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!
Prep Time:45 minutes
Total Time:45 minutes
Ingredients
Scale
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
Instructions
Base
Combine the crushed cookies and melted butter together in a bowl
Pour into a 6-inch cake ring lined with acetate
Firmly press the cookie crumbs into the bottom of the ring
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
Bloom the gelatine powder in the cold water
Cream the cream cheese and sugar together until smooth
Add the lemon juice and zest
Add the yogurt and cream, mix until smooth
Microwave the gelatine mixture for 10 seconds
Add a few spoons of the cream cheese mixture to the gelatine and stir until smooth
Add the gelatine mixture to the cream cheese mixture and mix until completely combined and smooth
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
Bloom the gelatine in the cold water
Blend the raspberries, strawberries and sugar together until smooth
Add the thickened cream and mix until combined
Microwave the gelatine for 10 seconds
Add a few spoons of the berry mixture into the gelatine and mix until smooth
Pour the gelatine mixture into the berry mixture and stir until combined
Pour on top of the cheesecake mixture
Chill in the fridge overnight or in the freezer for at least 2 hours
Once thoroughly chilled remove from the cake ring, and peel off the acetate
Decorate with whipped cream, strawberries and crushed shortbread cookies