No Bake Berry Cheesecake

berry cheesecake topped with fresh blueberries and strawberries and whipped cream on a wood cake stand with more berries scattered around the base of the stand.

5 from 2 votes

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!

Course Dessert

Cuisine American

Keyword berry cheesecake, berry cheesecake recipe, cheesecake recipe with berries, no bake berry cheesecake

Prep Time 45

Chill Time 6

Servings

Calories 527kcal

Author Trish - Mom On Timeout

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!

Notes

Storage Information

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.

Nutrition