Recipe: No-Bake Berry Cheesecake Verrines

Step 1

To make the crust, combine the graham cracker crumbs, brown sugar, and melted butter until moistened. Divide the mixture equally between 4 (1-cup) glass containers or ramekins. Use the back of a spoon to pack in the mixture into a firm layer. Refrigerate until firm.

Step 2

To make the custard, combine the milk and cream in a measuring cup. Place the cream cheese in a mixing bowl and pour about 1/2 cup of the milk mixture into the bowl with the cream cheese. Whisk until smooth.

Step 3

Bloom 1 1/2 gelatin sheets by placing them in a glass of ice cold water and set it aside for about 10 to 15 minutes.

Step 4

Meanwhile, place the remaining cream mixture in a medium saucepan. Stir in the sugar and vanilla. Warm over medium heat until mixture begins to simmer. Once the mixture begins to simmer, stir in the cream cheese mixture and turn heat to low.

Step 5

Squeeze the water out of the gelatin sheets. Remove cream mixture from heat and temper in the gelatin until combined (see Recipe Note). Strain into a measuring cup.

Step 6

Divide the custard mixture between the containers, pouring it on top of the graham cracker crust layer. Let set in the refrigerator until firm, at least 4 hours.

Step 7

Once the cream cheese layer is set, bloom the 1 1/2 gelatin sheets for the berry gelee in cold water.

Step 8

To make the berry gelee, place the chopped strawberries and raspberries in a medium saucepan. Add in the lemon juice and sugar. Warm over medium heat. Cook the mixture until the berries break down and bit, about 10 minutes. Remove from heat. Puree mixture for a minute or two with a hand blender until liquified. Press the berry mixture through a sieve to remove the seeds and pulp.

Step 9

Squeeze the water out of the gelatin sheets. Temper into the warm berry juice (see Recipe Note). Carefully pour berry mixture on top of the cream cheese layers. Refrigerate for at least 2 hours to set, or for up to 4 days.

Step 10

Serve with a topping of fresh berries.