My kitchen has been overrun by sugar and flour in recent weeks. I’ve been working hard over here. I’ve got some great summer dishes for you, including no-bake desserts, ice box cakes, ice cream, popsicles, and cookies. It’s going to be a fantastic summer!
This Triple Berry No-Bake Cheesecake has completely captured my heart. So much so that I prepared it three times in three different ways before settling on the exact recipe. I had a LOT of time to test this cheesecake since I was home alone for a few days. I eventually decided on the third recipe, which was my personal favorite.
No-bake cheesecakes are among my favorite treats to prepare. First and foremost, they could not be simpler. They are also quite adaptable. You can add in your favorite cookie or candy bar, fruit, or extract.
This cheesecake has a lot of lemon zest. I like how the lemon contrasts with the berries. You get a little of sweetness with a hint of tartness.
You may use whichever berries are in season for the berries. I merely sliced the berries into bits the first time, but I didn’t like the look, so I blended them in a food processor, which gave the cheesecake a reddish tinge. I used a few strawberries, blackberries, and blueberries. You’ll need around a cup of pureed berries in total.
I used a conventional graham cracker crust for the crust. Because I am a big crust aficionado, I want my cheesecakes to have a graham cracker edge. This cheesecake would be as delicious with a shortbread crust. Because shortbread has a lot more butter, I would decrease the quantity of butter in half.
There’s also a jar of Jet-Puffed Marshmallow Creme in this cheesecake. The fluff not only adds sweetness to the cheesecake, but it also helps it keep its form. When you pour the filling into the crust, it is somewhat damp. However, after a couple of hours, the outcome is a creamy, fluffy, and light cheesecake. A classic cheesecake may be heavy at times; this is the polar opposite, which is why it is perfect for summer!
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No-bake cheesecake flavored with mixed berries and lemon zest.
- 6 Strawberries
- 1/2 C Blackberries or raspberries
- 1/2 C Blueberries
- 2 C Graham cracker crumbs
- 6 tbsp Unsalted butter
- 12 oz Cream cheese
- 2 tbsp Sugar
- 2 tbsp Lemon zest (1 lemon)
- 2 tbsp Heavy whipping cream
- 1 Jar (7oz) Jet-Puff Marshmallow Creme
- 1 container (8oz) Cool Whip
- All berries should be rinsed and dried. Blend the berries in a food processor until they are pureed. It should yield 1 cup of berry purée.
- If using entire graham crackers, crush them into a fine crumb in a food processor.
- Melt butter in a microwave-safe dish and spoon over graham crackers. Stir until all of the crumbs are soaked.
- To compress the crust, press it into a 9 spring form pan with a spoon or measuring cup. Place aside.
- Whip cream cheese for 2-3 minutes on medium speed with the paddle attachment of your Kitchen Aid mixer. Continue to whisk in the sugar and lemon zest until completely combined.
- Increase the mixer speed to medium-high and beat for 2-3 minutes to incorporate air into the batter.
- Fill the batter with marshmallow fluff and thoroughly mix it up.
- Once all of the ingredients have been combined, fold in the Cool Whip. Mix everything together after scraping the bottom of the bowl with a spatula.
- Finally, mix in the berry puree into the cheesecake batter. Pour the batter into the prepared pie crust.
- Chill for at least 3-4 hours in the refrigerator. Chill before serving.
If you use a store-bought graham cracker crust, you will have excess filling. I recommend putting it in a bowl and using it as a dip! Don’t throw it away!
Recipes from my friends:
Shortcake with strawberries Life, Love, and Sugar Cheesecake
Yummy Healthy Easy No-Bake Cheesecake Parfaits
Chocolate, Chocolate, and More’s Strawberry Cheesecake Crumb Bars
Recipe you might like from Leescreamliqueur.com
Easy Strawberry Marshmallow Pie
Easy Strawberry Marshmallow Popsicles
Raspberry and Blackberry Cheesecake Eggrolls
Gluten-Free Raspberry Crisp
Parfaits of Brown Butter Peach Shortbread with Cinnamon Whipped Cream
No-bake White Chocolate Mimosa Cheesecake
Ultimate N0-bake Peanut Butter Cup Cheesecake
Is no-bake cheesecake as good as baked cheesecake?
What Is the Distinction Between Baked and No-Bake Cheesecake? The primary distinction between baked and no-bake cheesecakes is their texture. Baked cheesecakes have a rich, fluffy, moist, and smooth texture that the no-bake cheesecake recipe does not have.
Why is my no-bake cheesecake not firming up?
If your cheesecake is still not hard enough after chilling, you may freeze it to help it set up. However, if you freeze it uncovered for too long, the texture will turn rough.
Can I use condensed milk instead of heavy cream in cheesecake?
Without Heavy Cream, No-Bake Cheesecake with Condensed Milk This no-bake cheesecake with condensed milk will quickly become your favorite. A simple one-bowl recipe using just five ingredients, including cream cheese and sweetened condensed milk.
How do you keep a no-bake cheesecake firm?
Refrigerate for at least 6-8 hours and up to 2 days, carefully wrapped in plastic wrap or aluminum foil. 12 hours is ideal for the greatest outcomes. I let mine to cool overnight. The longer the no-bake cheesecake is chilled, the better it will firm up.
What brand cream cheese is best for no-bake cheesecake?
If you like no-bake sweets, particularly no-bake cheesecakes, Prairie Farms cream cheese is a must-have. This cream cheese was the firmest of the bunch. While this made it more difficult to spread on bagels, our Test Kitchen tasters agreed that this property makes it ideal for no-bake dishes.
Does Cheesecake Factory bake their cheesecakes?
If the name didn’t give it away, Cheesecake Factory pastries aren’t exactly home-baked. Baking crews in Calabasas Hills, California, and Rocky Mount, North Carolina, assemble the delectable cheesecakes before freezing and shipping them across the nation.
How do you thicken a no bake cheesecake filling?
In most circumstances, adding gelatin to the cheesecake is the best approach to correct your recipe for a no-bake cheesecake (provided the recipe is not flawed). Gelatin is a natural thickening that may be used to thicken sauces, custards, and other meals.
Why does my no bake cheesecake look like scrambled eggs?
“My cake mixture looks like scrambled eggs!”
When the eggs are cold, the butter might solidify. This may cause the mixture to curdle, giving it the appearance of scrambled eggs.
How do you not overbeat cheesecake?
THE FIX: The most common reason for overbeating your batter is difficulty combining cold components. Bring your components to room temperature ahead of time so that the batter requires little mixing.
Why add whipping cream to cheesecake?
To get a light and airy kind of cheesecake, whisk the egg whites and mix them into the batter. The addition of cream creates a velvety, smooth texture, but too much cream masks the cream cheese taste.