This gorgeous No Bake Berry Cheesecake is as easy to make as it is stunning. Creamy, decadent berry cheesecake filling is the perfect complement to the buttery, graham cracker crust. Topped with fresh whipped cream and berries, this berry delicious dessert is perfect for any occasion!
Love all things cheesecake? Make sure to try my Lemon Blueberry Cheesecake, No Bake Raspberry Cheesecake and White Chocolate Raspberry Cheesecake!
Berry Cheesecake Recipe
There is nothing better than a creamy and decadent cheesecake! I love cheesecake any way I can get it but this Berry Cheesecake recipe is particularly lovely for spring and summer. Loaded with berries, this gorgeous no bake cheesecake is as easy to make as it is stunning to look at.
This cheesecake is not just easy to make – it’s packed with amazing berry flavor and has a delicious, buttery graham cracker crust that will make you wonder why you ever bothered with the oven.
No Bake Berry Cheesecake
Whether you’re avoiding turning on the oven or just looking for a cheesecake that doesn’t require a water bath (I get it!), no bake cheesecakes are a great alternative to traditional, baked cheesecakes. This cheesecake recipe has an added component, a quick and easy berry compote, that turns that traditional creamy filling into something berry special.
This no bake berry cheesecake recipe comes together beautifully with a berry compote that can be made with fresh or frozen berries. I typically pick up a bag of frozen mixed berries and then add fresh berries to the top for decoration.
Why You’ll Love This Recipe
With it’s crunchy graham cracker crust, lusciously smooth berry filling and a no bake preparation – this cheesecake is the perfect blend of indulgence and convenience.
- No Bake: During hot summer months or holidays when the oven is preoccupied, no bake is the way to go! This no bake cheesecake recipe simplifies the process and still delivers on the creamy, smooth, decadent filing that we all know and love in a cheesecake.
- Rich and Creamy: The berry cheesecake filling is velvety, rich, creamy – everything a cheesecake should be!
- Berry-licious: The homemade compote adds tons of berry flavor that complements the tanginess of the cheesecake – so yummy!
How To Make No Bake Berry Recipe
This easy dessert features a buttery graham cracker base, rich and a berry-swirled cheesecake filling that guarantees to impress at any occasion. Let’s take a quick look at how to make this cheesecake and, as always, you can find the full printable recipe card at the end of this post.
- Prepare the Crust: Mix graham cracker crumbs, melted butter and brown sugar together. Press into the bottom of a spring-form pan lined with parchment paper and freeze.
- Make the Berry Compote: Cook berries with sugar until thickened. Mash any larger berries with a potato masher if necessary. Cool.
- Create the Cheesecake Filling: Beat cream cheese until smooth and creamy. Beat in sugar, and vanilla. Mix in the compote. Beat the heavy cream until stiff peaks form and then fold in whipped cream.
- Assemble and Chill: Pour filling into crust and smooth with an offset spatula. Cover and refrigerate until set. Garnish and enjoy!
Storage Information
- Make Ahead: You can prepare this cheesecake a day in advance. Store tightly covered in the refrigerator or pop in the freezer. Add garnishes and toppings just before serving.
- Refrigerate: Wrap tightly or place in an airtight container and store in the fridge for up to 3 days.
- Freezing: Freeze in a freezer safe, airtight container, without garnishes and toppings for up to 2 months. Thaw overnight in the refrigerator before serving.
Variations To Try
This cheesecake recipe is so delicious as is but here are some fun ideas and variations to try:
- Add a layer of chocolate ganache to the crust before adding the filling.
- Mix in some lemon zest into the cheesecake filling.
- Consider an Oreo crust for a chocolate infused twist.
- Add a teaspoon of cinnamon to your graham cracker crust for added warmth.
Frequently Asked Questions
Can I use fresh berries instead of frozen? Yes, fresh berries will work in the compote.
What can I use instead of a springform pan? A pie dish or a deep-dish tart pan can be a good alternative but keep in mind you won’t be able to remove the cheesecake cleanly and it likely won’t be able to hold all of the filling.
How do I get clean slices? Pop the cheesecake in the freezer for an hour before serving for nice clean cuts. Dip the knife in hot water, wipe dry and cut. Repeat between cuts for clean slices.
Trish’s Tips
This recipe is fairly simple and comes together quickly but here are a few tips to make sure you get a perfect cheesecake, every time!
