No Bake Rosé Cheesecake
This no bake cheesecake has a graham cracker crust, is infused with rosé, and has a cantaloupe and blackberry rosé gelatin mixture sitting right on top. It’s straightforward, it’s summery, and it’s a total show-stopper of a dessert.
This post is sponsored by Philadelphia Cream Cheese.Hello friends! Did you know that this Sunday is National Cheesecake Day?! That pretty much makes it Christmas in July as far as we're concerned. Which means, we’re going to be making and eating cheesecake all the live long day this weekend.
Fun fact: At current count, there are 31 cheesecake recipes packed into the archives of this site. Are you ready for #32?! We went all-in on something summery that’s not going to require you to turn on the oven, and will remind you of sitting outside sipping your favorite beverage. Let’s dive in, shall we?
A rosé-infused no-bake cheesecake filling is piled on top of a standby graham cracker crust (also no bake!), topped with cantaloupe and blackberries that are set in – are you ready?! – a rosé gelatin! It’s basically cheesecake meets rosé meets grown-up JELL-O. It’s gorgeous and rich, and the potential customizations you could make to this are endless!
This cheesecake makes us absurdly happy for two big reasons:
#1 – It’s sort of an homage to our grandma, who always had a bowl of JELL-O in her refrigerator during the summertime, and you never knew what kind of fruit would be floating in it. Sometimes it was fruit cocktail from a can, and other times it was fruit that she needed to use. Our grandma lived through the depression and was the most resourceful, least wasteful, frugal-without-being-cheap, generous-spirited woman we have ever known. Fruit in JELL-O was her thing, so she would absolutely approve of this cheesecake.
#2 – Summer days are for sitting outside, letting the sun wash over your face, and enjoying a refreshing drink. The last couple of years, rosé has become the IT drink for sipping out on your deck, serving at brunches, and keeping stocked on vacation. From a simple glass of rose to frozen rosé slushies (frosé!), it’s all the rage. It pairs so beautifully with fresh summer fruit that we just had to include it in this no bake cheesecake. The flavors are so memorable together, and it’s just enough to give the cheesecake an extra little oomph! Summer cheesecake, here we come!
Okay, BACK TO THE CHEESECAKE!
This might look all sorts of complicated, but it’s actually a simple recipe to execute. The most time-intensive piece of it is scooping the cantaloupe (we still can’t believe that balled melon was such a big THING when we were a kid!).
We start at the top with the gelatin mixture. You make it first and pop it in the fridge so that by the time you’re ready to pour it on top it will have thickened a bit to a syrup consistency and it won’t leak through your springform pan and create a layer of rosé gelatin on your fridge shelf (AHEM, we SPEAK FROM EXPERIENCE).
The graham cracker crust is totally no fuss – a speedy stir of graham cracker crumbs, sugar, and melted butter, and pat it into the pan. Ditto for the cheesecake filling – we’re beating a little rosé wine into the cream cheese, then adding heavy cream until the mixture gets nice and thick, gradually adding sugar and beating until the mixture is thick and holds stiff peaks.
You’ve probably seen us mention it countless times in different blog posts and in response to questions, but the only cream cheese we will ever, ever use is Philadelphia Cream Cheese. We literally will not trust our cheesecakes or frostings to any other cream cheese!
Once you get that rich cheesecake filling into the pan, put your fruit on top, pour over the gelatin, then let it do its magic in the fridge, and voila! Done!
Make the No Bake Rosé Cheesecake with us!
One year ago: Slow Cooker BBQ Brisket
Two years ago: The Whole30: we Did It! Our Experience and Results
Six years ago: Oil and Vinegar Coleslaw
Seven years ago: Quiche Lorraine Pizza
No Bake Rosé Cheesecake
Yield: 16 servings A graham cracker crust, rosé-infused no bake cheesecake filling, and a rosé gelatin poured on top of cantaloupe and blackberries.For the Gelatin Layer
- 1 cup (240 ml) rosé wine, divided
- 0.25 ounces (7.09 g) unflavored gelatin, (1 envelope)
- 1 cup (250 ml) water
- 2 tablespoons granulated sugar
For the Crust
- 1½ cups (126 g) graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons salted butter, melted
For the Cheesecake Filling
- 16 ounces (453.59 g) Philadelphia cream cheese, at room temperature
- ¼ cup (60 ml) rosé wine
- 1½ cups (357 ml) heavy cream
- ½ cup (100 g) granulated sugar
For the Fruit Layer
- 1½ cups (265.5 g) cantaloupe balls, 1-inch in diameter (the small side of a standard melon baller)
- 1½ cups (216 g) blackberries
- Make the Gelatin Layer: Place ½ cup of the rosé wine in a small bowl and sprinkle with the gelatin. Allow to soften for 5 minutes. Bring the remaining ½ cup of rosé wine and the water to a boil; add the sugar and stir to dissolve. Pour over the gelatin mixture and stir until the gelatin has completely dissolved. Pour into a 9-inch square baking dish (or another vessel with a similar surface area) and refrigerate for 40 to 50 minutes, stirring occasionally, until it has thickened to a syrup-like consistency.
