Creamy No-Bake Cheesecake with an Assortment of Fresh Berries and Kiwi

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Ingredients:

  • For the Crust:
    • 2 cups graham cracker crumbs
    • 1/2 cup unsalted butter, melted
    • 2 tablespoons sugar
  • For the Cheesecake Filling:
    • 16 oz (450g) cream cheese, softened
    • 1 cup powdered sugar
    • 1 teaspoon vanilla extract
    • 2 cups heavy cream
  • For the Topping:
    • 1 cup strawberries, sliced
    • 1/2 cup raspberries
    • 1/2 cup blueberries
    • 1/2 cup blackberries
    • 2 kiwis, peeled and sliced

Directions:

  1. Prepare the Crust:
    • In a medium-sized bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
    • Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Refrigerate while preparing the filling.
  2. Make the Cheesecake Filling:
    • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
    • Add powdered sugar and vanilla extract, and continue beating until fully incorporated.
    • In a separate bowl, whip the heavy cream until stiff peaks form.
    • Gently fold the whipped cream into the cream cheese mixture until well combined.
    • Pour the filling over the prepared crust, spreading it evenly. Refrigerate for at least 4 hours or until set.
  3. Assemble the Topping:
    • Arrange the sliced strawberries, raspberries, blueberries, blackberries, and kiwi slices on top of the set cheesecake.
    • Optionally, brush a light glaze of apricot preserves mixed with water over the fruit to add shine.
  4. Serve:
    • Carefully remove the cheesecake from the springform pan, slice, and serve chilled.

Prep Time: 30 minutes | Chill Time: 4 hours | Total Time: 4 hours 30 minutes

Kcal: 400 kcal | Servings: 8 servings