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Cremiger Käsekuchen ohne Backen

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.

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