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Triple Berry No-Bake Cheesecake

This Triple Berry No-Bake Cheesecake is rich, creamy, and the prettiest shade of pink! No need to turn on the oven, just mix up the filling and pop it in the fridge!

Slice of berry no-bake cheesecake on white plate

The Perfect No-Bake Dessert for Summer!

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 Triple Berry No-Bake Cheesecake is made with pureed berries for a beautifully colored dessert. That color just makes me giddy! Added to that excitement is the fact that it’s absolutely delicious. Creamy, tangy, and full of fresh berry flavor. Quick and easy, too. I think I’ve lost count of how many wins that is!

This no-bake 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.

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Overhead view of ingredients for triple berry no-bake cheesecake

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

For the crust:

For the filling:

  • Berries – While I often use equal amounts of blueberries, raspberries, and strawberries for this cheesecake, feel free to use any ratio of berries you like. 
  • Cream cheese – Be sure to use the full-fat cream cheese that comes in blocks.
  • Granulated sugar
  • Lemon juice – Learn more: How to Zest and Juice Lemons
  • Heavy cream

How Many Graham Crackers Make a Cup of Crumbs?

If you’re using square graham crackers, about 14 of them will make a cup of graham cracker crumbs. If you’re using the rectangular graham crackers that come perforated so you can break them apart, you’ll need about 7 graham crackers for a cup of crumbs.

This recipe calls for 1 3/4 cups of graham cracker crumbs, so you’ll need about 21 square graham crackers or 11 rectangular ones.

How to Make Triple Berry No-Bake Cheesecake

While this recipe takes only a few minutes to put together, keep in mind that it needs to chill for at least 8 hours before serving.

Make the crust:

Combine the crust ingredients. In a small bowl, stir together the graham cracker crumbs and butter.

Overhead view of pie crust

Form the crust. Press the crumb mixture into the bottom of a 9-inch pan. (A springform pan or a tart pan with a removable bottom will work best.) Chill the crust in the refrigerator while you work on the filling.

Make the filling:

Puree the berries. Pulse the berries and 3 tablespoons of the sugar in a blender or food processor until they’re blended, or mash the berries and sugar in a mixing bowl.

Beat the cream cheese. Use an electric mixer on medium speed to beat the cream cheese, the remaining sugar, and the lemon juice until the mixture is smooth. Add the berry mixture, then mix well. 

Overhead view of whipped cream in mixing bowl

Whip the cream. Place the cream in a separate mixing bowl. Use an electric mixer with a whisk attachment to whip the cream until it forms soft peaks. 

Assemble. Gently fold the whipped cream into the cream cheese mixture, then pour this into the prepared crust, smoothing the top so it’s even.

Overhead view of whole triple berry no-bake cheesecake in pan with garnishes in background

Chill. Loosely cover the cheesecake with plastic wrap and refrigerate it for at least 8 hours, or overnight, before serving.

Overhead view of berry cheesecake slice being removed

Serve. Slice and garnish with sweetened whipped cream and fresh berries, if desired.

Why Is My No-Bake Cheesecake Not Firm?

If your cheesecake doesn’t seem firm enough, first, note that no-bake cheesecake has a different texture than baked cheesecake. It’s creamier and because it’s not baked, it doesn’t firm up in the same way.

Once you know what to expect, if your no-bake cheesecake still doesn’t seem firm enough, it may need more time in the fridge. It needs to chill a full 8 hours before serving. 

Overhead view of triple berry no-bake cheesecake on plate with fresh berries

Tips for Success

Here’s how to get a perfect Triple Berry No-Bake Cheesecake every time!

  • Don’t make lower-fat swaps. Make sure you use full-fat cream cheese and heavy whipping cream, not half-and-half or milk. The lower fat content in reduced-fat or “light” dairy products will affect the texture of your cheesecake.
  • Use a springform pan, if possible. If you don’t have one, a tart pan with a removable bottom is the next best thing. You can use a traditional pie pan, but it doesn’t work quite as well.
  • Making the crust sturdier. 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, but if you would like a sturdier crust, you can bake it at 350°F for 10-12 minutes. Just be sure to let it cool completely before filling it with the cheesecake mixture.
Berry cheesecake on plate, with tip eaten

How to Store

This Triple Berry No-Bake Cheesecake can be stored in the refrigerator for 3-4 days. If you want to make it in advance for a party, I recommend making it no more than a day or two ahead of time so it’s at peak freshness!

Can This Recipe Be Frozen?

Yes, you can wrap your Triple Berry No-Bake Cheesecake or transfer leftovers to an airtight container and freeze it for up to 3 months. Let it thaw in the refrigerator before serving.

Triple Berry No-Bake Cheesecake

Yield 10 to 12 servings
Prep Time 25 minutes
Additional Time 8 hours
Total Time 8 hours 25 minutes

This creamy no-bake cheesecake recipe is full of fresh berry flavor!

Slice of berry no-bake cheesecake on white plate


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


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.


*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.

To store: Triple Berry No-Bake Cheesecake can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.

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

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    4 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.

  3. Very nice recipe chef 👍👌👏. Thank you for your effort 🌞😎

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