Berry Cheesecake Recipe | No Bake Cheesecake Recipe
Sweet and delicious, this no bake cheesecake recipe is simple and easy to make. Serve this berry cheesecake with berries + freshly whipped cream for the perfect dessert recipe.
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ABOUT
Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
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NO BAKE BERRY CHEESECAKE RECIPE
Ingredients
250g | 8.8 oz Biscuits (digestives | graham crackers)
110g | 1 stick | ½ Cup Butter
500ml | 2 Cups Cream
225g | 8 oz Cream Cheese
85g | ⅔ Cup Icing Sugar
Zest + Juice from 1 Lemon
15g | 3 Teaspoons Gelatine Powder
2 Tablespoons Boiling Water
1 Can Berries in Syrup
15g | 3 Teaspoons Gelatine Powder
2 Tablespoons Boiling Water
Instructions
Place the biscuits into a food processor and process until fine crumbs form. Transfer to a small bowl.
Melt the butter and cool before pouring into the biscuit crumbs and mix until well combined.
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.
Whip the cream until soft peaks form by hand or with a hand mixer. Set to the side.
In a medium sized bowl add the room temperature cream cheese and icing sugar. Beat together with a whisk until smooth and lump free.
Zest and juice the lemon and place into the bowl with the cream cheese. Mix to combine.
Dissolve the powdered gelatine in the boiling water and add to the mixing bowl, stirring to combine.
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.
Blend the can of berries and strain through a sieve into a medium sized bowl.
Dissolve the gelatine in the boiling water and pour into the berries. Mix until combined.
Pour the berry mixture on top of the cheesecake and place into the fridge to set for at least 4 hours or overnight.
Serve topped with berries and fresh whipped cream.
Notes
Instead of gelatine you can also use agar agar or just freeze the cheesecake to set.
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No-Bake Cheesecake
INGREDIENTS FOR A 18cm CAKE:
For the base
110g digestive biscuits, finely crushed
45g dairy-free butter, melted
For the filling
440g dairy-free cream cheese (we used VioLife)
125g granulated sugar
25g lemon juice
8g lemon zest, finely grated
190g soy milk
5g agar agar powder
For the topping
250g fruit of your choice, finely diced
25g granulated sugar
STEPS
- Grease an 18cm loose-bottomed, deep cake tin and line the base with baking parchment. Mix the digestives and the butter until evenly combined.
- Use a straight-sided glass to press the crumbs evenly across the base of the tin, and place in the fridge to cool for 20 minutes.
- For the filling, combine the cheese, the sugar, the lemon juice and the zest as evenly as possible. Heat up the filling mixture in a microwave at medium power (300W) or in a bain marie until reasonably hot (60°C/140°F)
- In a saucepan, simmer the milk with the agar for 2 minutes, stirring constantly.
- Combine the agar milk with the hot filling mixture, and pour over the biscuit base. Chill for 4 hours, or even better, overnight.
- For the topping, combine the fruit with the sugar, leave it to macerate for 20 minutes and use it to decorate the cake before serving.
SUBSTITUTIONS and TIPS
Sugar: You can use any granulated sugar you want for this recipe, but dark varieties will obviously yield a brown cheesecake. Liquid sweeteners are also an option, but the cheesecake will end up softer.
Butter: The plant-based butter can be substituted with 50/50 mixture of coconut oil and almond butter.
Zest: You can use the zest of any citrus fruit you like for this recipe. Some favourites are orange, Buddha’s hand, and obviously… lemon!
Agar agar: There is currently no substitute for the agar agar, as any other product will give you a completely different result.
Cheese: We have attempted this recipe with a variety of different plant-based cheeses, and they all gave us pretty impressive results. However, the one shown in the video (Violife cream cheese) is the absolute best we’ve found so far for sweet recipes. Another option would be to follow our recipe for basic cream cheese, and use that cheese to make the cake, which also works beautifully.
