Anyone who loves to have guests over knows it’s always a win when a recipe requires little time, can be prepped ahead and ultimately looks beautiful. So when brainstorming for a hostess approved cheesecake recipe recently, I made sure it included those requirements. And I’m pleased to say the recipe I came up with is perfect for all you stylish and busy hostesses!
Triple Berry No-Bake Cheesecakes!
They’re a great light treat for summer and would be great for so many different occasions, perhaps for a baby/bridal shower, summer BBQ, July 4th or Memorial Day, which is coming up!
For this delicious and beautiful recipe, my secret was…go simple! As I’ve said before, beautiful is often simple.
I wanted this recipe to be really easy for you guys-minimal cooking and no worrying about all the steps that usually go into baking cheesecakes. Plus, who wants to start turning on their oven in this hot weather? Not me! That’s why I decided to make these no-bake. Since these are no-bake, I do recommend keeping them in the fridge right up until they are being served. If left out for too long they will start to soften.
I used a couple simple ingredients like cream cheese (a must) and heavy cream to make these deliciously creamy and light. The heavy cream is what holds the shape of the cheesecake and what makes it silky and creamy.
Like all the other aspects of these Triple Berry No-Bake Cheesecakes, the berry sauce is also super simple. All you do is bring everything to a boil, allow to cool, and you’re ready to start assembling!
For the crust I used Biscoff Lotus cookies. You know, the cookies that everyone is obsessed with! They add another dimension of flavor that really compliments the berries. I highly recommend using them.
No fancy equipment or timely techniques are required. I focused on simple colors, simple flavors and simple elegance. And that, I believe, is what makes these beauties so darn pretty! The simple and abundant look of the berries with a fresh mint garnish is all it takes. And although I wanted to stick some dainty flowers in these too, the trick is also to know when to step away and restrain yourself from going over the top.
I love placing anything mini on an elevated serving piece, so I used a simple white cake stand here. I love how the cake stand gives them height, and adds interest to the table.
The plain cheesecake filling can be stored in an airtight container in the refrigerator for up to 2 days ahead. Once the cheesecakes are formed, I recommend eating them within 24 hours.
I hope these Triple Berry No-Bake Cheesecakes inspire you to make something simple yet beautiful for your next gathering!
- 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 ¼ 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
- Thoroughly grease a mini cheesecake pan with cooking spray. Set aside.
- 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.
- While the sauce cools start on the cheesecake filling.
- 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.
- Place the cookies in a food processor and pulse until fine crumbs form. Do not over pulse or they will turn into cookie butter.
- Place the crumbs in a small bowl and mix in the butter until moistened.
- 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.
- Refrigerate overnight. When ready to serve, place the cheesecakes onto a serving platter, top with fresh berries and a mint leaf.
For the berry sauce, you can use frozen fruit as well as fresh.
Serve and enjoy!