Ingredients
Cookie Base
- 1½ cups cookie crumbs (graham cracker crumbs, digestive cookie crumbs, or ladyfinger crumbs) (180 grams)
- ¼ cup butter, melted
Cheesecake Filling
- 8 ounces cream cheese, softened (remove from fridge 30 minutes before using)
- ¾ cup powdered/icing sugar
- ¾ teaspoon vanilla extract
- 1 cup whole or whipping cream
- 1 tablespoon gelatin
- 2 tablespoons milk (2% recommended)
Berry Topping
- ½ cup blueberries
- ½ cup raspberries
- ¼ cup + 2 tablespoons sugar
- ½ tablespoon cornstarch
- Pinch of cinnamon (optional)
- 2 tablespoons water
- ½ tablespoon lemon juice
Instructions
- Prepare the Cookie Base: Combine cookie crumbs and melted butter in a bowl until well mixed. Press this mixture firmly into the bottom of a 7 to 8-inch springform cake pan or a cake pan lined with plastic wrap. Place the pan in the refrigerator to chill while you prepare the filling.
- Make the Cheesecake Filling: In a medium bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy. In a separate bowl, whip the cream until stiff peaks form and set aside.
- Dissolve Gelatin: Sprinkle gelatin over milk in a small pot and let it stand for one minute. Heat the mixture on low, stirring constantly, until the gelatin fully dissolves (1-2 minutes), avoiding boiling. Remove from heat immediately.
- Combine Gelatin with Cream Cheese: Stir 1 to 2 tablespoons of the cream cheese mixture into the warm gelatin mixture gently. Then fold this gelatin mixture back into the remaining cream cheese mixture. Finally, carefully fold in the whipped cream until the filling is evenly combined and smooth.
- Assemble the Cheesecake: Remove the cookie base from the refrigerator and evenly spoon the cheesecake filling on top. Cover tightly with plastic wrap and refrigerate for 4 to 5 hours or, ideally, overnight to allow the cheesecake to set properly.
- Prepare the Berry Topping: In a medium pot, combine blueberries, raspberries, sugar, cornstarch, cinnamon (if using), water, and lemon juice. Bring the mixture to a boil, then reduce heat and simmer until it thickens to the desired consistency. Transfer to a bowl, let it cool completely, then refrigerate for a few hours. The topping will thicken as it cools.
- Serve: Either spoon the cooled berry topping over the entire cheesecake or serve it individually on slices. This cheesecake is also delicious topped with the berry sauce over ice cream. Enjoy!
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and smoother filling.
- Do not boil the gelatin mixture, as boiling can reduce its gelling power.
- For best results, chill the cheesecake overnight to allow it to fully set.
- You can substitute cookie crumbs based on preference—ginger snaps or shortbread crumbs work well too.
- The berry topping can be prepared a day in advance and stored refrigerated.
- Use fresh berries when possible for the best flavor and texture.
- This cheesecake should be kept refrigerated and consumed within 3 days for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes (for berry topping and gelatin dissolution)
- Category: Dessert
- Method: No-Cook
- Cuisine: American