No Bake Berry Cheesecake
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Indulge in a delightful and tangy treat with our No Bake Berry Cheesecake recipe. Perfect for summer, this creamy dessert requires no baking! Who’s ready to indulge in the delightful and delectable world of very berry cheesecake heaven!
More fruity summer desserts? We’ll start here with this Strawberry Earthquake White Chocolate Cream Cheese Cake, these 30 Irresistible Lemon Desserts, and this Fluffy Strawberry Rhubarb Cream Pie with a Pretzel Crust for starters!
Why You’ll Love This No Bake Berry Cheesecake
- Attention all dessert lovers! This No Bake Berry Cheesecake starts with a no bake buttery, graham cracker crust, an easy cheesecake filling, a berry jam infusion in the cheesecake, whipped cream and some fresh fruit on top! It’s the epitome of summer desserts!
- Our No Bake Berry Cheesecake is a delicious no-bake version, perfect for those who don’t want to turn on the oven or heat up the kitchen. We give you some shortcut options if you don’t want to make the berry jam and just want to purchase it at the store, so either way, it will be delicious!
- With its smooth and creamy texture, paired with the refreshing burst of berries, this dessert is the perfect treat to cool down and satisfy your cravings.
- Trust us, your taste buds will thank you when you dive into this superb cheesecake! And if you’re feeling adventurous, don’t be afraid to experiment with different berry combinations! So refreshing!
Ingredients You’ll Need
No Bake Cheesecake Recipe with Berries
Homemade Berry Jam Sauce (Or you can use any 18 oz. jar of any berry jam or sauce you like)
- 3 cups fresh or frozen berries, any combination. I used a frozen fruit medley of strawberries, blueberries, raspberries and blackberries.
- 1/3 cup granulated sugar
- 1/4 cup water or lemon juice for fresh fruits (if using frozen berries, reduce the water/lemon juice to 2 tablespoons
Graham cracker Crust
- 2 cups graham cracker crumbs
- 6 tablespoons butter, melted
Cheesecake Filling
- 16 oz cream cheese, 2 8-ounce packages, room temperature, we used full fat
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup heavy cream
Instructions How to Make No Bake Berry Cheesecake
Homemade berry jam sauce (Or you can use any 18 oz berry sauce or jam)
-
If you’re not wanting to make the jam sauce, you can use any store-bought berry sauce you want, AND you may prefer seedless. Before adding the pre-made sauce to the cheesecake, you’ll want to warm it up in the microwave for 20-30 seconds, and stir it so it’s of a somewhat drippy consistency when it’s time to use it. Otherwise, let’s make some berry jam sauce!
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To make the sauce, add the berries, sugar and lemon juice/water whole and let them break down in the saucepan if you want chunkier bits of fruit in your cheesecake. OR you can also puree the sauce in a blender, Just combine the berries, sugar, and lemon juice/water and puree until smooth.
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Transfer the berries/berry purée into a medium saucepan.
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Cook over medium-low heat until the sauce thickens, about 10-15 mins.
-
Remove from heat and set aside to cool to room temperature.
Making the crust
-
Spray an 8-inch springform pan lightly with non-stick cooking spray. Line bottom of pan with parchment if desired.
-
In a medium sized bowl combine the graham cracker crumbs with the melted butter and stir to combine.
-
Pour the graham cracker crust mixture into your prepared baking pan and press down using your fingers to create a crust at the bottom of the pan.
-
Pop into the freezer for 15 minutes while you prepare the filling.
To make Cheesecake filling
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In a large bowl, using an electric mixer, beat together the room temperature cream cheese, sugar, salt, and vanilla extract until smooth and cream.
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Then, in a separate medium size bowl, beat your heavy whipping cream until stiff peaks form.
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Proceed to fold the whipped cream into the large bowl with the cheesecake filling, until it has been completely combined.
Divide the Cheesecake
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Next, divide the cream cheese mixture into 2 bowls and set one aside.
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In one of the bowls, add 1/2 of the berry jam mix to combine. Save the reserved to top the cheesecake.
-
Proceed to pour the berry cheesecake into your prepared crust and smooth out into an even layer. Tap the pan against the counter a few times to allow the layer to settle.
-
Then, add the plain cream cheese filling on top and smooth it out using a rubber spatula.
-
After that, dollop the reserved berry sauce onto the pie and then swirl it on top using a butter knife. You can try to swirl it in if you want as well, but depending on how thick it is, it may not swirl easily. You can add pockets of the jam into the plain cheesecake as you add it to the pan for better swirling. Do not go too deep with the knife, you only want to swirl the top, not the bottom layers.
Chill In the fridge
- Cover your cheesecake with plastic wrap or cling wrap and place in the fridge for at least 8 hours or preferably overnight to allow time to set and chill.
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Once chilled completely you are ready to slice, serve and enjoy!
ADDITIONAL TOPPINGS
- We added whipped cream and some additional fresh berries to the top, so decorate as you see fit! You may just want to leave it as is, add just some fresh fruit on top or add the whipped cream and berries on top like I did! In the end, it will taste amazing as you savor every bite of this deliciousness!
- Add the berry sauce to all the cheesecake filling and mix together, instead of dividing it up, if you want an even easier dessert to throw together.
