Fluffy No-Bake Cheesecake

More rich than you are imagining.

      This cheesecake recipe is fluffy, smooth, rich, and buttery. The texture is more similar to a mousse than the typical denseness of a baked cheesecake. I love making this cheesecake because it’s simple, quick, and its addicting. Although, its easy and doesn’t require baking, the flavors aren’t compromised. It could be served at a five star restaurant. I’m not kidding!  The chocolate crust pairs so well with the creamy filling. This cheesecake wouldn’t be complete without the berry puree sauce, drizzled over the top. The bit of tartness is the necessary finishing touch.  I always end up going back for more sauce and cheesecake to the point I feel sick. Check out the full video here. No more messing around, let’s get started. 

      Ingredients needed:

Filling 

16 oz. of mascarpone cheese refrigerated

8 oz. of cream cheese refrigerated

2/3 cup white granulated sugar 

1 tablespoon pure vanilla extract 

1 ¼ cup heavy whipping cream 

Crust

20 finely ground Oreos with cream removed prior

8 tablespoons butter melted

1 tablespoon sugar 

Berry Sauce

2 cups whole strawberries

1 cup raspberries

¾ cup sugar 

1 tablespoon of fresh lemon juice

1 teaspoon pure vanilla extract 

Toppings

Cinnamon, blueberries, and edible carnation flowers (optional)  

Dark contrast

Make the crust:

1. Scrape the filling out of the Oreos ; crush them a bit in a zip lock bag or by hand in a bowl. Once you have done that put in a blender or food processor and pulse until they are finely ground and put in a medium sized bowl. Add the 1 stick of salted melted butter and 1 tablespoon of sugar to the finely ground Oreos. Stir until combined.

2. Get your 9-inch spring form pan, or four mini spring form pans lined with parchment paper. Press the Oreo mixture evenly in your pan with your fingers. Put in the freezer for 10 minutes.

Filling mixture ( make it while the crust is chilling) 

1. Beat 8 ounces of cream cheese and 2/3 cup granulated sugar in a medium sized bowl for about three minutes until smooth and resembles frosting.

2. In separate bowl, beat 1 ¼ cups heavy whipping and 1-teaspoon pure vanilla extract until stiff peaks form. The time can vary. (the peaks stay tall when lifted with spoon, rather than flopping). Once your stiff peaks have formed, beat in 16 ounces of chilled mascarpone cheese for 5- 10 seconds until combined on low setting. Be careful not to overbeat because mascarpone can become wet if overmixed.

3. Gently fold the cream cheese mixture into the cream and mascarpone mixture until combined.

4. Get your crust out of the freezer and evenly disperse the filling in your springform pan or mini pans.

5. Cover it with plastic wrap and refrigerate for four hours or overnight.

Don’t underestimate the creamy sophistication.

Make the berry sauce 

1. Combine two cups strawberries, one cup raspberry, 1-tablespoon lemon juice,¾-cup sugar (you can use less if you want it to be more tart) and 1 teaspoon pure vanilla extract in a saucepan over medium heat.

2. Let it come to a simmer, cook for about 5 minutes, stirring frequently until the fruit softens. Once softened put it in a blender, or use an immersion blender or of the sort to give it a nice puree.

3. Transfer to a bowl, cover and put in the refrigerator to cool.

Serving time! Once your cheesecake and puree have chilled, sprinkle cinnamon over the top of your cheesecake and serve with puree sauce and blueberries. I like a lot of blueberries and sauce. That’s a personal choice. I hope you enjoy it! 

- The Flower Fanatic

The only sad bite is the last one.