No-Bake Mixed Berry Cheesecake

Ingredients

• Mixed Berry Sauce
• 1 bag Farm Boy™ Individually Quick Frozen Berry Blend, or the same amount of fresh mixed berries (strawberries, raspberries, blueberries, blackberries)
• 2 Tbsp sugar or more to taste
• 1 Tbsp fresh lemon juice
• 1 Tbsp Farm Boy™ Cornstarch
• ¼ cup water
• Cheesecake
• 1 pack Farm Boy™ Oatmeal Cookies, processed into crumbs, or 2 ¼ cups graham cracker crumbs
• 1/3 cup melted butter
• 750 g Farm Boy™ Cream Cheese Spread
• ½ - ¾ cup sugar or to taste
• ½ cup Farm Boy™ 18% M.F. Sour Cream
• 2 Tbsp fresh lemon juice
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 ½ cups whipping cream
• fresh berries for garnish

Directions

1. Prepare a 10” springform pan with parchment paper on the bottom.
2. In a medium saucepan, combine Farm Boy™ Individually Quick Frozen Berry Blend, sugar, and lemon juice. Cook over medium heat until mixture comes to a boil. Reduce heat to a simmer and cook until berries are completely soft and breaking apart, about 5-7 minutes. Mash berries, breaking up the strawberries so the texture is chunky but uniform.
3. In a small bowl, make a slurry with Farm Boy™ Cornstarch and ¼ cup water. Add to fruit in pan and boil gently until mixture thickens, about 1-2 minutes. Remove from heat and allow to cool completely.
4. In a food processor, place Farm Boy™ Oatmeal Cookies and process to fine crumbs. Alternatively, you can place them in a zipper bag and pound them with a rolling pin until you have fine crumbs.
5. Place cookie crumbs in a bowl and stir in melted butter. Stir evenly and then spread on the bottom and 1” up the sides of the spring form pan. Pat down to compact and smooth the surface. Freeze while you prepare the filling.
6. In a mixer bowl, beat Farm Boy™ Cream Cheese Spread and sugar until light and fluffy, about 2-3 minutes. Add Farm Boy™ 18% M.F. Sour Cream, lemon juice, vanilla extract, and salt and mix until combined.
7. In a separate bowl, using whisk attachment, whip cream until stiff peaks form, about 3 minutes. Gently fold whipped cream into cream cheese mixture using a spatula.
8. Scoop one half of the cheesecake mixture onto prepared crust, smoothing over the top. Dollop one third of the berry sauce over this layer and swirl to spread gently.
9. Top with remaining cheesecake mixture and smooth over the top. Dollop another third of the berry sauce and swirl to spread over the surface. Cover with plastic and refrigerate until cheesecake is completely firm, at least 8 hours, but best if overnight. To unmould, run a thin knife all around the edges of the mould, then release the sides. Carefully transfer to a cake platter.
10. When ready to serve, top with remaining berry sauce and garnish with fresh berries.