- Use any crust you see fit, such as this Oreo crust or Pretzel Crust. Changing it up is always a fun option!
Storing Berry Cheesecake
- This No-Bake Berry Cheesecake can be stored in the refrigerator for 3-4 days.
- If you want to make this no bake berry cheesecake recipe in advance for a party or special event, it may be better to make it no more than a day or two ahead of time so it’s super fresh!
In conclusion, our no bake berry cheesecake recipe is not only a simple, convenient dessert option, but it also is perfect when you’re not in the baking mood! This dessert embodies the power of simplicity and creativity from the versatility of fruit choices to the endless possibilities of crusts and toppings!
As the saying goes, less is often more, and this holds true for no bake berry cheesecake. By keeping things simple, we allow the flavors of the fresh berries and creamy cheesecake to shine through.
So why not give in to your sweet tooth and try your hand at making a no bake berry cheesecake? Challenge yourself to come up with unique combinations and share your creations with others. Share this recipe on Pinterest, Instagram and Facebook!
More Delish Berry Desserts!
- Easy Raspberry Lemon Dream Pie
- Easy Berry Trifle
- Frozen Strawberry Cheesecake
- Top 15 Luscious Lemon and Berry Desserts
- Easy No-Bake Berry Cheesecake Delight Dessert
- No Bake Strawberry Cheesecake Lasagna Dessert
- Easy No Bake Cheesecake
- Chocolate Cherry Cheesecake – No Bake
- Best No Bake Chocolate Cheesecake Recipe
No Bake Berry Cheesecake
Indulge in a delightful and tangy treat with our No Bake Berry Cheesecake recipe. Perfect for summer, this creamy dessert requires no baking!
Ingredients
Berry Jam Sauce
- Berry Jam Sauce Or you can use any 18 oz. jar of any berry jam or sauce you like
- 3 cups fresh or frozen berries any combination. I used a frozen fruit medley of strawberries, blueberries, raspberries and blackberries
- ⅓ cup granulated sugar
- ¼ cup water or lemon juice for fresh fruits (if using frozen reduce the water/lemon juice to 2 tablespoons
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 6 tablespoons butter melted
- Cheesecake Filling
Cheesecake Filling
- 16 oz cream cheese 2 8-ounce packages, room temperature
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 cup heavy cream
Additional Toppings
- 2 cups whipped cream
- fresh berries
Instructions
Instructions How to Make No Bake Berry Cheesecake
Homemade berry jam sauce (Or you can use any 18 oz berry sauce or jam)
- If you're not wanting to make the jam sauce, you can use any berry sauce you want, AND you may prefer seedless. Before adding the pre-made sauce to the cheesecake, you'll want to warm it up in the microwave for 20-30 seconds, and stir it so it's of a somewhat drippy consistency. Otherwise, let's make some berry jam sauce!
- To make the sauce, add the berries, sugar and lemon juice/water whole and let them break down in the saucepan if you want chunkier bits of fruit in your cheesecake. You can also puree the sauce in a blender, Just combine the berries, sugar, and lemon juice/water and puree until smooth.
- Transfer berry purée into a medium saucepan.
- Cook over medium-low heat until the sauce thickens, about 10-15 mins.
- Remove from heat and set aside to cool to room temperature.
Making the Graham Cracker Crust
- Spray an 8-inch springform pan lightly with non-stick cooking spray. Line bottom of pan with parchment if desired.
- In a medium sized bowl combine the graham cracker crumbs with the melted butter and stir to combine.
- Pour the graham cracker crust mixture into your prepared baking pan and press down using your fingers to create a crust at the bottom of the pan.
- Pop into the freezer for 15 minutes while you prepare the filling.
Cheesecake Filling
- In a large bowl, using an electric mixer, beat together the room temperature cream cheese, sugar, salt, and vanilla extract until smooth and cream.
- Then, in a separate medium size bowl, beat your heavy whipping cream until stiff peaks form.
- Proceed to fold the whipped cream into the large bowl with the cheesecake filling, until it has been completely combined.
- Next, divide the cream cheese filling into 2 bowls and set one aside.
- In one of the bowls, add 1/2 of the berry jam mix to combine. Save the reserved to top the cheesecake.
- Proceed to pour the berry cheesecake into your prepared crust and smooth out into an even layer. Tap the pan against the counter a few times to allow the layer to settle.
- Then, add the plain cream cheese filling on top and smooth it out using a rubber spatula.
- After that, dollop the reserved berry sauce onto the pie and then swirl it on top using a butter knife. You can try to swirl it in if you want as well, but depending on how thick it is, it may not swirl easily. You can add pockets of the jam into the plain cheesecake as you add it to the pan for better swirling. Do not go too deep with the knife, you only want to swirl the top, not the bottom layers.
Chill In the fridge
- Cover your cheesecake with plastic wrap or cling wrap and place in the fridge for at least 8 hours or preferably overnight to allow time to set and chill.
- Once chilled completely you are ready to slice, serve and enjoy!
Additional Toppings
- We added whipped cream and some additional fresh berries to the top, so decorate as you see fit! You may just want to leave it as is, add just some fresh fruit on top or add the whipped cream and berries on top like I did! In the end, it will taste amazing as you savor every bite of this deliciousness!
Tried This Recipe?Let us know how it was by commenting below!
