The month of December is here, which means the time has come to start sharing my favorite recipes for the Christmas season.
And there’s no better fit than to begin with a delicious cheesecake. I know many people prefer the baked kind, as the original recipe says, but personally, I am a fan of the no-bake version. Not only is it simpler, but it can be just as tasty (or even tastier) than the original, and it feels lighter.
In fact, this wild berries cheesecake is so light that it tends to disappear from the Christmas table in a flash! It is one of those desserts that no one is indifferent to and that the younger ones also really enjoy.
Wild Berries Cheesecake
without an oven!
Ingredients
Cookie Layer
- 250 g oat cookies
- 75 g unsalted butter (melted)
Cheesecake Layer
- 500 g cream cheese
- 150 g powdered sugar
- 1 tsp vanilla essence
- 6 red gelatin sheets
- 400 ml heavy cream
Wild Berries Layer
- 300 g frozen wild berries
- 150 g white sugar
- 3 white gelatin sheets
Instructions
Cookie Layer
- In a food processor, grind down the cookies until they become a powder.
- Place the butter in a bowl and melt it in the microwave.
- Add the melted butter to the cookies, mixing with a fork until you have a sand-like mixture.
- Move the cookie mixture to a springform pan of about 26 cm in diameter. Smoothen it with the back of a spoon. Place the pan in the fridge.
Cheesecake Layer
- In the mixer, beat the cream cheese with the powdered sugar and the vanilla until creamy.
- Hydrate the gelatin sheets in cold water. After a few minutes, squeeze them dry and melt them in the microwave.
- Immediately add the melted gelatin to the cream cheese, little by little, and with the mixer on. It is important that it is added quickly before it cools down, so it is fully incorporated into the mix.
- In a different bowl, beat the heavy cream until stiff peaks.
- With a spatula, delicately fold the whipped cream into the cream cheese.
- Transfer the mixture to the springform pan, spreading it on top of the cookie layer and smoothening it with a spatula. Place it in the fridge again.
Wild Berries Layer
- In a pan, heat up the wild berries with the sugar on medium heat.
- In the meantime, hydrate the gelatin sheets. When the wild berries mix starts boiling, squeeze the gelatin and add it to the fruits, mixing with a hand whisker.
- Let the mixture boil for a few minutes until it thickens a little. Then turn off the stove and let it cool completely.
- Spread the wild berries on top of the cheesecake.
- Return the cheesecake to the fridge and let it refrigerate for at least 6 hours before serving.
Notes
You can choose if you prefer to place it in the fridge or the freezer – if you choose the freezer, it will be closer to ice cream consistency.
