Description
Indulge in these incredibly easy and delicious Berry No Bake Cheesecakes, bursting with creamy goodness and fresh fruit. Perfect for a quick dessert that requires no oven!
Ingredients
- For the Crust:
- 1 ½ cups (about 10–12 sheets) graham cracker crumbs
- ¼ cup (½ stick) unsalted butter, melted
- For the Filling:
- 16 oz (2 blocks) full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon juice (optional, but recommended)
- 1 ½ cups cold heavy cream
- For the Berry Topping:
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
- 2 tbsp granulated sugar
- ½ tsp lemon zest
Instructions
- Step 1: Prepare the Crust. In a medium bowl, combine graham cracker crumbs and melted butter. Press firmly into the bottom of a 9-inch springform pan or 6-8 individual ramekins/jars. Chill in the refrigerator for at least 15 minutes.
- Step 2: Make the Cheesecake Filling. In a large bowl, beat softened cream cheese and powdered sugar with an electric mixer until smooth and creamy, about 2-3 minutes. Stir in vanilla extract and lemon juice (if using).
- Step 3: Whip the Heavy Cream. In a separate, chilled bowl, whip the cold heavy cream until stiff peaks form.
- Step 4: Combine Filling. Gently fold the whipped cream into the cream cheese mixture in two additions until just combined and no streaks remain. Do not overmix.
- Step 5: Assemble and Chill. Spoon or pipe the cheesecake filling over the chilled crusts, smoothing the tops. Cover loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until firm.
- Step 6: Prepare Berry Topping. In a bowl, gently combine fresh berries with granulated sugar and lemon zest. Let sit at room temperature for 15-30 minutes to macerate.
- Step 7: Serve. Just before serving, spoon the macerated berries and their juices over the chilled cheesecakes. Garnish with fresh mint, if desired.
- Prep Time: 20 mins
- Cook Time: 0 mins