Triple Berry No-Bake Cheesecakes
Prep time
Total time
Serves: 12 Mini Cheesecakes
  • For the Berry Sauce
  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup blackberries
  • 3 tablespoons granulated sugar
  • 1½ tablespoons cornstarch
  • For the Cheesecake Filling
  • 12 ounces non whipped cream cheese, at room temperature
  • ½ cup granulated sugar
  • ¾ cup heavy cream
  • For the Crust
  • 1 ΒΌ cups Biscoff Lotus cookie crumbs (about 18 cookies)
  • 4 tablespoons unsalted butter, melted
  • Raspberries for garnish
  • Blueberries for garnish
  • Blackberries for garnish
  • Mint leaves for garnish
  1. Thoroughly grease a mini cheesecake pan with cooking spray. Set aside.
  2. In a medium saucepan combine all the sauce ingredients. With a wooden spoon, smash all the berries, and mix. Bring to a soft boil and turn off the heat. Place in the refrigerator to cool completely.
  3. While the sauce cools start on the cheesecake filling.
  4. In a bowl of a stand mixer fitted with the paddle attachment blend the cream cheese and sugar until smooth. Add in the heavy cream and mix until it has thickened, about 2 minutes. Set aside.
  5. Place the cookies in a food processor and pulse until fine crumbs form. Do not over pulse or they will turn into cookie butter.
  6. Place the crumbs in a small bowl and mix in the butter until moistened.
  7. To assemble the cheesecakes, place 1 tablespoon of the cookie mixture into each cavity of the prepared cheesecake pan. Firmly press, using a small shot glass. Then place 1 heaping tablespoon of the cheesecake filling on top of the crumbs, smoothing it out so it touches the entire rim. Add 1 heaping tablespoon of the cooled berry sauce, smoothing it out so it touches the entire rim as well, followed by more cheesecake filling. To ensure you get visible layers, be sure not to mix the cheesecake and berry sauce together.
  8. Refrigerate overnight. When ready to serve, place the cheesecakes onto a serving platter, top with fresh berries and a mint leaf.
Since the cheesecakes are no-bake, be sure to refrigerate them until you are ready to serve. If left out too long, they will begin to soften.

For the berry sauce, you can use frozen fruit as well as fresh.
Recipe by My Fair Hostess at