Description
A delightful no-bake cheesecake featuring a vibrant red fruit topping, perfect for a refreshing dessert.
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 100g caster sugar
- 1 teaspoon vanilla extract
- 300ml double cream
- 400g mixed red berries (strawberries, raspberries, redcurrants)
- 50g granulated sugar (for topping)
- 1 tablespoon lemon juice
Instructions
- Crush the digestive biscuits into fine crumbs.
- Mix the biscuit crumbs with the melted butter until well combined.
- Press the mixture firmly into the base of a 20cm springform tin. Chill for 30 minutes.
- In a large bowl, beat the cream cheese, caster sugar, and vanilla extract until smooth.
- In a separate bowl, whip the double cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Spoon the cheesecake mixture over the biscuit base and smooth the top.
- Refrigerate for at least 4 hours, or preferably overnight, until set.
- For the red fruit topping, combine the mixed red berries, granulated sugar, and lemon juice in a saucepan.
- Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries soften and release their juices.
- Let the berry mixture cool completely.
- Pour the cooled red fruit topping over the set cheesecake before serving.
Notes
- Ensure the cream cheese is at room temperature for a smooth mixture.
- Do not overmix the cream cheese mixture once the cream is added.
- For best results, make the cheesecake the day before serving.
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: no-bake cheesecake, red fruit, dessert, easy recipe, summer dessert