This Summer Berry Cheesecake recipe has a buttery biscuit base, a cheesecake filled with all my favourite berries. It is decorated with double cream and more Berries.
This Cheesecake has been on my blog for a while now, so I thought it was about time I gave it a little bit of an update. The recipe has pretty much stayed the same, but I have updated the photos.
I love how summery and light this cheesecake is. It is perfect for a summer get together or a barbeque.
In the cheesecake I used Strawberries, Blueberries, Raspberries and Blackberries but you can use any of your favourite summer fruits.
This summer berry cheesecake is made similarly to my No Bake Tablet Cheesecake and my No-Bake Galaxy Caramel Cheesecake. To make the base I used Hobnobs, but you could use any plain biscuit you fancy.
Pop them into a food processor and blitz until they are a fine crumb. If you don’t have a food processor, don’t worry, pop the biscuits into a food safe bag and bash them with a rolling pin until they resemble a fine crumb.
Next, add the butter and either blitz again until the crumbs resemble wet sand. Or add your biscuits and butter into a large bowl and mix until they resemble wet sand.
Pour the mixture into your tin and press it down either using your hands or the back of a spoon.
For this recipe I used an 8” Round Springform Tin just because I find it easier to get the cheesecake out. I also don’t line the tin either, as I just find it is quite messy and pretty impossible to get the paper off the bottom of the cheesecake.
Once you have pressed the biscuit into the bottom of the cake tin leave it to one side or pop into the fridge.
Summer Berry Cheesecake
Before we start making the cheesecake first, we need to prepare our fruit. I cut the Strawberries into halves and quarters but you can make them smaller if you prefer. I just like when are eating a slice of the cheesecake you get a lovely big chunk of fruit. For the raspberries, blueberries and blackberries I just washed these I didn’t bother to cut them but again it is completely up to yourself.
Pop them into a bowl and leave to one side.
To make the cheesecake start by mixing together the Soft Cheese and icing sugar until it is completely combined and starting to thicken. I use the whisk attachment on a medium speed on my stand mixer, but you could use a hand whisk or a wooden spoon if you prefer.
Turn your mixer down to a slow speed and slowly add the double cream. If you are using a hand mixer or a wooden spoon and can’t mix and pour at the same time add the cream gradually.
Once all the cream is added turn your mixer up and mix on a medium/high speed until the mixture is thick and holds its own shape.
Add your fruit now and instead of mixing in the mixer, fold it through using a spatula. I find the easiest way to fold is by going around the side of the bowl and folding the mixture into the centre of the bowl and then cut through the centre again folding the mixture in on itself.
Once the fruit is evenly distributed add the mixture on top of your biscuit base. Smooth it out using your spatula or a cake smoother and then pop it into the fridge to set. I would recommend leaving the cheesecake to set overnight but for at least a minimum of four hours.
Once your cheesecake has set remove it from your cake tin. If the edges are a bit bumpy or have any gaps run around the side of it with either a cake smoother or a knife.
Pop your cheesecake onto your serving plate and leave to one side.
In a large bowl whip, your double cream until it is stiff peaks and put it into a piping bag. I used a Wilton 1M Piping Nozzle and these piping bags. Leave your piping bag to one side and prepare your fruit.
Just like before, I washed all my fruit and then left the Raspberries, Blackberries and Blueberries and didn’t cut them. For the Strawberries I left a few of them whole and the rest I cut them into halves and quarters.
I piped the double cream around the edge of the cheesecake and filled with centre with the fruit. Finally, I added some fruit to the top of my double cream swirls and sprinkled over some freeze-dried strawberries.
I have increased the amount of cheesecake filling to make this a slightly larger cheesecake. I also used hobnobs in the base instead of a mixture of biscuits.
As I said above you can use any fruit you like in the cheesecake why not just use Strawberries and make a Strawberry Cheesecake or use a completely different fruit instead.
If you can’t get a hold of any Hobnob Biscuits, you can use any plain biscuit you fancy like a Digestive or if you are in the US you could use a Graham Cracker.
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No-Bake Summer Berry Cheesecake
For the Bisucit Base
- 125 g Unsalted Butter Melted
- 350 g Hobnobs
For the Cheesecake
- 100 g Strawberries
- 700 g Soft Cheese
- 150 g Icing Sugar
- 300 ml Double Cream
- 75 g Blueberries
- 75 g Raspberries
- 75 g Blackberries
- 300 ml Double Cream
- 1 tbsp Icing Sugar
- Leftover Berries
To Make the Base
- In a food processor blitz your biscuits to a crumb. Add the butter and pulse for 20-30 seconds until the butter is incorporated and the biscuits now resemble wet sand.
- Pour the mixture into your cake tin and press down with the back of a spoon, untilthe entire base is covered by the biscuit and it nice and level.
- Leave to one side.
To Make the Cheesecake
- Wash your fruit and cut the strawberries into halves and quarters and leave to one side.
- In a bowl mix together the soft cheese and icing sugar, until it is nice and thick.
- Pour in the double cream, while mixing on a slow speed. The mixture should be thick and holds its shape. To test it hold the bowl upside down, if it doesn't fallout its ready.
- Finally, fold through all your berries.
- Pour the mixture into the cake tin and smooth. Put the mixture in the fridge to set overnight (or at least 8 hours).
- Remove the cheesecake from your cake tin.
- Whip the double cream until it is thick. If you would like to sweeten the cream add a tablespoon of icing sugar.
- Pipe the double cream onto the top of the cheesecake and decorate using the left over berries.
If you do have any questions about this No-Bake Summer Berry Cheesecake or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.