Description
This no-bake cheesecake features a creamy filling and a rich cookie base, topped with fresh, seasonal blackberries for a refreshing end-of-summer treat.
Ingredients
Scale
Base
- 5.2 oz (150 g) cookies
- 1 tbsp cocoa powder
- 2.4 oz (70 g) butter
- 1 tbsp powdered sugar
Filling
- 17.6 oz (500 g) cream cheese
- 3.5 oz (100 g) powdered sugar
- 1 cup (250 ml) whipping cream
- 1 tbsp vanilla extract
Blackberry topping
- 10.5 oz (300 g) blackberries
- 5.2 oz (150 g) sugar
- 1 package powdered gelatin
- 0.84 cups (200 ml) blackberry juice or water
Instructions
- Combine the finely ground cookies with the cocoa powder and powdered sugar in a bowl.
- Add the melted butter to the cookie mixture and combine well.
- Press the mixture into the bottom of a 24 cm diameter round pan to form the base. Place in the refrigerator while preparing the filling.
- In a separate bowl, combine the cream cheese and powdered sugar until smooth.
- In another bowl, whip the cream until soft peaks form, then gently fold it into the cream cheese mixture along with the vanilla extract.
- Spread the cream cheese filling evenly over the chilled base.
- Top with fresh blackberries, distributing them evenly over the surface.
- Refrigerate the cheesecake for at least 4 hours, or until set.
- Serve chilled and enjoy.
Notes
For best results, use fresh, ripe blackberries. You can substitute the cookies with graham crackers or digestive biscuits if preferred. Store the cheesecake in the refrigerator and consume within 3 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18
- Sodium: 220
- Fat: 25
- Carbohydrates: 28
- Fiber: 2
- Protein: 5
- Cholesterol: 70