Description
Indulge in these easy-to-make, incredibly creamy Berry No-Bake Cheesecakes, featuring a buttery graham cracker crust and a luscious homemade berry topping. Perfect for any occasion, these cheesecakes deliver maximum flavor with minimal effort.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs (about 10–12 full graham cracker sheets)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Cheesecake Filling:
- 24 oz (3 blocks) full-fat cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- 1 ½ cups cold heavy cream (or heavy whipping cream)
- For the Berry Topping:
- 2 cups fresh mixed berries (strawberries, blueberries, raspberries, blackberries)
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- ¼ cup water
Instructions
- 1. Prepare the Crust: In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Mix until well combined. Press firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes.
- 2. Make Cream Cheese Mixture: Beat softened cream cheese until smooth. Gradually add powdered sugar, beat until light. Stir in vanilla extract and lemon juice.
- 3. Whip Heavy Cream: In a separate chilled bowl, whip cold heavy cream until stiff peaks form.
- 4. Assemble Cheesecake: Gently fold whipped cream into the cream cheese mixture. Pour over the chilled crust, spreading evenly. Refrigerate for at least 4-6 hours, or preferably overnight, until firm.
- 5. Prepare Berry Topping: In a saucepan, combine mixed berries, ¼ cup granulated sugar, and ¼ cup water. Whisk cornstarch with 2 tablespoons water separately. Bring berry mixture to a simmer, then stir in cornstarch slurry. Cook, stirring, until thickened and glossy (1-2 minutes). Cool completely.
- 6. Serve: Spoon cooled berry topping over the chilled cheesecake before serving. Enjoy!
- Prep Time: 25 mins
- Cook Time: 10 mins (for topping)