I love cheesecake! Whether it is classic New York Style, Japanese Style or No Bake style I love them all.
In the middle of the summer when I am craving a piece of cheesecake and I don’t want to turn the oven on this “no bake” cheesecake is perfect. Another good thing about a “no bake” cheesecake is that there are no eggs, so you get a very clean, not custardy taste.
This recipe is incredibly easy and the results are a rich, luscious, delicious and “Oh So”, decadent cheesecake! Whenever I serve this cheesecake I always get great compliments from everyone.
If you are having a dinner party this is the perfect recipe because you can prepare the cheesecake the day before your party and it can feed a crowd if you double the recipe!
You can top this cheesecake with any of your favourite toppings but it is particularly good topped with my fresh blackberry sauce. (I have included the recipe below)
Cheesecake with Blackberry or Blueberry Sauce
Ingredients
Cheesecake Crust
- 1 1/2 cups crushed Oreo wafer crumbs (graham cracker or chocolate)
- 5 tablespoons unsalted butter melted
- 2 tablespoons granulated white sugar
Cheesecake Filling
- 2 8oz blocks full-fat cream cheese
- 3/4 cup granulated white sugar
- 1 tsp pure vanilla extract
- 1/2 cup plain Greek yogurt
- 1 cup heavy whipping cream
Blackberry/Blueberry Sauce
- 2 cups Fresh blackberries or blueberries
- 1 tablespoon sugar
- 2 tablespoons orange juice
- Splash of Lime
Instructions
Cheesecake Crust
- Line an 8×8 baking pan with parchment paper, leaving a bit of overhang on the sides to pull it out easily for slicing and serving.
- In a large mixing bowl, combine the Oreo crumbs with the melted butter and granulated sugar, stirring to combine. Press the crumbs down firmly into the pan, using the back of a spoon or measuring cup.
- Place the pan in the fridge or freezer while you prepare the filling.
Cheesecake Filling
- In a bowl of a standing mixer fitted with the paddle attachment, or using a handheld electric mixer, whip the cream cheese and sugar together on high until light and fluffy, about 2 minutes.
- Add the vanilla extract and Greek yogurt, and whip again for another minute or two.
- In another bowl using a handheld electric mixer, or in a clean mixing bowl using your stand mixer fitted with the whisk attachment, whip the heavy cream on high until stiff peaks form. Fold the whipping cream into the cream cheese mixture using a spatula, until combined.
- Remove the pan from the freezer or fridge, and empty the filling into the crust, smoothing it all out with a spatula. Place the entire pan into the fridge for 4-6 hours until firm.
- Using the overhang of the parchment paper to remove the bars from the pan onto a cutting board, and using a very sharp knife, cut the bars into even squares (9 or 16). Clean the knife before each cut.
- Top with blackberry sauce (recipe below) or your desired topping. Serve
Fresh Blackberry or Blueberry Sauce
- In a saucepan, heat blackberries or blueberries and sugar, add orange juice and cook until berries are reduced into a sauce. Add splash of lemon juice. Let cool and refrigerate. To serve spoon over the cheesecake squares.
How to Store Cheesecake
- Leftovers may be kept in an airtight container, for 3-4 days in the refrigerator.
- The cheesecake can be frozen (before topping with sauce) for up to 2 months. To serve thaw overnight in the fridge.