No Bake Cheesecake with Mulberry Sauce on a Graham Cracker Base

It was birthday again in the office! Unfortunately though, the birthday girl got sick, as well as many others from my group, so in the end we were only 5 to enjoy this amazing cake. Anyway, it is the intention that counts, right? : ) We enjoyed it for all of the missing people as well, then shared a picture with them, just so they know what they missed 😉

I needed a recipe that was quick, ideally no bake (once again, quick!), but still delicious and easily transportable. I have to add that I made this cake at night, after a whole day of snowboarding. I was tired like hell, but I promised to make something for the Bday so here we go 🙂 Nigella’s cherry cheesecake recipe with some changes. Divine!

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No Bake Cheesecake with Mulberry Sauce on a Graham Cracker Base

Ingredients:

250 grams digestive biscuits (I used an entire pack of my favorite Italian Gran Cereale Originale)
120 grams butter (soft)

300 grams cream cheese
60 grams icing sugar
1 small package vanilla sugar
½ teaspoon lemon juice
250 ml cream

350g mulberries (I got only frozen)
about 1/2 cup sugar
1 tbsp cornstarch

 

Preparation:

1. With the help of a rolling-pin, turn the biscuits into crumbs 🙂 Add the butter and mix. Press this mixture into a 20cm springform tin.

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2. Beat together the cream cheese, icing sugar, vanilla sugar and lemon juice in a bowl until smooth.
3. Lightly whip the cream, and then fold it into the cream cheese mixture.
4. Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.

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5. Defrost the mulberries and pour them into a pot. Add about 1/2 cup sugar and cook on low heat, about 20 minutes, stirring frequently. Add a tbsp of cornstarch, stir and cook for a few more minutes, until you get a nice smooth sauce. Remove from heat.
5. When you are ready to serve the cheesecake, unmould it and spread the mulberry sauce over the top.

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I have spooned the sauce into a jar and transported separately to the office, leaving it to the colleagues to decide how much sauce they want to pour on their slice of cake. It was a huge hit!! There were about 2 spoonfuls of leftover sauce, I poured it over my breakfast yoghurt the next day, wow! Delicious. I would make it again just to use as a topping for my yoghurt 🙂

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Comments
13 Responses to “No Bake Cheesecake with Mulberry Sauce on a Graham Cracker Base”
  1. Oh that does look delicious & something fast too. I’m not sure that I know what mulberries are although they look very much like blackberries or black raspberries? It would have been wrong to let that go to waste but it was a nice gesture to send a picture.

    • Thank you 😉 We actually saved some for the next day but the people who were sick, were still sick that day… pity! I had to look up their English name as well, haha! These have a very interesting taste, a bit bitter and sweet. The sauce, is fantastic of it!

  2. Yummy! Que pinta tan buena 🙂

  3. trixfred30 says:

    Superb! The kids love this too.

  4. Wow. Easy and yummy looking! Will try this but also can’t get mulberries? Mmmm toss up between a passion fruit or raspberry or both for the topping….. ?

    • Oooh passion fruit mmm…. raspberries also Mmmm… I believe anything works! The mulberries I actually found frozen among the frozen fruits section of the local supermarket.

  5. This looks so yummy! I feel like I could drink that mulberry sauce it looks so good!!

  6. Everything looks so delicious! Love the blog!

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