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.
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Chill Time 8 hourshours
Total Time 8 hourshours35 minutesminutes
Servings 12
Ingredients
For the sauce
8ounces(226g)strawberries, washed, stemmed and halved
4ouncesblueberries, washed
4ouncesraspberries, washed
¾cup(150g)granulated sugar
3tablespoonscornstarch
For the crust
2cups(250g)graham cracker crumbs, 2 sleeves
6tablespoonsunsalted butter, melted
For the cheesecake
24ounces(680g)cream cheese, softened to room temperature
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.
Make Ahead Tip
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.