No Bake Berry Cheesecake

This mixed berry cheesecake has a bright berry taste, a smooth and silky texture and a buttery graham cracker crust. A perfect chilled summer treat!

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Course Dessert

Ingredients

Ingredients for the berry sauce:

500 g frozen/fresh berry mix
170 g sugar
170 g water
15 g gelatin powder
90 ml water (for blooming the gelatin)

Ingredients for the cheesecake crust:

250 g graham crackers
120 g melted butter

Ingredients for the cheesecake filling:

200 ml heavy whipping cream (cold)
400 g cream cheese (at room temperature)
200 g sour cream (at room temperature)
150 g powdered sugar
1 tsp vanilla extract
15 g gelatin powder
90 ml water (for blooming the gelatin)

Instructions

First, we need to bloom the gelatin powder. Pour the gelatin into water and mix well. Let it sit for 15 minutes.
In a heavy bottom saucepan combine the berries, sugar and water. Bring the mixture to a boil and cook for about 5 minutes, stirring occasionally.
Take off the heat and using a hand blender, smash the berries. Strain the mixture through a sieve to get rid of small seeds. Next, we need to dissolve the gelatin by microwaving it for 15 seconds. Add the liquid gelatin to the cake’s berry sauce and mix well.
Set aside about three fourth of a cup of the berry sauce and let it cool to room temperature. We’ll need it for coloring one of the cheesecake layers.
Now, let’s prepare the baking pan. I use an 8-inch springform pan which I laid with acetate cake color. If you don’t have it, use a piece of parchment paper.
For the cheesecake crust we need to crash the graham crackers into crumbs. You can do it using a food processor or a food blender, or you can place the crackers into a Ziplock bag and crush them with a roller.
Next, add the melted butter and mix all together. Pour the mixture into a prepared springform pan and pack it very tightly. Place the baking pan in the freezer while preparing the filling.
*You can use a spoon or the bottom of a measuring cup to pack it into the bottom.
Place the cold heavy cream into a large bowl or a measuring cup and using a hand blender with a whisk attachment or a hand mixer whip the cream very carefully until soft peaks form.
In a separate bowl combine the cream cheese, sour cream, powdered sugar, vanilla extract and mix them all together with a spatula.
Then, using a hand blender, mix the cheese mixture until it reaches a smooth consistency. Combine it with the whipped cream, mix together with a spatula and set aside until needed.
When the berry sauce has cool down, pour it on top of the crust layer and place it in the freezer until the gelatin has set.
Once it has set, we can finish the cream cheese filling. Microwave the gelatin for 15 seconds. Add the liquid gelatin to the cheese filling and mix well.
Using a kitchen scale, divide the cheese filling into two portions. Add the berry sauce that we put aside into the first cheese portion and mix until a uniform purple color has formed.
When the berry layer has set, pour the purple cheese filling on top and place it back into the freezer. Once the purple cheese layer has set, pour the white cheese filling on top, spread it evenly and refrigerate again.
When the last layer has set, the cake is ready. Remove the adjustable ring and the acetate cake color. Decorate the cake with fresh berries or any other way you like.

Notes

All the ingredients for the cheese filling need to be at room temperature BESIDES the heavy whipping cream.

Heavy whipping cream needs to be chilled in order to whip it.

In this recipe I use Knox powdered gelatin 225 bloom. If you’re using a different strength gelatin, you will need to recalculate the proportions of gelatin in order to get the same result.