How to make no bake Biscoff Cheesecake! tutorial
I'm Eloise! I make simple recipe tutorials across my social media
My main YouTube Channel is: Fitwaffle
Check out this no bake Lotus Biscoff Cheesecake recipe, it's been one of my most popular recipe tutorials for people to try!
Lotus Biscoff is the same thing as Speculoos cookie butter!
Like this video? check out my recipe tutorial playlist, and don't forget to subscribe ;)
#shorts #tutorial #cheesecake
No Bake/Eggless Blueberry Cheesecake recipe (Bestseller from my bakery - Bakery secrets ep. 7)
No Bake/Eggless Blueberry Cheesecake
(Bakery secrets Episode 7 ❤️????)
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Welcome back to my series, where I share my bakery’s bestseller recipes! This one’s just too good! And totally customisable :)
So feel free to swap for any fruit or berry instead of blueberries:)
.
Ingredients-
100 grams blueberries (1/2 cup)
2 Tbsp sugar
1 Tbsp water
1/2 tsp lemon zest
1 tsp lemon juice
120 g biscuits (I used marrie)
60 g melted butter
150 g whipping cream (non dairy, sweetened)
150 g cream cheese
1/4 cup icing sugar
1/2 tsp vanilla extract
Prepared blueberry compote
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Tell me what you think about this :)
And which recipe from @platedbyparth do you want to see next?
#blueberry #cheesecake #shorts
No Bake Cheesecake | नो बेक चीज़्केक | What’s in your fridge | Sanjeev Kapoor Khazana
Surprise your loved ones with this no fuss, no bake cheesecake using minimal ingredients and Nutralite Doodhshakti Probiotic Butter Spread.
NO BAKE CHEESECAKE
Ingredients
8-10 digestive biscuits
4 tbsps Nutralite Doodhshakti Probiotic Butter Spread
1 cup cream cheese
1½ cups hung yogurt
½ cup condensed milk
2 tbsps carrageenan (vegetarian gelatine)
½ cup blueberry compote
Fresh raspberries for garnish
Fresh cherries for garnish
Fresh mint sprigs for garnish
Method
1. Transfer the biscuits in a zip lock bag and crush coarsely with the help of a rolling pin.
2. Boil water in a deep non-stick pan. Place a bowl on the pan and add Nutralite Doodhshakti Probiotic Butter Spread and allow to melt.
3. Add the melted butter to the crushed biscuits and mix well.
4. Spread this mixture on the base of a loose bottom cake tin evenly and press well. Refrigerate for 10-15 minutes.
5. Take cream cheese in a bowl. Add hung yogurt, condensed milk and mix well.
6. Boil ¼ cup water in a deep non-stick pan. Add carrageenan and combine well till it melts.
7. Add the melted carrageenan to the cheese-yogurt mixture and whisk well.
8. Pour this mixture into the prepared tin over the biscuit layer and tap well. Refrigerate for 2-3 hours.
9. Remove the cheesecake from the cake tin and transfer onto a serving plate. Spread blueberry compote on top of the cheesecake.
10. Arrange raspberries and cherries on top. Garnish with mint sprigs.
11. Cut into wedges with a sharp knife dipped in hot water.
12. Serve immediately.
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No-Knead Cherry & Chocolate Brioche Recipe
Brioche is one of my favourite doughs to work with. It is extremely simple to make and it’s super versatile and that is why I keep coming back to it. The brioche playlist on my channel is full of different recipes savoury and sweet. Sweet ones are usually the more popular ones, so I decided to make this cherry and chocolate filled loaf.
I saw a similar recipe on the King Arthur Baking website and thought I could adapt it to my style and turn it into a nice sliceable loaf. Once again, my USA Pan Pullman tin came in handy. It’s been used quite a lot in the last few months and for good reason. It is one of my favourite pieces of baking equipment. You can use a regular 2lb (900g) tin for this recipe.
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