Berries! I go crazy for them! Whether we are talking about strawberries, blueberries, raspberries, huckleberries.. you will always find something with the -berry ending in my fridge. I had a look at my blog recipes and almost half of them contain berries. Funny huh? But I can’t help it. These seductively aromatic and delicate fruits can turn even a simple dessert into something spectacular.
Take for example this no bake cheesecake. Cheesecake is one of my favorite desserts. Until now I always used canned cherries to make the topping sauce. But summer is berry season so this time I used a combination of fresh strawberries, blackberries and blueberries for the most delicious berry sauce. For the filling I added some plain Greek yogurt that makes this cheesecake lighter and healthier.
The tanginess of the yogurt and the sweetness of the berries will leave you begging for more. Light, fresh, easy and containing summer berries. What else can you ask for?
This is an easy and light version of a cheesecake served in a glass. In case you want to use a springform pan you will need to make a double batch and add 3-4 gelatin sheets in the cream cheese mixture.
- 150g fresh berries (strawberries, raspberries, blueberries)
- 3 tbsp granulated sugar
- 2 tbsp lemon juice (for the berry sauce)
- 2 tbsp corn-flour (cornstarch)
- 6 digestive biscuits
- 3 tblsp butter, melted
- 250g cream cheese, room temperature
- 100g plain Greek yogurt
- 40g icing sugar
- ½ teaspoons fresh lemon juice (for the filling)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- To make the topping combine berries, 3 tbsp of granulated sugar, 2 tbsp lemon juice and corn-flour in a saucepan. Cook over medium heat for about 4 to 5 minutes until the berries release juice. Set aside and let cool.
- Pulse the digestive biscuits in a food processor until finely ground. Add the butter and pulse until combined.
- Spoon the mixture into four serving glasses, and press gently to the base.
- In a large bowl beat the cream cheese with an electric mixer on medium-high speed until fluffy. Add the icing sugar, yoghurt, lemon juice, vanilla and salt and mix until well incorporated, 1-2 minutes.
- Divide the cheese mixture between the glasses and smoothen the top.
- Cover with plastic wrap and refrigerate until firm, at least 6 hours (or overnight).
- Spoon the berry compote on top of the cheesecakes just before serve.