No-bake berry cheesecake bars
A delicious, fancy-looking summery dessert with no refined sugars and super easy to put together.
Yield: 16 bars
Ingredients:
Base
- 400 g digestive biscuits
- 150 g butter
- 1 pinch of salt
- 5 Medjool dates ( Or 50 g of sugar)
Filling
- 200 ml Heavy cream
- 200 g Mascarpone
- 200 g Cream cheese
- 1 tbsp Maple syrup
- 1 tsp Vanilla Bean paste (or extract)
- 1 pinch Salt
Berry sauce
- 50 ml Maple syrup
- 2 tbs Lemon juice
- 3 cups Mixed frozen berries
- 1 handful Berries for decor
Instructions
Base
- Place the digestive biscuits and the dates in the food processor and blend until smooth.
- Melt the butter, pour it over the biscuits and mix everything together until you obtain a wet sand consistency.
- Place the mix in a 20x20cm pan and pat down with the bottom of a glass or with your fingers. Let it rest in the freezer while preparing the filling.
Filling
- Whip the cream cheese (room temperature) using the mixer.
- Add the mascarpone, maple syrup, vanilla paste and salt and mix together until smooth and creamy..
- In a separate bowl, whip the heavy cream (cold, NOT room temperature) into stiff peaks. You'll need it as thick as possible.
- Incorporate the whipped cream into the mix using a spatula, folding it really gently so you don't deflate the air bubbles. The air is what gives your filling the thick, creamy consistency,
Mixed berries sauce
- Place all of the ingredients in a medium saucepan over medium heat. Once the berries defrost, mash them with a fork and let them simmer for around 5 minutes.
- Pour the mix in the food processor and mix until smooth.
- Strain the mix and pour it back in the sauce pan, allowing it to thicken over low heat for 3-4 more minutes, then remove from heat.
Assembling the cheesecake
- Get the base out of the freezer.
- Spoon the filling on top of the base, then tap the pan a few times to avoid bubbles.
- After the sauce cools down completely, gently pour it on top of the cheesecake and spread it using a spatula. Decorate with the remaining fresh berries.
- Place the cheesecake in the freezer for at least 3 hours before serving, or overnight in the fridge. Cut the cheesecake into 16 bars, using a knife previously dipped in hot water and dried.
Notes
The recipe for the cheesecake base is a keeper - it works perfectly in any combination !
You could start by preparing the mixed berries jelly , so that by the time it cools down, your whole cheesecake is ready !
Feel free to replace the maple syrup and dates with sugar if wanted !