A melt in the mouth no-bake Mixed Berry Cheesecake that’s fresh and vibrant. Topped with a sweet summer berry compote and a hint of orange.
You’ve got to just love a good cheesecake. I know that I do!
Cheesecake is one of those desserts that you can honestly enjoy all year around. It’s great for any time or any occasion. And I’m yet to come across anyone who isn’t a fan.
There’s something so addictive about a buttery biscuit base and a light, sweet, and smooth cream cheese filling. But that’s not even the best thing about cheesecakes. They’re so incredibly versatile, but I honestly think this is one of the best ones.
Mixed Berry Cheesecake
This cheesecake is rather simple but the flavours work so incredibly well. The cream cheese layer has hints of vanilla and orange, which is always a good decision.
The cheesecake is then topped with a mixed berry compote. Which is essentially a ‘fruit syrup’ that’s made by cooking down berries along with some sugar.
The mixed berry compote is honestly what makes this cheesecake sing and shine. Berries and cheesecake really go hand in hand.
It is indeed a NO BAKE cheesecake! Finally!
I know right? Finally a no bake cheesecake! This has been one of my most highly requested recipes as all the other cheesecakes on my website are all of the baked variety.
I really do loved baked cheesecakes, and I think I’d just forgotten how much I also loved non baked ones too. This was the same cheesecake I’ve made for several of my twin and I’s birthdays.
It was also the same cheesecake I made for our graduation party when we graduated university together as well. We really do love this one in our family and I know you guys will too.
This was the first cheesecake I ever made
This was actually my first introduction to cheesecakes when I was around 5 or 6 at our family Christmas party. My aunt had made a mixed berry cheesecake and she’d used a tin of summer fruits on top.
I had never had or even heard of a cheesecake prior to this. And I was completely obsessed from the moment I tried it. My twin and I requested this cheesecake almost every Christmas after.
I then started making it myself but with a homemade berry compote. It’s a quick and easy dessert and one of the first ones I ever made.
The summer berries make this Mixed Berry Cheesecake the perfect summer cheesecake
Summer berries are as as they sound. They are berries that have their peak season in the summer.
Some examples of summer berries would be blackberries, blueberries, raspberries, strawberries, cherries, gooseberries and more.
I’ve used strawberries, raspberries, and blackberries in the mixed berry compote here.
But you don’t have to use the same berries that I have
You can use any combination of berries you like, or even just one type. If you wanted to use just strawberries you could absolutely just do that.
The compote is completely versatile, you can choose whichever berries you like. But make sure the total weight of the berries matches mine in this recipe, then follow the rest of the recipe as per.
There are only 3 key parts to this Mixed Berry Cheesecake
- Buttery biscuit base
- Vanilla and orange cream cheese layer
- Mixed berry compote
What you’ll need
The full recipe can be found at the end of the blogpost
- Digestive biscuits/graham crackers (for US readers)
- Cream cheese – I’ve used Philadelphia cream cheese as well as supermarket own brand cream cheese plenty of times and never noticed a difference. The main thing is to make sure it’s full fat cream cheese and that it’s been softened to room temperature
- Icing sugar/powdered sugar
- Vanilla bean paste/extract/essence
- Any mixture of berries you like – I’ve used strawberries, raspberries, and blackberries
- Cornflour – this is corn starch for US readers. This will help to thicken the berry compote
How to make this Mixed Berry Cheesecake
Let’s start with the buttery biscuit base
1) Start by bashing the biscuits until they’re finely ground. You can do this in a Ziplock back with a rolling pin or in a food processor
2) Transfer the biscuits to a mixing bowl and pour over melted butter
3) Mix the biscuit and butter together until it resembles ‘wet sand’
4) Place the biscuit mixture into a baking tin and press down evenly. Then transfer to the refrigerator and chill for 30 minutes
Next let’s make the cream cheese layer
1) Pour double cream/heavy whipping cream into a mixing bowl and whisk to stiff peaks
2) I like to do this with a hand whisk as you’re less likely to over whisk. But feel free to use an electric whisk if you wish. Then leave aside.
