No Bake Cheesecake with Berry Toppings


no bake cheesecake berry topping

YIELDS:10 servings
PREP TIME:hours 30 mins
TOTAL TIME:hours 30 mins
25 vanilla wafers
3/4 c. roasted, salted almonds
4 tbsp. (1/2 stick) unsalted butter, melted
1/2 c. plus 2 tablespoons granulated sugar, divided
1 3/4 c. cold heavy cream
(0.25-oz.) envelope unflavored gelatin
1 1/2 c. plain Greek yogurt
(8-ounce) package cream cheese, at room temperature
2 tsp. pure vanilla extract
1/4 tsp. Kosher salt
Raspberry Topping
2 tbsp. granulated sugar
1 tbsp. light rum
2 tsp. lime zest
2 c. fresh raspberries
Blackberry Topping
2 tbsp. light brown sugar
2 tbsp. Chopped fresh mint
1 tbsp. bourbon
1/4 tsp. pure vanilla extract
2 c. lightly mashed fresh blackberries
Blueberry Topping
2 tbsp. granulated sugar
2 tsp. lemon zest
1 tbsp. lemon juice
2 c. fresh blueberries
Strawberry Topping
2 tbsp. granulated sugar
2 tbsp. chopped fresh basil
1 tsp. balsamic vinegar
2 c. sliced fresh strawberries
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  1. Pulse wafers and almonds in a food processor until finely ground, 12 to 14 times. Add butter and 2 tablespoons sugar; pulse until well combined. Press mixture into bottom of a 9-inch springform pan. Freeze 20 minutes or up to 1 day.
  2. Pour cream in a medium saucepan; sprinkle gelatin over top. Let stand 10 minutes. Cook cream mixture over medium-low heat, stirring constantly, until gelatin is dissolved, 4 to 6 minutes. Cool 10 minutes.
  3. In a clean food processor, process yogurt, cream cheese, vanilla, salt, and remaining 1/2 cup sugar until smooth, about 1 minute. Add cream mixture and process until well combined.
  4. Pour filling into crust and smooth with a rubber spatula. Cover pan with plastic wrap and chill until firm, at least 6 hours or up to 2 days.
  5. To make the berry toppings, toss together each respective topping’s ingredients and then the berries; let macerate, stirring occasionally, until mixture is syrupy, about 20 minutes.
  6. When cake pan is ready, run a knife around sides of pan and remove ring. Serve with desired berry toppings.