Silvia
If you’re looking for a delicious and irresistible dessert, the Philadelphia Berry Cheesecake is the perfect choice.
This classic dessert combines the creaminess of Philadelphia cream cheese with the sweetness of berry jam, creating a perfect balance of flavors that will delight your taste buds from the first bite. Making a cheesecake might seem challenging, but with this recipe, I’ll guide you step by step to create a flawless cake, perfect for any special occasion or just to treat yourself.
Diet Cheesecake
I came up with the idea to make this dessert because, after many years as a vegetarian, my stomach has changed, and I can tolerate animal products less and less. In fact, the last cheesecake I had, which was delicious and made with fresh ingredients from a deli, upset my stomach. I was planning to make a vegan cheesecake, but then, while browsing at the supermarket, I found Cameo’s mix, which is an Italian product. The only part of this recipe that contains milk is the cookie base provided by them; the rest is all plant-based and added by me.
If you’re in the U.S. and looking for an alternative, you might want to try the “Jello No-Bake Cheesecake” mix, which offers a similar convenience.
They don’t provide a topping, so I used a berry jam I had at home and put it on top: the result was amazing! It’s quite simple to make, so let’s see how…
Philadelphia Berry Cheesecake: Ingredients
- 1 package of Cameo or Jello No-Bake Cheesecake mix
- 500 g (17.6 oz) of plant-based cream cheese, such as Philadelphia Plant-Based or Spalmabile Valsoia (I used a mix to reach 500 g since I had both in the fridge and didn’t need to buy more)
- 150 ml (5.1 fl oz) of sweetened soy milk
- 85 g of plant-based margarine
- 2 single-serve jars of berry jam (25 g each / 0.88 oz each) or 50 g (1.76 oz) of jam from a jar
If you’re in the U.S. and looking for alternatives to plant-based cream cheese like Philadelphia Plant-Based or Spalmabile Valsoia, consider using Tofutti Better Than Cream Cheese, which is a widely available vegan option. Kite Hill Almond Milk Cream Cheese, made from almond milk, and Miyoko’s Vegan Cream Cheese, made from cashews, are also excellent choices known for their rich textures and flavors. Violife Cream Cheese, which is coconut oil-based, and Daiya Cream Cheese Style Spread, a soy-based option, are other great alternatives. Any of these can be used as a substitute in your recipe.
How to Prepare the Cheesecake
Once you have the right ingredients, simply follow the instructions provided for the Philadelphia Berry Cheesecake. First, prepare the cookie base.
Cookie Base
As the first step, assemble the pan and place it on a plate. Be sure not to grease the pan! Here’s how to assemble it:
- Detach the bottom of the ring by tearing along the perforation.
- Sharpen all the edges of the ring at the folds and fold the serrated part inward.
- Join the ring by inserting the cardboard tab into the designated slot.
- Fit the bottom into the ring with the unprinted side facing up.
Melt the margarine over moderate heat, then remove it from the heat source. Add the cookie base mix and blend well. Spread the mixture evenly in the pan, pressing down firmly with a spoon to create a uniform and compact base (I used a spatula).
Create a border about 1 cm (0.4 inches) high around the edge of the base. Refrigerate for at least 10 minutes.
Now, let’s move on to the cream.
Cream
Pour the cold milk from the refrigerator into a large mixing bowl along with the cream cheese.
Mix with an electric mixer on low speed until you achieve a smooth, homogeneous mixture. I don’t have an electric mixer because I rarely bake, but I used a manual whisk that I picked up the same day at the supermarket, and it turned out great. Just make sure to whisk vigorously!
Add the cream mix and beat for 3 minutes at the highest speed.
Spread the cream evenly over the cookie base and smooth the top.
Refrigeration
Place the cake in the refrigerator for at least 2 hours. Before serving, remove the mold by gently running a wet knife around the edges. Once you’ve taken it out of the fridge, you can spread the jam on top.
To slice the Philadelphia Berry Cheesecake, always remember to wet the knife before cutting each piece. After 2 hours, it’s delicious, but the next day it’s even better!
Did you see? You were looking for ideas for a berry cheesecake with Philadelphia, and you found an incredibly simple and relaxing recipe to make, without any stress!
Cold Berry Cheesecake: Variations
I chose to make a lighter dessert by reducing the fats as much as possible and using plant-based ingredients, except for the cookie base, which was pre-made and contains milk. This cheesecake is also free from gelatin or fish-based gelatin, as the brand I used employs apple pectin as a gelling agent. If you like, you can top the cheesecake with fresh or frozen berries.
You can use other ingredients for the cream, such as Philadelphia and yogurt, or even cream. Some people prefer to use mascarpone. The same Cameo mix can also be used to make a baked version of this famous dessert; you’ll find the instructions on the package.