The Perfect Filling
The filling of your cheesecake should be smooth, creamy, and without lumps. Here are some tips to ensure perfection every time:
- Room Temperature Ingredients: Make sure the cream cheese is at room temperature before you begin. This helps to ensure a smooth filling without lumps.
- Full Fat Cream Cheese: Gives the cheesecake the best flavor and texture.
- Gradual Mixing: Add the sugar to the cream cheese gradually and beat until fully combined. This prevents the mixture from becoming grainy.
- Gentle Folding: When combining the whipped cream with the cream cheese mixture, fold gently to keep the filling light and airy.
Picture Perfect Presentation
This cheesecake is stunning on it’s own but a few simple garnishes really elevate this dessert. Here are a few ideas:
- Fresh Berries: A variety of fresh berries such as strawberries, blueberries, blackberries and raspberries add a pretty pop of color to the top of the cheesecake.
- Mint Leaves: Mint leaves add a nice pop of green with is a lovely contrast to the pinks of the berries and white of the whipped cream.
- Whipped Cream: Pipe whipped cream around the edges for a classic look or cover the top of the cheesecake.
- Powdered Sugar: Keep it simple with a light dusting of powdered sugar or consider dusting powdered sugar over the top of the berries berries for a sweet, finishing touch.
- Drizzle: Consider a drizzle of melted chocolate – white or dark – for a decorative finish.
More Cheesecake Recipes
- Peanut Butter Cheesecake
- Lemon Meringue Cheesecake
- Mini Cheesecakes
- Oreo Cheesecake
- Instant Pot Cheesecake
No Bake Berry Cheesecake
Equipment
Ingredients
Crust
- 2 cups graham cracker crumbs
- 7 tablespoons unsalted butter melted
- ¼ cup brown sugar or granulated sugar
Compote
- 16 ounces frozen mixed berries can use fresh berries in a pinch
- ¼ cup brown sugar
- ½ cup granulated sugar
- 3 tablespoons cornstarch
Filling
- 24 ounces cream cheese 3 blocks, full fat cream cheese
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
Crust
- In a large bowl, combine melted butter, graham cracker crumbs, and brown sugar. Stir with a spatula until melted butter is completely incorporated.2 cups graham cracker crumbs, 7 tablespoons unsalted butter, ¼ cup brown sugar
- Line the bottom of a spring-form pan with parchment paper and scoop your graham cracker mixture in.
- Using the bottom of a glass or a measuring cup, press the mixture evenly into the springform pan, taking the mixture up the sides about 3⁄4 of an inch to an inch.
- Place in the freezer until you are ready to add your filling.
Compote
- In a saucepan over medium heat, combine frozen berries, brown sugar, granulated sugar and cornstarch. Stir until berries are coated and mixture has come to a simmer.16 ounces frozen mixed berries, ¼ cup brown sugar, ½ cup granulated sugar, 3 tablespoons cornstarch
- Reduce heat to low and simmer, stirring frequently, until berries break down and the mixture becomes thick, about 6 to 10 minutes. Take a potato masher and mash the larger berries if necessary.
- Once thickened, remove from heat and allow to come to room temperature.
Filling
- In a large mixing bowl or the bowl of a stand mixer, beat the cream cheese until smooth and creamy.24 ounces cream cheese
- Add in the vanilla extract and granulated sugar. Mix until incorporated.¾ cup granulated sugar, 1 teaspoon vanilla extract
- Add in the cooled berry compote and mix until fully combined.
- In a smaller mixing bowl, beat the heavy whipping cream with a whisk attachment until stiff peaks form. Fold in the whipped cream to the cream cheese mixture using a spatula.1 cup heavy whipping cream
Cheesecake Assembly
- Remove the crust from the freezer.
- Gently scoop in the cheesecake filling into the center, using an offset spatula to evenly disperse the mixture.
- Once the filling is evenly layered in the springform pan, cover the springform with plastic wrap or beeswax wrap and place in the fridge for 6 to 8 hours minimum (or overnight) so it can set.
- Once cheesecake is set, garnish with whipped cream and fresh berries. Serve and enjoy!
Tina says
Hi I have a question , can this recipe be used to put in party cups ? I am making them in a 5 oz cup for a wedding. Thank you
Trish - Mom On Timeout says
Absolutely! That will be adorable with a graham cracker in each or teddy grahams even – yum!