No Bake Cheesecake with Berry Toppings

Name: No Bake Cheesecake with Berry Toppings
Prep time: 30 min
Total time: 6 h 30 min
Yield: 10 serving(s)
Ingredients: 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; 1 (0.25-oz.) envelope unflavored gelatin; 1 1/2 c. plain Greek yogurt; 1 (8-ounce) package cream cheese, at room temperature; 2 tsp. pure vanilla extract; 1/4 tsp. Kosher salt; 2 tbsp. granulated sugar; 1 tbsp. light rum; 2 tsp. lime zest; 2 c. fresh raspberries; 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; 2 tsp. lemon zest; 1 tbsp. lemon juice; 2 c. fresh blueberries; 2 tbsp. chopped fresh basil; 1 tsp. balsamic vinegar; 2 c. sliced fresh strawberries

By Marian Cooper CairnsPublished: Mar 2, 2017

2 Ratings

Jump to recipe

Brian Woodcock

Yields:

10 serving(s)

Prep Time:

30 mins

Total Time:

6 hrs 30 mins

The only thing better than the way this elegant cheesecake looks is how simple it is to put together—there's no baking required.

Advertisement - Continue Reading Below

Ingredients

Cheesecake

25 vanilla wafers
3/4 cup roasted, salted almonds
4 Tbsp. (1/2 stick) unsalted butter, melted
1/2 cup plus 2 tablespoons granulated sugar, divided
1 3/4 cups cold heavy cream
1 (0.25-oz.) envelope unflavored gelatin
1 1/2 cups plain Greek yogurt
1 (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 cups fresh raspberries

Blackberry Topping

2 Tbsp. light brown sugar
2 Tbsp. Chopped fresh mint
1 Tbsp. bourbon
1/4 tsp. pure vanilla extract
2 cups lightly mashed fresh blackberries

Blueberry Topping

2 Tbsp. granulated sugar
2 tsp. lemon zest
1 Tbsp. lemon juice
2 cups fresh blueberries

Strawberry Topping

2 Tbsp. granulated sugar
2 Tbsp. chopped fresh basil
1 tsp. balsamic vinegar
2 cups sliced fresh strawberries

Directions

1. Step 1Pulse 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. Step 2Pour 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. Step 3In 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. Step 4Pour 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. Step 5To 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. Step 6When cake pan is ready, run a knife around sides of pan and remove ring. Serve with desired berry toppings.