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!