One Bowl Chocolate Sheet Cake with Mixed Berry Filling and Vanilla Bean Swiss Meringue Buttercream


 
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake

Hi hi! I am here with a recipe I’ve been excited to share with you for a while now - a one bowl chocolate sheet cake, with a mixed berry filling and vanilla bean swiss meringue buttercream. I am a huge fan of sheet cakes - I am sure that I’m not alone, but I find transporting and cutting layer cakes insanely stressful (mildy scarred from a mid summer cake disaster in the back of a cab a few years back), so sheet cakes are a dream. They are nice and easy to transport, are great for feeding a crowd, and in the case of this cake, can be assembled and served right in the pan that it is baked in!

I think that this chocolate sheet cake might be my new favourite - there is something so relaxing about making a cake without having to drag out your mixer, and this one comes together all in the one bowl. I wanted a cake that was the perfect texture, rich with chocolate flavour, and was super versatile but also easy to make, and this one checks all the boxes. Once it was cooled, I sliced it in half, and filled it with my favorite vanilla bean Swiss meringue buttercream (which you have to use your mixer for but it is always, always worth it), and a homemade mixed berry jam filling. You can absolutely use a store bought jam in this situation, but with berries coming into their peak right about now here in NYC, I wanted to capture as much early summer flavour as I could. I finished the filled cake off with my very favourite way to decorate a cake - piped blobs! This method is super easy, but by using a range of piping tips and a range of different coloured frostings, you are able to make it look super fancy for not too much more effort. I switched it up a little this time, taking inspiration from this photo from Wilton’s Instagram page which I have had bookmarked on my phone for the longest time, and added in some rosettes and wriggles, and finished it with just a few sprinkles!

I used some amazing new tools from Wilton to make this cake - their new Texturra Performance Non-Stick Bakeware line is an absolute dream to bake with. Not only is it super lightweight and the cutest colour, it is covered in a nonstick coating, which means that your cake releases perfectly every time. I was running late for a spin class last week and had Rich take the cake out of the oven for me - I had no worries whatsoever knowing that it would pop out of the pan so nicely! I used the Texturra Performance Square Pan, 9x9 inch, which was the perfect size!

I also got to have a wee play around with their new Versa-Tools, which are a line of baking tools which have multiple uses - something that is a must in a small NYC kitchen. I used the Versa-Tools Universal Spatula, which was perfect for this cake - I used the large end to to transfer the cake batter cleanly from the bowl into the cake pan, and then again to make the mixed berry filling for the cake, then used the small end to spread the buttercream onto the cake, and for transferring the coloured buttercream into the individual piping bags. It’s already become a well reached for tool in my kitchen - I love the versatility!

I also used a whole bunch of my favourites from Wilton - they have the most amazing range of piping tips. For this cake I made the blobs with the #199, #4B, and #6B tips, then added in the wriggle design with the #104 petal tip, and the rosettes with a #1M. I used couplers in my piping bags, which meant that I was able to switch up the tips between the bags, allowing me to pipe different designs in different colours super easily to give me a great range in texture and colour. I also tried out Wilton’s Icing bag ties which are great for keeping everything contained - I’m a shocker at concentrating too hard and not realising my buttercream is escaping out the back of my piping bag!

I hope that you give this one a go - it’s simple but delicious, and the new Wilton tools are a dream to use!

A few wee tips:

  • My favourite way to make an ombre buttercream is by using just one colour of food colouring and then tinting bowls of buttercream with different amounts of colour. I used Wilton’s Burgundy gel food colour for this and it made the most beautiful pink!

  • Mix it up a bit - I popped two colours of buttercream into one piping bag to give me a swirled look. I used it for both the piped wriggles and some of the blobs!

  • I finished the cake off with some White Nonpariels Sprinkles, and some White Sugar Pearl Sprinkles

  • I made the mixed berry filling for the cake, but you can absolutely use a store bought jam too. If you are making it, make sure you leave enough time for it to cool!

  • It seems like loads of buttercream, but you don’t want to run out, which is the worst thing. Store any leftover in the fridge or freezer for another project!

  • I used Wilton Bake even strips to help my cake bake up nice and flat!

