Delicious No Bake Berry Cheesecake Recipe
- Prep
- 20 min
- Cook
- 15 min
- Total
- 515 min
- Serves
- 12
- Calories
- 498 kcal
- Carbs
- 45.00 g
Ingredients
- —1 cup fresh strawberries, for the berry topping
- —1 cup fresh blueberries, for the berry topping
- —1 cup fresh raspberries, for the berry topping
- —1/2 cup granulated sugar, for the berry topping
- —2 tablespoons cornstarch, for the berry topping
- —1 1/2 cups graham cracker crumbs, for the crust
- —1/2 cup unsalted butter, melted, for the crust
- —16 ounces cream cheese, softened, for the cheesecake filling
- —1/2 cup granulated sugar, for the cheesecake filling
- —1 teaspoon vanilla extract, for the cheesecake filling
- —1/4 teaspoon salt, for the cheesecake filling
- —1 cup heavy cream, cold, for the cheesecake filling
- —Additional fresh berries, for garnish
- —Whipped cream, for garnish
Instructions
- 1
Combine the strawberries, blueberries, and raspberries in a blender or food processor. Puree until smooth. Press through a fine-mesh sieve into a medium saucepan and discard the pulp.
- 2
Whisk in the 1/2 cup granulated sugar and 2 tablespoons cornstarch and cook over medium heat until very thick and jammy, about 10-15 minutes. Set aside to cool to room temperature.
- 3
Line a 9-inch springform pan with parchment paper.
- 4
Combine the 1 1/2 cups graham cracker crumbs and 1/2 cup melted unsalted 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.
- 5
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the 16 ounces softened cream cheese, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt together on medium speed until smooth and creamy.
- 6
In a separate medium bowl, beat the 1 cup cold heavy cream on medium-high speed until stiff peaks form.
- 7
Add the cooled berry jam to the filling. Continue to mix until well incorporated.
- 8
Using a silicone spatula, gently fold the whipped cream into the cheesecake mixture until fully combined.
- 9
Spread the filling into the prepared crust. Use an offset spatula to smooth the surface.
- 10
Cover and refrigerate for 6-8 hours or overnight until fully chilled and set.
- 11
Just before serving, garnish with additional fresh berries and whipped cream if desired.