No-Bake Creamy Berry Cheesecake

Ingredients

Crust

• 2 cups (200 g) graham cracker or digestive biscuit crumbs
• ½ cup (115 g) melted butter
• 2 tbsp sugar

Cheesecake Filling

• 16 oz (450 g) cream cheese, softened
• 1 cup (240 ml) heavy whipping cream
• ¾ cup (150 g) granulated sugar
• 1 tsp vanilla extract
• 2 tbsp lemon juice
• 1 packet (7 g) unflavored gelatin (optional, for a firmer cheesecake)
• 3 tbsp warm water

Decoration

• ½ cup whipped cream
• Fresh raspberries
• Fresh blackberries
• Mint leaves (optional)

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Instructions

1. Make the Crust

1. Mix biscuit crumbs, sugar, and melted butter.
2. Press firmly into the bottom of a 9-inch (23 cm) springform pan.
3. Refrigerate for 20–30 minutes.

2. Prepare the Filling

1. Beat the cream cheese until smooth.
2. Add sugar, vanilla, and lemon juice. Beat until creamy.
3. In a separate bowl, whip the heavy cream to stiff peaks.
4. If using gelatin, dissolve it in warm water and let cool slightly.
5. Fold the whipped cream into the cream cheese mixture.
6. Stir in the gelatin mixture if using.

3. Assemble

1. Pour filling over the chilled crust.
2. Smooth the top.
3. Refrigerate for at least 6 hours, preferably overnight.

4. Decorate

1. Pipe whipped cream around the edge.
2. Top with raspberries and blackberries.
3. Chill until ready to serve.

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White Chocolate Version (Like the Image)

For an extra-rich bakery-style cheesecake:

• Melt 8 oz (225 g) white chocolate.
• Let cool slightly.
• Fold it into the cream cheese mixture before adding whipped cream.

This creates the thick, pale-yellow, ultra-creamy texture shown in the photo.

Yield

• 10–12 servings

Chill Time

• Minimum: 6 hours
• Best: Overnight (8–12 hours)