Triple Berry No-Bake Cheesecake with Amaretti Crust

Triple Berry No-Bake Cheesecake with Amaretti Crust | www.floatingkitchen.net
  • Triple Berry No-Bake Cheesecake with Amaretti Crust
Posted on July 10, 2017
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YOU GUYS! This no-bake cheesecake is the best thing I’ve put in my mouth in the last 3 months.

And that’s saying a lot. Because I’m not even THAT big of a fan of cheesecake. Like, it’s OK. But I’m typically underwhelmed by anything that isn’t chocolate or ice cream. If I had to make a list of my favorite desserts, cheesecake would be somewhere near the bottom.

It goes something like this:
Ice cream
Chocolate cake
Brownies
Chocolate chip cookies
Cheesecake
Fruit pie

Of course, there are many other desserts to choose from. But you get the idea.

But this Triple Berry No-Bake Cheesecake with Amaretti Crust is making me re-think my list. And I know you’re going to fall in love with it, too!

Triple Berry No-Bake Cheesecake with Amaretti Crust | www.floatingkitchen.net

The best thing about this cheesecake is that it’s no-bake (obviously, because “no-bake” is in the title of the recipe). Which is an ideal quality these days, as the temperature and humidity continues to rise as we make our way through the month of July. It’s been way too hot to bake lately, so I’m trying to lay off my oven as much as possible. I’ll save my sweating for the gym.

The cheesecake filling is unbelievably light (unlike traditional baked versions which I find to be very heavy and dense). Just imagine yourself eating the tastiest, fluffiest cloud ever. Because that is EXACTLY what a slice of this heavenly cheesecake is like.

I was inspired by a recipe from Sarah at the The Sugar Hit to use amaretti cookies for the crust instead of graham crackers, which I typically turn to for no-bake crusts. I then decided to carry that almond flavor throughout with a bit of almond extract in the filling and some amaretto in the berry topping. The almond flavor isn’t super strong, but it’s enough to make you say “hmm…what’s different about this cheesecake?”. I really enjoyed the change up. And all my friends did, too (I promptly removed this cheesecake from my house and shared it with my crew, for fear of eating it all myself!).

Summer berries are plentiful right now, so I used a mix of my favorites: blackberries, blueberries and raspberries. You could toss in some strawberries, if you have them. Or narrow it down to one or two berries. It’s all good! Just please don’t use too much sugar in the berry topping. I’ve seen recipes that call for an equal amount of sugar to berries. And that’s just freaking insane. You want to let the flavor of the berries shine through. And not give yourself a massive sugar shock in the process.

Triple Berry No-Bake Cheesecake with Amaretti Crust | www.floatingkitchen.net

The most important thing about this recipe is not to rush things. You MUST make sure your cream cheese is super soft and you incorporate the powdered sugar slowly, or you’ll risk having a lumpy filling. And you MUST give the cheesecake ample time to chill before attempting to slice and serve it. So plan ahead. This is a great make-ahead dessert for a party!

This Triple Berry No-Bake Cheesecake with Amaretti Crust is part of our monthly round-up of seasonal recipes organized by Becky from Vintage Mixer. At the start of each new month, Becky shares a produce guide (click here for July) with tons of recipe suggestions and tips. And a bunch of my blogging friends make new recipes (see the links below) that incorporate those ingredients that are currently at their peak. It’s a great way to learn how to take advantage of the bounty of fruits and vegetables that each month offers. I hope you get the chance to check it all out. And let’s all #eatseasonal together!

Cheers,

Liz

Recipe adapted from my No-Bake Meyer Lemon Cheesecake with Chocolate Ganache Layer

Triple Berry No-Bake Cheesecake with Amaretti Crust

Serves 8-10

Triple Berry No-Bake Cheesecake with Amaretti Crust

Ingredients

  • For the Crust
  • 2 cups finely ground amaretti cookies
  • 6 tablespoons butter, melted
  • 2 tablespoons granulated sugar
  • 1/4 tsp. salt

  • For the Cheesecake
  • 1 cup heavy whipping cream, cold
  • 16 ounces full fat cream cheese, softened at room temperature
  • 1 cup full fat Greek yogurt
  • 3/4 cups powdered sugar
  • 1 tablespoon cornstarch
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1/4 tsp. salt

  • For the Berry Topping
  • 1 1/2 cups fresh blackberries, divided
  • 1 1/2 cups fresh blueberries, divided
  • 1 1/2 cups fresh raspberries, divided
  • 1/2 cup sugar
  • 2 tablespoons amaretto

