No-Bake Cheese and Berries Cake

I must be honest and say – I do not like baked cheesecakes. Will eat them (Da!) but much rather mine non-baked, for me a cheesecake should be creamy and juicy and cold – just like the cream cheese it is made of but yummier. To each it’s own – you know..

This recipe is a great one to make when you’re craving something sweet and yummy and creamy, all at the same time. It’s (another) quick (30 min including dishes), no skills required, easy recipe, and it is absolutely perfect for a summer night.

It will, however, require a lot of mixing, whisking & folding and a little patience before you can bite into the end result.

Summer here we come!

Mind! There are lives eggs in this cake.


250 gram cream cheese
250 gram mascarpone cheese
2 eggs, separated
120 ml sour cream
100 gram white chocolate.
2/3 cup caster sugar
1/4 tsp cream of tartar
1 tbsp berry flavour rum (or gin)
300 ml double cream
500 gram biscuits
50 gram butter. Melted
1 tbsp icing sugar
1 ½ cups chopped berries
1 tsp fresh lime zest



Melt the white chocolate, set aside to chill.
Whisk the egg yolks with 1/3 cup of the sugar to a stiff foam.
Whisk the double cream with the rum/gin to very hard cream.
Crumble the biscuits to fine crumbs, mix with the melted butter and spread tightly over an oval 9″ pan. Save 2 tbsp of the crumbles aside.

The crumbs will come out a bit dry – that’s fine, as the base will absorb liquids from the cake.

In a large bowl mix together mascarpone cheese, cream cheese and sour cream.

Add the egg yolks into the cheese mixture, folding in gently. When all combined add the melted-chilled white chocolate, fold in gently

Add the whipped cream and fold in gently.

Wash & dry the berries well.
Cut to big chunks and mix them with 1 tbsp icing sugar.

Add the berries into the cheese mixture, fold in very gently.

Whisk the egg whites until starting to foam, add the other 1/3 cup of sugar & the cream tartar and whisk to stiff peaks.

Fold the eggs white foam into the cheese mix. 

Pour the ready mixture on to the biscuit crumbs base, spread the rest of the crumbs on top.

Cover with foil and ‘quick freeze’ for 1 hour, before storing in the fridge.


For best results make sure the bowl and whisks are clean and dry before every use.

This cake is meant to be soft and creamy – for a more structural cake add 1 tbsp of gelatin melted in 1 tbsp hot water to the cheese mix before adding anything else.

You can swap the berries with any other fruit – as long as it does not have high water content