This no-bake berry cheesecake is one of those desserts that earns its place in the regular rotation. It’s served in individual glasses, has a light mousse-like texture rather than a dense fridge cheesecake filling, and sits on a buttery baked almond crumble that adds a genuinely wonderful crunch. Use strawberries, raspberries, or a combination of both. Everything can be made ahead, which makes it ideal for entertaining.

Individula no-bake cheesecakes with a golden buttery nut crumble and cream

As much as I love a baked cheesecake, especially a Basque burnt cheesecake, it’s more tricky and expensive to make. No-bake fridge cheesecakes like my strawberry cheesecake with nut crumble and lemon curd cheesecake can effortlessly be whipped up and set in the fridge.

The crumble is the star element here. Whole raw ZZ2 Al Monde Cape almond s are blitzed in a food processor before being combined with butter, flour, sugar and a little vanilla, then baked until deeply golden. The result is nutty, buttery and slightly caramelised – a crumble you will want to eat straight off the tray.

Almonds for the berry cheesecake with almond crumble

What berries work best

Strawberries and raspberries both work perfectly here, as does a combination of the two. The berry coulis is made from whichever you choose, and fresh berries of the same kind are used to garnish.

Frozen berries work well for the coulis – there’s no need to use fresh for that element. Save the fresh berries for the top.

A drizzle of elderflower cordial over the finished glasses makes a lovely finishing touch if you have it.

Berry cheesecake with almond crumble recipe

Tips for success for berry cheesecake

Process the almonds first. Blitz them in the food processor to a rough crumb before adding the other crumble ingredients. The mixture will look clumpy going onto the tray – that’s exactly right.

Stir the crumble every 10 minutes. It browns faster around the edges of the tray. Stirring regularly gives you an evenly golden result throughout.

Step by step photos of how to make no-bake berry cheesecake with nut crumble

Keep the gelatine warm when you fold it in. This is the step that catches most people out. If the gelatine cools too much before you add it to the cream, it will set on contact and create lumps. It should still be liquid and just slightly cooled – warm to the touch. If it starts to set in the bowl, give it another 10 seconds in the microwave before using.

Make it ahead. The crumble keeps in a sealed jar for several days. The cheesecake filling can be made and spooned into glasses up to 24 hours ahead. Add the fresh berry garnish just before serving.

Use a piping bag for neat portions. If you’re serving this at a dinner party and want clean, precise glasses, transfer the cheesecake mixture to a piping bag before filling.

Frequently asked questions for berry cheesecake

Can I use frozen berries? Yes, for the coulis absolutely. Bring them straight from frozen to the pot with the sugar, lemon juice and water. Use fresh berries only for the garnish on top.

My gelatine went lumpy when I added it to the cream. What went wrong? This happens when the gelatine has cooled too much and starts to set before it’s been incorporated. Make sure it’s still liquid and warm when you fold it in. If it has started to set in the bowl, microwave it for 10-15 seconds to bring it back, then fold in immediately.

Can I make this in a large dish instead of individual glasses? Yes. A large shallow serving dish or trifle bowl works well. Press the crumble into the base, add the cheesecake filling, and refrigerate. The crumble won’t stay as crunchy in a large dish but it still tastes wonderful.

Can I leave out the gelatine? You can, but the filling will be softer and won’t hold its shape as cleanly. It’ll still taste good, especially if served within a few hours of making. For make-ahead purposes, the gelatine is worth using.

Can I substitute the cream cheese? Full-fat cream cheese gives the best texture and flavour. Reduced-fat versions tend to be more watery and the filling won’t set as firmly.

How far ahead can I make this? The crumble keeps in an airtight container for up to 5 days. The assembled cheesecake (without fresh berry garnish) keeps covered in the fridge for up to 3 days. Don’t add the fresh fruit until just before serving.

A table with individula glasses filled with berry cheesecake and almond crumble

Prep Time:20

Cook Time:40

Ingredients

Nut crumble:

160gm whole raw ZZ2 almonds
190 gm flour
160 gm butter
90 gm Demerara sugar
1/2 tsp vanilla extract

Berry coulis:

1 cup fresh or frozen berries strawberry or raspberry or a combination
¼ cup sugar
1 Tbsp lemon juice
¼ cup water

Cheesecake:

230 gms cream cheese
100 g icing sugar
150 ml berry coulis cooled
400 ml cream whipped
3 leaves Gelatine
Fresh strawberries & raspberries for garnish
Any leftover berry coulis to garnish optional
Whipped cream to garnish optional

Instructions

To make the crumble topping, preheat the oven to 160°C/Gas mark 3. Combine all the ingredients in a food processor and blend until the mixture is the texture of breadcrumbs.
Spread out the crumble on a baking tray and bake for 30-40 minutes, being sure to stir the crumble mixture every 10 minutes. Remove when the mixture is golden brown and set aside to cool.
To make the berry coulis (in advance), place all the ingredients in a small pot and bring it to a simmer. Cook for around 15 minutes until it’s thickened and a mixture starts to gel around the edges. All ow to cool.
For the cheesecake, soak the gelatine in a bowl of cold water for about 5 minutes. Squeeze the bloomed gelatine and place it in a small bowl and cover with about 50 mils of cream. Microwave for 30 seconds until the gelatine dissolves. Set aside to cool slightly (should it set, simply microwave for 15 seconds until it dissolves again)
Mix the cream cheese, sugar, and berry coulis in a bowl and whip until well combined and smooth. Use an electric mixer for this.
Whip the cream in a separate bowl until stiff. Fold the gelatine into the cream mix
Add this to the cream cheese. Mixture and whip until just combined. You can do this by hand or add it to the bowl of the electric mixer briefly.
To assemble the cheesecake, spoon a layer of crumble into the bottom of your serving glass and top with a few spoonfuls of the strawberry cheesecake mix. refrigerate until ready to serve.
Decorate with fresh cream (optional) a drizzle of berry coulis and a slice of fresh strawberries & fresh raspberries.

Notes

Use a food processor to blitz the almonds to a rough crumb before adding the other crumble ingredients. The mixture will look clumpy going onto the tray – that’s correct.

Stir the crumble every 10 minutes while baking. It browns faster around the edges.

Keep the gelatine warm and liquid when folding into the cream – if it’s too cool it will set on contact and create lumps. Microwave briefly if needed.

A piping bag makes filling the glasses neat and precise.

Servings: 12

Author: Sam Linsell

A few other desserts you may like:

Strawberry cheesecake with nut crumble

Honey, rosewater & cinnamon panna cotta

No-bake Cremora tart squares with granadilla

The best banoffee pie with pecans

Mocha mousse parfait

Berry Eaton mess with pistachios

Classic South African unbaked milk tarts

Basque burnt cheesecake

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One Comment

SW says:

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After placing the gelatine into the whipped cream the mixture went lumpy, started to set while folding it in. Wanting to make this again but wondering how to avoid this next time?? I had cream that had been put the fridge for 10 mins or so and also let the gelatine cool a little from being in the microwave before I added it. What have I done wrong? Looking forward to hearing your response.Thanks!