I highly recommend trying the version I made. It’s easy to digest and truly delicious. It doesn’t lack anything compared to those made with only animal-derived ingredients or those sold in bakeries. I’d even suggest it for a birthday—no one will notice that you used the Cameo cookie base because you added and prepared the rest yourself. The cake is on the smaller side, so if you’re planning to serve it to a large group, you might want to buy more than one package to make a larger cake without using their mold, or make several smaller ones.
Nutritional Properties of the Ingredients
Plant-Based Philadelphia (Almond and Oat-Based)
Plant-based Philadelphia made from almonds and oats is an excellent alternative to traditional cream cheese for those following a vegan diet or who are lactose intolerant. Almonds are rich in vitamin E, a powerful antioxidant that helps protect cells from free radical damage. They are also a good source of healthy fats, plant-based proteins, fiber, magnesium, and calcium, all essential for bone health and cardiovascular function. Oats contribute additional fiber, which helps maintain regular digestion and stabilize blood sugar levels. This cream cheese provides a similar creaminess to the traditional product, with added nutritional benefits from its plant-based ingredients.
Spalmabile Valsoia (Soy-Based with Vitamin D and Calcium)
Valsoia cream cheese is made from soy, a nutrient-rich food that provides high-quality protein containing all essential amino acids. Soy is also a good source of omega-3 fatty acids, which support heart and brain health. Valsoia is fortified with vitamin D and calcium, crucial for bone health and immune system function. Vitamin D enhances calcium absorption, helping to prevent osteoporosis and maintain strong bones. This product is lactose-free, making it suitable for those with lactose intolerance or dairy allergies.
U.S. Alternatives:
Tofutti Better Than Cream Cheese (Soy-Based)
Tofutti’s Better Than Cream Cheese is a popular soy-based alternative, rich in protein and low in saturated fats. Like other soy products, it provides essential amino acids and contains no cholesterol, making it heart-friendly. It’s also fortified with calcium, though it may not contain added vitamins like some other options.
Kite Hill Almond Milk Cream Cheese (Almond-Based)
Kite Hill’s cream cheese is made from almond milk, providing similar benefits to the almond-based Philadelphia. It’s rich in vitamin E, healthy fats, and fiber, supporting overall health and digestion. Additionally, it’s a good source of plant-based protein and has a creamy texture comparable to traditional cream cheese.
Miyoko’s Vegan Cream Cheese (Cashew-Based)
Miyoko’s Vegan Cream Cheese, made from cashews, is another nutritious alternative. Cashews are rich in heart-healthy fats, magnesium, and antioxidants. This spread is also a good source of protein and has a smooth, rich texture. It’s particularly known for its clean, natural ingredients and minimal processing.
Violife Cream Cheese (Coconut Oil-Based)
Violife’s cream cheese is coconut oil-based, offering a different nutritional profile with higher levels of medium-chain triglycerides (MCTs), which are easily digested and used as a quick energy source. It’s fortified with vitamin B12, essential for vegans, and is free from common allergens like nuts and soy.
Each of these alternatives offers unique nutritional benefits, making them suitable for different dietary preferences and needs.
Sweetened Soy Milk
Sweetened soy milk is a beverage rich in protein, vitamins, and minerals. It contains all essential amino acids, which are crucial for building body tissues. Soy milk is often fortified with calcium and vitamin D, both of which are important for bone health. Being lactose-free, it’s suitable for those with lactose intolerance. The sweetened version adds a touch of sweetness, making it perfect for desserts.
Plant-Based Margarine
Plant-based margarine is a butter substitute made from vegetable oils, often enriched with vitamins A and D. It is cholesterol-free and contains unsaturated fats, which are beneficial for cardiovascular health. It’s important to choose versions that are free from trans fats, as these can be harmful to health. Plant-based margarine also provides a good amount of energy, helping you power through the day.
Berry Jam
Berry jam is rich in vitamins and antioxidants, particularly vitamin C, which boosts the immune system. Berries contain phytonutrients with anti-inflammatory properties and may help protect against various chronic diseases. While jam is sweetened, it still retains some of the fiber from the berries, contributing to digestive health.
Conclusion
The berry cheesecake with plant-based Philadelphia is a dessert that combines taste and simplicity, perfect for those looking for a quick and light option. Using the Cameo mix for the base doesn’t detract from the quality of the final result. On the contrary, it simplifies preparation and saves time, making the process a relaxing and enjoyable experience. The choice of plant-based ingredients and the reduced fat content make this cheesecake a light and digestible version without sacrificing flavor or the satisfaction of a homemade dessert. Try it to impress your guests or simply to treat yourself to a delicious slice of cheesecake, knowing you’ve created something special and nutritious.
If you’re planning to prepare a delightful light dinner, now that you have dessert, here’s a suggestion for a first course and a main dish:
Enjoy your meal!
