Janak loves cheesecake and he reminded me that my sister made a no bake cheesecake that he loved when we were visiting her. I tried to find the recipe that she had given me. I did look through my vast collection of recipes but had no luck finding it and so I did the next best thing, I came up with this recipe.
This was my second go at making it. I made the first version for a pot luck and I topped that one with a strawberry glaze. I also made it in a 8×12 baking dish. I made the topping for that one by pureeing fresh strawberries, mixing in some strawberry jam and some sugar. It was a bit sweet but everyone loved it. The other difference was that I had added 2 tablespoons of Quarante y Tres (a Spanish liqueur) to the cream cheese mixture but the flavor did not come through. I did increase the liqueur in this one to 1/2 cup with this trial but the cream cheese flavor was still quite strong and the brandy flavor came through but very faintly.
The texture of this cheesecake is really light and airy. The other good thing about this dessert is that it is not heavy and the portion sizes help.
You can easily do any topping with this and any flavor of alcohol that you wish to try. Dulce de Leche, Caramel, Mango, Pineapple .. as you can tell I love tropical fruits and in the summer they are great.
- 1 1/2 cups chocolate graham cracker crumbs
- 5 tablespoons butter, melted
- 2 8oz packets of cream cheese, softened
- 2 cups icing sugar
- 2 teaspoons vanilla extract
- 1/2 cup brandy (optional)
- 3/4 cup heavy whipping cream
- 1 1/2 tablespoons sugar
- 1 1/2 cups passionfruit syrup (or any other topping of your choice)
- 24 blackberries, washed
Mix the crumbs and butter until all the crumbs are well moistened. Divide the moistened crumbs evenly between the 12 bowls.
Whip the cream cheese (using the paddle attachment) until it is creamy. Then add the icing sugar half a cup at a time whipping until it is incorporated. Then add the vanilla extract and whip until incorporated. Then add the brandy (if using it) and whip until incorporated.
Whip the heavy whipping cream with a wire whisk. As it starts to thicken add the 1 1/2 tablespoons of sugar. Continue whipping until the cream reaches stiff peaks. Take a quarter of the whipped cream and fold it into the cream cheese mixture to lighten. Then add the remaining the whipped cream and fold in gently mixing until all the cream is incorporated. Divide the mixture evenly between the 12 bowls.
Top with the passionfruit syrup and then top with the blackberries.