 

 

One Bowl Chocolate Sheet Cake with Mixed Berry Filling and Vanilla Bean Swiss Meringue Buttercream

- Makes one 9” Sheet Cake -

One Bowl Chocolate Sheet Cake
250g all-purpose flour
250g granulated sugar
80g dutch process cocoa
2 tsp espresso powder
1/2 tsp salt
1 tsp baking soda
1 1/2 tsp baking powder
2 eggs
1 egg yolk
1 tsp vanilla bean paste
120g neutral oil
220g whole milk, at room temperature
200g boiling water

Mixed Berry Jam Filling
200g trimmed and diced strawberries
200g blackberries
200g raspberries
200g blueberries
1/2 tsp vanilla bean paste
pinch of salt
350g granulated sugar
Juice of half a lemon

Vanilla Bean Swiss Meringue Buttercream
250g egg whites
400g sugar
3/4 tsp salt
1 tsp vanilla bean paste
900g (8 sticks) unsalted butter, cold, cut into small cubes 

- PROCESS -

CHOCOLATE CAKE

Preheat the oven to 350°f / 180°c. Lightly spray a Texturra Performance Square Pan, 9x9 inch with baking spray and set aside.

In a large bowl, whisk together the flour, sugar, cocoa, espresso powder, salt, baking soda, and baking powder. Add the eggs, yolk, vanilla bean paste, oil, and milk, and mix to combine well. Add the boiling water and whisk until incorporated.

Transfer the batter into the prepared pan, and tap a few times on a flat surface to remove any excess bubbles.

Bake the cake for 30 to 35 minutes, until the centre springs back, or a cake tester inserted in the middle of the cake comes out cleanly.

Cool in the pan for 15 minutes, then transfer to a wire rack and allow to cool completely.
 

MIXED BERRY JAM FILLING

Place a small plate in the freezer - this will be used to test your jam. Place the berries and sugar in a large saucepan, and mix to combine. Allow to sit for 30 minutes. Add the vanilla bean paste and salt

Place the saucepan over medium high heat, and mash the berries using a potato masher. Heat, stirring frequently, until the mixture comes to a boil, then cook for a further 10 to 15 minutes, until it has thickened slightly and passes the “wrinkle test” - when you put a little onto the plate in the freezer and freeze for a minute, if you nudge the jam, it should wrinkle if it is done. Add the lemon and mix to combine. Transfer to a clean jar, cool, and store in the fridge until needed.

VANILLA BEAN SWISS MERINGUE BUTTERCREAM

Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high for 8-10 minutes, until they hold a relatively stiff peak. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 5 minutes. Add the vanilla and mix until incorporated.

Once the buttercream has finished mixing, and is smooth and silky, mix for a further 2-3 minutes, then switch to the paddle attachment and mix on low for one minute to remove any air.

ASSEMBLY

Transfer some of the buttercream to a piping bag fitted with a medium round tip - this will be used to make a buttercream dam to hold in the passionfruit filling between layers. Using a sharp knife, cut the cake horizontally into two pieces. Place the first layer of cake into the cake pan, then top with about a cup of the Swiss meringue buttercream. Pipe a ‘dam’ around the outside of the cake using the piping bag, then fill in using the mixed berry jam filling. You will likely not need all of it - store remainder in the fridge.

Top with the second layer of cake, and spread a smooth layer of buttercream over the top surface of the cake. Place in the fridge or freezer while you prep the buttercream topping.

Divide the remaining buttercream into 4-5 bowls, and tint into various shades of your desired colour using gel food colouring. Transfer to piping bags fitted with various piping tips of your choice - I used Wilton 104, 199, 1M, 4B and 6B.

Pipe a combination of rosettes, wriggles (using the 104 tip), and blobs onto the surface of the cake - I found that it was best to pipe the rosettes and wriggles first, then fill in with the blobs.

Chill well - allow to come to room temperature an hour before serving. Cut with a sharp knife, wiping the blade between cuts.

Store leftovers in an airtight container in the fridge.

A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake

Thank you so much to Wilton for sponsoring this post! All opinions are my own.

Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel


 
Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel. Light and fluffy brioche rounds are filled with a vanilla bean custard, then finished with a swirl of Bonne Maman Mixed berry preserves, and a sprinkle of vanilla bean streusel. These are perfect for a super easy but incredibly delicious brunch, as everything can be prepared the night before, making assembling the next morning super easy. #brioche #custardbun #breakfastpastry
Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel. Light and fluffy brioche rounds are filled with a vanilla bean custard, then finished with a swirl of Bonne Maman Mixed berry preserves, and a sprinkle of vanilla bean streusel. These are perfect for a super easy but incredibly delicious brunch, as everything can be prepared the night before, making assembling the next morning super easy. #brioche #custardbun #breakfastpastry
Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel. Light and fluffy brioche rounds are filled with a vanilla bean custard, then finished with a swirl of Bonne Maman Mixed berry preserves, and a sprinkle of vanilla bean streusel. These are perfect for a super easy but incredibly delicious brunch, as everything can be prepared the night before, making assembling the next morning super easy. #brioche #custardbun #breakfastpastry
Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel. Light and fluffy brioche rounds are filled with a vanilla bean custard, then finished with a swirl of Bonne Maman Mixed berry preserves, and a sprinkle of vanilla bean streusel. These are perfect for a super easy but incredibly delicious brunch, as everything can be prepared the night before, making assembling the next morning super easy. #brioche #custardbun #breakfastpastry
Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel. Light and fluffy brioche rounds are filled with a vanilla bean custard, then finished with a swirl of Bonne Maman Mixed berry preserves, and a sprinkle of vanilla bean streusel. These are perfect for a super easy but incredibly delicious brunch, as everything can be prepared the night before, making assembling the next morning super easy. #brioche #custardbun #breakfastpastry
Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel. Light and fluffy brioche rounds are filled with a vanilla bean custard, then finished with a swirl of Bonne Maman Mixed berry preserves, and a sprinkle of vanilla bean streusel. These are perfect for a super easy but incredibly delicious brunch, as everything can be prepared the night before, making assembling the next morning super easy. #brioche #custardbun #breakfastpastry
Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel. Light and fluffy brioche rounds are filled with a vanilla bean custard, then finished with a swirl of Bonne Maman Mixed berry preserves, and a sprinkle of vanilla bean streusel. These are perfect for a super easy but incredibly delicious brunch, as everything can be prepared the night before, making assembling the next morning super easy. #brioche #custardbun #breakfastpastry

Hi! I’m coming at you with a super simple but crazy delicious Easter brunch (or anytime really) idea - these custard brioche buns, with Mixed Berries Preserves and vanilla bean streusel. It’s no secret that I love anything to do with brioche, but these are next level. Soft, pillowy brioche is filled with a silky vanilla bean custard, then swirled with a touch of preserves, and finished off with a sprinkle of streusel.

The inspiration from this recipe comes from a Scandinavian bakery I visited recently in Brooklyn with a friend. We had a Skolbrod, which is essentially a brioche bun, topped with custard, then finished off with coconut. I instantly knew that I had to recreate it, but couldn’t help adding in a few more elements. I replaced the coconut with a vanilla bean streusel which is sprinkled on before baking so goes beautifully toasty, and finished the buns with a big swirl of Mixed Berries Preserves.

I have partnered with Bonne Maman to bring you this recipe! You have probably seen their gorgeous preserves, jellies and curds in your supermarket - they are super distinctive in their angular jars with the pretty gingham lids. We have been eating their products for years in our house, so I am super excited to be working with them on this post. Their products are everything I look for in a preserve - simple, no fussy ingredients, and a recipe that has stayed the same since they were very first made. They taste just like homemade. I’m a huge fan.

I used Bonne Maman’s Mixed Berries Preserves in this particular recipe. I love the variation of fruit (raspberries, blackberries, blueberries, and wild strawberries), which goes so well with the custard - it is the perfect finishing touch that brings everything together and takes the buns to the next level. Aside from the Preserves, my other favourite part about this recipe is how easy it is to make ahead. The brioche can be made the day before, doing its first rise in the fridge, which makes the dough super easy to handle. Both the custard and the streusel topping can also be made ahead, and using Bonne Maman Preserves means another component is already done for you too, meaning that the day of baking, all you have to do is shape the buns, give them a rise, egg wash, then sprinkle with streusel, fill with custard, and then finish with the Preserves. They then have a quick spin in the oven and turn into the most perfect buns, which are best eaten straight from the oven. Happy Brunching! x

A few wee tips:

  • This dough is probably a little wetter than you are used to - but I promise you that it will work out. If it really seems super wet and isn’t eventually pulling away from the bowl, you can add an extra tablespoon of flour. Make sure you knead it until it is really soft and stretchy. The sticky dough leads to beautifully soft buns!

