Light Cream Cheese Berry Cheesecake, a chocolate wafer base with a light cream cheese dark chocolate chip filling. a light and creamy no bake dessert.
Servings: 10 servings
Calories: 364 kcal
1 1/2 cups oreo crumbs 180 grams
1/4 cup butter (melted) 55 grams
8 ounces light cream cheese ( remove from fridge 30 minutes before time) 250 grams
3/4 cup powdered / icing sugar 85 grams
3/4 teaspoon vanilla 3.15 grams
1/2 cup mini dark chocolate chips 87.50 grams
1 cup whole / whipped cream 240 ml
1 cup mix of blueberries and blackberries 148 grams
2-3 ounces dark chocolate (melted) 50-75 grams
Place beaters in the freezer for approximately 20 minutes and make cookie base.
Mix cookie crumbs and melted butter, press down on the bottom of a 7 – 8 inch (17 – 20 centimeters) springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator.
Beat cream until thick peaks appear, set aside.
In a medium bowl beat together cream cheese, sugar and vanilla.
Fold cream cheese mixture and chocolate chips into whipped cream until well combined. Remove cookie base from fridge, pour cheesecake filling on top of cookie base, cover with plastic wrap and refrigerate over night, place in freezer 30 minutes before serving (if using light cream cheese).
Top with berries and drizzle with melted chocolate. Serve immediately.