3.
Stir with a spoon to combine the ingredients 4, then pour the mixture into an 18 cm (7 in) springform pan lined with parchment paper. Press the base down with the back of a spoon 5 until you have an even layer 6, and refrigerate for 30 minutes.
Meanwhile, prepare the cream: soak the gelatin in cold water 7. In a bowl combine the yogurt and the cream cheese 8, then whisk together. Add the date concentrate 9.
Whisk until you get a smooth mixture 10. Heat the milk in a small saucepan and add the seeds from the vanilla bean 11. Remove from the heat, add the soaked and well-squeezed gelatin 12 and stir until completely dissolved.
Pour the milk with the dissolved gelatin into the yogurt and cheese mixture 13, blending with the whisk until you obtain a smooth and homogeneous cream 14. Retrieve the pan from the refrigerator and pour the cream over the cookie base 15.
Smooth the surface 16 and let it set in the refrigerator for 2 hours. After the resting time, unmold the cake and place it on a serving plate. Decorate the surface by arranging the berries around the edge, alternating them 17, until you form a wreath 18. Let it chill in the refrigerator for another 30 minutes before serving.
Storage
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