  • The first proof can be done overnight in the fridge - I prefer this because it makes the buns much easier to shape.

  • Ideally the custard also needs overnight in the fridge - but you can cool it in a few hours if you need to - just spread it into a shallow container so you have a thinner layer, meaning it cools a bit quicker.

  • I used Bonne Maman’s Mixed Berries Preserves for this particular recipe, but any of their preserves would be beautiful - I also love the raspberry, the apricot, and the blackberry, and I have been eyeing up the peach. If you wanted you could even pick up a few different flavours of the preserves to give a nice variation in both colour and flavour!

 

 

Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla Bean Streusel

- Makes 16 buns -

Brioche Dough
250g whole milk, lukewarm
100g sugar
2 1/4 tsp active dry yeast
560g all-purpose flour
1 tsp salt
Zest of 2 lemons
2 eggs, at room temperature
1tsp vanilla bean paste
115g unsalted butter, at room temperature

Custard
80g sugar
50g cornstarch
130g egg yolks (about 7 yolks worth, but ensure you weigh to make sure)
550g whole milk
1 tsp vanilla bean paste
1/2 tsp salt
40g unsalted butter

Streusel
80g all-purpose flour
60g sugar
40g unsalted butter
1/2 tsp vanilla bean paste (optional)
Pinch of salt

For Assembly
One jar of Bonne Maman Mixed Berries Preserve
Egg wash - One egg whisked with 1 Tbsp water

 

- PROCESS -

Brioche DOUGH

Place the lukewarm milk, 15g of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, place the remaining 85g sugar, flour, salt, and lemon zest, and mix well to combine.

Add the milk mixture and the egg to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 10 minutes. Add the butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 10-15 minutes, until the dough is smooth and soft. If you are finding the dough will not pull away from the bowl, add an extra tablespoon of flour.

Flour your hands, remove the dough from the mixing bowl, and quickly shape into a ball. Lightly grease the bowl with butter or baking spray, then place the ball of dough back into the bowl. Cover the bowl with plastic wrap and place in the refrigerator overnight.

CUSTARD

In a medium bowl, whisk together the sugar and corn starch (this helps the corn starch to stay lump free). Add the egg yolks and whisk well to combine.

In a medium heavy bottomed saucepan, warm the milk, vanilla bean paste, and salt, until just shy of a simmer. Whisking constantly, pour about half of the warm milk mixture onto the egg yolk mixture, then mix briskly to combine. Add back into the saucepan with the rest of the milk and place over a low heat.

Cook the custard, whisking constantly, until thick. Remove from the heat and whisk in the butter, mixing until incorporated and lump free. Strain through a mesh sieve into a container, and place a piece of plastic wrap directly on the surface of the custard. Place in the fridge to cool completely, ideally overnight.

STREUSEL

In a small bowl, whisk together the sugar, flour, and salt. Add Vanilla bean paste if using, then add the butter, and rub in with your fingertips until it resembles wet sand. Store in an airtight container in the fridge.

ASSEMBLY

Line two baking sheets with parchment paper. Turn out the dough onto a lightly floured surface. Weigh the dough, and divide into 16 pieces. Cover the pieces you are not working with with a piece of plastic wrap lightly coated in baking spray.

Shape each piece of dough into a ball, then, using a cupped hand, roll on the work surface until it forms a nice taut ball. Place back under the plastic to rest for 5 minutes.

On a lightly floured surface, working with one piece of dough at a time, flatten into a disc, then roll out into a circle approximately 3 inches (7.5cm) in diameter. Place on the prepared baking sheet. Repeat with the rest of the dough balls - you should be able to fit 8 on each baking sheet.

Cover each baking sheet with a clean tea towel, and leave to rise for about 45 minutes, until puffy. Preheat the oven to 350°f / 180°c. Arrange two oven racks evenly in the oven.

Remove the custard from the fridge and whisk briefly to ensure that it has a cohesive texture, then transfer to a piping bag and snip off the end.

