No-Bake Summer Berry Cheesecake #desserts #sweets

I am in loooveeeee with this formula. Truly, its likely one of my new top picks. It is the exemplification of summer in a cheesecake, and I love it. I understand its just almost June, we despite everything have a high possibility of the climate totally screwing us over for the real summer, however I figured I would excel with everything. Likewise, after numerous solicitations, I thought the time had come to post something like this!

From the beginning, I needed to make this a No-Bake Cheesecake since I figured it would be best for the natural product. My No-Bake cheesecakes will in general be the most well known kind of prepare on my site, so I figured it would be ideal for this… and it was.

I made the base of the Cheesecake a Vanilla one as I needed to truly taste the fruity flavor, yet you could without much of a stretch jazz it up by utilizing a touch of coulis in it for instance! The base cheesecake itself can be utilized as a No-Bake Vanilla Cheesecake, and you don't need to do anything distinctive to get it along these lines. Actually simply forget about the natural product, and you have a scrumptious sweet.

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Ingredients
Biscuit Base

• 300 g Digestives
• 150 g Unsalted Butter (melted)

Cheesecake Filling

• 500 g Mascarpone
• 75 g Icing Sugar
• 1-2 tsp Vanilla Extract
• 300 ml Double Cream
• 100 g Strawberries (quartered)
• 100 g Raspberries
• 100 g Blueberries
• 100 g Blackberries

Decorations

• 150 ml Double Cream
• 2 tbsp Icing Sugar
• 50-100 g Strawberries (quartered)
• 50-100 g Raspberries
• 50-100 g Blueberries
• 50-100 g Blackberries
• Freeze Dried Raspberries

Instructions
For the Biscuit Base

1. Blitz your biscuits in a food processor, or bash them up as finely as you can. 
2. Mix in the melted Butter, and press down firmly into the bottom of an 8"/20cm Deep Springform Tin.
3. Leave to set in the fridge whilst you do the rest. 

For the Cheesecake Filling

1. Prep your fruit by washing them all, and drying them carefully. Make sure your strawberries have the tops removed, and are quartered or halved if a bit smaller. 
2. In a stand mixer, add your Mascarpone, Icing Sugar and Vanilla and whisk till smooth. 
3. Add in your double cream and whisk again till thick and combined. It doesn't take that long at all, and its better to be slightly under whisked than over whisked. 
4. Once thick, add in your fruit and fold it all through. 
5. Add onto your biscuit base and smooth it over. Chill in the fridge for 5-6 hours, or preferably overnight. 

For the Decoration

1. Whip up the 150ml Double Cream and the Icing Sugar to soft peaks. 
2. Pile the cream into the middle of the Cheesecake and flatten slightly to form a base for the fruit. 
3. Add your fruit on top making like a centre (as you see in the photos) and sprinkle with freeze dried raspberries. Enjoy! x

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