Everyone's A Winner with my triple cheesecake in one! Come and see just how easy it is to make this No Bake dessert.

Have you ever tried to please everyone with a dessert? The chances are that one or two will be a little 'picky' or not like a certain flavour, so fear not!

Lovefoodies to the rescue. Here, Everyone's A Winner with my triple cheesecake in one! The toppings tell you what the cheesecake is made up of. Each filling contains the fruits you have chosen, and together with the topping and delicious crunchy base, no one can complain!
This is a fun pie to make and put together. It involves a bit of bashing, a bit of mixing and a bit of chilling..and you're all done! No baking, no cooking, just bash and mix.

For my cheesecake, I chose Raspberries (frozen as I couldn't get fresh), Cherries and Mandarins.

You can be as creative as you like with this pie. Add the fruits that you like the most, just stick to the 'soft' berry type fruits and you will certainly please anyone who has the pleasure of tasting this!

Prep Time: 20 minutes
Cook Time: 4 Hours refrigeration
Yield: 6 servings
You will need: 8-9 inch cake round tin. Spring form or one where the base comes out. (You need to be able to get the pie out without damaging it.)

Ingredients:
The Base
2 ½ oz or 75 g butter
8 oz or 220 g Digestive Biscuits (cookies, see below) or Honey Graham Crackers

The Filling
7 fl oz or 200 ml fresh whipping cream
7 oz or 200 g cream cheese (room temperature)
⅓ cup or 50 g EACH of 3 of your favourite berries fresh or frozen. So the total will be 150g / 1 cup. And extra for decorating the top how you wish.
2 Tablespoons Icing sugar / powdered sugar (optional)

*For US friends, you can buy Digestive cookies from Meijer's, Job Lots, Walmart, Dollar Tree, World Market, in the cookie or International section. Please do try to use digestive biscuits in your recipe as it will make a difference in the base.

Instructions:
1. Cut out some parchment paper and line the base of the tin.

2. If you are using frozen berries, dry them off after defrosting with kitchen paper

3. Mash the berries or put them in a blender to smooth. If you don't like the seeds, pass the mashed berries through a sieve.
For my fruits, I pureed the raspberries, chopped the cherries and halved the mandarin slices as I wanted a 'bite' to the cheesecake. You can choose to puree all the fruits or choose to leave them in chunks.

4. Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.
** If you are using a spring form tin, I clip the parchment paper in & lock the tin. Then cut the excess paper off.

3. In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted. Add the crumbed digestives to the butter and mix very well until it is all incorporated.

4. Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pan.

5. Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan. Use the back of your hand and go along the edges pushing the mix down and compressing.

6. Add the icing / powdered sugar (if using) to the cream and whip up until just before stiff. Add the cream cheese and mix in well. Divide the cream cheese mixture into 3 separate bowls and to each bowl, add your different fruits. Mix in gently with a spoon.

7. Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking.

8. Add the first filling just like in the photo opposite.
Then add the other 2 fillings. Try and place them evenly in thirds in the tin.

10. Use a spatula and carefully smooth the surface of the mixture, trying not to overlap the flavours. Arrange the fruit on the top to correspond to the flavours of the filling.

11. Place in the fridge for 4 hours MINIMUM. Dust with powdered sugar if you wish.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Some Tips:
-If you are worried the pie has not set, place in the freezer for 60 minutes before you are ready to serve it, and then remove from the tin and cut whilst it is still cold.
-It is easier to cut 'clean' slices if you use a very sharp knife under hot water first, and cut straight through the pie.
-If you want to achieve a smooth finish on the top of the pie, use a long bladed flat rounded knife, dip in a glass of hot water and smooth the surface and sides.

Print

Everyone’s A Winner Cheesecake

Prep Time

20 mins

Cook Time

4 hrs

Total Time

4 hrs 20 mins

 

Servings: 6 - 8

Ingredients

The Base

• 2 ½ oz or 75 g butter
• 8 oz or 220 g Digestive Biscuits (cookies see below) or Honey Graham Crackers

The Filling

• 7 oz fl or 200 ml fresh whipping cream
• 7 oz or 200 g cream cheese room temperature
• ⅓ cup or 50 g EACH of 3 of your favourite berries fresh or frozen. So the total will be 150g / 1 cup. And extra for decorating the top how you wish.
• 2 Tablespoons Icing sugar / powdered sugar optional

Instructions

1. Cut out some parchment paper and line the base of the tin.
2. If you are using frozen berries, dry them off after defrosting with kitchen paper
3. Mash the berries or put them in a blender to smooth. If you don't like the seeds, pass the mashed berries through a sieve.

For my fruits, I pureed the raspberries, chopped the cherries and halved the mandarin slices as I wanted a 'bite' to the cheesecake. You can choose to puree all the fruits or choose to leave them in chunks.

1. Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.
2. In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted.
3. Add the crumbed digestives to the butter and mix very well until it is all incorporated.Transfer mixture to the cake tin.
4. Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan.
5. Use the back of your hand and go along the edges pushing the mix down and compressing.
6. Put in the freezer to set whilst you make the filling.
7. Add the icing / powdered sugar (if using) to the cream and whip up until just before stiff. Add the cream cheese and mix in well.
8. Divide the cream cheese mixture into 3 separate bowls and to each bowl, add your different fruits. Mix in gently with a spoon.
9. Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking.
10. Add the first filling, then add the other 2 fillings. Try and place them evenly in thirds in the tin.
11. Use a spatula and carefully smooth the surface of the mixture, trying not to overlap the flavours. Arrange the fruit on the top to correspond to the flavours of the filling.
12. Place in the fridge for 4 hours MINIMUM. Dust with powdered sugar if you wish