No-bake berry cheesecake


Yield: 12 servings                 Prep time: 30 min            Total time: 12 hours




For the berry jam:

3 cups frozen berry mix

1 cup fresh blueberries

1/2 cup fresh raspberries

½ cup fresh lemon juice

⅓ cup maple syrup


For the crust:

2 boxes Leibniz cookies

1 ½ sticks grass-fed butter, softened and cut into ½ inch cubes


For the cheesecake:

2 packs, 16 oz of cream cheese (optional to use vegan cream cheese)

1 can sweetened condensed milk

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract





1.     In a medium saucepan add your frozen berries, fresh blueberries, and raspberries.
2.       Stir in the maple syrup, and lemon juice and let it cook on medium heat, covered       with a lid, for about 10 min. Until the berries have popped open, the sauce           started to thicken.
3.     For the Leibniz cookie crust. You can use two different options here.

     Option #1 - you can add your cookies into a food processor and pulse until you         have fine crumbs. Then adding the Butter and pulse until it has combined

     smoothly with the crumbs.

     Option #2 - put the cookies into a zip log bag and smash with a pan or a               dough roller until you have fine crumbs.

     Add the softened butter and mix with your hands until the butter is completely         incorporated.
4.     Pat the crumb mixture into a 9x13 inch baking dish, making sure you have

     a ½ inch border on each side.
5.     Mix the softened cream cheese, condensed milk, lemon juice and vanilla extract

     in a stand mixer and mix for about 3-4 min

     until you have a smooth mixture.
6.     Pour the cream cheese mixture onto the cookie crust, and even it out with a           spatula.

     Then pour the cooled down berry jam on top and swirl in with a fork or a knife.       That way the jam can reach a deeper layer of the cream cheese mixture.
7.     Refrigerate for 6-8 hours, then slice and serve!