Easy no bake mixed berry cheesecake is a new favorite dessert in my home. Fresh fruit is in abundance right now, so we always have a lot of it in the refrigerator. More often than not, Big and I eat it straight from the container. Sometimes a little more is called for! This dessert is a little more and a little more than that!
I want to warn you about this recipe. It is easy to make, but it will take you a little bit of time. There are three steps and each one needs a little time. This is a perfect dessert to make on the weekend when you have some down time. I made mine on a Saturday and it kept well until Sunday.
The bottom layer of the dessert is a jam made of blueberries and a touch of sugar and lime juice. I wasn’t sure how the lime juice would taste with the sweetness of the blueberries. I was delighted with the combination. The lime juice gives the blueberries a touch of tart.
The next layer is the cheesecake layer. Softened cream cheese folded with real whipped cream make it so decadent. Real whipping cream in not inexpensive, so when I buy it, I make sure I have other dishes that I can use it for. I often make scones and those recipes call for heavy cream.
The last layer is fruit with a sprinkle of sugar. Let it sit for about 15 minutes or so until just a little juice begins to form. I used strawberries, blackberries and blueberries, you could use a combination of berries that you have.
- Blueberry Jam
- 2 packages (6 ounces each) Blueberries
- 3 tablespoons sugar
- 2 tablespoons water
- 1/2 lime
- 1/2 cup very cold heavy cream
- 1/2 pound cream cheese, room temperature
- 3 tablespoons sugar
- 2 tablespoons honey
- 1 1/2 teaspoons pure vanilla extract
- 1 package (6 ounces each) Blueberries, plus remaining berries from jam
- 1 package (6 ounces) Raspberries
- 1 package (6 ounces) Blackberries
- 2 tablespoons sugar
- Place 1 1/2 cups of blueberries in a tall saucepan, add the sugar and water, stir and place over medium heat. Bring the mixture to a boil, stirring occasionally, and, when the berries begin to pop, stir more frequently, until the jam thickens slightly. The process will only take about 8 minutes. Scrape the jam into a bowl, grate the lime zest over the jam and then add lime juice. Stir in a half container (about 3/4 cups) of blueberries and set aside to cool. (You can make the jam up to 2 days ahead and keep it covered in the refrigerator.)
- Divide the jam among 8 smaller cups or jars.
- With an electric mixer, beat the heavy cream until it holds medium peaks. In another bowl, beat the cream cheese until it is smooth. Add the sugar and honey to the cream cheese and beat until satiny. Mix in the vanilla. Using a f spatula, fold the whipped cream into the cream cheese.
- Spoon the cheesecake over the jam, dividing it evenly among the 8 glasses. Cover and chill for at least 3 hours. You can stop at this point and keep them in the refrigerator overnight or for a couple days.
- At least 15 minutes (and up to 2 hours) before serving, put all of the berries into a bowl. Sprinkle over the sugar, stir and let the berries stand for about 15 minutes, stirring occasionally, until the sugar dissolves. Top your cheesecakes and serve.
This dessert is best served in small glasses for the wow factor we all love! I am thinking I will try it in a larger bowl next time. What do you think? How would you serve this dessert?
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