Get the Recipe:
Triple Berry No-Bake Cheesecake
This creamy no-bake cheesecake recipe is full of fresh berry flavor!
Ingredients
For the crust:
- 1 ¾ cups (175 g) graham cracker crumbs
- 5 tablespoons (70 g) unsalted butter, melted
For the filling:
- 3 cups of your favorite berries, blueberries, raspberries, strawberries, etc.
- 16 ounces (454 g) cream cheese, at room temperature
- ¾ cup (150 g) granulated sugar, divided
- juice of 1 medium lemon
- 1 cup (240 ml) heavy cream
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Instructions
To make the crust:
- Combine the graham cracker crumbs and melted butter until thoroughly mixed.
- 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:
- 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.
- 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.Â
- 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.
- Transfer the cream cheese mixture to the pan, spreading it evenly on top of the chilled crust.
- Loosely cover the cheesecake. Refrigerate at least 8 hours or overnight before serving.
- 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.
- 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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