No-Bake Cheesecake with Fruit Sauce

Imagine a warm summer day.

You just finished lunch and you are desperately craving a fresh and delicious dessert.

You open your fridge and you find this inside:

Are you happy or what??

Well, you should be, because this no-bake cheesecake is creamy, fresh, sweet, but with a nice lemon kick and super-delicious!

And it is not difficult to make!

Start by mixing the heavy cream with the lemon juice in a cup. It will become quite thick. Put it in the fridge.

Crumble the cookies in the food processor and melt the butter in the microwave.

Place the cookies in the tray you are planning to use for the dessert, and pour the melted butter on top. Mix well with a spoon and eventually with your hands. It will become like wet sand. Pat it down evenly and put it in the fridge.

In a large bowl, stir together the cream cheese, sugared condensed milk and lemon juice. Refrigerate for 15-20min.

Pour the cream on the cookie layer and spread evenly with a spatula.

Refrigerate for approximately 30min, or until the cream has thickened enough and is not moving when you gently lift the tray.

With a spoon, carefully pour on top the heavy cream-lemon mixture you prepared in the beginning, and spread it. It will only be a very thin layer.

Refrigerate for at least 2h before you serve.

Now you can prepare the fruit sauce! I used fresh strawberries and blackberries, but you can add any kind of berry you like! Even cherries are great if you have the patience to remove their pit.

Wash and cut the fruits in generous chunks and put them in the pan with the brown sugar and vanilla extract. Let them cook on medium heat, stirring occasionally.

You don’t need to add any water, there will be plenty of liquid coming from the fruit.

Cook until you achieve the desired thickness of the sauce (not watery, but with some juice). It is something like a liquid marmalade. Store in the fridge.

And you are done!

Serve the piece of cheesecake with a spoonful of sauce on top. Or even without the sauce if you prefer!

It is so delicious and creamy, perfect balance of sugar and lemon, and with some extra acidity coming from the fruit sauce!

Have a nice day!

Ingredients

(For a 30x20cm (12×8 inch) tray)

For the top thin cream layer

200ml full fat heavy cream

Juice from 1/2 lemon (big one)

For the main cheesecake cream

600g (21oz) Philadelphia cream cheese (or Philadelphia-style)

400g (14oz) condensed sugared milk

1/2 cup lemon juice

For the cookie base

400g (14oz) Digestive cookies

150-200g (5-7oz) unsalted butter, melted

For the fruit sauce

500g (17oz) fresh strawberries

150g (5oz) blackberries

1 1/2 tbsps brown sugar

1 tsp vanilla extract

Note: Always use fresh lemon juice, not the bottled one!

Quick Instructions

Mix the heavy cream with the lemon juice in a cup. It will become quite thick. Put it in the fridge.

Crumble the cookies in the food processor and melt the butter in the microwave. Place the cookies in the tray you are planning to use for the dessert, and pour the melted butter on top. Mix well with a spoon and eventually with your hands. It will become like wet sand. Pat it down evenly and put it in the fridge.

In a large bowl, stir together the cream cheese, sugared condensed milk and lemon juice. Refrigerate for 15-20min.

Pour the cream on the cookie layer and spread evenly with a spatula. Refrigerate for approximately 30min, or until the cream has thickened enough and is not moving when you gently lift the tray.

With a spoon, carefully pour on top the heavy cream-lemon mixture you prepared in the beginning, and spread it. It will only be a very thin layer. Refrigerate for at least 2h before you serve.

Wash and cut the fruits in generous chunks and put them in the pan with the brown sugar and vanilla extract. Let them cook on medium heat, stirring occasionally. Cook until you achieve the desired thickness of the sauce (not watery, but with some juice). Store in the fridge.

Serve the piece of cheesecake with a spoonful of sauce on top. Or even without the sauce if you prefer!