Description

This No Bake Berry Vanilla Cheesecake combines a creamy, smooth vanilla cheesecake filling with a fresh mixed berry topping on a crunchy graham cracker crust. Perfect for warm days or when you want a luscious dessert without turning on the oven, this cheesecake features a vibrant berry puree cooked into a rich topping and a delicate vanilla whipped filling, all layered beautifully in a springform pan.

Ingredients

Scale

Berry Topping

1 cup (160g) mixed berries (strawberries, blueberries, raspberries)
2 tbsp (15ml) water
1/2 cup (104g) sugar
2 tbsp cornstarch

Crust

1 1/2 cups (201g) graham cracker crumbs
3 tbsp (39g) sugar
1/2 cup (112g) butter, melted

Cheesecake Filling

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

Prepare the berry topping: Add mixed berries and water to a food processor and puree until smooth, yielding about 2/3 cup of puree. Combine sugar and cornstarch in a medium saucepan and stir in the berry puree. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, about 8-10 minutes. Boil for 1 minute, then remove from heat and let cool completely.
Prepare the crust: Grease the bottom and sides of a 9-inch springform pan. In a bowl, combine graham cracker crumbs with sugar. Add melted butter and stir until all crumbs are coated. Press the crumb mixture into an even layer on the bottom of the pan to form the crust.
Make the cheesecake filling: In a mixer bowl, blend cream cheese, sugar, and 1 teaspoon of vanilla extract until smooth and creamy. In a separate bowl, combine the remaining 1 teaspoon vanilla extract, heavy whipping cream, and powdered sugar. Whip on high speed with the whisk attachment until stiff peaks form.
Fold whipped cream into cream cheese mixture: 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, creating a light and airy filling.
Divide and layer: Split the cheesecake filling evenly between two bowls. Mix 1/4 cup of the cooled berry topping into one of the bowls. Refrigerate the remaining berry topping for later use.
Assemble the cheesecake: Spread the berry-flavored filling evenly over the crust and smooth the top. Gently layer the vanilla cheesecake filling on top and smooth it into an even layer.
Chill to set: Refrigerate the cheesecake for about 6-7 hours or until firm and set.
Add final berry topping and garnish: Remove the cheesecake from the springform pan. Spread the remaining berry topping evenly over the top. If necessary, warm the berry topping slightly to make it spreadable but avoid making it hot, which can soften the cheesecake. Top with fresh fruit of choice and refrigerate until ready to serve.

Notes

You can use any combination of fresh or frozen berries for the topping.
Make sure the cream cheese is at room temperature to ensure a smooth filling.
Do not overheat the berry topping when reheating to prevent melting or softening the cheesecake.
For a firmer crust, chill the crust for 10-15 minutes before adding the filling.
The cheesecake tastes best after chilling overnight for maximum flavor and texture development.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: no bake cheesecake, berry cheesecake, vanilla cheesecake, easy cheesecake recipe, mixed berry topping, graham cracker crust, summer dessert