This no bake mixed berry cheesecake is the ultimate summer dessert. It’s beautiful and elegant but so easy to prepare. For the cream layer I used ricotta and yogurt, I think they give a light and smooth texture to the cheesecake. If you prefer you can swap them with the same amount of cream cheese and double cream.
Making this cheesecake is very simple. It just needs to rest in the fridge for a couple of hours. You can prepare it in advance and decorate the top just before serving.
The recipe is perfect for a 20 cm springform tin but you can also make 6 small individual portions of about 6 cm in diametre.
The secret for a good cheesecake, for me, it’s the balance between the biscuit base and the cream layer. For the big version I like to have a 1.5 cm base and a 2.5/3 cm deep cream layer. For the smaller versions I usually make a 1 cm base and a 1 cm cream layer.
No bake mixed berry cheesecake
- Digestive biscuits: 300 grams
- unsalted butter melted: 125 grams
- ricotta: 400 grams
- natural yogurt: 125 grams
- caster sugar: 100 grams
- mixed berries (for the filling): 100 grams
- lemon , the filtered juice: 1/2
- caster sugar: 2 tbsp
- gelatine: 4 small leaves
- mixed berries and strawberries for the decoration: 200 grams
- fresh mint
- Line the base of a 20cm springform tin and butter the sides. Put the Digestives into a food processor and blitz until you get very fine crumbs. Add the melted butter and blitz until all the crumbs look damp. Transfer into the lined tin and press using the back of a spoon to form an even base. Refrigerate.
- Soak the gelatine leaves in cold water for 10 minutes. Meanwhile prepare the filling.
- Put the 100 grams of mixed berries in a pan with the lemon juice and the 2 tbsp of caster sugar. Cook on medium heat for 5 minutes pressing the berries with the back of a spoon and stirring constantly. Pass through a sieve to remove seeds and set aside until lukewarm.
- Drain very well the ricotta and pass it through a sieve, then add the yogurt and the 100 grams of caster sugar. Whisk well until smooth.
- Squeeze the gelatine and mix it with the berries sauce until dissolved. If it doesn't dissolve warm the sauce into the microwave for a couple of seconds.
- Add the berries sauce to the ricotta mixture and whisk well.
- Pour half of the cream onto the biscuit base, add some berries and strawberries cut into small pieces then top with the rest of the cream. Smooth the top with a spatula. set in the fridge for at least 3 hours.
- After the resting time run a knife around the sides of the cake tin between the cheesecake and the tin's edges, and loosen the base. Transfer the cheesecake to a plate and decorate the top with the mixed berries, the strawberries and some mint leaves.