Instructions

  1. Cut and fit a round of parchment paper into the bottom of a 9-inch springform pan. Set aside.
  2. In your food processor with the blade attachment, pulse together the amaretti cookie crumbs, melted butter, sugar and salt until the crumbs are moistened and everything is well combined. Dump the crumbs into your prepared springform pan and press them evenly and firmly into the bottom of the pan and approximately three-quarters of the way up the sides of the pan. Place the pan in your refrigerator to chill for 1 hour.
  3. In the bowl of your stand mixer with the whisk attachment, whisk the heavy cream until stiff peaks form. Transfer the whipped cream to a clean bowl and set it aside. In the same mixing bowl (no need to clean it out), whisk the cream cheese until it’s smooth and fluffy, about 3 minutes. Then whisk in the yogurt, powdered sugar (adding it in thirds), cornstarch, extracts and salt. With a rubber spatula, fold in the whipped cream. Spoon the cheesecake filling over your chilled crust, smoothing it out so the top is flat and even. Cover your springform pan and return it to your refrigerator to chill for at least 6 hours, or up to overnight.
  4. Add 1 cup of the blackberries, blueberries and raspberries to a medium saucepan along with the sugar. Cook over low-medium heat, stirring frequently, for about 5-7 minutes. While you’re stirring, use the back of your spoon to crush the berries so they break down and release their juices. Remove the saucepan from the heat and allow the berry mixture to cool to room temperature. Once cooled, stir in the remaining 1/2 cup of blackberries, blueberries and raspberries along with the amaretto. Cover and refrigerate until you’re ready to use.
  5. To serve the cheesecake, first release the outside ring of the springform pan and gently lift it off. Carefully slide the cheesecake off the bottom of the springform pan and onto a plate or serving tray. Top with some of the berry topping. Slice and serve. You can pass any additional berry topping at the table.
  6. Leftovers can be covered and stored in your refrigerator for up to 2 days.
http://www.floatingkitchen.net/triple-berry-no-bake-cheesecake-with-amaretti-crust/

July Eat Seasonal Recipes


Golden Beets with Black Beans and Dried Cherries by Letty’s Kitchen

Summer Melon Cous Cous Salad with Avocado, Grapes and Mint by Foodie Crush

Berry Frangipane Brioche Toast by Vintage Mixer

Paleo Double Chocolate Zucchini Banana Bread by JoyFoodSunshine

Kale Salad with Blueberries Cherries and Goat Cheese by Flavor the Moments

Pesto Butter Corn on the Cob by Cookin’ Canuck

Gluten-Free Strawberry Shortcakes by Food for My Family

Pickled Beets by Healthy Seasonal Recipes

Sour Cream Panna Cotta with Strawberry Compote by Simple Bites

Blueberry Acai Frozen Yogurt by Kitchen Confidante

Lower Carb Zucchini Noodle Pasta Bake by She Likes Food

38 Comments


  • Love the amaretti cookies in the crust here and the Greek yogurt in the filling! Why haven’t I made more no-bake desserts like this?!!

    Reply

    • You need to give it a try, Becky!


  • Umm I’d eat just about anything if it’s on top of a cookie crust like this! Love that you made it healthier with Greek yogurt too!

    Reply

    • I hope you try it out, Laura!


  • Most of the time I make mini-cheesecakes and any no-bake versions I’ve made are parfaits or dip. This sounds amazing with that amaretti crust and all those berries! This is what no-bake is all about!

    Reply

    • Way too hot for baking these day! I’m all about the no-bake desserts!


  • Amaretti cookies in the crust is genius! For the record, cheesecake is one of my favorite desserts EVER, but it’s a once (ok maybe twice) a year dessert for me. But this one, I would want this every day!

    Reply

    • You should definitely treat yourself, Liren!


  • Love the Greek yogurt in this easy no bake cake! Also loving the amaretti cookies in the crust- cheesecake is my favorite dessert of all time and I have never had it with a cookie crust- gotta get on that 🙂

    Reply

    • I usually stick with graham crackers, but it’s so fun and easy to change it up! I hope you try it!


  • i’m definitely taking your word for it Liz! This cheesecake looks totally scrumptious! I love the amaretti cookie crust and the almond flavor throughout. And of course those beautiful berries on top. On my list of things to “no-bake”!

    Reply

    • The list is getting long! Lol!


  • Wow! I’ve never made a no-bake cheesecake without gelatin. What a wonderful summery dessert!

    Reply

    • Really? I don’t think I’ve ever made one with gelatin. Lol. You don’t need it at all. And the result is something really light and soft! I hope you try it out!


  • I’d like to dive right into that! <3

    Reply

    • Do it!


  • Well I am a huge fan of cheesecake so I know I would totally love this one!! Light and fluffy are the perfect words to describe a good cheesecake and those berries on top look so pretty!

    Reply

    • So much better than the dense versions. This is totally appropriate for Summer!


  • I totally have to make a list of my favorite desserts now. It would be so hard to choose though. I love the sound of this combination because I love amaretti and anything with a little almond extract. Lol, about getting the cake out of your house. I have done that!

    Reply

    • I have very hungry friends, so it’s usually not too much of a problem. Lol.


  • Absolutely sublime, Liz! And no bake FTW! I adore cheesecake but don’t make it hardly ever. This one is loaded with almondy goodness, I know I would absolutely love it. Good thing you have plenty of willing eaters around… I’m afraid I devour the entire cake! Thank you for sharing and all the delicious in season recipes too! Stay cool my friend! xo

    Reply

    • Yeah I have lots of hungry friends that don’t seem to mind free treats. It’s a win, win situation!


  • DROOLING thinking about this! And love that it’s no bake!

    Reply

    • It’s way too hot for ovens this month!


  • This is beautiful!! Such a perfect Summer dessert!

    Reply

    • It’s so light, it’s perfect for Summer!


  • Everything about this is amazing! I need a piece!

    Reply

    • I’ll share with you!


  • What a pretty cheesecake! I just love that crust and the berries!

    Reply

    • Thanks, Heather! I’m all about the berries this month!


  • Ooh, love the greek yogurt idea – and I’m excited that I don’t have to turn the oven on 🙂

    Reply

    • It’s way too hot for ovens these days!


  • girl! this looks amazing! that crust? wow! I obviously need to hop a plane and visit!

    Reply

    • Yes, please do!


  • I am in love with that crust!

    Reply

    • Such an easy way to change things up!


  • I was SOLD with that cookie crust!

    Reply

    • Such a fun and easy change up!

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