This No-Bake Berry Cheesecake that I chose for #BloggerClue reveal is a fantastic way to beat the heat and enjoy a rich, decadent sweet treat.
I’m not a patient mall shopper. Truth be told, it’s a toss-up as to which I dislike more; the mall or WalMart. That being the case, when I am forced to be at either place, I am there with purpose. I march right toward what I’m looking for without looking around, get what I need and leave more quickly than when I came.
My friends, Food Lust People Love, the blog that I had for this month’s #BloggerClue, is so not the mall. I’m going to warn you now; when you visit, plan on staying a while. Stacy, the brains behind the site, does an amazing job of keeping her readers engaged by providing them with dish after dish of amazing goodies while entertaining us with her stories.
Since our #BloggerClue theme for August is ‘Beat the Heat,’ I did not pass go but went directly to ice cream, and boy, did I hit the jackpot there. I fell in love with the Coffee Amaretto Ice Cream with Almond Marshmallows and would have settled on that right away if I hadn’t spied Strawberry Vanilla Blueberry Ice Cream too.
As I pondered both, I ran across an ice cream cousin, Bourbon Peach Frozen Yogurt. Delicious, right?
I was in the midst of this conundrum of which recipe to choose when the clouds parted, the angels sang, and a ray of sun beamed down on the ultimate ‘beat the heat’ dish; No-Bake Berry Cheesecake.
The only thing better than the fact that this dessert doesn’t require a heated oven is that it takes so little time to pull together.
Instead of going the zip top bag route with my cookies (I used Biscoff instead of Hobnobs since I don’t know what they are), I threw them into a food processor and let it whirl until they were crumbs. Then I simply added in the salt, sugar and melted butter. It was simple and quick.
I used the stand mixer to whip the cream and my hand mixer to fluff up the cream cheese, sugar, yogurt and vanilla. I folded the whipped cream in, poured it into the crust in a tart pan and put it in the refrigerator for a few hours.
I didn’t use the oven and I didn’t work up a sweat. That’s my kind of dessert.
You know how guys’ voices will sometimes go deeper when they’re trying to express deep emotion? When I asked Doug what he thought of the cheesecake after giving him a slice, he turned into Barry White as he looked at me and said, ‘Good!‘
Just to be sure that I had read his intonation correctly, I took a few pieces to work with me and left the tray out for my co-workers to enjoy. To say that the cheesecake was a hit is an incredible understatement. It was devoured. One kid managed to stuff six pieces in his face before he was chased off by the others.
There were moans and groans of satisfaction, requests for the recipe and for more cheesecake. One co-worker even asked that I make it again for her birthday (I will).
It’s that good. Seriously.
- 11 Hobnobs or other crunchy cookie or biscuit (6 oz or 170g by weight)
- ⅓ cup or 75g unsalted butter, melted and cooled
- 4½ teaspoons sugar
- Pinch salt
- ½ cup or 120ml heavy cream
- 8 oz or 225g cream cheese, at room temperature
- ½ cup or 60g confectioners' or icing sugar
- ½ cup or 125g Greek yogurt (full-fat)
- 1 teaspoon pure vanilla extract
- Pinch salt
- 1 cup fresh berries (or more to cover the cheesecake)
- Optional garnish: one sprig of mint
- Put your Hobnobs or similar cookies in a plastic bag and use the side of meat tenderizing mallet or a rolling pin to crush them into fine crumbs. Put them in a small mixing bowl and add 4½ teaspoons granulated sugar and a healthy pinch of salt. Pour in the melted butter and mix thoroughly.
- Cut a piece of waxed paper or parchment to fit your nine-inch or 23cm square springform pan. Press the buttery crumbs evenly onto the bottom and up the sides.
- Using the whisk attachment of your stand mixer or electric beaters, whip your cream until stiff peaks form.
- Beat the cream cheese, powdered sugar, yogurt, vanilla, and a pinch of salt until smooth. With a rubber spatula, gently fold the whipped cream into the cream cheese mixture.
- Pour the mixture into the crust. Spread it around evenly, making sure to get it right into the corners.
- Cover and refrigerate until firm. Mine took just a couple of hours.
- Top with fresh berries of your choice and perhaps a sprig of mint for contrast. Carefully remove the sides of your springform and pour some Champagne for the celebration. Cut into slices, making sure each person gets some side crust. Try not to fight over the crunchy corner pieces.
About The Group
As you know from the last several second Wednesdays of the month, the Blogger C.L.U.E. Society is a group of food bloggers who play a game together; sneaking around each other’s sites and surprising one another with the dishes we make from what we find. It’s our chance to have fun together and since you’re here, you get to be a part of the game. I’d love it if you’d take a minute and check out the other players. Heck, you may even find the person who got Taking On Magazines as their blog before I do. If you do discover who it was, let me know, okay?
- Asian Watermelon Salad by Lora from Cake Duchess
- Beat the Heat Negronis by Christy from Confessions of a Culinary Diva
- Blueberry Icebox Pie by Kate from Kate’s Kitchen
- Curried Chicken Salad with Cucumbers by Rebekah from Making Miracles
- Frozen Cherry Lemonade by Anna from annaDishes
- Homemade Gingerale by Lauren from Sew You Think You Can Cook
- Icy Rum Punch from the Islands by Debra from Eliot’s Eats
- Mango Jicama Salsa by Lisa from Authentic Suburban Gourmet
- No Bake Berry Cheesecake by Christiane from Taking on Magazines
- Oreo Cookies n Cream Ice Cream by Heather from girlichef
- Peach Ice Cream by Liz from That Skinny Chick Can Bake
- Pecan Brittle by Kelli from Kelli’s Kitchen
- Prosciutto Parmesan Arugula Sandwich by Lea Ann from Cooking on the Ranch
- Roasted Tomato Soup by Sue from A Palatable Pastime
- Strawberry Rhubarb Sorbet by Kathy from A Spoonful of Thyme
- Summertime Fresh Corn Salad by Stacy from Food Lust People Love
- Tipsy Palmers by Wendy from A Day in the Life on the Farm
- Alice from A Mama, Baby and Shar-pei in the Kitchen