No Bake Mixed Berry Cheesecake

Prep Time: 45 mins - Refrigeration Time for Cheesecake 5-6 hours

Ingredients:

200 grams Digestive Biscuit

300 gram Cream Cheese

300ml Whipping Cream

¾ cup Cranberry Compote

½ cup Blueberries

½ cup Raspberries

⅓ cups Icing Sugar

⅓ cup Melted Butter

1½ tbsp Vanilla Extract

Method:

Crust:

1. Grease a 9-inch springform pan, then line the bottom and sides with parchment paper.

2. Pulse the digestive biscuits in a food processor, or place them in a bag and crush with a rolling pin, then mix with the melted butter until combined.

3. Press the mixture firmly into the base of the lined pan using the back of a spoon or a flat-bottomed glass. Refrigerate while preparing the filling.

Filling:

1. In a bowl, whisk the cream cheese and icing sugar with an electric mixer until completely smooth and creamy. Gently fold in ¼ cup each of blueberries and raspberries. Set aside.

2. In a separate large bowl, whip the whipping cream with vanilla extract using an electric mixer until stiff peaks form. Carefully fold the cream cheese mixture into the whipped cream, then gently swirl in ¼ cup of cranberry compote.

3. Spread the filling evenly over the prepared biscuit base, smoothing the top with a spatula. Refrigerate for at least 5–6 hours, or preferably overnight, until set.

4. Once set, carefully remove the cheesecake from the pan. Drizzle with the remaining cranberry compote, then decorate with the remaining blueberries and raspberries.

• Slice with a sharp knife and serve well chilled.

Print:

No Bake Mixed Berry Cheesecake | The Rasoi Recipes