Philadelphia No Bake Cheesecake
This No-Bake Philadelphia Cheesecake with berries is a wonderful recipe suited for all kinds of events all year long. Quick dessert, made in no time. Enjoy!
Servings: 12 servings
Calories: 360kcal
Equipment
Ingredients
For the crust:
- 8 ounces graham crackers or vanilla wafers
- 6 tablespoons unsalted butter melted but cool
- ½ teaspoons cinnamon powder
- ½ lemon -zest
Cream cheese filling:
- 16 ounces Philadelphia cream cheese
- ½ cup heavy whipping cream
- ½ cup granulated sugar
- 4 gelatin sheets 1 envelope-0.25 oz. granulated gelatin or 1 Tablespoon powdered gelatin
- 1 teaspoon vanilla extract
Top:
- 1 ½ cups berries strawberries, raspberries, blueberries, cranberries-fresh or frozen
- ¼ cup granulated sugar
- ½ cup plain water
- 3 gelatin sheets 1 envelope-0.25 oz. granulated gelatin or 1 tablespoon powdered gelatin
Instructions
Crust:
- Using a food processor, grind the graham crackers together with butter, cinnamon, and lemon zest.
- Press the crumb mixture into a 9-inch springform pan, spreading it 1 ½ to 2 inches up the side.
- Press flat. Chill crust in the freezer for at least 10 minutes.
Cheese filling:
- Beat the cream cheese with sugar and vanilla and set it aside.
- Separately, whip the heavy cream.
- Add it to the cream cheese and gently fold it in.
- Hydrate the gelatin sheets in ice-cold water for 2-3 minutes.
- Remove the hydrated gelatin and squeeze the excess water.
- Melt the gelatin in a double boiler or a saucepan at low temperature. Make sure it doesn't boil.
- Add the gelatin to your mixture and mix well.
- Pour the cream cheese mixture into the pan over the crust.
- Smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm for about 2 hours.
Top:
- To make the top of the cheesecake, place water and sugar in a pot on the stove and bring to a boil.
- Add the fruits to the syrup and bring to a boil again. Do not simmer the fruits unless you use cranberries. The goal is to preserve the shape of the fruits. Remove and let cool for few minutes.
- Hydrate the gelatin and add it to your warm syrup. Mix gently to make sure the gelatin dissolves completely in the syrup.
- Pour the fruits with the syrup over the cake and refrigerate overnight.
- The next day, remove the spring form and place the cake on a platter.
- Serve cold.
Notes
How to hydrate the gelatin:
For gelatin sheets- Grab a big bowl with icy water and place the gelatin sheets in the water. Make sure the gelatin is covered in water. Let the gelatin hydrate for 3-4 minutes until soft. Remove the gelatin from the water, squeeze the excess water, and then use the gelatin according to the recipe.
For the gelatin in envelopes, follow the instructions on the package.
Nutrition
Serving: 1serving | Calories: 360kcal | Carbohydrates: 32g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 250mg | Potassium: 107mg | Fiber: 1g | Sugar: 20g | Vitamin A: 838IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
