This No-Bake Berry Cheesecake Without Gelatin is a delicious and irresistible cold cake, made without the oven, with a layer of biscuits and melted butter and a luxurious cream made with yogurt, cream cheese, and whipped cream. Elegant, easy to make at home, and incredibly impressive, it's ideal as a dessert at a dinner party, but also for a special occasion or birthday party.
The filling, which is gelatin-free, will require a long refrigeration time and will surprise everyone with its creaminess and enveloping texture. In our recipe, we've poured a berry coulis over the top, prepared by cooking blackberries, raspberries, and blueberries in a heavy-bottomed saucepan with granulated sugar and lemon juice. For a refined touch, we've garnished the dessert with whole berries and mint leaves.
No-Bake Berry Cheesecake Without Gelatin Variations
Alternatively, you can choose melted chocolate, hazelnut spread, or cherry jam as a topping, or you can finish with white and dark chocolate curls. Instead of digestive biscuits, you can use any other biscuit you have in your pantry for the base: cocoa, filled, wholemeal… Or, instead of spreadable fresh cheese, you can opt for ricotta well drained from the whey, robiola or a more sinful mascarpone.
Why Didn't My Cheesecake Set?
First, chilling time is crucial — these cheesecakes rely on cold temperatures to firm up, so they generally need at least 4–6 hours, preferably overnight. Excess liquid from ingredients like cream, yogurt, or fruit puree can also prevent the filling from firming, while under-whipped cream may lack the structure needed to hold the cheesecake. Using overly soft cream cheese or room-temperature ingredients can further reduce stability, and incorrect ratios with too little thickening agent, such as mascarpone, cream cheese, or condensed milk, may leave the filling too loose.
Can I Freeze This Cheesecake?
Yes, but it’s important to take a few precautions to maintain the best texture. Since gelatin helps stabilize the filling, a gelatin-free version may be slightly softer after freezing. To preserve it properly, wrap the cheesecake tightly in plastic wrap or aluminum foil, or place it in an airtight container to prevent freezer burn and odor absorption. It can be frozen for up to 1–2 months, and should be thawed slowly in the refrigerator for several hours or overnight before serving. Avoid thawing at room temperature, as the creamy filling may become too soft or watery.
Ingredients
How to Make This No-Bake Cheesecake Without Gelatin
Prepare the crust: crush the biscuits in the bowl of a mixer, then add the warm melted butter and blend again until you obtain a fairly smooth mixture.
Prepare the crust: crush the biscuits in the bowl of a mixer, then add the warm melted butter and blend again until you obtain a fairly smooth mixture.
Pour the crumbly mixture into a springform pan of 18-20 cm in diameter, previously lined with a sheet of cling film.
Pour the crumbly mixture into a springform pan of 18-20 cm in diameter, previously lined with a sheet of cling film.
Compact the bottom with the help of a glass and let the base rest in the fridge for about 1 hour.
Compact the bottom with the help of a glass and let the base rest in the fridge for about 1 hour.
Meanwhile, put the yogurt, cream cheese and icing sugar in a large bowl and mix everything well with a hand whisk.
Meanwhile, put the yogurt, cream cheese and icing sugar in a large bowl and mix everything well with a hand whisk.
At the end you should obtain a creamy and homogeneous mixture.
At the end you should obtain a creamy and homogeneous mixture.
Separately, whip the very cold cream from the fridge using a pair of electric whisks.
Separately, whip the very cold cream from the fridge using a pair of electric whisks.
Add the whipped cream to the cream cheese mixture in several batches, mixing gently with a spatula and with movements from the bottom upwards so as not to deflate the mixture.
Add the whipped cream to the cream cheese mixture in several batches, mixing gently with a spatula and with movements from the bottom upwards so as not to deflate the mixture.
Pour the cream obtained onto the biscuit base.
Pour the cream obtained onto the biscuit base.
Level the surface well and leave to set in the fridge for at least 3 hours.
Level the surface well and leave to set in the fridge for at least 3 hours.
Prepare the coulis: place the berries in a fine mesh strainer, pass them under running water and dry them delicately.
Prepare the coulis: place the berries in a fine mesh strainer, pass them under running water and dry them delicately.
Transfer the berries to a heavy-bottomed saucepan along with the granulated sugar and lemon juice, then place on the heat and let it cook until you obtain a sort of creamy mixture. Once done, turn off the heat and let it cool.
Transfer the berries to a heavy-bottomed saucepan along with the granulated sugar and lemon juice, then place on the heat and let it cook until you obtain a sort of creamy mixture. Once done, turn off the heat and let it cool.
Once the resting time has elapsed, take the cheesecake and spread the now cold berry coulis evenly over the surface, then put it back in the fridge for 1 hour.
Once the resting time has elapsed, take the cheesecake and spread the now cold berry coulis evenly over the surface, then put it back in the fridge for 1 hour.
Unmold the cheesecake without gelatin onto a serving plate and decorate the center with a few whole berries and a sprig of mint; then cut the cake into slices and serve. Enjoy!
Unmold the cheesecake without gelatin onto a serving plate and decorate the center with a few whole berries and a sprig of mint; then cut the cake into slices and serve. Enjoy!
Storage Instructions
The cheesecake without gelatin can be stored in the refrigerator, in an airtight container or covered with cling film, for up to 4-5 days.
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