No-Bake Champagne Cheesecake!

A Deliciously Tempting Champagne Cheesecake for any Special Occasion. Champagne flavoured Filling, Champagne Berries, Fruit Coulis and sprinkles!

So.. Valentines Day is FIVE days away, so an indulgent recipe was in order. I realise that this is for more than two people, but you can still make it and share it with your friends and family. Or, make it into individual portions, and freeze the others! But either way, Champagne Cheesecake happened.

As I mentioned in my No-Bake Limoncello Cheesecake post, I have been wanting to post a Champagne Cheesecake recipe for a while, I have just been neglecting doing so for a while now. Valentines seemed the perfect option! I used a delicious Champagne that my mum likes and had happened to buy many bottles of, but any will do. Cheap and Cheerful, or expensive.. (but remember, about 500ml will be going in the Cheesecake, so maybe not too expensive!)

I went for some Champagne soaked berries to decorate this delicious one as I thought it would be different to my other Cheesecakes and desserts. It gives it a delicious twist as well because Champagne soaked berries are YUMMY. Fun fact though, I don’t actually like drinking Champagne or Prosecco as its far too bubbly for me, but with the sweetness added to this one, it was delightful.

Obviously, this isn’t the cheapest of desserts. But like I say, you can buy a cheaper drink for it. However, I like to think its indulgent and a little different to other desserts for Valentines or a special occasion. I have many other recipes you can make for Valentines instead such as my No-Bake Caramac Cheesecake or No-Bake Triple Chocolate Cheesecake but if you fancy something different, then definitely try this! Enjoy!

This recipe serves 10-12! 

Ingredients

Champagne Syrup
– 300ml Champagne

Champagne Berries
– Strawberries
– Raspberries
– 200ml Champagne

Biscuit Base
– 300g Digestives/Biscuits
– 150g Butter, Melted

Cheesecake Filling
– 750g Full-Fat Mascarpone Cream Cheese
– 100g Icing Sugar
– 300ml Double/Heavy Cream
– 1/2tsp Vanilla Extract
– Champagne Syrup

Decoration
– Champagne Berries
– Fruit Coulis
– Sprinkles

Method

1) To Make the Champagne Syrup – Pour the champagne into a pan and boil the champagne down till its about 2tbsps of liquid. Depending on your hob, this could be quick or take ages, so bring to the boil and reduce it. Leave to cool!

2) Prepare your berries and put them in a bowl. Cover them with Champagne – I used about 200ml of Champagne to do this. Cover with clingfilm and leave to soak overnight along with the cheesecake you’re about to make.

3) Biscuit Base – Blitz the biscuits in a food processor to a fine crumb, and then add the melted butter – pulse a few times until it is combined well. Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!

4) For the Cheesecake Filling – With an electric mixer (I used my KitchenAid) Mix the Mascarpone and Icing Sugar together until smooth, it’ll only take a few seconds – add in the Vanilla and reduced champagne syrup and whisk again till smooth. It might look a little funny at first, but stick with it. Don’t whisk too high!

5) Once smooth and combined, whilst whisking, pour in the liquid double cream and continue to whip the Mixture until it is starting to thicken. Don’t whip it too fast, I whisk it on level 6/10 on my kitchenaid maximum! Keep an eye on it, and whip till very thick.

6) Once its thick, dollop onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.

7) To decorate the Cheesecake – Carefully remove the cheesecake from the tin. Drain your champagne soaked berries and dry slightly with kitchen towel if they’re really damp still. Decorate your cheesecake with them. Drizzle over some fruit coulis, and any sprinkles you desire! Enjoy!

Tips and Ideas

This Cheesecake would last for three days, in the fridge.

You can use any champagne you like, I just happened to use a random one that I took from my mums house… shh don’t tell her! And you can also use Prosecco!

I used Mascarpone as I thought it would set better because of the additional liquid put into this recipe from the champagne.. but you could also do half Full-Fat Mascarpone and Half Full-Fat Philadelphia.

ENJOY!

Find my other Cheesecake & Valentines Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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2 Comments

  • Reply Mary February 9, 2017 at 8:55 am

    Any chance of a champagne cupcake or cake please. This will be my valentine dessert for sure looks amazing as does all your cheese cakes

    • Reply Jane's Patisserie February 9, 2017 at 8:56 am

      There’s one on this list to make but it won’t be for a little while ? and thanks.

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