Servings: 8 pieces
Calories: 290kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk
- Spatula
- Springform pan
- Small pot
Ingredients
- 180 g cookie crumbs (graham cracker, digestive cookies, or ladyfingers)
- ½ cup butter, melted
- 8 oz cream cheese remove from fridge 30 minutes before using
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 tbsp gelatin
- 2 tbsp milk (2% recommended)
- ½ cup blueberries
- ½ cup raspberries
- ½ + 2 tbsp sugar
- 1 tbsp cornstarch
- pinch cinnamon (optional)
- 2 tbsp water
- 1 tbsp lemon juice
Instructions
- Crush cookies into fine crumbs and mix with melted butter.
- Press the mixture into the bottom of a 7-8 inch springform pan and chill.
- Beat cream cheese with powdered sugar and vanilla until smooth.
- Whip heavy cream until stiff peaks form.
- Heat milk and dissolve gelatin, then fold into the cream cheese mixture.
- Pour the cheesecake filling over the chilled cookie base and let it set in the fridge for 4-5 hours or overnight.
- In a pot, combine blueberries, raspberries, sugar, cornstarch, cinnamon, water, and lemon juice, and bring to a boil, then simmer until thickened.
- Cool the berry topping before refrigerating it.
- Serve berry topping over cheesecake or drizzle on individual slices.
Notes
Use any type of cookie for the base; ginger snaps also work wonderfully.
For a dairy-free option, swap heavy cream with whipped coconut cream.
You can use mixed berries or strawberries instead of blueberries and raspberries.
Adjust sugar in the topping based on the sweetness of your berries for best results.
Nutrition
Calories: 290kcal | Carbohydrates: 26g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 150mg | Potassium: 170mg | Fiber: 1g | Sugar: 14g | Vitamin A: 6IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 2mg
Tried this recipe?Let us know how it was!