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Berries cheesecake: sweet, creamy and irresistible with photos and videos to prepare it

Cheesecake with berries

The cheesecake with berries is a great classic of homemade desserts, easy to make and ideal for a delicious dessert.

The cheesecake with berries is a truly sensational dessert, which combines the acidity of the fruits with the sweetness of the filling of the cake, a truly formidable combination!

When it comes to this dessert, many possibilities open up, and not only as regards the many ingredients with which we can go to fill the cake, but also as regards the methods of preparation. First of all the choice of ingredients (some use cream, some ricotta, some spreadable cheese or even mascarpone), secondly as regards cooking.

The original New York cake, in fact, includes both a baked and a raw version: today we are going to make a no-bake Philadelphia cheesecake, quick to make, creamy at the right point and excellent for any occasion, but we will also see some suggestions for the baked variant .

Let's start right away and see all the ingredients and the preparation for the cold berry cheesecake with photos, steps and video recipe !

Cheesecake with berries
Cheesecake with berries

How to make Philadelphia cheesecake with berries

Chop biscuits and melt butter
Chop biscuits and melt butter

1. Start from the base: melt the butter in a double boiler or in the microwave and in the meantime blend the biscuits.

Base of cheesecake biscuits

2. Mix the two ingredients and line the base of a springform pan (covered with parchment paper) creating a compact disc of biscuits at least one centimeter high. Once done, let it rest in the fridge.

Soak isinglass

3. Let's move on to the filling. Soak the isinglass in cold water for at least 10 minutes.

Whip cream

4. While you wait, whip the cream ( except 4-5 tablespoons ) with an electric whisk.

Mix cheese and powdered sugar

5. In a second bowl put the spreadable cheese and the icing sugar and mix well with the electric whisk.

Add the whipped cream to the mixture

6. Carefully combine the whipped cream with the cream cheese without disassembling the former .

Dissolve the gelatin in the cream

7. Drain and squeeze the gelatin well, then put it in a saucepan with the remaining liquid cream and let it melt over low heat.

Add the sweet mixture to the biscuit base

8. Add the liquid to the cream and cheese mixture, left to cool, and pour all the filling into the cake tin with the layer of biscuits.
9. Let it rest in the fridge for a long time, for at least 3 hours or , if you have the possibility, even for about 6 hours: the colder it is, the better it will be!

Forest fruit topping

10. We just have to move on to the topping: cook the mixed fruits in a saucepan (keeping some aside), adding a teaspoon of lemon juice and sugar. Caramelize the sauce, and once ready, let it cool. Pour it on the surface of the cheesecake and garnish with fresh fruit.

Alternatively, create the sauce immediately after completing the cream steps, and add it to the filling. Mix everything well and pour the cream into the pan and then put it in the fridge. Once very cold, garnish the cake with fresh fruit or use the ones kept aside to make a second sauce to pour over the cheesecake.

Read also
How to make the perfect cheesecake? 10 recipes and tips

Baked berry cheesecake: the variant

baked cheesecake with berries
baked cheesecake with berries

Tastes are tastes, and there are those who love cooked cheesecake. To make a variant with berries, here's how! The base is prepared with the same ingredients as the topping. However, you can (if you want) vary the ingredients for the filling and use:

  • 200 g Philadelphia
  • 200 g of cottage cheese
  • 100 g of fresh cream
  • 130 g of sugar
  • 2 eggs
  • a squeeze of lemon juice
  • 1 vanilla pod

Once all the ingredients have been mixed, all you have to do is bake the cake in the oven at 180°C for about 50 minutes and fill it with the fruit topping. How tasty!


We recommend keeping both cakes in the fridge for a maximum of 2 days , better if under a special bell for cakes or inside a container with a lid.

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