No Bake Cheesecake Slab with Berries and Rosemary
A creamy no bake cheesecake on a spiced cookie crust, set in a 9 x 13 inch pan and topped with whipped cream, berries, cherries, and rosemary.
Equipment
- 9 x 13 inch pan
- Parchment paper
- Stand mixer or hand mixer
- Small saucepan
Ingredients
Main Ingredients
- 10 oz spiced cookies about 38 cookies, crushed into fine crumbs
- 8 tbsp unsalted butter melted
- ½ tsp ground cinnamon
- 1 tbsp brown sugar
- 1 pinch salt
- 3 ½ tsp unflavored gelatin powder
- 3 tbsp cold water
- 1 ½ cup heavy cream chilled, for the filling
- 24 oz cream cheese block style, softened
- 1 ¼ cup superfine sugar
- 1 ½ tsp vanilla extract for the filling
- 1 tbsp lemon juice
- 2 cup heavy cream chilled, for the topping
- 3 tbsp superfine sugar for the topping
- 1 ½ tsp vanilla extract for the topping
- 1 cup strawberries halved or quartered
- 1 cup mixed berries blackberries and raspberries
- 1 cup cherries
- 8 rosemary sprigs
- 6 orange slices cut into half moons
- 2 tbsp powdered sugar for dusting
Instructions
Cooking
- Make the crust. Mix the crushed cookies with the butter, cinnamon, brown sugar, and salt and press into a lined 9 x 13 inch pan.
- Dissolve the gelatin. Bloom it in the cold water for 5 minutes, then warm gently until clear.
- Mix the filling. Beat the cream cheese with the sugar, vanilla, and lemon juice, add the gelatin, then fold in 1 1/2 cups whipped cream.
- Chill. Spread over the crust and refrigerate for 4 hours or overnight.
- Decorate. Top with sweetened whipped cream, fruit, rosemary, and orange slices, dust with powdered sugar, and cut into squares.
Notes
Substitutions: Use any crisp plain or spiced cookies in place of the spiced cookies.
Tips: Use block cream cheese and dissolve the gelatin fully for neat slices.
Storage: Refrigerate covered for up to 3 days. Do not freeze.