No Bake Berry Cheesecake
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This no-bake berry cheesecake is a delicious, creamy dessert that’s perfect during the hot summer months! It’s sure to be your new favorite dessert.
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This recipe is made with tons of fresh berries, cream cheese, and homemade whipped cream. This recipe doesn’t require gelatin so it remains smooth and creamy.
Oh, my heavens! I just can’t get enough no-bake cheesecake in my life. It’s by far one of my favorite desserts. You really loved my no-bake strawberry cheesecake and no-bake snickers cheesecake so I think today’s no-bake recipe is going to win you over as well. It’s so decadent you’ll want to have more than one slice.
Typical baked cheesecakes can be a bit tricky with water baths and cracking crusts and so forth. Who needs to worry about that in the easy, breezy days of summer? This no-bake version is a no-brainer. It is seriously so easy. And so, so good.
This mixed berry cheesecake is one of those desserts that you will want to make all summer long. Just like this no bake strawberry cheesecake, it is perfect for a spring or summer cookout during a warm, sunny weekend.
The filling is made with cream cheese, sugar, berries, and whipped cream. 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.
Recipe Details
- Taste – Fresh and delicious.
- Texture – Creamy, melt in your mouth filling atop a crunchy graham cracker crust.
- Ease – Super easy.
- Time – You need to plan ahead as this needs to refrigerate for six hours.
What You’ll Need
Ingredients
- Berries: A blend of strawberries, blueberries, and raspberries.
- Sugar: Granulated white sugar is best here.
- Cornstarch: This will thicken the sauce a bit.
- Graham cracker crumbs: Make your own from the crackers or buy the crumbs.
- Melted butter: I always use unsalted butter when baking (or no-baking).
- Cream cheese: Please, use full fat and the brick, no whipped or light cream cheese.
- Sugar: Granulated sugar for sweetness.
- Vanilla extract: For a slight vanilla flavor.
- Pinch of salt: Just for balance.
- Heavy cream: This should be cold. And please don’t substitute with milk.
Recommended tools
Springform pan: If you love cheesecakes, it really is important that you invest in a springform pan. They’re not expensive and it will make a world of difference.
Mixer: This recipe also is made far easier by using a stand mixer and a ninja chopper to chop up the graham cracker crumbs.
How to Make No Bake Berry Cheesecake
We’ll make this no bake berry cheesecake in three steps. First, make the sauce. Then the crust, then make the filling before combining it all together.
Make the sauce
- Combine the berries in a blender or food processor. Puree and until smooth. Press through a fine-mesh sieve into a medium saucepan, discarding the pulp.
- Whisk in the sugar and cornstarch and cook over medium heat until very thick and jammy. Set aside to cool to room temperature.
Make the crust
- Prepare the springform pan by lining it with parchment paper.
- Combine the graham cracker crumbs and melted butter in a medium bowl. Stir to fully coat the crumbs in the butter. Press tightly into the bottom and 1 inch up the sides of the prepared pan. Freeze while you make the filling.
Make the filling
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the cream cheese, sugar, vanilla, and salt together on medium speed until smooth and creamy.
- In a separate medium bowl using a handheld electric mixer, beat the cold heavy cream on medium-high speed until stiff peaks form.
- Add the berry jam to the filling. Continue to mix until well incorporated
- Fold the whipped cream into the cheesecake mixture until fully combined.
- Spread the filling into the prepared crust and use a spatula to smooth.
- Cover and refrigerate for 6-8 hours or overnight until fully chilled and set.
- Just before serving, garnish with berries and whipped cream if desired.
Tips For Success
- Cream cheese: This recipe works best with full-fat brick-style cream cheese. The whipped stuff in a tub is too soft.
- Use an offset spatula if you have one to smooth the surface of the cheesecake before refrigerating it.
Recipe FAQs
Yes! This doesn’t have to be an only in the summer dessert! You can use frozen berries, and you can mix up the variety of berries depending on what you have available.
Storage & Freezing
The assembled cheesecake will keep for up to 5 days stored covered in the refrigerator.
After the cheesecake has been refrigerated for 8 hours, you can transfer it to the freezer. Wrap the entire pan in plastic wrap followed by a layer of aluminum foil. It will keep for up to 3 months. Thaw in the refrigerator overnight before serving.
No Bake Berry Cheesecake
Ingredients
For the sauce
- 8 ounces (226 g) strawberries, washed, stemmed and halved
- 4 ounces blueberries, washed
- 4 ounces raspberries, washed
- ¾ cup (150 g) granulated sugar
- 3 tablespoons cornstarch
For the crust
- 2 cups (250 g) graham cracker crumbs, 2 sleeves
- 6 tablespoons unsalted butter, melted
For the cheesecake
- 24 ounces (680 g) cream cheese, softened to room temperature
- ¾ cup (150 g) granulated sugar
- 2 teaspoons vanilla extract
- Pinch of salt
- 1 cup heavy cream, cold
For garnish
- whipped cream, optional
- mixed berries, optional
Instructions
Make the sauce
- Combine the strawberries, blueberries, raspberries in a blender or food processor. Puree and until smooth. Press through a fine-mesh sieve into a medium saucepan and discard the pulp.
- Whisk in the sugar and cornstarch and cook over medium heat until very thick and jammy, about 10-15 minutes. Set aside to cool to room temperature.
Make the crust
- Line a 9-inch springform pan with parchment paper.
- Combine the graham cracker crumbs and melted butter in a medium bowl. Stir to fully coat the crumbs in the butter. Press tightly into the bottom and 1 inch up the sides of the prepared pan. Freeze while you make the filling.
Make the filling
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the cream cheese, sugar, vanilla, and salt together on medium speed until smooth and creamy.
- In a separate medium bowl using a handheld electric mixer, beat the cold heavy cream on medium-high speed until stiff peaks form.
- Add the berry jam to the filling. Continue to mix until well incorporated
- Using a silicone spatula, gently fold the whipped cream into the cheesecake mixture until fully combined.
- Spread the filling into the prepared crust. Use an offset spatula to smooth the surface.
- Cover and refrigerate for 6-8 hours or overnight until fully chilled and set.
- Just before serving, garnish with berries and whipped cream if desired.
Notes
- Berries: Fresh or frozen can be used. If using frozen, thaw before pureeing.
- Cream cheese: Full fat brick-style cream cheese is recommended for the best results.
- The assembled cheesecake will keep for up to 5 days stored covered in the refrigerator.
- After the cheesecake has been refrigerated for 8 hours, you can transfer it to the freezer. Wrap the entire pan in plastic wrap followed by a layer of aluminum foil. It will keep for up to 3 months. Thaw in the refrigerator overnight before serving.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
This recipe has such fresh and refreshing taste. All the fruit I used was fresh and flavorful, especially the strawberries that am am able to get locally year round! I did add some lemon zest that hi-lited the fruit flavors. As well I used 3 graham wafer pie shells. This recipe is now in my personal library. I will be making this again. Thank you!
Made this for the first time yesterday and it was a huge hit. I had to take it to a pub in Bondi, Sydney, Australia and it was an hour’s drive from home – so I doubled the quantity of gelatine and it was great. It got rave reviews not only from the birthday people but also from the hotel staff when they were given a taste!
It’s really more like ice cream with a touch of cake, but it’s hot so I’m cool with that ? It’s funny how if it is shaped like cake we call it cake lol.Thank you JEN <3
Well we all need such food to cover our hot days like Upcoming Summer