12-16 servings; 1 h preparation; 8 h waiting.
I found beautiful fresh blackberries in the local market and wanted to incorporate them in a light summary dessert. What better dessert than a cheesecake. This recipe does not include any baking. It’s easy and just requests a little bit of patience until the cheesecake is set.
The good thing is that you make it in advance for any occasion. Just chill it in the fridge until serving. It will save you time right before your guests arrive or your family meal.
This blackberry taste is amazing. I doubt anyone could resist. And you don’t need to add any extra sugar. The condensed milk and the berries are quite enough.
for the crust:
- 300 g Maria cookies
- 200 g butter, melted
for the filling:
- 600 g light cream cheese Philadelphia
- 400 g sweetened condensed milk
- 4-5 sheets gelatin
- 2 tsp lime juice
- 2 tsp vanilla extract
- 500 g fresh blackberries
Crust: Melt the butter on the stove or in the microwaves. Put the cookies in a food processor and blend until smooth. Mix both together in a bowl. You should end with a sandy texture, but not too wet.
Transfer the mixture to a spring form, covered with parchment paper. Press the cookie mixture using the bottom of a glass or a spoon. Make sure that you cover the sides too. Set in the fridge until you prepare the filling.
Filling: Melt the gelatine according to the instruction of the package. Set aside to cool down.
Put the blackberries in a food processor or a blender and blend until liquid. Leave a couple of the blackberries for topping.
Put the cream cheese and the milk in a food processor. Blend until smooth Add the lime juice, vanilla and gelatine. Process for another 2 min. Add the berries and blend for 2 more minutes.
Transfer the filling into the chilled crust. Set in the fridge overnight or until it’s set. Put a couple of berries on top. Leave in the fridge until serving. Enjoy!