No-Bake Berry Cheesecake

No Bake Strawberry and Raspberry Cheesecake

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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!




  • 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


  • 50 g Thickened/Heavy cream, whipped
  • 4 Strawberries, halved
  • Crushed shortbread cookies



  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

  1. Bloom the gelatine powder in the cold water
  2. Cream the cream cheese and sugar together until smooth
  3. Add the lemon juice and zest
  4. Add the yogurt and cream, mix until smooth
  5. Microwave the gelatine mixture for 10 seconds
  6. Add a few spoons of the cream cheese mixture to the gelatine and stir until smooth
  7. Add the gelatine mixture to the cream cheese mixture and mix until completely combined and smooth
  8. 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

  1. Bloom the gelatine in the cold water
  2. Blend the raspberries, strawberries and sugar together until smooth
  3. Add the thickened cream and mix until combined
  4. Microwave the gelatine for 10 seconds
  5. Add a few spoons of the berry mixture into the gelatine and mix until smooth
  6. Pour the gelatine mixture into the berry mixture and stir until combined
  7. Pour on top of the cheesecake mixture
  8. Chill in the fridge overnight or in the freezer for at least 2 hours
  9. Once thoroughly chilled remove from the cake ring, and peel off the acetate
  10. Decorate with whipped cream, strawberries and crushed shortbread cookies
  11. Thaw completely and serve chilled!
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