Layered Berry No Bake Cheesecake
A delightful and elegant no bake cheesecake layered with fresh mixed berries, perfect for entertaining.
Equipment
- 1 9-inch round cake pan springform pan recommended
- 1 electric mixer
- 1 mixing bowl large
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
Filling
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream
Toppings
- 1 cup strawberries sliced
- 1 cup blueberries
- 1 cup raspberries
Instructions
Preparation
- In a large mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust layer. Refrigerate for 10 minutes.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract with an electric mixer on medium speed until smooth and creamy. Gently fold in the whipped cream using a spatula until the mixture is light and fluffy.
- Spread half of the cheesecake filling over the chilled crust, smoothing the top with a spatula. Add a layer of mixed berries, then spread the remaining filling on top. Finish with a final layer of berries.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cheesecake to set properly.
Serving
- Once set, run a knife around the sides of the cheesecake before removing the springform pan. Slice with a sharp knife and serve chilled.
Storage
- Cover any leftover cheesecake and store in the refrigerator for up to 5 days. For longer storage, slice and freeze individual pieces wrapped tightly in plastic wrap.
- This cheesecake can be prepared a day in advance. Follow the recipe and store in the refrigerator, covered, until ready to serve.
Notes
Pro Tips: Ensure cream cheese is at room temperature for smooth filling. Chill cheesecake thoroughly before serving. Ingredient Substitutions: Use mixed berry jam for an extra layer of flavor. How to Serve: Slice with a warm knife for clean cuts. Storage & Freshness: Store in an airtight container for up to 5 days in the fridge. Make-Ahead Tips: Prepare a day in advance and keep chilled until serving.