NO BAKE BLACKBERRY CHEESECAKE
No Bake Blackberry Cheesecake
Delicious slow autumn recipe
The harvest of blackberries was surprisingly good this year. It inspired me to make this delicious no bake blackberry cheesecake! It is so affordable, easy to make and tastes amazing! You can enjoy it with your family or make it as a birthday, get well or housewarming gift for someone special. As far as I’m concerned, you can’t go wrong because adults as well as kids just love this cake. And here is how you make it!
No Bake Raspberry Cheesecake
Ingredients
- 300g of plain digestive biscuits
- 3 tbl spoons of caster sugar
- 100 – 150g of melted butter (can be salted)
- 3 – 4 small packs of Philadelphia cheese (125g each)
- a small pot of soured cream
- two tbl spoons of icing sugar
- 1 teaspoon of corn starch
- a large bowl of freshly picked blackberries
- a round cake tin
Instructions
The base
To make the cake base, crush all biscuits in a large bowl into a powder. Then add two table spoons of caster sugar and mix thoroughly. Pour over the melted butter and mix thoroughly. Take the cake tin and spread a bit of butter onto the sides and the bottom of the tin, just to grease it a little. Then pour the mixture into the tin and press firmly to create a flat base. It should be around 1 – 1.5 cm thick.
The cream
Whip together the Philadelphia cheese, one pot of soured cream and the icing sugar. If you like, you can also scrape out some of a vanilla bean and add it to the cream mixture. Then pour the mixture into the tin, over the biscuit base. Spread evenly with a spoon.
More amazing autumn and winter recipes:
- Whipped Dalgona Coffee
- Delicious Baked Pears Recipe
- Stuffed Patty Pan Squash Recipe
- Tender Beef Stew Recipe
- Amazing Homemade Bread
- Marinated Camembert Cheese Recipe
- Hearty Pumpkin Soup
Blackberry topping
Last step is to add the blackberry topping. Don’t just crush the blackberries and pour them over the cake. It would be too sour with hard pieces to chew. Instead, put all blackberries into a small saucepan, add one table spoon of caster sugar, a teaspoon of corn starch and slowly bring to boil. Crush the blackberries gently as you mix them until the sugar desolves and everything creates a jam-like texture. Turn off the heat and let the mixture cool down completely.
Then pour the blackberry mixture over the cheese layer and spread evenly. Add some more fresh blackberries on top for decoration and let the cake cool in a fridge at 2 – 3 degrees Celsius overnight.
