Forest fruit cheesecake

This forest fruit cheesecake has a super soft flavour. No oven needed, ready in about half an hour + waiting time. Recipe for 12 slices.

35 minutes 12 people Pie and cake
Forest fruit cheesecake


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  • 700 gram naturel cream cheese
  • 200 ml heavy cream
  • 100 gram white chocolate
  • about 200 gram forest fruits (raspberries, blackberries, blueberries etc.)
  • 4 tablespoons powdered sugar
  • about 100 ml blackberry liqueur
  • 8 gelatine leaves
  • 1 package dry biscuits
  • 60 gram butter
  • Optional: sugar flowers as decoration
Forest fruit cheesecake ingredients
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Kitchen equipment

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  • Blender or food processor or rolling-pin
  • Small saucepan
  • Spring form (26 cm)
  • Medium-sized bowl
  • Whisk
  • Large bowl
  • Electric mixer or smoothen out with a whisk
  • Immersion blender


35 minutes 12 people Pie and cake

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Preparation -- 20 minutes

CRUMBLE the dry biscuits, you can do this using a blender, food processor or rolling-pin. WHEN using a rolling-pin, its best to add the biscuits into a zip-loc bag first. MELT butter and stir through the biscuit crumbs.

Butter the spring form and press the crumbs onto the bottom. SOAK 5 gelatine leaves in cold water, meanwhile heat up 1/2 of the blackberry liqueur. STIR the white chocolate through the warm blackberry liqueur until completely melted.

SQUEEZE excess water from the gelatine leaves and stir through the chocolate mixture. LET cool off while making the cream cheese filling. 

Forest fruit cheesecake
Forest fruit cheesecake

Finishing up the forest fruit cheesecake -- 15 minutes + waiting time

BEAT the heavy cream until it has the same density as yoghurt. STIR the cream cheese and whipped cream and 3 tablespoons of powdered sugar into a smooth mixture.

POUR the white chocolate mixture and a handful of forest fruit through the cream cheese and whipped cream. POUR onto the biscuit bottom, then place into the refrigerator.

SOAK 3 gelatine leaves in cold water and heat up the other 1/2 of the blackberry liqueur along with ~50 ml water, a tablespoon of powdered sugar and a large handful forest fruits.

WHEN the forest fruits are broken, smoothen using an immersion blender. SQUEEZE the excess water out of the gelatine leaves and add into the mixture.

LET cool off before dividing it onto the cheesecake. LET the cheesecake rest for at least 2 hours in the refrigerator. OPTIONALLY decorate using extra fruit and sugar flowers. Enjoy!

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