Berry Cheesecake
No-bake mixed berry cheesecake — creamy vanilla cheesecake topped with fresh berries and berry sauce. Easier than baked version.
Prep Time
18 min
Cook Time
35 min
Servings
2
Calories
454 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Cream Cheese100 g
- Berry½
- Biscuit½
- Sugar¼ cup
- Eggs1
- Vanilla Extract½ tsp
- Biscuit Crumbs½
- Butter¼ cup
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Cream Cheese100 g
- Berry0.5
- Biscuit0.5
- Sugar0.25 cup
- Eggs1
- Vanilla Extract0.5 tsp
- Biscuit Crumbs0.5
- Butter0.25 cup
Instructions
- 1
Make crust: crush 2 cups graham crackers with 6 tablespoons melted butter. Press into 9-inch springform pan. Chill 30 min.
- 2
Beat 24 oz softened cream cheese with 1 cup powdered sugar until smooth. Add 1 teaspoon vanilla and zest of 1 lemon.
- 3
Whip 1.5 cups heavy cream to stiff peaks. Fold into cream cheese.
- 4
Spread filling over crust. Refrigerate 6 hours, ideally overnight.
- 5
Make berry sauce: simmer 2 cups mixed berries with ¼ cup sugar and 1 tablespoon lemon juice for 8 min until syrupy. Cool.
- 6
Top cheesecake with fresh mixed berries and drizzle with berry sauce. Slice with hot knife. Serve chilled.
Watch how to make Berry Cheesecake
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💡 Expert Tips
- 1.No-bake easier.
- 2.Stiff peaks for cream.
- 3.Overnight set.
- 4.Fresh berries on top.
🔬 Why It Works
Berry cheesecake succeeds with creamy base topped with fresh berries and syrupy sauce. The bright fruit cuts through the rich cheesecake.
Frequently Asked Questions
Best berries?▾
Frozen berries OK for sauce?▾
Make ahead?▾
Vegan?▾
4.2
65 home cooks rated this
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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