3) In a separate bowl, add in the cream cheese, icing sugar, vanilla, salt, and orange zest
4) Whisk once again to combine
5) Add the whipped cream to the cream cheese mixture and fold until incorporated. It should be light and fluffy
6) Spoon the mixture over the chilled cheesecake base
7) Smooth the cheesecake filling over and then chill for at least 6 hours
And then we’ll make the mixed berry compote
1) Place the berries, sugar, and orange juice into a saucepan and place on a medium low heat. I like to cut the strawberries and blackberries into halves when making compote
2) As the berries soften and become quite jammy, add in a slurry of cornflour and water (corn starch and water for US readers) and mix continuously
3) Leave the berry compote to cool completely. I’d recommend refrigerating it until cold before decorating the cheesecake. The longer it’s left in the fridge, the firmer it will set up
We can finally assemble the Mixed Berry Cheesecake!
1) Slide a sharp knife around the edge of the cheesecake tin
2) Then unclip the springform tin and release
3) Pour the chilled berry compote over the cheesecake. Place back into the fridge if you want the compote to set completely. If you like a slightly runnier compote (like me) then serve immediately
If you enjoyed this recipe
Please do let me know! Leave a review and a rating below, I’d love to know how you got on.
Until then, happy baking!
For the biscuit base
- 250g digestive biscuits/graham crackers (for US readers)
- 125g unsalted butter, melted
For the cheesecake filling
- 600g cream cheese, softened to room temperature
- 300ml cold double cream/heavy whipping cream
- 1/4 of an orange, zested
- 100g icing sugar/powdered sugar
- 1tsp vanilla bean paste/extract
- Pinch of salt
For the berry compote
- 100g strawberries, halved
- 100g raspberries
- 100g blackberries, halved
- 40g white granulated sugar
- 1/2 orange, juiced
- 1tbsp cornflour (corn starch for US readers)
- 2tbsp water
For the biscuit base:
- Start by bashing the biscuits until they're finely ground. You can do this in a Ziplock back with a rolling pin or in a food processor
- Transfer the biscuits to a mixing bowl and pour over melted butter. Mix until it resembles 'wet sand'
- Place some baking paper along the base of an 8" springform pan. No need to grease and no need to line the sides of the tin either
- Transfer the biscuit mixture into the tin and press firmly into an even layer. Chill in the refrigerator for 30 minutes
For the cheesecake filling:
- Pour the double cream/heavy whipping cream into a bowl and whisk to stiff peaks. I like to do this with a hand whisk as you're less likely to over whisk
- In a separate bowl, add in the cream cheese, icing sugar, vanilla, salt, and orange zest. Make sure your cream cheese is at room temperature and softened - this will help to incorporate everything
- Whisk the cream cheese mixture together until combined
- Add the whipped cream into the cream cheese mixture and fold in
- Spoon the cheesecake filling over the chilled biscuit base and smooth over
- Place back into the refrigerator for at least 6 hours
For the mixed berry compote:
- Add the strawberries, blackberries and raspberries to a saucepan along with the sugar and orange juice
- Place on a medium low heat and gently mix until the berries release their juices and the mixture is a gentle bubble. Continue to simmer for around 7-10 minutes. The mixture will initially look very runny but will slowly reduce and thicken
- To help thicken the mixture further, mix together the cornflour (corn starch for US readers) and water until dissolved. Pour this into the berry mixture whilst mixing at the same time
- Simmer for a further 2 minutes, then transfer aside and allow to cool completely
- The berry mixture will thicken further as it cools, and even more so if refrigerated. I like to refrigerate the mixture until cold before spooning over the cheesecake
To assemble the Mixed Berry Cheesecake:
- Remove the chilled cheesecake from the fridge and slide a sharp knife around the edge
- Release the clip and remove the outer tin. I also slide the cheesecake onto a serving platter/plate at this stage (baking paper makes this very easy!)
- Spoon the berry compote over the cheesecake
- If you'd like the compote to thicken even more, place the cheesecake back into the fridge for a further 2 hours