I crush 2 cups Bourbon biscuits into fine crumbs using a food processor or a rolling pin in a ziplock bag. In a bowl, I mix the crumbs with ½ cup melted butter until well combined, then press into a 9-inch springform pan, smoothing with a spoon. I chill the crust in the fridge for 30 minutes to set for a sturdy no-bake berry tart base.

In a large bowl, I beat 16 oz cream cheese and ¾ cup caster sugar until smooth and lump-free, ensuring a velvety creamy berry cheesecake. I gradually whip in 1½ cups heavy cream and 1 tsp vanilla extract until thick and fluffy, adding 1 tbsp Kirsch for a cherry kick if desired. I spread the filling over the chilled crust, smooth with a spatula, and refrigerate for at least 4 hours, preferably overnight, for a perfect chocolate berry dessert.

In a medium bowl, I gently mix 1 cup black cherry fruit filling, 1 cup blackberries, 1 cup blueberries, and the zest and juice of 1 lime for a tangy, vibrant topping. Once the cheesecake is set, I spread this berry mix evenly over the top for a colorful no-bake berry tart.

I grate 2 oz dark chocolate over the berry topping or melt and drizzle it for a decadent touch, elevating this No-Bake Black Forest Berry Cheesecake to indulgent perfection.