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No-Bake Mixed-Berry Coupes | July 4 Celebration

We celebrate the Fourth of July of American independence with a no-bake mixed berry coupes. That’s the easy part: to prepare a single serve dessert with layers of red-white-and-blue in a coupe glass. In my book, every recipe can be improved. Likewise, I’d like to expand on the idea of being “better” on this day. Asking the country to be better than that it is — along the themes of liberty, justice and equality — can be an expression of patriotism. Are we ready for the heavy lifting?

Make the berry jam by bringing blueberries and sugar to a boil on the stovetop. Let it simmer for several more minutes until the blueberries begin to burst and the jam thickens. You can do the same in the microwave oven for a total of about 8 minutes in 2-3 minute bursts. Make sure to use a big bowl so that the blueberry mixture does not boil over.

I make a similar berry compote with yogurt for breakfast regularly. In addition, put the mixture in the food processor or strain through a fine-mesh sieve. That will turn the berry compote into a purée. Lastly, a touch of grated lime zest and a squirt of lime bring acidity and liveliness to the berry jam/compote/purée.

If you like cheesecake for dessert, no-bake has to be an alternative method in every baker’s repertoire. First, whip heavy cream to a medium peak in a stand mixer. Add sugar, honey and vanilla extract to the whipped cream. Then gently fold the whipped cream in the softened cream cheese.

The berry jam and the cheesecake filling can be done ahead of time. Spoon the cheesecake over the jam, dividing it evenly among the glasses. Cover and chill for at least 3 hours. To serve, put the macerated strawberries and raspberries on top.

Having and savoring one of these no-bake mixed berry coupes, it starts to feel like a celebration! Happy 4th.

Print Recipe

No-Bake Mixed-Berry Coupes

By Dorie Greenspan – Serves: 4-6

There are three layers: blueberry jam, cheese filling, topped with strawberries and raspberries. The tall glasses look a lot like a July 4 celebration.

Ingredients

BLUEBERRY JAM:
2 packages (6 ounces each) blueberries
3 tablespoons sugar
2 tablespoons water
1/2 lime
CHEESECAKE:
1/2 cup very cold heavy cream
1/2 pound cream cheese, room temperature
3 tablespoons sugar
2 tablespoons honey
1 1/2 teaspoons pure vanilla extract
BERRY TOPPING:
1 package (6 ounces each) blueberries, plus remaining berries from jam
1 package (6 ounces) raspberries
1 package (6 ounces) blackberries
2 tablespoons sugar

Instructions

MAKE THE BLUEBERRY JAM:

Put 1 container (about 1 1/2 cups) of blueberries in a tall saucepan, add the sugar and water, stir and place over medium heat. Bring the mixture to a boil, stirring occasionally, and, when the berries begin to pop, stir more frequently, until the jam thickens slightly. The whole process will only take about 8 minutes. Scrape the jam into a bowl, grate the lime zest over the jam and then add a squirt or two of lime juice. Stir, taste and add more juice, if you’d like. Stir in a half container (about 3/4 cups) of blueberries and set aside to cool. (You can speed up the process by putting the bowl of jam into a larger bowl filled with ice cubes and cold water; stir until chilled.) Save the remaining blueberries for the topping. (You can make the jam up to 2 days ahead and keep it covered in the refrigerator.)

Divide the jam among 8 low-ball glasses, jars, cups, martini or wine glasses.

MAKE THE CHEESECAKE FILLING:

Working with an electric mixer, beat the heavy cream until it holds medium peaks. In another bowl, beat the cream cheese until it is smooth. Add the sugar and honey and continue to beat until satiny. Mix in the vanilla. Using a flexible spatula, fold the whipped cream into the cream cheese.

Spoon the cheesecake over the jam, dividing it evenly among the 8 glasses. Cover and chill for at least 3 hours. (You can make the coupes up to this point a day ahead.)

MAKE THE BERRY TOPPING:

At least 15 minutes (and up to 2 hours) before serving, put all of the berries – including the blueberries left over from the jam – into a large bowl. Sprinkle over the sugar, stir and let the berries stand for about 15 minutes, stirring occasionally, until the sugar dissolves and the berries glisten.

Spoon the berries evenly over the cheesecake. Serve now or refrigerate for up to 2 hours.