Using a measuring cup lightly dusted with flour (I used a 1/3 cup and it was the perfect size), press down in the centre of each circle of dough to create an indentation. Brush each round of dough with egg wash, then pipe a mound of custard into each hole in the buns. I find it easiest to work with one tray at a time, completing the assembly process before moving onto the next to prevent the egg wash drying out.

Smooth down the custard slightly using an offset spatula, then top with about 1 tsp of Bonne Maman Mixed Berries Preserves. Sprinkle the edge of each bun with the streusel, making sure to not get it on the filling. Repeat with the second tray of buns.

Bake the buns for 20 to 25 minutes, swapping the top and bottom trays over and rotating half way through the baking process, until the buns are golden brown. Remove from the oven and allow to cool slightly before eating. Best served warm.

Store remaining buns in an airtight container. Warm slightly in the microwave before serving to freshen up the bread and warm up the preserves.

Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel. Light and fluffy brioche rounds are filled with a vanilla bean custard, then finished with a swirl of Bonne Maman Mixed berry preserves, and a sprinkle of vanilla bean streusel. These are perfect for a super easy but incredibly delicious brunch, as everything can be prepared the night before, making assembling the next morning super easy. #brioche #custardbun #breakfastpastry

Thank you so much to Bonne Maman for sponsoring this post! All opinions are my own.

No Bake Mixed Berry Cheesecake Bars


 
No Bake Mixed Berry Cheesecake Bars - delicious graham cracker crust, topped with a silky vanilla bean no bake filling, and finished with a beautiful marbled swirl of mixed berry coulis. perfect No bake, low effort dessert for any time of the year. #nobake #cheesecake #cheesecakebars #mixedberry #coulis
No Bake Mixed Berry Cheesecake Bars - delicious graham cracker crust, topped with a silky vanilla bean no bake filling, and finished with a beautiful marbled swirl of mixed berry coulis. perfect No bake, low effort dessert for any time of the year. #nobake #cheesecake #cheesecakebars #mixedberry #coulis
No Bake Mixed Berry Cheesecake Bars - delicious graham cracker crust, topped with a silky vanilla bean no bake filling, and finished with a beautiful marbled swirl of mixed berry coulis. perfect No bake, low effort dessert for any time of the year. #nobake #cheesecake #cheesecakebars #mixedberry #coulis
No Bake Mixed Berry Cheesecake Bars - delicious graham cracker crust, topped with a silky vanilla bean no bake filling, and finished with a beautiful marbled swirl of mixed berry coulis. perfect No bake, low effort dessert for any time of the year. #nobake #cheesecake #cheesecakebars #mixedberry #coulis
No Bake Mixed Berry Cheesecake Bars - delicious graham cracker crust, topped with a silky vanilla bean no bake filling, and finished with a beautiful marbled swirl of mixed berry coulis. perfect No bake, low effort dessert for any time of the year. #nobake #cheesecake #cheesecakebars #mixedberry #coulis
No Bake Mixed Berry Cheesecake Bars - delicious graham cracker crust, topped with a silky vanilla bean no bake filling, and finished with a beautiful marbled swirl of mixed berry coulis. perfect No bake, low effort dessert for any time of the year. #nobake #cheesecake #cheesecakebars #mixedberry #coulis

I know that I post a fair bit of fancy shit. Intricate pie lattices, multi layer cakes, things with more components than they probably need to have just because I’m being extra. But this time, I am here to save your life (not really haha) with a crazy easy dessert that is super simple to put together, but still tastes amazing and makes you look super, super fancy. I made these no bake mixed berry cheesecake bars a few weeks back, and haven’t stopped thinking about them or possible variations of them since.

I grew up on no-bake cheesecake - to me, it is the first thing that comes to mind when I think of cheesecake. I haven’t quite been able to get behind baked cheesecake yet, because I’m not sure that anything will ever stand up to a really well done no-bake version. That, and I always hear people worry about cracking their cheesecake. This isn’t even a slight issue here. I got you. The thing that I really love about this recipe is how versatile it is - you could swirl literally anything you like through the top of it. I went with a mixed berry coulis swirl, but it would be epic with fudge, or nutella, or a quick lemon or passionfruit curd.

