Description
This No-Bake Berry Cheesecake is a creamy, refreshing dessert perfect for summer! Easy to make and requires no baking—your new favorite treat!
Ingredients
Scale
For the Crumb Base:
- 1½ cups cookie crumbs (graham cracker, digestive cookies, or ladyfingers) (180 g)
- ¼ cup butter, melted
For the Cheesecake Filling:
- 8 oz cream cheese (remove from fridge 30 minutes before using)
- ¾ cup powdered sugar
- ¾ tsp vanilla extract
- 1 cup heavy cream
- 1 tbsp gelatin
- 2 tbsp milk (2% recommended)
For the Berry Topping:
- ½ cup blueberries
- ½ cup raspberries
- ¼ cup + 2 tbsp sugar
- ½ tbsp cornstarch
- Pinch of cinnamon (optional)
- 2 tbsp water
- ½ tbsp lemon juice
Instructions
- Prepare the Cookie Base:
- Mix the cookie crumbs with melted butter. Press the mixture into the bottom of a 7-8 inch (17-20 cm) springform pan.
- Refrigerate while preparing the filling.
- Make the Cheesecake Filling:
- In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla until smooth. Set aside.
- In a separate bowl, whip the cream until thick peaks form and set aside.
- In a small pot, combine the milk and sprinkle gelatin on top. Let it sit for 1 minute, then heat gently until the gelatin dissolves (1-2 minutes). Do not boil.
- Add 1-2 tablespoons of the cream cheese mixture to the gelatin mixture and stir gently. Then fold the gelatin mixture into the remaining cream cheese mixture, followed by folding in the whipped cream until combined.
- Assemble the Cheesecake:
- Remove the cookie base from the fridge and pour the cheesecake filling evenly on top.
- Cover with plastic wrap and refrigerate for 4-5 hours (or overnight for best results).
- Prepare the Berry Topping:
- In a medium pot, combine the blueberries, raspberries, sugar, cornstarch, cinnamon (if using), water, and lemon juice.
- Bring to a boil, then reduce heat and simmer until thickened to your liking. Let it cool and then refrigerate for at least a few hours. The topping will thicken as it cools.
- Serve:
- Top the cheesecake with the berry topping before serving, or add it to individual slices. This cheesecake also tastes great over ice cream!
Notes
This cheesecake can be made a day in advance for even better flavor and texture.
- Prep Time: 10 mins
- Cook Time: 0 minutes (chill time not included)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg