Quick berry cheesecake

Quick berry cheesecake
  • Difficulty;
    Very easy
  • Preparation time
    20 minutes
  • Cooking time
  • Portions
  • Baking tin size
    Baking tin size
    20 cm
  • Diet recipe
  • Vegan recipe
  • Vegetarian recipe
  • Without eggs
    No eggs
  • Without cooking
    No cook


Quick berry cheesecake photoWho does not like cheesecake can be defined as a real alien. Easy to prepare, requires no cooking, fresh, soft and extremely tasty. It melts in the mouth without ever weighing down the palate.

Obviously there are many versions (apart from the one that provides cooking which has a completely different procedure). There are those who prefer to use plain yogurt, some greek yogurt, some mascarpone cheese, some robiola cheese, some both. In reality there is no fixed rule on the ingredients, the important thing is to obtain a well balanced cake in terms of flavor, sugar and consistency. There are those, for example, who do not use gelatine and those who even put 12 g of it for a 25 cm diameter cake, obtaining a particularly consistent slice.

We have, after several tests, perfectly balanced the ingredients being careful both in structure and flavor and we have also left a margin of choice regarding the spreadable cheese. We tried both with and without, the difference is in the slightly more "cheesy" flavor with the addition of spreadable, a characteristic that is very good in cheesecake, but if you don't have this ingredient available, omitting it will not change the final result at all some sweet!

Our recipe is, as for all our creations, a source of research and tests until an optimal result is obtained, satisfactory with a procedure that is as fast as possible.

The base is soft and well structured, the cream is soft, frothy and consistent so that the cut of the slice is perfect. As a topping we preferred to speed up relying on a previously prepared jam (we used a homemade one, but the supermarket ones are fine). Although the jam is a particularly sweet product, it goes perfectly with the cream of the cheesecake and the flavor on the whole appears so well balanced that it does not warn the detachment between white cream and jam.


  • 7 oz (200 g) of dry biscuits
  • 3,2 oz (90 g) of butter
  • 200 ml of whipping cream
  • 8,8 oz (250 g) of mascarpone cheese
  • 2,8 oz (80 g) about spreadable cheese (optional)
  • 3,2 oz (90 g) of sugar
  • 0,2 oz (6 g) of gelatine (3 sheets)
  • A small glass of limoncello (or milk)
  • A envelope of vanillin
  • 3,5 oz (100 g) about berry
  • 6,3 oz (180 g) about berry jam


  1. Cut the biscuits into crumbs with the help of a mixer, add the melted butter and continue mixing. Squeeze the mixture into the baking pan lined with parchment paper to create a compact base. Put in the fridge.
  2. Crushed biscuits in the mixer together with the melted butter Well crushed compound on the bottom of the pan
  3. Put the gelatine leaves in cold water for a few minutes, in the meantime prepare a saucepan with the limoncello (or milk) inside, add the gelatine and melt over low heat.
  4. Jelly sheets soaked in cold water Small saucepan with limoncello and jelly
  5. Whip the cream until stiff, add the sugar, vanillin and the berries cut into pieces (keep a little aside for decoration). Also add mascarpone (and spreadable) and create a uniform compound.
  6. Whipped cream with added sugar, vanillin and fruit Well assembled and ready compound
  7. Pour the mixture onto the biscuit base and level it well with a spoon to the edges. Leave to rest in the fridge for at least 1 hour.
  8. Cold biscuit base ready to host the cream Biscuit base with cream spread
  9. Decorate with the softened jam with the spoon and some fresh fruit. Put the cake in the fridge, you can offer it immediately or even the next day, the consistency will not change, it will remain soft at the right point.
  10. Cold and well-compact cheesecake after 1 hour of rest in the fridge Ready to taste cheesecake