Ingredients
1.5 cups assorted fresh berries (strawberries, blueberries, raspberries, blackberries)
1 cup graham crackers or digestive biscuits, crushed
8 ounces cream cheese (full-fat)
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 tablespoon freshly squeezed lemon juice
2 cups heavy cream
2 tablespoons sugar for whipping (optional, if using regular cream)
Instructions
1) Crush graham crackers or digestive biscuits using a food processor or rolling pin to form the base.
2) In a bowl, mix softened cream cheese and sugar until smooth.
3) Add sweetened condensed milk and vanilla extract to the cream cheese mixture, blending until creamy.
4) Fold in whipped cream (if using regular cream, whip it with sugar at this stage).
5) Layer crushed cookie crumbs in the bottom of each cup.
6) Spoon the cream mixture over the crumbs, pressing gently for even layers.
7) Top with fresh berries and a dollop of whipped cream.
8) Chill for at least 40 minutes before serving to set.
Notes
For a rich variation, substitute cream cheese with mascarpone cheese.
Greek yogurt can replace cream cheese for a lighter option, but the texture will be denser.
Adjust cookie quantity based on preferred crunch and thickness of the base.
Use fresh or thawed frozen berries; ensure thawed berries are well-drained before layering.
Chill time is crucial for the dessert to firm up properly.
Add optional toppings like chocolate shavings or sprinkles for decoration.
Store in the refrigerator for up to 24 hours, loosely covered with plastic wrap.
- Prep Time: 20
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: One dessert cup
- Calories: 365
- Sugar: 48g
- Sodium: 225mg
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 142mg