I started with a simple graham cracker crust, then topped it with a silky vanilla bean cheesecake filling, which is super easy and comes together quickly in the mixer. This alone would be the perfect dessert, but I had some berries that needed using up in the freezer, so popped together a quick coulis to swirl on the top, which turned out to be a very, very good idea.

I was initally aiming for a white top with just a small swirl of the berry, but I used too much the first time around, so just mixed it in and tried again and it worked out for the better - the berry flavour was much more prominent, and the top came out so marbled and beautiful. Give this dude a try if you can - I promise you will look super fancy with hardly any effort.

A few wee tips:

  • Make the berry coulis topping first, and allow to cool slightly before you make the cheesecake.

  • This is a great base cheesecake recipe - you could do a passionfruit top, or a lemon curd, peanut butter, etc etc.

  • Make sure that your cream cheese is at room temperature to allow you to beat it very smooth.

  • If you can’t get graham crackers, digestive biscuits work perfectly!

 

 

No Bake Mixed Berry Cheesecake Bars

- Makes about 16 bars -

Mixed Berry Coulis Topping
250g fresh or frozen raspberries
125g fresh or frozen blueberries
125g fresh or frozen blackberries
65g sugar
1 Tbsp water
pinch of salt

Graham Cracker Base
400g graham crackers
3 Tbsp Sugar
150g butter, melted
1/4 tsp salt

Filling
300g plus 120g cream
2 tsp gelatine
450g cream cheese, at room temperature
130g sugar
1 tsp vanilla bean paste
1/4 tsp salt


 

- PROCESS -

MIXED BERRY COULIS TOPPING

Place all of the ingredients in a pan over medium heat. Cook, stirring often, and occasionally mashing the berries against the side using a fork, until the berries are soft. Transfer to a high speed blender or food processor (be careful as it will be hot), and blend until smooth.

Clean the pan and return to the stove. Strain the berry mixture into the pan, then bring to a boil and cook over medium heat, stirring constantly, for 2-3 minutes or until slightly thickened and reduced. Transfer to a container and allow to cool completely.

 

GRAHAM CRACKER BASE

Grease and line a 9” square pan with two pieces of parchment paper, extending over the sides to form a sling. Place the graham crackers and sugar in the work bowl of a food processor. Pulse until the crackers resemble fine crumbs, then transfer to a medium bowl. Add the salt and butter, and mix to combine - it should have the consistency of wet sand.

Pour the base into the prepared pan, and pat down until smooth using the bottom of a flat glass or measuring cup, ensuring that it is an even thickness. Place in the freezer while you prepare the filling.

FILLING AND ASSEMBLY

In a small pot over low heat, combine the 120g measure of cream and gelatine. Stir until the gelatine has dissolved. Set aside to cool slightly.

In the bowl of a stand mixer fitted with the whisk attachment, or using an electric mixer, whip the 300g measure of cream until soft peaks form. Transfer into a bowl. There is no need to wash the mixer between the cream and cream cheese mix. Whip the cream cheese and sugar in the mixer until smooth. Add the vanilla and salt and beat to incorporate, then add the gelatine and cream mixture and mix well.

Remove the bowl from the mixer, and, using a spatula, gently fold the softly whipped cream into the cream cheese mixture.

Spoon the filling over the prepared base, tapping to remove any bubbles, then spreading with an offset spatula. Evenly distribute about 3-4 Tbsp of the cooled coulis mixture over the surface of the filling, and using a swirling motion, gently mix it into the top section of the filling using a spoon, before smoothing again with an offset spatula. Lightly drizzle a little more of the coulis mixture (use less than you think you will need) over the top of the cheesecake, then drag a chopstick or skewer through the drizzled coulis to make a marbled effect. Add more coulis and marble more if desired.

Refrigerate the cheesecake for at least 3 hours or until set. Using the parchment paper as a sling, remove the cheesecake from the pan. Cut into squares using a knife that has been run through hot water and then dried before cutting.

Store leftovers in the fridge.

No Bake Mixed Berry Cheesecake Bars - delicious graham cracker crust, topped with a silky vanilla bean no bake filling, and finished with a beautiful marbled swirl of mixed berry coulis. perfect No bake, low effort dessert for any time of the year. #nobake #cheesecake #cheesecakebars #mixedberry #coulis