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
Units
- 5 oz (150 g) cookies
- 1 tbsp (15 ml) cocoa powder
- 5 tbsp (70 g) butter
- 1 tbsp (15 ml) powdered sugar
- 500 g cream cheese
- 3 1/2 oz (100 g) powdered sugar
- 1 cup (250 ml) whipping cream
- 1 tbsp (15 ml) vanilla extract
- 10 1/2 oz (300 g) blackberries
- 5 oz (150 g) sugar
- 1 package powdered gelatin
- 3/4 cup (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.
- Wash the blackberries, then combine them with the sugar and the blackberry juice or water in a saucepan. Bring to a boil over medium heat and cook for a few more minutes, then remove from heat.
- Prepare the gelatin according to the package instructions and stir it into the warm blackberry mixture until fully dissolved. Let cool to room temperature.
- Gently pour the cooled blackberry mixture over the filling.
- Refrigerate the cheesecake overnight, or until fully 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: European
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18
- Sodium: 220
- Fat: 25
- Carbohydrates: 28
- Fiber: 2
- Protein: 5
- Cholesterol: 70