Berry Cheesecake Recipe
Prep time
Total time
A creamy, sweet, and delicious no bake berry cheesecake
Serves: 12
  • 250g / 9oz Digestives or Graham Crackers
  • 1 Stick / 113g Butter
  • 500ml | 2 Cups Cream
  • 225g | 8 oz Cream Cheese
  • 85g | ⅔ Cup Powdered Sugar
  • Zest + Juice from 1 Lemon
  • 3 tspGelatine Powder (optional)
  • 2 Tbsp Boiling Water (optional)
  • 1 Can Berries in Syrup
  • 3 tsp Gelatine Powder
  • 2 Tbsp Boiling Water
  1. Place the biscuits into a food processor and process until fine crumbs form. Transfer to a small bowl.
  2. Melt the butter and cool before pouring into the biscuit crumbs and mix until well combined.
  3. Pour the crumbs into a lined cake tin and use the back of a spoon to compact down. Place the cake tin into the fridge to set.
  4. Whip the cream until soft peaks form by hand or with a hand mixer. Set to the side.
  5. In a medium sized bowl add the room temperature cream cheese and powdered sugar. Beat together with a whisk until smooth and lump free.
  6. Zest and juice the lemon and place into the bowl with the cream cheese. Mix to combine.
  7. Dissolve the powdered gelatine in the boiling water and add to the mixing bowl, stirring to combine.
  8. Add the cream to the cream cheese mixture and fold together until well combined. Pour the cheesecake filling on top of the cheesecake base and smooth. Place into the fridge for a few hours to set.
  9. Blend the can of berries and strain through a sieve into a medium sized bowl.
  10. Dissolve the gelatine in the boiling water and pour into the berries. Mix until combined.
  11. Pour the berry mixture on top of the cheesecake and place into the fridge to set for at least 4 hours or overnight.
  12. Serve topped with berries and fresh whipped cream.
Instead of gelatine you can also use agar agar or the cheesecake can be set in the fridge without the gelatine. Just make sure to serve it cold as it will soften at room temperature.
Recipe by Recipes by Carina at