No-Bake Cheesecake with Berries

Today, I’m excited to share a recipe that’s perfect for any occasion: a No-Bake Cheesecake with Berries. While it’s called a no-bake cheesecake, the crust is baked for that perfect crunchy texture, but don’t worry—the creamy, dreamy filling requires no baking at all. This dessert features a nutritious seed and oat crust, a creamy lemon-infused filling, and a vibrant berry topping. It’s simple, stunning, and oh-so-delicious. However, if you’re looking for an entirely no-bake version, I’ve got you covered! You can use crackers for the base, keeping your kitchen cool and your prep time minimal. Let’s dive in!

History of Cheesecake

Cheesecake has a storied past, beginning in ancient Greece, where it was a favourite among athletes during the first Olympic Games in 776 B.C., made with simple ingredients like flour, wheat, honey, and cheese. As the recipe journeyed through the Roman Empire and across Europe, it evolved with delightful regional twists. In the late 19th century, American dairyman William Lawrence invented cream cheese, giving birth to the rich and creamy New York-style cheesecake we adore today. This iconic dessert has truly stood the test of time, delighting taste buds for centuries. The no-bake version became popular in the mid-20th century as a quick and easy alternative. My recipe offers a modern twist, featuring a nutrient-packed crust that blends contemporary health trends with classic flavours.

What Makes This Cheesecake Recipe Special

The magic of this cheesecake lies in its simplicity and versatility. It’s incredibly easy to make with a no-bake filling, saving you time and effort. You can easily adapt it to be entirely no-bake by using German “Butterkekse” or graham crackers for the crust, keeping your kitchen cool. Additionally, the recipe is highly customisable—you can swap out the berries for your favourite fruits or adjust the sweetness to your liking. The nutrient-packed crust adds a wholesome twist, and the combination of creamy lemon-infused filling with vibrant berry topping creates a stunning dessert that’s sure to impress.

Key Ingredients for the Perfect No-Bake Cheesecake Filling

Creating the perfect cheesecake involves understanding a few key ingredients. Here’s a closer look at some of the essentials and why they matter:

The Role of Cream Cheese

Cream cheese is a soft, fresh cheese made from milk and cream, known for its smooth, creamy texture and mild flavour. It’s the backbone of many desserts, including this cheesecake, due to its ability to blend well with other ingredients without overpowering them. When selecting cream cheese, opt for full-fat versions as they provide the best texture and flavour. Any high-quality, full-fat cream cheese will do the trick. 

The Sweetness of Sweetened Condensed Milk

Sweetened condensed milk is cow’s milk with the water removed and sugar added, resulting in a thick, sweet product perfect for desserts. It contrasts with unsweetened condensed milk (evaporated milk), which lacks added sugar and is less thick. For this recipe, sweetened condensed milk adds essential sweetness and a creamy texture, making the filling irresistibly smooth.

The Zest of Lemon

Lemon zest adds a bright, citrusy note to the filling, enhancing the overall flavour profile of the cheesecake. To get the best zest, use a fine grater or a microplane to carefully grate the yellow outer layer of the lemon, avoiding the bitter white pith underneath. Fresh lemon zest works best, so zest the lemon right before adding it to the filling. This simple addition will elevate your cheesecake with a refreshing tang that complements the creamy filling perfectly.

How to Make this No-Bake Cheesecake Recipe

Making this no-bake cheesecake is as easy as it is enjoyable. Here’s how you can whip it up in no time:

1. Prepare the Crust: Start by blending the seeds and oats until they’re nice and fine. Mix them up with arrowroot powder, vanilla, melted coconut oil, and maple syrup. Press this mixture into a tart tin and pop it in the oven until it’s golden. Let it cool completely before moving on—trust me, this makes all the difference.
2. Make the Filling: In a mixing bowl, beat the cream cheese until it’s super smooth. Gradually add the sweetened condensed milk and fold in the lemon zest for that extra zing. Pour this creamy goodness into your cooled crust and stick it in the fridge for at least an hour to set.
3. Add the Topping: While your cheesecake is chilling, cook up the blueberries with some lemon juice and sugar until they’re juicy and delicious. Let the sauce cool down, then spread it over your cheesecake. Top with a mix of fresh berries, and voila! You’ve got a stunning, tasty no-bake cheesecake ready to impress.

