Description

This No-Bake Berry Cheesecake is a delightfully creamy and refreshing dessert perfect for warm weather. Featuring a crunchy graham cracker crust, smooth cream cheese filling, and fresh mixed berries on top, it requires no oven time and is simple to prepare. The combination of tangy lemon juice and sweet berries creates a perfect balance of flavors that will impress any crowd.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the filling:

16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 1/4 cups heavy whipping cream

For the topping:

1 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries)
2 tablespoons berry jam or preserves (optional, for glaze)

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Instructions

Prepare the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well mixed. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Place in the refrigerator to chill while preparing the filling.
Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar, vanilla extract, and lemon juice, and continue to beat until fully incorporated and creamy. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture, blending carefully to maintain the whipped texture.
Assemble the cheesecake: Spread the cream cheese filling evenly over the chilled crust, smoothing the top with a spatula. Cover the cheesecake and refrigerate for at least 6 hours or preferably overnight to allow it to set firmly.
Add the topping and glaze: Before serving, top the cheesecake with fresh mixed berries. If desired, warm the berry jam slightly and drizzle it over the berries to create a shiny glaze that enhances both the look and flavor.

Notes

To make this dessert gluten-free, substitute regular graham crackers with gluten-free graham crackers.
You can swap the crust with crushed digestive biscuits or vanilla wafers for a different flavor.
Store the cheesecake covered in the refrigerator; it will keep well for up to 4 days.