No-Bake Berry Cheesecake
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs 150g
- ½ cup salted butter, melted 115g
- 2 Tbsp granulated sugar
For the Cheesecake Filling
- 16 oz cream cheese, softened (full-fat recommended) 450g
- ¾ cup powdered sugar 90g
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold 240g
- 2 Tbsp lemon juice, freshly squeezed 30g
For the Berry Topping
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries, & blackberries - any combination) 300g
- ¼ cup granulated sugar 50g
- 1 Tbsp lemon juice, fresh squeezed
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs resemble wet sand. Press firmly into the bottom of an 8-inch or 9-inch springform pan using a spoon or flat-bottomed glass to create an even layer. Chill in the refrigerator for 10 minutes.
- Make the Cheesecake Filling: Beat the softened cream cheese in a large bowl with an electric mixer until smooth and creamy (about 2 minutes). Add powdered sugar, vanilla extract, and lemon juice, beating until fully combined. In a separate bowl, whip the cold heavy cream to stiff peaks (3–4 minutes on high speed). Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. Spread evenly over the chilled crust, smoothing the top. Cover and refrigerate for at least 4 hours, or overnight.
- Prepare the Berry Topping: In a small saucepan, combine 1 ¼–1 ½ cups of mixed berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries release their juices and simmer (about 5 minutes). Remove from heat and cool completely. Fold in the remaining ½–¾ cup fresh berries for a chunky topping.
- Assemble and Serve: Remove the cheesecake from the springform pan and place on a serving plate. Spoon the berry topping over the top, spreading evenly or arranging decoratively. Slice, serve chilled, and enjoy!
Notes
- Butter Boost: Using ½ cup of salted butter in the crust adds a savory depth that complements the sweet filling and berries. Unsalted butter works too if preferred.
- Berry Topping Tweaks: Skipping cornstarch and using ½–¾ cup of fresh berries in the cooled sauce creates a naturally thicker, jammy topping.
- Make Ahead: Prepare the cheesecake a day in advance and store in the fridge. Add the berry topping just before serving for the freshest look.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The crust may soften over time. Freeze (without topping) for up to 1 month, wrapped tightly in plastic wrap and foil, then thaw in the fridge before serving.
- Variations: Try a single berry type (e.g., all raspberries) or swap the crust for crushed vanilla wafers or Oreos.
Nutrition
Serving: 1slice
Servings: 8 slices
