Desserts & Coffee · A sweet little pause
No-bake berry cheesecake
A small vanilla cheesecake with a buttery biscuit base and fresh berries. Plan ahead: it needs at least six hours in the fridge.
$2.5–4.5 estimated ingredients / serving · USD 6 hr 25 min*4 servingsEasy
Includes 6 hours of refrigeration. *Estimated total time. This original recipe draft has not yet been kitchen-tested.
BEFORE YOU START
A little detail makes it lovely.
Use full-fat block cream cheese and heavy whipping cream. Spreadable low-fat cheese may not set well. Makes four generous slices in a 6-inch (15 cm) pan.
NADOURI KITCHEN RECIPE CARD
No-bake berry cheesecake
PREP 25 minCOOK 0 minTOTAL 6 hr 25 min
Ingredients
Tick off ingredients as you go. Scaling changes quantities; cooking time may also change.
Allergens: Wheat and milk. Check biscuit labels.
Let's make it
- 01
Make the base
Line the base of a 6-inch (15 cm) springform pan. Mix biscuit crumbs with melted butter. Press firmly into an even layer and refrigerate while making the filling.
- 02
Whip the filling
Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold the whipped cream into the cheese mixture.
- 03
Chill to set
Spread the filling over the base, cover, and refrigerate at 40°F (4°C) or below for at least 6 hours, preferably overnight. Chilling is included in the total time.
- 04
Slice and serve
Release the pan carefully and top with washed, dried berries. Cut into four generous slices. Keep refrigerated until serving; the filling is soft-set, not baked.
Recipe development preview · Not yet kitchen-tested. Cooking times and results may vary. No nutrition or rating claims have been verified.
