No-Bake Berry Cheesecake

Buttery shortbread crust and a creamy no-bake cheesecake centre topped with a tangy strawberry and raspberry mousse. This berry cheesecake is so easy as there is no baking needed, and the creamy texture of the cheesecake is not compromised!

Hi! I’ve finally gotten my oven back, but during the time I didn’t have one I was busy developing this no-bake recipe! I’ve had a lot of requests for a recipe that didn’t need an oven, so here it is! This is a super creamy cheesecake and sweet crust paired with a tart and tangy berry layer. For me, berries work best with cheesecakes as it balances the richness of the cream cheese. I also find that when berries are cooked they tend to lose a little of their freshness, so I haven’t cooked them down and just blended them fresh. This creates an even tangier cheesecake, perfect for spring! (or Autumn if you are in the southern hemisphere :’) )

No-Bake Berry Cheesecake
No-Bake Berry Cheesecake

I don’t know if you have ever tried a no-bake cheesecake, but I haven’t had the best experiences with them. There is something about the slightly jiggly texture that reminds me of some sort of cream cheese jelly… That’s why when I was developing this recipe I tried to ensure that the cake could retain a smooth and creamy texture that is reminiscent of a baked cheesecake. Trust me, this is so much better than those cheese jelly cakes and could replace a baked cheesecake easily without the time and oven it takes to bake.

One of the most important things when making this cheesecake, or cheesecakes in general is the crust. It is such an important component when it comes to flavour and texture, so make sure you choose a cookie you love the taste of and isn’t some random cookie from the back of your cupboard (yes I have done this before…). I’ve chosen a shortbread cookie, but you can replace it with what ever you like. I LOVE cheesecake crusts made from lotus cookies or golden oreos… use whatever you can find and love!

On another note, I’ve made a video to go alongside this recipe! Hopefully seeing the instructions visually will help you along when you create this. I’ve taken advice from so many of you and added a voiceover for the recipe instead of subtitles. A lot of you also mentioned you would love to see me in the videos as well, but my kitchen isn’t in the best state to be filmed just yet… another two weeks until my kitchen renovation is finished and I’ll try something out then. For now enjoy this video and recipe! If you make this recipe tag me on instagram @catherine.justdessertsau and hashtag #cattycakes, I would love to see and share your creations! Happy no-baking!

No-Bake Berry Cheesecake Recipe

RatingDifficultyBeginner

Buttery shortbread crust and a creamy no-bake cheesecake centre topped with a tangy strawberry and raspberry mousse. This berry cheesecake is so easy as there is no baking needed, and the creamy texture of the cheesecake is not compromised!

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Yields1 Serving
Prep Time45 minsTotal Time45 mins

Base
 100 g Shortbread biscuits, crushed
 50 g Unsalted butter, melted
Cheesecake Filling
 250 g Cream cheese, softened
 50 g Sugar
 40 g Plain yogurt, greek
 100 g Thickened/Heavy cream
 Zest of a lemon
 1 tbsp Gelatine powder
 3 tbsp Cold water
 50 g Raspberries, fresh or frozen
Raspberry and Strawberry Layer
 50 g Raspberries
 50 g Strawberries
 30 g Sugar
 50 g Thickened/Heavy cream
 2 tsp Gelatin powder
 2 tbsp Cold water
Decorations
 50 g Thickened/Heavy cream, whipped
 4 Strawberries, halved
 Crushed shortbread cookies

Base
1

Combine the crushed cookies and melted butter together in a bowl

2

Pour into a 6-inch cake ring lined with acetate

3

Firmly press the cookie crumbs into the bottom of the ring

4

Reserve in the fridge while you make the cheesecake filling
(If you don't have a cake ring or acetate you can use a 6-inch springform cake tin lined with baking paper!)

Cheesecake Fillling
5

Bloom the gelatine powder in the cold water

6

Cream the cream cheese and sugar together until smooth

7

Add the lemon juice and zest

8

Add the yogurt and cream, mix until smooth

9

Microwave the gelatine mixture for 10 seconds

10

Add a few spoons of the cream cheese mixture to the gelatine and stir until smooth

11

Add the gelatine mixture to the cream cheese mixture and mix until completely combined and smooth

12

Pour the filling ontop of the base and place in the freezer while you work on the raspberry and strawberry layer

Raspberry and Strawberry Layer
13

Bloom the gelatine in the cold water

14

Blend the raspberries, strawberries and sugar together until smooth

15

Add the thickened cream and mix until combined

16

Microwave the gelatine for 10 seconds

17

Add a few spoons of the berry mixture into the gelatine and mix until smooth

18

Pour the gelatine mixture into the berry mixture and stir until combined

19

Pour on top of the cheesecake mixture

20

Chill in the fridge overnight or in the freezer for at least 2 hours

21

Once thoroughly chilled remove from the cake ring, and peel off the acetate

22

Decorate with whipped cream, strawberries and crushed shortbread cookies

23

Thaw completely and serve chilled!

