Blended berries lend gorgeous color and amazing flavor to this Triple Berry No-Bake Cheesecake! - Bake or Break

Have you ever thought about how many baked goods are some shade of beige or brown? As someone who photographs a lot of baked goods, you can believe that I’ve thought about it frequently. I think that’s one of the reasons I wholeheartedly embrace berry season and its pretty colors.

This gorgeous cheesecake is made with pureed berries to make a beautifully colored dessert. That color just makes me giddy! Added to that excitement is the fact that it’s absolutely delicious. Quick and easy, too. I think I’ve lost count of how many wins that is!

To keep the oven off and your kitchen cool, the crust for this cheesecake doesn’t get baked. A little chilling time helps it firm up a bit. If you would like a sturdier crust, you can bake the crust at 350°F for 10-12 minutes. Just be sure to let it cool completely before filling it with the cheesecake mixture.

Blended berries lend gorgeous color and amazing flavor to this quick and easy Triple Berry No-Bake Cheesecake! - Bake or Break

This cheesecake is really quite lovely unadorned. I like to show off that gorgeous color! If you like, you can garnish it with sweetened whipped cream and fresh berries before serving.

While I used equal amounts of blueberries, raspberries, and strawberries for this cheesecake, feel free to use any ratio of berries you like for this recipe. If you tend to have partial containers of various berries throughout the summer, this is a great way to combine them for an unforgettable dessert!

Please visit Go Bold with Butter to get the recipe.

This recipe was originally developed for Go Bold with Butter, where I am a paid contributor.

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    3 Comments on “Triple Berry No-Bake Cheesecake”

  1. I have found that beige desserts are often the best desserts. Which is a shame, because they are so difficult to photograph! This pie though…is a dream! Love the pretty color. And the fact that it’s NO BAKE makes it even better!

  2. Made this and the taste was very good. I jad issue with filling not firming up enough. Any suggestions on how to correct as I want to make again because it tastes so good. Thanks.

    • Hi, Pat. Make sure your whipped cream is very gently folded into the rest of the filling mixture. If it’s over-mixed, then it starts to lose its structure. Also, make sure that the cheesecake is refrigerated long enough to let it set. You could also freeze it if you like.

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