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Velvet Berry Bliss Cheesecake Recipe

Velvet Berry Bliss Cheesecake Recipe
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★★★★★

4.8 from 26 reviews

Velvet Berry Bliss Cheesecake is a luscious no-bake dessert featuring a crunchy graham cracker crust, a creamy and fluffy cream cheese filling, and a vibrant mixed berry compote that’s swirled throughout for a beautiful marbled effect. Topped with fresh berries, whipped cream, and mint leaves, it’s a perfect elegant treat for summer or any special occasion.

Ingredients

Scale

For the Crust:

  • 1 ½ cups (150 g) graham cracker crumbs or digestive biscuit crumbs
  • ⅓ cup (75 g) unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Cheesecake Filling:

  • 16 ounces (450 g) cream cheese, softened
  • 1 cup (240 ml) heavy whipping cream, cold
  • ¾ cup (90 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice (optional, for brightness)

For the Berry Layer:

  • 1 ½ cups (225 g) mixed berries (strawberries, blueberries, raspberries, or blackberries – fresh or frozen)
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)

For Garnish (optional):

  • Fresh mixed berries
  • Whipped cream swirls
  • Mint leaves or berry coulis drizzle

Instructions

  1. Prepare the Crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until the texture resembles wet sand, ensuring all crumbs are evenly coated for a solid crust base.
  2. Form the Base: Press the crumb mixture evenly into the bottom of a 9-inch (23 cm) springform pan. Compact firmly using the back of a spoon or glass to create an even, dense crust. Refrigerate for at least 30 minutes to set.
  3. Make the Berry Layer: In a small saucepan over medium heat, combine mixed berries, sugar, and lemon juice. Cook for 5–7 minutes, stirring often, until the berries soften and release their juices. Stir in the cornstarch slurry and simmer for another 1–2 minutes until the mixture thickens. Remove from heat and cool completely to room temperature.
  4. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar, vanilla extract, and lemon juice, then continue beating until fully incorporated and fluffy.
  5. Whip the Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form, creating a light and airy texture to balance the cheesecake filling.
  6. Combine: Gently fold the whipped cream into the cream cheese mixture, being careful to maintain the fluffiness and creating a smooth, airy filling.
  7. Assemble the Cheesecake: Spoon half of the cheesecake filling evenly over the chilled crust. Spread half of the cooled berry sauce over the filling. Add the remaining filling on top and smooth the surface. Use a knife or toothpick to swirl the remaining berry sauce into the top layer for a marbled, artistic effect.
  8. Chill and Set: Cover the springform pan with plastic wrap and refrigerate for at least 6 hours or overnight to allow the cheesecake to firm up and the flavors to meld beautifully.
  9. Garnish and Serve: Before serving, decorate with fresh mixed berries, whipped cream swirls, and mint leaves or a drizzle of berry coulis for an eye-catching and flavorful finish. Slice and enjoy this creamy, fruity Velvet Berry Bliss Cheesecake.

Notes

  • Using cold heavy cream helps achieve better stiff peaks when whipping.
  • The lemon juice in the filling and berry layer adds brightness and balances sweetness but can be omitted if preferred.
  • If using frozen berries, thaw and drain excess liquid before cooking to avoid a watery compote.
  • This cheesecake is best served chilled and consumed within 2-3 days for optimal freshness.
  • For a gluten-free version, ensure graham cracker crumbs or biscuits are certified gluten-free.

Nutrition

Keywords: berry cheesecake, no bake dessert, summer dessert, mixed berries, creamy cheesecake, velvet berry bliss

Find it online: https://maicook.com/velvet-berry-bliss-cheesecake-recipe/