Nothing makes a Christmas statement like a wreath, whether it is fruit or evergreen. You will want to make this No Bake Berry Wreath Cheesecake for your Christmas open house buffet or family dinner. This cheesecake is easy to create, chill and decorate by layering fresh raspberries, blackberries and blueberries in a wreath shape with sage leaves makes a pretty presentation.
How to Make No Bake Berry Wreath Cheesecake
1. Prepare crust: In bowl of food processor with steel blade, pulse almonds until coarsely chopped, add graham crackers, flour and sugar, pulse together 30 seconds or until grahams are ground. Almond pieces are ok. Add melted butter to mixture. Pulse 2-3 seconds to combine. Photo shows gelatin package.. there is no gelatin in this recipe.
2. Line spring form pan bottom plate with parchment paper and have it extend outside the rim of the pan. This will make it easy to lift off bottom pan before serving. The cheesecake will be well chilled before removing the parchment paper and moving to serving platter. Press crumbs into 10″ springform pan. Chill for 20 minutes. If you want to bake the crust you can, bake at 375 for 8 minutes. If baked crust let cool before filling. While this is a no bake recipe, baking the crust will speed up the process.
3. Prepare filling: Beat cream cheese with 1/2 cup confectioners sugar and almond extract. Spread mixture into cooled set crust. Chill while making fresh whipped cream topping.
4. Prepare whipped topping: In bowl of stand mixer fitted with whisk attachment, whip well chilled heavy cream with 1/4 cup confectioner’s sugar and extract to medium still peaks.
5. Spread whipped topping over the top of cream cheese filling. Smooth top with an off set spatula. The spatula is very helpful getting a smooth and even top. Cover and chill up to 3 days. Add fruit right before serving. Cover with plastic wrap and chill until 60 minutes prior to serving and garnishing with berries. Release from pan right before serving.
Garnish: About an hour before serving, run a sharp knife around edges of spring form pan and cheesecake. Remove band from pan. Place cheesecake on serving platter. Arrange berries by alternating colors to form a wreath shape. Add 10-12 sage or mint leaves evenly around the berries.
Melt apricot jam in custard cup and with pastry brush, brush jam over berries to give them great shine and little bit of sweetness.
Store cheesecake in refrigerator covered with loose plastic wrap.
No Bake Berry Wreath Cheesecake
Easy no bake cheesecake with triple berries formed as a wreath. Almond crust add crunch to the creamy cheese cake filling with fresh whipped cream topping.
- Prep Time: 30 minutes
- Cook Time: no bake
- Total Time: 30 minutes + chill
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: No Bake- Whip & Ground
- Cuisine: American
Ingredients
Crust:
1 cup whole almonds
1 cup graham crackers
1/2 cup all purpose flour
1 cup butter, melted
1/3 cup granulated sugar
Filling:
1–8 ounce package cream cheese, softened
1/2 cup confectioner’s sugar for cheesecake filling
1 cup heavy whipping cream, chilled and whipped
1/4 cup confectioners sugar for whipping cream
1/2 teaspoon almond extract
1/2 teaspoon creme bouquet or vanilla
Garnish:
1/2 cup apricot jam, melted
1 pint fresh blueberries
1 pint fresh raspberries
1 pint fresh blackberries
12 fresh sage leaves or mint leaves
Optional garnish fresh rosemary sprigs in place of mint or sage leaves
Instructions
1. Prepare crust: In bowl of food processor with steel blade, pulse almonds until coarsely chopped, add graham crackers, flour and sugar, pulse together 30 seconds or until grahams are ground. Almond pieces are ok. Add melted butter to mixture. Pulse 2-3 seconds to combine.
2. Line springform pan with parchment paper and extend the paper outside the band rim of pan. This will make the well chilled cheesecake easier to remove from bottom of pan to the serving platter. Press crumbs into 10″ springform pan. Chill for 20 minutes. If you want to bake the crust you can, bake at 375 for 8 minutes. If baked crust let cool before filling. Baking the crust will speed up the process.
3. Prepare filling: Beat cream cheese with 1/2 cup confectioners sugar and almond extract. Spread mixture into cooled set crust. Chill while making fresh whipped cream topping.
4. Prepare whipped topping: In bowl of stand mixer fitted with whisk attachment, whip well chilled heavy cream with 1/4 cup confectioner’s sugar and extract to medium still peaks.
5. Spread whipped topping over the top of cream cheese filling. Smooth top with an off set spatula. Cover and chill up to 3 days. Add fruit right before serving.
Garnish: About an hour before serving, run a sharp knife around edges of spring form pan and cheesecake. Remove band from pan. Place cheesecake on serving platter. Arrange berries by alternating colors to form a wreath shape. Add 10-12 sage or mint leaves evenly around the berries.
Melt apricot jam in custard cup and with pastry brush, brush jam over berries to give them great shine and little bit of sweetness.
Store cheesecake in refrigerator covered with loose plastic wrap.
Notes
Creme bouquet flavoring is a mix of almond, lemon and orange flavoring. It is a concentrated extract great for baking cookies, cakes, cupcakes, and cheesecakes. You can find it a confectionery stores or online.
Other Ideas You Might Like to Try:
Cherry Orange No Bake Jellied Cheesecake 
