Made with a Biscoff lotus cookie crust and a creamy cheesecake filling, this no-bake mixed berry cheesecake tart is a delightful treat that is a breeze to make.
Once the summer heat starts to hit, I am less inclined to want to turn on the oven. During this time, I turn to no-bake desserts like this no-bake mixed berry cheesecake tart. With Memorial Day and Fourth of July just around the corner, I was inspired to create a recipe that highlights the colors red, white and blue. As a lover of cheesecake and fresh berries, a no-bake cheesecake adorned with fresh juicy berries was the obvious choice. For an extra special treat, I went with a Biscoff lotus cookie crust in place of the traditional graham cracker crust which perfectly complements the tangy cheesecake and sweet fresh berries so nicely.
How to Make No-Bake Mixed Berry Cheesecake Tart
Biscoff Lotus Cookie Crust
Key Ingredients
- Biscoff Lotus Cookies – I used this brand.
- Melted Unsalted Butter
How To Make Biscoff Lotus Cookie Crust
- Grind – 30 Biscoff Lotus cookies in a food processor into fine crumbs.
- Transfer – cookie crumbs into a medium mixing bowl and pour in cooled melted butter. Mix ingredients together until mixture resembles wet sand.
- Spoon – cookie crust mixture into a 9” tart pan. Use the back of a measuring cup to spread mixture into an even layer along the base and sides of tart pan.
- Place – cookie crust in the refrigerator while cheesecake filling is being prepared.
No-Bake Cheesecake Filling/Tart
Key Ingredients
- Cream Cheese – I used full-fat cream cheese but reduced fat will work as well.
- Powdered Sugar
- White Chocolate Chips
- Heavy Cream
- Lemon Zest
How To Make No-Bake Cheesecake Filling/Tart
- Heat – up half of the heavy cream (4 Tablespoons/60 ml) either on stovetop or in the microwave at 30 second intervals just until hot but not boiling
- Place – white chocolate chips into a small mixing bowl and pour over heated heavy cream. Let mixture sit un-touch for at least 30 seconds. Stir white chocolate and heavy cream mixture starting inward and moving outward until all the chocolate is melted.
- Mix – in a stand mixer fitted with paddle attachment or with a held-held mixer, cream the cream cheese, powdered sugar, and lemon zest together starting at low speed (about 30 seconds) and increasing to medium speed (about 1 minute). Mix in the vanilla extract.
- Pour – with the mixer running at medium speed, slowly pour in the melted white chocolate into cream cheese mixture. Once all of the white chocolate has been added, stop mixer and with at flexible spatula, scrape the sides and bottom of mixing bowl to catch any unmixed ingredients.
- Mix – remaining heavy cream (4 Tablespoons/60 ml) into cheesecake mixture at medium high speed until mixture becomes thick and fluffy, about 1-2 minutes.
- Retrieve – cookie crust from the refrigerator. Spoon cheesecake filling into prepared crust and spread into an even layer.
- Refrigerate – no-bake cheesecake tart for at least 4 hours or overnight to set until firm.
- Decorate – no-bake mixed berry cheesecake tart with fresh mixed berries of choice and mint leaves (optional) before serving.
Looking For More Cheesecake Recipes, Checkout the Links Below:
PrintNo-Bake Mixed Berry Cheesecake Tart
Made with a Biscoff lotus cookie crust and a creamy cheesecake filling, this no-bake mixed berry cheesecake tart is a delightful treat that is a breeze to make.
- Prep Time: 4 Hours 30 Minutes
- Cook Time: 0 Minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 Slices 1x
Ingredients
Biscoff Lotus Cookie Crust
- 30 Biscoff Lotus Cookies, about 1 3/4 Cups (203 g) Cookies Crumbs
- 3 Ounces (6 Tablespoons) Unsalted Butter, Melted, Cooled
Cheesecake Tart Filling
- 12 Ounces (341 g) Full-Fat Cream Cheese, Softened, Room Temperature
- 1/2 Cup (125 ml) Heavy Cream, Divided
- 1/4 Cup (36 g) Powdered Sugar, Sifted
- 2 Ounces (57 g) White Chocolate Chips
- 1 Teaspoon Vanilla Extract
- Zest (1) Large Lemon
- Fresh Berries of Choice
- Fresh Mint, Optional
Instructions
Biscoff Lotus Cookie Crust
- Place 30 lotus cookies in a food processor and grind/pulse into fine crumbs. You will end up with about 1 3/4 cups (203 g) of cookie crumbs.
- Transfer cookie crumbs into a medium mixing bowl, pour in cooled melted butter, and mix ingredients together until mixture resembles wet sand.
- Spoon cookie crust mixture into a 9” tart pan. Use the back of a measuring cup to spread mixture into an even layer along the base and sides of tart pan.
- Place cookie crust in the refrigerator while cheesecake filling is being prepared.
No-Bake Cheesecake Filling/Tart
- Heat up half of the heavy cream (4 Tablespoons/60 ml) either on stovetop or in the microwave at 30 second intervals just until hot but not boiling.
- Place white chocolate chips into a small mixing bowl and pour over heated heavy cream. Let mixture sit un-touch for at least 30 seconds.
- Stir white chocolate and heavy cream mixture together until all of the chocolate is melted. If some of the chocolate chips do not melt, simply warm mixture in the microwave for 20 seconds and stir until all of the chocolate is melted. Set chocolate mixture aside to cool.
- In a stand mixer fitted with paddle attachment or with a held-held mixer, cream the cream cheese, powdered sugar, and lemon zest together starting at low speed (about 30 seconds) and increasing to medium speed (about 1 minute). Mix in the vanilla extract.
- With the mixer running at medium speed, slowly pour in the melted white chocolate into cream cheese mixture.
- Once all of the white chocolate has been added, stop mixer and with at flexible spatula, scrape the sides and bottom of mixing bowl to catch any unmixed ingredients.
- Mix remaining heavy cream (4 Tablespoons/60 ml) into cheesecake mixture at medium high speed until mixture becomes thick and fluffy, about 1-2 minutes.
- Retrieve cookie crust from the refrigerator. Spoon cheesecake filling into prepared crust and spread into an even layer.
- Refrigerate no-bake cheesecake tart for at least 4 hours or overnight to set until firm.
- Decorate no-bake mixed berry cheesecake tart with fresh berries of choice and mint leaves (optional) before serving.
Notes
- In place of Biscoff lotus cookies, graham crackers maybe used. Simply substitute Biscoff lotus cookie crumbs with 1 3/4 cups (203 g) of graham cracker crumbs and add 2 tablespoons of granulated or brown sugar to cookie crust mixture.
- Biscoff lotus cookies crust maybe made in advance, tightly wrapped in plastic wrap and stored in the freezer. When ready to use, simply thaw out crust in refrigerator overnight.
- No-bake mixed berry cheesecake tart should be kept refrigerated until ready to serve. This will make it easier to cut into clean slices. If left out at room temperature for too long, cheesecake will take on a softer texture and maybe more difficult to cut into clean slices.
- I used fresh blueberries and strawberries but any variety of fresh berries/fruits will work as well like raspberries, blackberries or cherries.
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