No-Bake Balsamic Berry Cheesecake

Yield: 1 cheesecake; serves 8 to 10 | Prep Time: 15 minutes | Chill Time: 5 hours or overnight

Plain cheesecakes are completely delicious as is, but they’re also the perfect canvas for all kinds of toppings and fillings. In the summer, fresh berries are in abundance, and topping a slice with as many as possible makes this savory-sweet treat even better. What I love to do with cheesecakes is add something slightly tangy. It cuts into the thick and rich filling and provides a sauce.

INGREDIENTS

2 (8-ounce) packages cream cheese, at room temperature

1 teaspoon vanilla extract

1 cup powdered sugar

½ cup sour cream

¾ cup cold heavy whipping cream

1 store-bought (or homemade) graham cracker pie crust

Sauce

1 cup mixed fresh berries (strawberries, blueberries, and blackberries), plus extra for serving

¼ cup balsamic vinegar

¼ cup granulated sugar

1 tablespoon lemon juice

DIRECTIONS

1. In the bowl of a stand mixer fitted with the paddle, combine the cream cheese, vanilla, and powdered sugar and beat until smooth. Add the sour cream and heavy whipping cream and beat until thick and creamy, about 5 minutes.
2. Pour the filling into the graham cracker crust and refrigerate the cheesecake for at least 5 hours or overnight.

Sauce

3. When ready to serve, make the berry sauce. In a small saucepan, combine the fresh berries, vinegar, granulated sugar, and lemon juice. Cook over medium heat, stirring, until the sugar dissolves, about 5 minutes.

4. Set the sauce aside to cool for a few minutes.

5. To serve, slice the cake, place on individual serving plates, and drizzle with the sauce. Top with extra berries.