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Cheese Cream Dessert: The Ultimate Guide to Delicious Recipes

  • Total Time: 210 minutes
  • Yield: 8 servings 1x

Description

A luscious and creamy no-bake dessert with a smooth cream cheese base, light whipped cream topping, and optional graham cracker crust and berry compote. Perfect for any occasion!

Ingredients

Scale
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy cream, chilled
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups graham cracker crumbs (about 12 graham crackers)
  • 5 tablespoons (2 1/2 ounces) unsalted butter, melted
  • 1/4 cup granulated sugar
  • 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries), fresh or frozen
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch (optional, for thickening)
  • Fresh berries
  • Mint leaves
  • Chocolate shavings

Instructions

  1. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until all the crumbs are evenly moistened. The mixture should resemble wet sand.
  2. Press the graham cracker mixture into the bottom of a 9-inch pie plate or a similar sized dish. Use the bottom of a measuring cup or your fingers to firmly and evenly press the crumbs. Make sure to press firmly to create a solid base.
  3. For a firmer crust, bake in a preheated oven at 350°F (175°C) for 8-10 minutes. This step is optional, but it helps the crust hold its shape better. If you choose not to bake, simply chill the crust in the refrigerator while you prepare the filling.
  4. Let the crust cool completely before adding the cream cheese filling. This will prevent the filling from melting the butter in the crust.
  5. In a large bowl, using an electric mixer (either a stand mixer or a hand mixer), beat the softened cream cheese and butter together until light and fluffy. This usually takes about 3-5 minutes. Make sure there are no lumps! Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
  6. Gradually add the granulated sugar, beating on medium speed until well combined. Again, scrape down the sides of the bowl to ensure all the sugar is incorporated.
  7. Stir in the vanilla extract and salt. Mix until just combined. Be careful not to overmix at this stage, as it can make the mixture too thin.
  8. For the best whipped cream, chill your mixing bowl and beaters in the freezer for about 15-20 minutes before starting. This helps the cream whip up faster and hold its shape better.
  9. Pour the chilled heavy cream into the chilled bowl. Using an electric mixer, beat on medium speed until soft peaks form. Soft peaks mean the cream holds its shape briefly but the tips curl over.
  10. Gradually add the powdered sugar and vanilla extract. Continue beating until stiff peaks form. Stiff peaks mean the cream holds its shape and the tips stand straight up. Be careful not to overwhip, as this can turn the cream into butter!
  11. If you’re using a graham cracker crust, pour the cream cheese mixture into the prepared crust. If you’re not using a crust, you can pour the mixture into individual serving dishes or a larger serving bowl.
  12. Gently spread the whipped cream evenly over the cream cheese filling. You can use a spatula or a piping bag for a more decorative look.
  13. Cover the dessert with plastic wrap and chill in the refrigerator for at least 2-3 hours, or preferably overnight. This allows the flavors to meld together and the dessert to set properly.
  14. In a medium saucepan, combine the mixed berries and sugar.
  15. Cook over medium heat, stirring occasionally, until the berries release their juices and the sugar dissolves. This usually takes about 5-7 minutes.
  16. Stir in the lemon juice.
  17. If you want a thicker compote, whisk the cornstarch with a tablespoon of cold water to create a slurry. Add the slurry to the saucepan and cook for another minute or two, until the compote thickens.
  18. Remove from heat and let the compote cool completely before serving.
  19. Spoon the cooled berry compote over the whipped cream topping just before serving.
  20. Garnish with fresh berries, mint leaves, and/or chocolate shavings.
  21. Serve chilled and enjoy!

Notes

  • For the smoothest cream cheese base, ensure your cream cheese and butter are fully softened to room temperature.
  • Chilling the bowl and beaters is crucial for achieving perfectly whipped cream.
  • Don’t overwhip the whipped cream, or it will turn into butter.
  • Chilling the assembled dessert for at least 2-3 hours (or overnight) is essential for the flavors to meld and the dessert to set properly.
  • The berry compote can be made ahead of time and stored in the refrigerator.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes

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Find it online: https://www.chefstrawberry.com/cheese-cream-dessert/