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No Bake Mixed Berry Cheesecake Bars

By April 24, 2019 No Comments

Recently I’ve been experimenting with Further Food Gelatin. I just learned that one serving of gelatin provides 10,000 mg of pure collagen. With collagen begin so good for your hair, skin, nails, joints and gut health, I’ve been trying to incorporate it into more of my recipes! (If you want to try some gelatin, you can use NICOLETHENOMAD to receive 15% off!)


Today’s recipe comes from Cloudy Kitchen and it’s no joke one of the most delicious things I’ve had in a long time. You don’t even have to bake it!

No bake cheesecakes are so easy and fun and this one comes with extra collagen benefits. πŸ˜‰


This recipe truly is super easy, but it looks super fancy so everyone will think you’re a pro. I followed her lead and mixed a berry coulis on the top, but you can get creative and mix whatever you want making this recipe versatile and different every time: nutella, peanut butter, fruit curd etc.

** Don’t forget to make sure your cream cheese is at room temperature before you beat it and that your berry coulis is fully cooled before you swirl it on the top. Enjoy!


No Bake Mixed Berry Cheesecake Bars



Mixed Berry Coulis Topping
2 cups fresh or frozen raspberries
1 cup fresh or frozen blueberries
1 cup fresh or frozen blackberries
1/3 cup sugar
1 Tbsp water
pinch of salt

Graham Cracker Base
4.5 cups graham crackers
3 Tbsp Sugar
2/3 cups butter, melted
1/4 tsp salt

1 1/3 cup plus1/2 cup cream
2 tsp gelatin (I used Further Food … use NICOLETHENOMAD for a discount!)
2 cups cream cheese, at room temperature
2/3 cup sugar
1 tsp vanilla bean paste
1/4 tsp salt




  1. Place all of the ingredients in a pan over medium heat. Cook, stirring often, and occasionally mashing the berries against the side using a fork, until the berries are soft. Transfer to a high speed blender or food processor (be careful as it will be hot), and blend until smooth.
  2. Clean the pan and return to the stove. Strain the berry mixture into the pan using a cheese cloth, then bring to a boil and cook over medium heat, stirring constantly, for 2-3 minutes or until slightly thickened and reduced.
  3. Transfer to a container and allow to cool completely.


  1. Grease and line a 9” square pan with two pieces of parchment paper, extending over the sides to form a sling.
  2. Place the graham crackers and sugar in the work bowl of a food processor. Pulse until the crackers resemble fine crumbs, then transfer to a medium bowl.
  3. Add the salt and butter, and mix to combine – it should have the consistency of wet sand.
  4. Pour the base into the prepared pan, and pat down until smooth using the bottom of a flat glass or measuring cup, ensuring that it is an even thickness.
  5. Place in the freezer while you prepare the filling.


  1. In a small pot over low heat, combine the 120g measure of cream and gelatin. Stir until the gelatin has dissolved. Set aside to cool slightly.
  2. In the bowl of a stand mixer fitted with the whisk attachment, or using an electric mixer, whip the 300g measure of cream until soft peaks form. Transfer into a bowl. There is no need to wash the mixer between the cream and cream cheese mix.
  3. Whip the cream cheese and sugar in the mixer until smooth. Add the vanilla and salt and beat to incorporate, then add the gelatine and cream mixture and mix well.
  4. Remove the bowl from the mixer, and, using a spatula, gently fold the softly whipped cream into the cream cheese mixture.
  5. Spoon the filling over the prepared base, tapping to remove any bubbles, then spreading with an offset spatula.
  6. Evenly distribute about 3-4 Tbsp of the cooled coulis mixture over the surface of the filling, and using a swirling motion, gently mix it into the top section of the filling using a spoon, before smoothing again with an offset spatula.
  7. Lightly drizzle a little more of the coulis mixture (use less than you think you will need) over the top of the cheesecake, then drag a chopstick or skewer through the drizzled coulis to make a marbled effect. Add more coulis and marble more if desired.
  8. Refrigerate the cheesecake for at least 3 hours or until set. Using the parchment paper as a sling, remove the cheesecake from the pan. Cut into squares using a knife that has been run through hot water and then dried before cutting.


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Author NicoleERenard

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