Name: No Bake Berry Vanilla Cheesecake Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 7 h 35 min
Cuisine: American
Ingredients: 1 cup (160g) mixed berries (strawberries, blueberries, raspberries); 2 tbsp (15ml) water; 1/2 cup (104g) sugar; 2 tbsp cornstarch; 1 1/2 cups (201g) graham cracker crumbs; 3 tbsp (39g) sugar; 1/2 cup (112g) butter, melted; 24 oz (678g) cream cheese, room temperature; 1/2 cup (104g) sugar; 2 tsp vanilla extract, divided; 1 1/4 cups (300ml) heavy whipping cream; 3/4 cup (86g) powdered sugar

Ingredients

1 cup (160g) mixed berries (strawberries, blueberries, raspberries)

2 tbsp (15ml) water

1/2 cup (104g) sugar

2 tbsp cornstarch

1 1/2 cups (201g) graham cracker crumbs

3 tbsp (39g) sugar

1/2 cup (112g) butter, melted

24 oz (678g) cream cheese, room temperature

1/2 cup (104g) sugar

2 tsp vanilla extract, divided

1 1/4 cups (300ml) heavy whipping cream

3/4 cup (86g) powdered sugar

Instructions

Step 1: To make the berry topping, add mixed berries and water to a food processor and puree until smooth. You should end up with about 2/3 cup of puree.

Step 2: In a medium saucepan, combine sugar and cornstarch. Stir in the berry puree.

Step 3: Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil, about 8-10 minutes.

Step 4: Allow to boil for 1 minute, then remove from heat. Set aside and let cool completely.

Step 5: Grease the bottom and sides of a 9-inch springform pan.

Step 6: Combine graham cracker crumbs with sugar. Add melted butter and stir to coat. Press crumbs into an even layer at the bottom of the pan.

Step 7: In a mixer bowl, beat cream cheese, sugar, and 1 teaspoon of vanilla extract until smooth and well combined.

Step 8: In another mixer bowl, add the remaining 1 teaspoon vanilla extract, heavy whipping cream, and powdered sugar. Whip on high speed with the whisk attachment until stiff peaks form.

Step 9: Gently fold about one-third of the whipped cream into the cream cheese mixture until combined, then fold in the remaining whipped cream until fully incorporated.

Step 10: Divide the mixture evenly between two bowls. Add 1/4 cup of the cooled berry topping to one bowl and stir to combine. Refrigerate remaining berry topping.

Step 11: Spread the berry filling evenly over the crust and smooth the top.

Step 12: Gently add the vanilla cheesecake filling over the berry layer and smooth into an even layer.

Step 13: Refrigerate the cheesecake for about 6-7 hours or until firm.

Step 14: Remove the cheesecake from the springform pan. Spread the remaining berry topping evenly on top. If needed, warm the berry topping slightly to make it more spreadable—but do not heat it too much to avoid softening the cheesecake.

Step 15: Garnish with fresh fruit and refrigerate until ready to serve.

Tips & Variations

Use your favorite berries for the topping, or substitute with frozen berries thawed and drained if fresh are not available.

For a gluten-free crust, replace graham cracker crumbs with gluten-free cookie crumbs.

To make smaller individual cheesecakes, divide the crust and filling into ramekins or jars.

For extra flavor, add a tablespoon of lemon juice or zest to the berry topping before cooking.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it in the springform pan or transfer to an airtight container. When ready to serve, let it sit at room temperature for about 10 minutes for easier slicing. Leftovers can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

FAQs

Can I use frozen berries for the berry topping?

Yes, frozen berries work well. Just thaw them completely and drain any excess liquid before pureeing for best results.

Do I need a springform pan for this recipe?

A springform pan is recommended because it makes removing the cheesecake easier without disturbing the layers, but if you don’t have one, use a regular pan lined with parchment paper and carefully lift the cheesecake out after chilling.