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Triple Berry No-Bake Cheesecake

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!

Triple Berry No-Bake Cheesecake

Yield 10 to 12 servings
Prep Time 25 minutes
Additional Time 8 hours
Total Time 8 hours 25 minutes
Triple Berry No-Bake Cheesecake

Ingredients

For the crust:

  • 1 & 3/4 cups (175g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted

For the filling:

  • 3 cups of your favorite berries (blueberries, raspberries, strawberries, etc.)
  • 16 ounces cream cheese, at room temperature
  • 3/4 cup (150g) granulated sugar, divided
  • juice of 1 medium lemon
  • 1 cup heavy cream

Instructions

To make the crust:

1. Combine the graham cracker crumbs and melted butter until thoroughly mixed.

2. Press into the bottom of a 9-inch springform pan, tart pan with a removable bottom, or pie pan.* Place the pan in the refrigerator while you make the filling.

To make the filling:

1. Place the berries and 3 tablespoons of the sugar in a blender or food processor. Pulse a few times just until blended. Alternatively, you can mash the berries and sugar in a mixing bowl.

2. Using an electric mixer on medium speed, beat the cream cheese, the remaining sugar, and lemon juice until smooth. Add the berry mixture, and mix well. 

3. Place the cream in a separate bowl. Using an electric mixer with a whisk attachment, whip the cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.

4. Transfer the cream cheese mixture to the pan, spreading it evenly on top of the chilled crust.

5. Loosely cover the cheesecake. Refrigerate at least 8 hours or overnight before serving.

6. Garnish for serving with sweetened whipped cream and fresh berries.

Notes

*For serving, a tart pan with a removable bottom or a springform pan work best. It's a little more challenging to serve from a pie pan, but use that if that's what you have and prefer.

Recommended Products

Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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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