Unveil the delightful layers of our No-Bake Berry Cheesecake, a luxurious dessert that’s as impressive in flavor as it is in presentation. This recipe features a crunchy base made from biscuits and pecans, topped with a luscious berry compote, and finished with a creamy white chocolate cheesecake filling. Perfect for any occasion, this cheesecake is sure to captivate your guests with its vibrant layers and exquisite taste.
Why You’ll Love This: This cheesecake combines the rich textures of a nutty crust with the smoothness of a cream cheese mixture and the tangy sweetness of berry compote. It’s a no-bake recipe, making it incredibly easy to prepare without any fuss over oven temperatures or baking times. The addition of rose water and lemon elevates the berries, adding a subtle yet distinctive flavor that makes this dessert a refreshing treat.
Perfect Occasion: Ideal for gatherings, celebrations, or as a festive treat during the holidays, this cheesecake is versatile enough for both formal and casual events. It’s also perfect for weekend desserts when you want something special without spending hours in the kitchen.
Decoration Tips:
- Garnish with fresh berries and mint leaves for a touch of freshness and color.
- Drizzle some melted white chocolate over the top for added decadence.
- Serve each slice with a dollop of whipped cream or a sprinkle of crushed pecans to enhance the nutty flavor of the crust.
- A dusting of powdered sugar can add a final touch of elegance.
Ingredients:
For the Crust:
- Biscuits: 180g, any type
- Pecans: 150g, finely chopped
- Butter: 100g, melted
- Sugar: 30g
- Salt: 1 tsp
For the Berry Layer:
- Fresh red berries: 170g
- Lemon juice: from 1 lemon
- Rose water: 1/2 tsp (optional)
For the Cheesecake Mixture:
- Cream cheese: 450g, room temperature
- Powdered sugar: 60g
- White chocolate: 150g, melted
- Lemon zest: from 1 lemon
- Lemon juice: 2 tbsp
- Vanilla extract: 1 tsp
- Salt: 1/2 tsp
- Whipping cream: 280g, cold
Instructions:
- Prepare the Crust:
- In a food processor, blend biscuits and pecans with melted butter, sugar, and salt until well combined.
- Press the mixture firmly into an 8×8 inch or 9×9 inch springform pan with a removable bottom.
- Freeze until set, about 30 minutes.
- Make the Berry Compote:
- In a saucepan, combine berries with lemon juice and rose water. Mash lightly and simmer until thickened.
- Remove from heat and let cool completely.
- Cheesecake Filling:
- In a large bowl, mix cream cheese with powdered sugar, lemon zest, lemon juice, and vanilla.
- Incorporate melted white chocolate and mix until smooth.
- In another bowl, whip the cold cream until it forms stiff peaks.
- Gently fold whipped cream into the cream cheese mixture until well blended.
- Assemble the Cheesecake:
- Remove the crust from the freezer. Spread the cooled berry compote over the crust.
- Carefully pour the cheesecake mixture over the berry layer. Smooth the top with a spatula.
- Cover and refrigerate for at least 5 hours, or overnight.
- Serving:
- Once set, carefully remove the cheesecake from the pan. You can invert it for a “flipped” presentation or serve traditionally.
- Decorate as desired and serve chilled.
Enjoy this no-bake Berry Cheesecake, a festive and flavorful dessert that’s sure to be a hit at any gathering!
