No Bake Berry Cheesecake

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This creamy No Bake Berry Cheesecake rests on top of a buttery graham cracker crust. No bake cheesecakes are so easy and come together in a snap. This recipe is made with tons of fresh berries, cream cheese, and homemade whipped cream. A little gelatin is added so the cheesecake sets but remains smooth and creamy. This is one dessert you’ll want to make all summer long!

No bake berry cheesecake topped with fresh berries on a slate platter.

Oh, my heavens! I just can’t get enough cheesecake in my life. It’s by far one of my favorite desserts. You really loved this Nutella cheesecake and I think today’s no bake recipe is going to win you over as well.

This no-bake berry cheesecake is one of those desserts that you will want to make for every dinner gathering you’re invited to.  Just like this no bake margarita cheesecake, it is perfect for a spring or summer cookout during a warm, sunny weekend.

This crowd-pleasing cheesecake is ultra-creamy, on a buttery graham cracker crust and loaded with mixed berries.  You will want to have more than one slice.

A slice of no bake berry cheesecake on a stack of blue plates.

Don’t worry, I’m not judging. I ate a fair amount and seriously need to go for a run.

Although this is a summer dessert, you could easily make this year round by using frozen fruit.  Trust me, once you get a taste of this decadent cheesecake you will want to make it often.

Your typical baked cheesecakes can be a bit tricky which makes this no bake version even better.  It is seriously so easy.

Top down view of no bake berry cheesecake topped with mixed berries on a slate platter.

The mixed berry cheesecake filling sits on a graham cracker crust.  The crackers are finely crushed and tossed in butter.  I like to use my ninja chopper to crush crackers and cookies for use in baking. It works like a charm every time.

The filling is made with cream cheese, sugar, berries, gelatin, and whipped cream. The gelatin makes the filling so creamy it melts in your mouth.  I used a mixture of strawberries, blueberries, and raspberries but you can mix and match any way you like.

The cheesecake needs to refrigerate for at least 6 hours so make sure to plan ahead.  You could even make it the night before you need it.  Just resist the urge to get up in the middle of the night to taste it 😉

Side view of a slice of no bake berry cheesecake on a stack of plates.

Garnish the cheesecake with more fresh berries.  A dollop of whipped cream would pair perfectly as well.  This is definitely not a “skinny” dessert, ha.

Updated from the recipe archives, first published in 2014. 

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This No Bake Berry Cheesecake is one of those that you will want to make for every summer party. It's full of strawberries, blueberries, and raspberries.

No Bake Berry Cheesecake

This creamy no bake berry cheesecake rests on top of a buttery graham cracker crust. This recipe is made with tons of fresh berries, cream cheese, and homemade whipped cream. A little gelatin is added so the cheesecake sets but remains smooth and creamy. 
5 from 3 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 2 minutes
Total Time: 22 minutes
Yields: 12 servings
Calories: 261
Author: Jen Sobjack

Ingredients

For the filling

  • 1 tablespoon unflavored gelatin, (1 packet)
  • 1/2 cups cold water
  • 3 (8 ounces each) packages cream cheese, softened
  • 3/4 cup sugar
  • 16 ounces fresh strawberries
  • 6 ounces fresh blueberries
  • 6 ounces fresh raspberries
  • 2 cups homemade whipped cream, (or you can use store-bought, thawed)

Instructions

For the crust

  • Combine the wafer crumbs and butter. Press into the bottom of a lightly greased 9-inch springform pan. Set aside.

For the filling

  • Add cold water to a small saucepan and stir in the gelatin, let it sit for 1 minute. Heat over low heat and stir until the gelatin dissolves completely. Allow to cool slightly.
  • Add the strawberries, blueberries, and raspberries to a food processor and pulse just until coarsely chopped. Do not puree.  
  • In a large mixing bowl beat cream cheese until fluffy. Beat in the sugar followed by the berries. Add the gelatin water and mix until well combined. Fold in the whipped cream until thoroughly mixed. Spread the filling evenly over the crust and refrigerate for at least 6 hours.
  • Remove the sides of the pan, slice, serve. Garnish with fresh berries and whipped topping if desired.

Notes

Adapted from Kraft

Nutrition

Calories: 261kcal

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.