Any Berry No Bake Cheesecake
This creamy no bake cheesecake features a graham cracker crust and is topped with your favorite selection of berries, making it a perfect dessert for summer gatherings.
Equipment
- 1 9-inch springform pan for setting the cheesecake
- 1 electric mixer for mixing the filling
- 1 mixing bowl large, for combining ingredients
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter melted
- 1/4 cup granulated sugar
Filling
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups whipped topping
- 2 cups mixed berries strawberries, blueberries, raspberries
Instructions
Preparation
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until it resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Refrigerate while preparing the filling.
- In a large mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, and continue beating until well combined. Gently fold in the whipped topping, followed by the berries, ensuring they remain whole.
- Pour the filling over the chilled crust. Smooth the top with a spatula and arrange additional berries on top for decoration. Cover and refrigerate for at least 4 hours or until set.
- Once set, remove the cheesecake from the springform pan and slice into servings. Add whipped cream or berry sauce for extra flavor.
- Store leftovers in the refrigerator, covered, for up to 3 days. For longer storage, wrap slices in plastic wrap and freeze up to one month.
Notes
Pro Tips: Ensure all ingredients are at room temperature before mixing to prevent lumps. Ingredient Substitutions: Use any combination of berries based on preference and availability. How to Serve: Pair with whipped cream or a drizzle of berry coulis for added flavor. Storage & Freshness: Refrigerate leftovers for up to 3 days or freeze for up to a month. Make-Ahead Tips: Prepare the cheesecake a day in advance to allow ample chilling time.