No-Bake Summer Berry Cheesecake
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.
Servings: 12 servings
Ingredients
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
To Decorate
- 300 ml Double Cream
- 1 tbsp Icing Sugar
- Leftover Berries
Instructions
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 until the entire base is covered by the biscuit and it's 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 hold 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).
To Decorate
- 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 leftover berries.