Description
This No-Bake Berry Cheesecake is a creamy, refreshing dessert perfect for any occasion. With a buttery graham cracker crust and a luscious cream cheese filling folded with whipped cream, it’s topped with fresh mixed berries for a burst of natural sweetness. Easy to prepare without any baking, this classic American no-bake cheesecake offers a delightful balance of tangy and sweet flavors, ideal for summer or any time you crave a light yet indulgent treat.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 1/4 cups heavy whipping cream
For the Topping
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
- 2 tablespoons berry jam or preserves (optional, for topping)
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Firmly press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Place the pan in the refrigerator to chill while you prepare the filling.
- Make the cream cheese filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. Add the powdered sugar, vanilla extract, and lemon juice, then continue beating until fully combined and smooth.
- Whip the heavy cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip.
- Combine whipped cream and cream cheese mixture: Gently fold the whipped cream into the cream cheese mixture using a spatula. Mix carefully until the filling is smooth, light, and fluffy, ensuring not to deflate the whipped cream.
- Assemble the cheesecake: Spread the filling evenly over the chilled graham cracker crust. Smooth the top with a spatula, then cover the pan with plastic wrap or foil. Refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow it to set fully.
- Add the topping and serve: Before serving, arrange the fresh mixed berries evenly over the top of the cheesecake. For added shine and a touch of sweetness, warm the berry jam slightly and drizzle it over the berries. Slice the cheesecake and serve chilled.
Notes
- Use full-fat cream cheese for the best creamy texture and flavor.
- The cheesecake can be made up to 2 days in advance and kept refrigerated.
- For a gluten-free option, substitute graham cracker crumbs with gluten-free graham crackers.
- Frozen berries can be used for the topping; just be sure to thaw and drain them well before use to prevent extra moisture.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 18g
- Sodium: 260mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
