Individual Berry No Bake Cheesecakes Recipe
Delight in these Individual Berry No Bake Cheesecakes, a quick and easy dessert perfect for berry lovers. With a crunchy biscuit base, creamy Philadelphia cream cheese filling, and a luscious homemade berry topping, these cheesecakes are prepared effortlessly without baking, making them ideal for any occasion.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 individual servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Base
- 210 g (7.5 oz) digestives or 14 whole graham crackers (gluten-free variety works well)
- 4 tbsp unsalted butter, melted
- 3 tbsp light brown sugar
- Pinch of salt
Berry Topping
- 175 g (1 cup) fresh blueberries
- 225 g (1 ½ cups) fresh blackberries
- Juice of half a lemon
- 2 tbsp cold water
- 100 g (½ cup) caster or fine granulated sugar
- 1 tbsp cornflour (cornstarch) mixed with 2 tbsp cold water
Cream Cheese Filling
- 180 ml (¾ cup) double (heavy) cream
- 2 x 225 g (2 x 8 oz) packs Philadelphia cream cheese
- 1 tsp vanilla extract
- 85 g (¾ cup) confectioners’ sugar
- Zest of one lemon
Instructions
- Prepare the Base: Place the digestive biscuits or graham crackers into a large bag or bowl and crush them into fine crumbs using the end of a rolling pin. Add the melted unsalted butter, light brown sugar, and a pinch of salt, then mix thoroughly until all crumbs are evenly coated and absorb the butter.
- Cook the Berries: In a pan, combine the fresh blueberries, blackberries, lemon juice, cold water, and caster sugar. Heat gently over medium-low heat for about 5 minutes, stirring occasionally, until the berries begin to break down and release their juices.
- Thicken the Berry Sauce: Stir the cornflour mixture into the pan and continue cooking while stirring constantly for 30 seconds until the berry mixture thickens. Remove from heat and allow it to cool completely to room temperature.
- Whip the Cream: Pour the double cream into a large mixing bowl and whisk using an electric whisk until it forms thick, soft peaks.
- Prepare the Cream Cheese Mixture: Add the Philadelphia cream cheese, vanilla extract, and confectioners’ sugar to the whipped cream. Whisk again until the mixture is well combined and thick enough to hold its shape.
- Assemble the Cheesecakes – Base Layer: Divide the cookie crumb mixture evenly between six 200 ml (7 oz) mason jars or serving glasses, pressing each layer firmly with the back of a spoon to form an even base.
- Add the Cream Cheese Filling: Spoon or pipe the prepared cream cheese mixture over the crumb base in each jar, smoothing the top evenly.
- Top with Berry Sauce: Spoon the cooled berry mixture on top of the cream cheese layer in each jar.
- Garnish and Chill: Sprinkle the zest of one lemon evenly over all cheesecakes. Serve immediately or cover each jar with a lid and refrigerate until ready to serve for a chilled dessert experience.
Notes
- Use gluten-free biscuits if you require a gluten-free dessert option.
- The berry topping can be made with any fresh berries you prefer or have on hand.
- For best results, chill the cheesecakes for at least 1 hour before serving to allow flavors to meld.
- If you don’t have an electric whisk, a hand whisk will work, but it will take longer to achieve thick cream.
- This recipe can be easily doubled or tripled for larger gatherings.
