This berry cheesecake with almond crumble is an easy refrigerator dessert designed to accompany individual dishes. Great for making in advance and great for feeding a crowd.
As much as I love baked cheesecakes, especially Basque freshly baked cheesecakes, they are trickier and more expensive to make. No-bake refrigerator cheesecakes, such as Strawberry Cheesecake with Nut Crumble and Lemon Curd Cheesecake, are easy to whip up and pop in the refrigerator.
Almonds are added to the crumble base and roasted in the oven to create a crunchy texture. Nuts give the tart base a nice texture.
used local produce ZZ2 Almond Cape Almond, It’s the healthiest edible nut and among the healthiest foods. It’s no surprise why they’re so popular. Procuring high-grade domestic products is better for the environment.
What to decorate the berry cheesecake:
A cheesecake with a fluffy mousse-like texture that can be arranged freely. Top with berries or fruits of your choice.
Finish with a dollop of whipped cream before adding the fruit.
Set aside some berry coulis and pour a teaspoon over the cheesecake and cream.
Elderflower syrup and cordial are also nice to finish.
Tips for making berry cheesecake with almond crumble:
You can use frozen or fresh berries for this cheesecake. I used raspberries in the mix and used freshly sliced strawberries and fresh raspberries as a garnish.
This recipe makes about 12 desserts. A little crumble may remain. It can be stored in a sealed jar and used to top yogurt for breakfast or other desserts.
Using a food processor, grind the almonds to a coarse texture first, then add the other crumble ingredients.
While crumbles are baking, stir every 10 minutes to ensure everything is evenly browned. It tends to be more brown around the edges.
Spread the crumble mixture on a tray lined with baking paper or silicone mat.
Once you’ve added the gelatin and cream mixture, you can whisk this in the same whisk you used to mix the cheesecake, but be careful not to over mix.
The cheesecake sets fairly quickly and has a mousse-like texture. You can enjoy it after a while in the refrigerator.
If you want to accurately measure the berry cheesecake mix, use a piping bag.
Step-by-step pictures of how to make this no-bake berry cheesecake:
Some Other Desserts You May Like:
Strawberry cheesecake with nut crumble
Panna cotta with honey, rosewater and cinnamon
Mocha mousse parfait
Berry Eaton mixed with pistachio
South African classic raw milk tart
Berry cheesecake with almond crumble
Easy No-Bake Fridge Berry Cheesecake with Buttery Almond Crumble Recipe
- Preparation time: 20
- Cooking time: 40
- total time: 1 hour
- yield: 12
- Category: dessert
- Method: refrigerator
Nut crumble:
160gm Whole Live ZZ2 Almonds
190gm flour
160gm butter
90gm demerara sugar
1/2 teaspoon vanilla extract
Berry coulis:
1 cup fresh or frozen berries (strawberries or raspberries or a combination)
¼ cup sugar
1 tablespoon lemon juice
¼ cup water
Cheesecake:
230gms cream cheese
100 grams icing sugar
150ml berry coulis (chilled)
400ml cream (whipped)
3 leaf gelatin
Fresh strawberries and raspberries for garnish
Leftover berry coulis for garnish (optional)
Whipped cream for decoration (optional)
How to make the crumble topping Preheat the oven to 160°C/Gas mark 3. Put all the ingredients in the food processor and mix until it becomes like breadcrumbs.
Spread the crumble on a baking sheet and bake for 30-40 minutes, stirring every 10 minutes. Remove when mixture is golden brown and allow to cool.
To make berry coulis (in advance), place all ingredients in a small pot and bring to a simmer. Cook until thickened and mixture begins to gel around edges, about 15 minutes. All must be cooled.
For cheesecake, soak the gelatin in a bowl of cold water for about 5 minutes. Squeeze the bloomed gelatin into a small bowl and cover with about 50 mils of cream. Microwave for 30 seconds until the gelatin melts. Set aside to cool slightly (if set, microwave for 15 seconds until melted again)
Put cream cheese, sugar and berry coulis in a bowl, mix well and whisk until smooth. Use an electric mixer for this.
In another bowl, whip the heavy cream until stiff peaks form.Put the gelatin into the cream mix
Add this to the cream cheese. Mix and whisk until just blended. You can do this by hand or easily add it to the bowl of your electric mixer.
To assemble the cheesecake, spoon a layer of crumble into the bottom of a serving glass and top with a few spoons of strawberry cheesecake mix. Refrigerate until ready to serve.
Garnish with fresh cream (optional) and garnish with a drizzle of berry coulis and slices of fresh strawberries and fresh raspberries.
Note
Using a food processor, grind the almonds to a coarse texture first, then add the other crumble ingredients.
While crumbles are baking, stir every 10 minutes to ensure everything is evenly browned. It tends to be more brown around the edges.
Spread the crumble mixture on a tray lined with baking paper or silicone mat.
Once you’ve added the gelatin and cream mixture, you can whisk this in the same whisk you used to mix the cheesecake, but be careful not to over mix.
The cheesecake sets fairly quickly and has a mousse-like texture. You can enjoy it after a while in the refrigerator.
If you want to accurately measure the berry cheesecake mix, use a piping bag.
keyword: Berries, Cheesecake, No Bake, Fridge, Strawberry, Raspberry, Almond, Crumble, 1 Serving
*This post is proudly sponsored ZZ2 Almond Cape Almond
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