A cheesecake with a glossy berry topping, garnished with fresh blueberries, blackberries, raspberries, and mint leaves, sits on a white cake stand.

Wildberry Cheesecake

This no-bake wild berry ricotta cheesecake is as simple as it is stunning. Made with creamy ricotta and just a touch of gelatin to hold everything together, it’s light, smooth, and full of fresh flavor. A layer of wild berry compote adds a sweet, tangy surprise in the middle, and it’s finished with a tumble of juicy berries on top. No oven, no fuss — just a beautiful, refreshing dessert that tastes like summer in every bite.

Wildberry Cheesecake

Serves

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Ingredients

Imperial or Metric

For The Crust:

24 Digestive or Biscoff cookies
5 tablespoons unsalted butter, melted

For The Berry Compote Layer:

6 ounces blackberries
6 ounces blueberries
6 ounces raspberries
5 ounces red currants
¾ cup powdered sugar
1 ½ lemons juiced

For the Filling:

2 cups ricotta cheese
8 ounces cream cheese
½ cup heavy cream
1 ¼ cups powdered sugar
5 gelatin sheets
1 lemon zested

For the Topping:

¼ cups cornstarch
Juice from the berry compote leftover from above
10 ounces mixed berries

To Garnish:

Fresh berries as needed
Fresh mint leaves optional

Method

Line the bottom of a 9-inch springform pan with parchment paper and set aside.
To make the crust, place the cookies in the bowl of a food processor and pulse until fine crumbs form. Crush the Digestive or Biscoff cookies in a food processor until fine. Add the butter and mix it into the crushed cookies until fully combined. The mixture should feel like wet sand.
Press the mixture into the bottom of a springform pan lined with parchment paper. Refrigerate for at least 30 minutes to set.
Meanwhile, make the berry compote. In a medium saucepan, combine all the berries, lemon juice, and powdered sugar. Cook over medium heat until it becomes like a loose jam.
Strain the mixture to separate the cooked berries from their juice. Set both aside.
Prepare the gelatin: Soak the gelatin sheets in cold water. In a small saucepan, heat the heavy cream (do not boil). Drain the gelatin and squeeze out excess water, then stir it into the warm cream until fully dissolved. Let it cool slightly.
Make the filling: In a large bowl, combine the ricotta, cream cheese, and powdered sugar (add the sugar gradually). Add the lemon zest. Once smooth, pour in the heavy cream with gelatin and mix until fully incorporated.
Assemble the cheesecake: Take the crust out of the fridge. Pour half of the cream filling over the crust. Add an even layer of the cooked berries (from the compote). Pour the remaining cream filling on top. Smooth the surface and refrigerate for 4 to 6 hours, or until set.
Prepare the topping: In a saucepan, combine the reserved berry juice with cornstarch. Cook on low heat, stirring constantly, until it thickens. Add the remaining 10 ounces of fresh or frozen berries and stir gently. Let it cool slightly, then pour over the chilled cheesecake.
Refrigerate for at least 1 hour to set the topping. Garnish with fresh berries and mint leaves before serving.