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No-Bake Berry Cheesecake Recipe

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 16 servings 1x
  • Category: Desserts
  • Method: No-cook
  • Cuisine: American

Description

This delightful No-Bake Berry Cheesecake is a quick and easy dessert recipe that combines the creaminess of cheesecake with the freshness of mixed berries. Perfect for summer gatherings or anytime you want a no-fuss, impressive dessert, this cheesecake offers a luscious, airy texture with bursts of berry flavor in every bite.

Ingredients

Units Scale

Crust

  • 2 cups Low Fat Graham Cracker Crumbs
  • 6 Tbsp. Butter, melted
  • 3 Tbsp. Sugar

Cheesecake Filling

  • 4 Pkg. (8 oz. each) Philadelphia 1/3 Less Fat Cream Cheese (Neufchatel), softened
  • 1 cup Sugar
  • 3 cups Fresh Berries (blackberries, raspberries, blueberries, and chopped strawberries)
  • 1 Tub (8 oz.) Cool Whip, thawed

Instructions

  1. Prepare the Crust
    In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Mix until evenly coated, then press the mixture firmly onto the bottom of a nonstick 9×13-inch pan to form the base. Place the pan in the refrigerator to chill while you prepare the filling.
  2. Make the Cheesecake Filling
    Using a large bowl and an electric mixer, beat the softened Philadelphia 1/3 Less Fat Cream Cheese (Neufchatel) and 1 cup of sugar on medium speed until smooth and well-blended. Add the fresh berries to the mixture and switch to low-speed mixing, just until the berries are evenly dispersed. Gently fold in the thawed Cool Whip with a whisk or spatula until fully combined.
  3. Assemble the Cheesecake
    Pour the cheesecake filling evenly over the prepared crust, smoothing out the top with a spatula.
  4. Chill & Serve
    Refrigerate the assembled cheesecake for at least 4 hours or until fully set and firm. Once chilled, cut into squares and serve.

Notes

  • For best results, use fresh, ripe berries. Frozen berries can add excess moisture and may affect the texture of the cheesecake.
  • You can substitute Cool Whip with whipped heavy cream if preferred.
  • A springform pan can be used instead of a 9×13 pan for a more traditional cheesecake presentation.
  • For extra flavor, drizzle the cheesecake slices with a berry sauce or chocolate syrup.

Nutrition

  • Serving Size: 1 square
  • Calories: 295
  • Sugar: 18g
  • Sodium: 280mg
  • Fat: 17g
  • Saturated Fat: 8g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 35mg

Find it online: https://emilyquickdinners.com/no-bake-berry-cheesecake-recipe/