CategoryCake

Ingredients

Base
 100 g Shortbread biscuits, crushed
 50 g Unsalted butter, melted
Cheesecake Filling
 250 g Cream cheese, softened
 50 g Sugar
 40 g Plain yogurt, greek
 100 g Thickened/Heavy cream
 Zest of a lemon
 1 tbsp Gelatine powder
 3 tbsp Cold water
 50 g Raspberries, fresh or frozen
Raspberry and Strawberry Layer
 50 g Raspberries
 50 g Strawberries
 30 g Sugar
 50 g Thickened/Heavy cream
 2 tsp Gelatin powder
 2 tbsp Cold water
Decorations
 50 g Thickened/Heavy cream, whipped
 4 Strawberries, halved
 Crushed shortbread cookies

Directions

Base
1

Combine the crushed cookies and melted butter together in a bowl

2

Pour into a 6-inch cake ring lined with acetate

3

Firmly press the cookie crumbs into the bottom of the ring

4

Reserve in the fridge while you make the cheesecake filling
(If you don't have a cake ring or acetate you can use a 6-inch springform cake tin lined with baking paper!)

Cheesecake Fillling
5

Bloom the gelatine powder in the cold water

6

Cream the cream cheese and sugar together until smooth

7

Add the lemon juice and zest

8

Add the yogurt and cream, mix until smooth

9

Microwave the gelatine mixture for 10 seconds

10

Add a few spoons of the cream cheese mixture to the gelatine and stir until smooth

11

Add the gelatine mixture to the cream cheese mixture and mix until completely combined and smooth

12

Pour the filling ontop of the base and place in the freezer while you work on the raspberry and strawberry layer

Raspberry and Strawberry Layer
13

Bloom the gelatine in the cold water

14

Blend the raspberries, strawberries and sugar together until smooth

15

Add the thickened cream and mix until combined

16

Microwave the gelatine for 10 seconds

17

Add a few spoons of the berry mixture into the gelatine and mix until smooth

18

Pour the gelatine mixture into the berry mixture and stir until combined

19

Pour on top of the cheesecake mixture

20

Chill in the fridge overnight or in the freezer for at least 2 hours

21

Once thoroughly chilled remove from the cake ring, and peel off the acetate

22

Decorate with whipped cream, strawberries and crushed shortbread cookies

23

Thaw completely and serve chilled!

No-Bake Berry Cheesecake

Related Recipes

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Strawberry and Rhubarb Cheese Tart
Japanese style strawberry sponge cake
Japanese Strawberry Shortcake
Two-toned baked green tea cheesecake
Two-toned Baked Matcha Cheesecake

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12 Comments

  1. Jeff Fox April 20, 2020 at 8:16 am

    Incredible! Thank you. The video was very helpful!

    Reply
    1. Catherine Zhang April 20, 2020 at 11:58 pm

      You’re welcome! Glad it helped 🙂

      Reply
  2. Valentina G April 21, 2020 at 1:48 am

    Hi Catherine!! Could you tell me if I can use butter instead of acetate? Please!

    Reply
    1. Catherine Zhang April 22, 2020 at 5:15 am

      Hi Valentina, I would recommend lining your pan with baking paper instead, it will make it a lot easier to remove! Hope that helps 🙂

      Reply
  3. KStep April 21, 2020 at 7:23 am

    Great job Catherine!!!
    Your video is so professional and this cheesecake looks phenomenal (can’t wait to try it) and it’s good to hear your voice! Keep up the hard work and keep the posts coming! We can all use a little more sweetness in our lives right now.
    Thank you for putting so much of your time, energy and passion into what you do and then sharing it with the world for free! Developing and sharing all of this isn’t quick or easy. We hope that your momentum will keep going and your dreams will start to come to fruition. We all love you and wish you great success!!!

    As always…
    Kindest regards,
    KStep

    PS – you’re brownies where incredible (#1 favorite)!!! Highly recommended everyone to try them!!!!

    Reply
    1. Catherine Zhang April 22, 2020 at 5:17 am

      Hi KStep,
      Thank you so much. Your comment is the reason why I work so hard to push out these recipes! It really put a smile on my face 🙂

      Glad you liked the brownie recipe, that’s one of my favourites!! Thanks again and I can’t wait to share more desserts with you.

      Reply
      1. KStep April 24, 2020 at 2:29 am

        Hey Catherine,
        Glad my comments can help in some way (and grateful for all the tasty recipes)! Also happy for all you have achieved! If there is ever anything I can do, let me know 🙂 we want you to keep smiling and gaining more success! You’re awesome!

        Warm regards,
        -KStep

        Reply
  4. Silas Pereira April 22, 2020 at 7:14 pm

    Made it. Loved it. You rock!

    Reply
    1. Catherine Zhang April 29, 2020 at 10:52 pm

      Yay! Thank you!

      Reply
  5. Nicole May 30, 2020 at 2:51 am

    Hi Catherine! Recipe looks wonderful!! Can’t wait to try it!! Can this be doubled and made in a 12 in ring? If so what adjustments to the recipe do you suggest?

    Reply
    1. Catherine Zhang June 1, 2020 at 11:33 pm

      Hi Nicole,
      Yep you should be able to double the measurements of the recipe with no problem Just make sure to let it set for a little longer!

      Reply
  6. Maritza Morales September 16, 2020 at 11:58 pm

    Hola Catherine, soy tu fan numero 1, tu receta es genial, y el vídeo me ayudo mucho para concluir con éxito este delicioso postre, ojala que pudieses hacer vídeo de todas tus recetas seria maravilloso,
    Gracias por compartir tu talento.

    Saludos

    Maritza

    Reply

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