Description
This No-Bake Summer Berry Cheesecake is a fresh, creamy and vibrant dessert perfect for hot weather. It combines a buttery digestive biscuit base with a smooth mascarpone filling, folded with a medley of summer berries and topped with whipped cream and more berries for an irresistibly light and fruity treat. With a simple no-bake method, this cheesecake is quick to assemble and ideal for gatherings.
Ingredients
Units
Scale
Biscuit Base
- 300 g digestives
- 150 g unsalted butter, melted
Cheesecake Filling
- 500 g mascarpone
- 75 g icing sugar
- 1–2 tsp vanilla extract
- 300 ml double cream
- 100 g strawberries, quartered
- 100 g raspberries
- 100 g blueberries
- 100 g blackberries
Decorations
- 150 ml double cream
- 2 tbsp icing sugar
- 50–100 g strawberries, quartered
- 50–100 g raspberries
- 50–100 g blueberries
- 50–100 g blackberries
- Freeze dried raspberries, for sprinkling
Instructions
- Prepare the Biscuit Base – Blitz the digestives in a food processor or crush them finely using a rolling pin and bag. Mix the crushed biscuits with melted butter until evenly combined, then press the mixture firmly into the bottom of an 8″/20cm deep springform tin. Chill in the fridge while you prepare the filling.
- Prep and Combine the Cheesecake Filling – Wash and dry all the berries. Remove the tops from the strawberries and quarter or halve them if needed. In a stand mixer bowl, add mascarpone, icing sugar, and vanilla extract; whisk until smooth. Pour in the double cream and whisk again until the mixture is thick and fully combined, but take care not to over-whisk. Gently fold in the prepared fruit.
- Chill and Set – Spoon the cheesecake filling onto the biscuit base in the tin and smooth the top. Cover and chill in the refrigerator for 5-6 hours, or preferably overnight, to allow the cheesecake to set properly.
- Decorate – Whip 150 ml double cream with 2 tbsp icing sugar until soft peaks form. Pile the whipped cream into the middle of the set cheesecake and spread slightly to form a base for the fruit garnish. Arrange the extra strawberries, raspberries, blueberries, and blackberries on top and finish with a sprinkle of freeze dried raspberries for decoration.
- Serve – Slice, serve, and enjoy your refreshing summer berry cheesecake straight from the fridge!
Notes
- You can mix and match any combination of berries you prefer, keeping the total at about 400g or less for the filling.
- Frozen berries may release extra liquid and could affect the texture; fresh berries are recommended.
- The whipped cream topping is optional but helps the fruit garnish stay in place.
- If properly stored and the fruit is fresh, the cheesecake will keep for 3 days after setting.
- If the cheesecake hasn’t set fully, you can freeze it for an hour before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 14g
- Sodium: 180mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg