Description
This delightful No-Bake Berry Cheesecake is a creamy and luscious dessert perfect for warm weather or any occasion where you want a delicious treat without turning on the oven. Featuring a buttery graham cracker crust, a smooth cream cheese filling, and a topping of fresh mixed berries, this recipe is simple to prepare and sure to impress your guests.
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 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 1/2 cups heavy whipping cream, cold
For the topping:
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
- 1 tablespoon sugar (optional)
- 1 teaspoon lemon zest (optional)
Instructions
- Prepare the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place the crust in the refrigerator to chill while you prepare the filling.
- Make the filling: In a large mixing bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and lemon juice until the mixture is smooth and creamy. In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful to maintain the airy texture.
- Assemble the cheesecake: Pour the cream cheese filling evenly over the chilled crust, smoothing the top with a spatula. Cover the springform pan with plastic wrap or foil and refrigerate for at least 6 hours or overnight to allow the cheesecake to set properly.
- Add the topping and serve: Just before serving, arrange the fresh mixed berries on top of the cheesecake. For added flavor, toss the berries with optional sugar and lemon zest before placing them on the cheesecake. Slice and serve chilled for the best taste and texture.
Notes
- For a gluten-free version, substitute regular graham crackers with gluten-free graham crackers.
- You can use frozen berries for the topping; simply thaw and drain them before use to avoid excess moisture.
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Use cold heavy cream and whip it until stiff peaks form for the best texture in the filling.
- Refrigeration time is crucial for the cheesecake to set properly; do not skip or shorten it.