How to Adapt this No-Bake Cheesecake Recipe

No-Bake Crust: Use Butterkekse (butter biscuits) instead of the seed and oat crust. Crush 250 g of Butterkekse into fine crumbs, mix with 125 g of melted butter, press into the tart tin, and refrigerate to set.

Gluten-Free: Use certified gluten-free oats for the crust or a gluten-free cookie alternative for the no-bake version.

Fruit Variations: Swap out the blueberries for any fruit you love—think strawberries, raspberries, or even a mix of tropical fruits.

Raw Toppings: Skip the cooked fruit topping and go with raw, fresh berries or sliced fruits for a fresher, quicker option.

Flavour Twists: Add a bit of your favourite liqueur to the filling or the fruit topping for an adult twist. Amaretto, Grand Marnier, or even a splash of rum could be fun.

No-Bake Cheesecake FAQs

Explore More Delicious Dessert Recipes

If you like this no-bake cheesecake recipe, you might also like: 

• Sweetheart Lemon-Lime Cake
• Strawberry Tart with Mascarpone Cream (gluten-free)
• Lime Cheesecake with Pistachio Crust

5 from 1 vote

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No-Bake Cheesecake with Berries

This No-Bake Cheesecake with Berries recipe features a nutritious seed and oat crust, a creamy lemon-infused filling, and a vibrant berry topping, with an alternative entirely no-bake version using butter crackers for the base (see tips below).

Course Dessert

Category American

Prep Time 2 hours 30 minutes

Cook Time 15 minutes

Total Time 2 hours 45 minutes

Servings 10

Calories 422 kcal

Autor Elle

Ingredients

For the tart base:

• 60 g sunflower seeds
• 60 g pumpkin seeds
• 2 tablespoons sesame seeds
• 2 tablespoons chia seeds
• 80 g fine-cut oats
• 2 tablespoons arrowroot powder (or other plant-based starch or flour)
• Pinch of pure vanilla powder
• 2 tablespoons maple syrup (or honey)
• ¼ cup melted coconut oil (60 g)

For the filling:

• 3 x 150 g tubs plain cream cheese (full-fat)
• 200 g sweetened condensed milk (full-fat)
• 1 organic lemon, zested

To garnish:

• 100 g blueberries, plus extra for garnish
• freshly squeezed juice from 1/2 lemon
• 1 tablespoons sugar
• strawberries, for garnish
• raspberries, for garnish
• 2 plums, quartered, for garnish

Method

Prepare the Tart Base:

1. Preheat your oven to 355°F (180°C).
2. Grease a 24 cm (or 35 x 13 cm) loose-bottomed tart tin with coconut oil.
3. In a food processor, blend the seeds (sunflower, pumpkin, sesame seeds, chia) to a fine meal consistency.
4. Add the oats and blend until fine. Add the arrowroot powder and vanilla powder, and blend to combine.
5. Pour in the melted coconut oil and maple syrup, then pulse until the mixture comes together.
6. Firmly press the mixture into the prepared tart tin, covering the bottom and sides evenly.
7. Bake in the preheated oven for 15-20 minutes, until light golden brown. Set aside to cool.

Prepare the Filling:

1. In a mixing bowl, beat the cream cheese until smooth.
2. Gradually add the sweetened condensed milk, mixing until well incorporated.
3. Fold in the lemon zest.

Assemble the Tart:

1. Spoon the cream cheese filling evenly into the cooled tart base.

2. Chill the tart in the refrigerator for at least 2 hours.

Prepare the Glazed Blueberries:

1. In a saucepan over medium-high heat, combine the blueberries, lemon juice, and sugar.
2. Cook for about 5 minutes, or until the blueberries are soft and juicy. Set aside to cool.

Serve the Tart:

1. Take the tart out of the refrigerator and carefully remove it from the tin.

2. Garnish with the glazed blueberries, fresh strawberries, raspberries, and plums.
3. Serve and enjoy!

Notes

By using biscuits for the crust, you achieve an entirely no-bake cheesecake that is quick, easy, and keeps your kitchen cool.

• Tips for preparing a no-bake base: crush 250 g butter biscuits or graham crackers into fine crumbs and mix with 125 g of melted butter until it resembles wet sand. Press this mixture firmly into the bottom of a 24 cm loose-bottomed tart tin to form an even layer, then refrigerate to set. For the filling and topping, refer to the main recipe above.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

 

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