Raspberry – blueberry vanilla cheesecake

Cheesecake is the most favourite cake of my husband. He really loves it. Nowadays there are hundreds of different cheesecake recipes. The ingredients are what make one cheesecake different from another.  And the most essential ingredient in any cheesecake is of course cream cheese.

To celebrate our little monkey, who has just been with us in this crazy world one year (time flies incredibly fast), I have prepared this berry non – baked cheesecake.


What do you need: 

200 g ginger biscuits

100 g melted butter

600 g cream cheese (I used Philadelphia cream cheese)

2 tbsp vanilla extract

100 g icing sugar

125 g double cream


What do you need for topping: 

400 g raspberries

250 g blueberries

2 tbsp icing sugar



Firstly, make the base: Put 200 g of ginger biscuits in a plastic food bag and crush to crumbs using a rolling pin or something else what can help you with that. Put the crumbs to a bowl and pour melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared cake form and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.


Afterwards, you can start with filling preparation. Place 600 g of cream cheese, 100 g of icing sugar and vanilla extract in a bowl, then mix it or  beat with an electric mixer until smooth. Add double cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base. Leave to set in the fridge preferably overnight. In the mean time, prepare the topping. Mix raspberries and blueberries together with icing sugar and smash them briefly with fork. When is cheesecake set, add fruit mixture on top and put it in the fridge again to cool down. When ready, you can enjoy delicious cheesecake!

P.S.: My husband just said that this is the best cheesecake I have ever made 😀 ❤


Vero & Canito






34 thoughts on “Raspberry – blueberry vanilla cheesecake

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