If there is one dessert that many people love, it is a good cheesecake.
Cheesecake is smooth and sweet, and it easily satisfies the fussiest sweet-tooth.
If you run a bakery, a good blueberry cheesecake, for example, is a great way to showcase the fruits of your local area as you can use the cheesecake itself as the flavor base and the sauce to add extra punch.
There is one problem with the traditional cheesecake -- which can be exacerbated by hot weather -- and that problem is that most must be baked.
What would you say, though, if you were able to make a cheesecake that did all of the above but and didn't require baking? You'd probably jump at the chance to make the cheesecake right away! Indeed, people who have eaten this no-cook cheesecake recipe have called it lighter and creamier than a baked cheesecake.
Keeping the house cooler, too, is an advantage.
What You Need

• Lots of time
• Vanilla Cookie Crust made from vanilla cookie crumbs (any good vanilla wafer that you can crumble is fine for the cookie crust)
• 3 tbsp.
  of melted unsalted butter
• 1 cup of fresh crushed blackberries
• 1 cup of fresh crushed raspberries
• 1 cut of chopped small fresh strawberries
• 2 envelopes of unflavored gelatin
• 1/4 cup and 2 tbsp.
  of whole milk
• 2 8-ounce packages of cream cheese thawed to room temperature
• 1 cup of granulated sugar
• 1 tbsp.
  of freshly squeezed lemon juice
• 2 tbsp.
  of pure vanilla extract
• 1 cup of heavy whipping cream
• 1 or 2 cups of mixed berries such as strawberries or blueberries Whipped Cream

Putting the cheesecake together To put the cheesecake together, use the following steps:

1. Butter the sides and bottom of a 9-inch round cheesecake pan with 1 tbsp.
   of melted butter.
   You can also use a spring-form pan with 3-inch sides
2. Crush the vanilla cookies, using a food processor, plastic bag and a hammer or plastic wrap and a rolling pin
3. Take a medium mixing bowl and combine the cookie crumbs and melted butter, stirring thoroughly until the mixture is crumbly
4. Pour the cookie crumb mixture into the cheesecake pan
5. Using the back of large spoon or the bottom of a measuring cup or glass, press the mixture firmly and evenly across the bottom of the pan
6. Place the pan in the freezer while preparing the filling
7. To assemble the berry filling, place the crushed and chopped berries in a bowl, letting them sit at room temperature as you prepare the rest of the filling.
   As the berries sit, they become maserated or juicy
8. Sprinkle the gelatin over milk in a small saucepan and let it stand for a minute.
   
9. Stir the gelatin mixture over low heat until the gelatin is completely dissolved
10. Remove the gelatin from the heat and set it aside to cool
11. In a large bowl, add the cream cheese and sugar and beat at medium speed with an electric mixer
12. Beat the mixture until it becomes smooth and fluffy which should take roughly 3 minutes
13. Slowly add the cooled gelatin mixture, while continuing to beat the mixture
14. Next, beat in the lemon juice and vanilla, scraping the mixture off the paddle and scraping down the sides and bottom of the bowl with a small rubber spatula
15. Ensure the mixture is blended evenly with no lumps; set it aside
16. Using your electric mixer and a medium mixing bowl beat the whipping cream until it is thick and stiff (to ensure a good mixture, try placing the mixing bowls and beaters are chilled in the refrigerator and then mix)
17. Using a balloon-style whisk or rubber spatula, gently fold the whipped cream into the cream cheese mixture
18. Next fold in the berry mixture, including the berry juice
19. Pour the cheesecake filling into the chilled cookie crust
20. Cover the pan and refrigerate from 6 to 8 hours so the mixture will set up; leaving it overnight is even better

Here are a couple of tips to think about to help our cheesecake look smooth.
First, don't touch the top of the cheesecake excessively as this will mar its look.
When you are ready to serve run a hot knife around the edge of the pan to loosen the cheesecake.
If you have any fresh mixed berries left, place them on top of the cheesecake as they will act as a garnish.
You can add extra berries to individual slices with a dollop of whipped cream, as well.
Remember at the start of this piece that it was noted it would take 9 hours or so for the cheesecake to set up.
Now you can see why this was true.