- Make the Crust: In a medium bowl, stir together the graham cracker crumbs and sugar. Pour the melted butter over top and, using a fork, stir together until the mixture is evenly moistened. Transfer to a 9-inch springform pan and press into an even layer. Refrigerate while you prepare the cheesecake filling.
- Make the Cheesecake Filling: Using an electric mixer on medium-low speed, beat together the cream cheese and rosé wine until completely smooth, about 1 minute. Add the heavy cream and beat on medium speed until the mixture has thickened, about 30 seconds. Increase the speed to medium-high and gradually add the sugar, then continue to beat until the mixture is thick and holds stiff peaks (about 2 minutes total). Scrape down the sides of the bowl and beat for another 30 seconds. Pile the filling on top of the crust and smooth the top with a spatula.
- Finish Assembling the Cheesecake: Lightly press the blackberries and cantaloupe onto the top of the cheesecake as desired. Refrigerate if the gelatin mixture is not ready yet. Once the gelatin mixture has reached the thick, syrup consistency, slowly pour it over the fruit. Refrigerate for at least 4 hours prior to serving.
- When ready to serve, run a sharp knife around the edge of the springform pan and release the sides. The cheesecake can be stored in the refrigerator for up to 2 days.
Notes
- Given that there is uncooked wine in this recipe, it not recommended to serve it to children.
- This recipe can be prepared a day in advance and refrigerated until ready to serve.
Use alcohol responsibly.
Thank you to Philadelphia Cream Cheese for sponsoring this post!
- Yield: 16 servings
- Prep: 1 hour
- Total: 5 hours
Ingredients
For the Gelatin Layer
- 1 cup ( 240 ml ) rosé wine, divided
- 0.25 ounces ( 7.09 g ) unflavored gelatin, (1 envelope)
- 1 cup ( 250 ml ) water
- 2 tablespoons granulated sugar
For the Crust
- 1½ cups ( 126 g ) graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons salted butter, melted
For the Cheesecake Filling
- 16 ounces ( 453.59 g ) Philadelphia cream cheese, at room temperature
- ¼ cup ( 60 ml ) rosé wine
- 1½ cups ( 357 ml ) heavy cream
- ½ cup ( 100 g ) granulated sugar
For the Fruit Layer
- 1½ cups ( 265.5 g ) cantaloupe balls, 1-inch in diameter (the small side of a standard melon baller)
- 1½ cups ( 216 g ) blackberries
Method
- Make the Gelatin Layer: Place ½ cup of the rosé wine in a small bowl and sprinkle with the gelatin. Allow to soften for 5 minutes. Bring the remaining ½ cup of rosé wine and the water to a boil; add the sugar and stir to dissolve. Pour over the gelatin mixture and stir until the gelatin has completely dissolved. Pour into a 9-inch square baking dish (or another vessel with a similar surface area) and refrigerate for 40 to 50 minutes, stirring occasionally, until it has thickened to a syrup-like consistency.
- Make the Crust: In a medium bowl, stir together the graham cracker crumbs and sugar. Pour the melted butter over top and, using a fork, stir together until the mixture is evenly moistened. Transfer to a 9-inch springform pan and press into an even layer. Refrigerate while you prepare the cheesecake filling.
- Make the Cheesecake Filling: Using an electric mixer on medium-low speed, beat together the cream cheese and rosé wine until completely smooth, about 1 minute. Add the heavy cream and beat on medium speed until the mixture has thickened, about 30 seconds. Increase the speed to medium-high and gradually add the sugar, then continue to beat until the mixture is thick and holds stiff peaks (about 2 minutes total). Scrape down the sides of the bowl and beat for another 30 seconds. Pile the filling on top of the crust and smooth the top with a spatula.
- Finish Assembling the Cheesecake: Lightly press the blackberries and cantaloupe onto the top of the cheesecake as desired. Refrigerate if the gelatin mixture is not ready yet. Once the gelatin mixture has reached the thick, syrup consistency, slowly pour it over the fruit. Refrigerate for at least 4 hours prior to serving.
- When ready to serve, run a sharp knife around the edge of the springform pan and release the sides. The cheesecake can be stored in the refrigerator for up to 2 days.
Notes
Given that there is uncooked wine in this recipe, it not recommended to serve it to children.
This recipe can be prepared a day in advance and refrigerated until ready to serve.
Use alcohol responsibly.
Thank you to Philadelphia Cream Cheese for sponsoring this post!
