No Bake Berry Cheesecake
12 servings
270 minutes
No-bake berry cheesecake is a true summer symphony of flavors. This dessert, rooted in Russian culinary traditions, combines the freshness of berries, the creaminess of cottage cheese filling, and the crunchiness of buttery cookies. The recipe originates from the desire to create a light and refreshing cake without using an oven, making it perfect for hot days. The sweet-tart notes of raspberries, blueberries, and blackberries harmoniously intertwine with the airy cottage cheese mixture enhanced by vanilla powdered sugar and the freshness of lemon juice. Thanks to its no-bake nature, the dessert retains the natural juiciness and freshness of its ingredients. An ideal choice for festive tea parties, summer picnics or simply enjoying a cozy evening.
1
Crush the cookies and mix with butter. Place in the bottom of a springform pan lined with baking paper and refrigerate.
- Butter cookies: 150 g
- Butter: 130 g
2
Soak the gelatin. Wash and sort the berries. Mix the cottage cheese with powdered sugar, add yogurt and lemon juice, and mix well. Heat the swollen gelatin over low heat until dissolved, then stir it into the cottage cheese mixture. Fold in 500 grams of berries.
- Gelatin: 20 g
- Blueberry: 300 g
- Raspberry: 300 g
- Blackberry: 300 g
- Full-fat curd cheese: 800 g
- Vanilla icing sugar: 120 g
- Plain (natural) yoghurt: 300 g
- Lemon juice: 2 tablespoons
3
Spread the cream with berries on the cake layer, smooth it out, and place it in the refrigerator for 4 hours. Decorate the cake with the remaining berries and, if desired, with lemon balm leaves.
- Blueberry: 300 g
- Raspberry: 300 g
- Blackberry: 300 g
