This mixed berry cheesecake is made with a combination of berries and a homemade flavorful berry puree that is somewhere between these layers of deliciousness!
Although our days are colder this cheesecake is about as perfect as any summer cheesecake can get even in winter 😊
MIXED BERRY CHEESECAKE
Easy to make and is one hundred percent guilt free if that’s your thing 🙂 I like to think about food in terms of healthy choices rather than calories. A little of everything has never been the problem. It’s the too much of something rather, as with anything in life not just food.
MIXED BERRY CHEESECAKE
I have been seeing so many cheesecakes on social media lately and when you see something repeatedly eventually you’re sold to the idea! I love trying out new recipes whether it be baking or cooking so coming up with this mixed berry cheesecake was very exhilarating for me!! Honestly it was because even though I have made no bake cheesecakes before this was different and very special for me. Some other cakes on my blog that have been more than just popular….
LOVE THE CRUSTY HOMEMADE BASE
This cheesecake was a trial and error from what I know and have baked and wanted to see if tweaking my crust would work, as always. Instead of using just raw nuts as I do with my signature chocolate vegan no bake cheesecake this time I combined nuts with biscuit crumbs and was extremely happy with the result and so were other people who I like to call my tasters known as family 🙂
THIS BERRY CHEESECAKE IS
Making the berry sauce is the easiest part (apart from the fact that the entire recipe is not at all difficult). Simply add some berries into the pan, frozen or fresh is fine, bring them up to heat with a splash of sugar (roughly a tablespoon) and a splash of lemon juice. Mix until you get your desired consistency and pour over the sliced berry cheesecake!
It’s fresh and tastes wonderful so if you have any left over please don’t throw it out. Pour it into a glass and keep it the fridge to eat later or add some oats and use it the next day for a berry breakfast!
TIPS & SUGGESTIONS
- You can use baking paper cut into a circle to fit the bottom of the pan and cut pieces to use on the sides of the pan if you’re wanting the crust to go up a little on the sides. I just find it easier to remove from the pan or you can use a baking spray. Always make sure the bottom is loose to easily remove the cake.
- If you find the crust too dry just add a bit more oil, it should be a sticky crust between your fingers.
- Biscuit crumbs can be crushed by adding them into a Ziploc bag and then use a rolling pin or large spoon to crush them whichever works for you.
Mixed Berry Creamy Cheesecake
BISCUIT OAT & CHOCOLATE CRUST
- 400 grams digestive biscuits
- 3/4 cup mixed raw nuts or just one type of nuts
- 3/4 cup rolled oats
- 1/2 cup chopped dates
- 3 tbsps coconut oil
- 1/4 cup meted chocolate
- 1/4 tsp salt
MIXED BERRY FILLING
- 1 cup blueberries (frozen)
- 1/2 cup cranberries
- 1/4 cup raspberries
- 400 grams coconut cream
- 1 tbsp vanilla essence
- 1/2 cup honey
- 4 tsps agar-agar (or gelatin, see under suggestions)
- 1 tbsp lemon juice
- 3/4 cup low fat cottage cheese
- 3/4 cup cream cheese
- Prepare a 20cm springform baking pan (see tips & suggestions)
- Make the crust by adding all the biscuit, oat and chocolate crust ingredients into a food processor/blender and mix into a sticky paste. refrigerate
- Press the crust into the baking pan (a little up the sides as well) and bake in the oven for roughly 15 minutes. Once done let it cool while you prepare the filling.
- Bring all the filling ingredients to a slight boil then drop the heat to a simmer for 3 to 5 minutes just until it thickens.
- Now pour everything into a food processor and whiz the mixture until smooth. Pour into a strainer/sieve and using the back of spoon press the berries through into a small bowl until you have all the juice in the bowl. Set aside to cool. Once cooled pour half of the berry juice into the crust and return to the fridge to set. It should be ready in less than 10 minutes.
- Don't wash the food processor! Pour the cottage cream into the same food processor and add the 2 tablespoons of the remaining berry juice into the cottage cream, mix to get the color don't over mix. That's your second color. Take the cheesecake out the fridge and add the cottage cream mix as the second layer. Return to the fridge for roughly 5 minutes. Pour the last half of the berry juice into the food processor mix add a tablespoon of cottage cheese or a tablespoon of cream and pour onto the other layers.
- Place in the refrigerator for minimum 5 to 6 hours or overnight. Top with fresh fruit.