No-Bake Cream Cheese Cake with Biscuit Base and Berry Topping
This no-bake cream cheese cake is creamy, fresh, and easy to prepare without turning on the oven. It has a crunchy biscuit base, a smooth cream cheese filling, and a glossy berry topping.
It needs time to chill, but the preparation is simple and perfect for a make-ahead dessert.
Recipe Details
Servings: 8 slices
Prep time: 20 minutes
Chill time: 4 hours minimum
Difficulty: Easy
Ingredients
For the biscuit base
220 g digestive biscuits or graham crackers
100 g unsalted butter, melted
For the cream filling
500 g cream cheese, softened
250 ml cold heavy cream
100 g powdered sugar
1 teaspoon vanilla extract
8 g powdered gelatin
3 tablespoons cold water
For the berry topping
250 g strawberry or raspberry coulis
4 g powdered gelatin
2 tablespoons cold water
Instructions
Crush the biscuits finely, mix with melted butter, and press into a 20 cm springform pan. Chill for 20 minutes.
Bloom 8 g gelatin in 3 tablespoons cold water, then melt gently. Do not boil.
Beat cream cheese, powdered sugar, and vanilla until smooth. Whip the cold cream separately, then fold it into the cream cheese mixture.
Mix in the melted gelatin, spread over the biscuit base, and chill for 2 hours.
Bloom the topping gelatin in cold water, melt it, then mix with the berry coulis. Pour over the cake.
Refrigerate for at least 4 hours before unmolding and slicing.
Conclusion
This no-bake cream cheese cake is smooth, stable, and full of fresh berry flavor. Serve it well chilled for clean slices and the best texture.