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A smooth no-bake cheesecake looking refreshing as a summer dessert.

No-Bake Summer Berry Cheesecake

This delightful No-Bake Summer Berry Cheesecake is the perfect dessert for a warm day. It features a simple graham cracker crust and a rich, creamy, yet light cheesecake filling, topped with an assortment of fresh summer berries for a burst of flavor and color.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 10 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
For the Filling
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 2 cups heavy cream, cold
  • 1 teaspoon vanilla extract
For the Topping
  • 2 cups fresh mixed berries (strawberries, blueberries, raspberries)

Equipment

  • 9-inch springform pan
  • Large mixing bowls
  • Electric mixer
  • Spatula

Method
 

Make the Crust
  1. Combine graham cracker crumbs, sugar, and melted butter in a bowl, then press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  2. Refrigerate the crust for at least 30 minutes to allow it to set.
Prepare the Filling
  1. Beat softened cream cheese and sugar together in a large bowl until smooth and fluffy using an electric mixer.
  2. In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold the whipped cream and vanilla extract into the cream cheese mixture until fully combined and light.
Assemble the Cheesecake
  1. Pour the cream cheese filling over the chilled crust in the springform pan and spread it evenly.
  2. Refrigerate the cheesecake for at least 4-6 hours, or preferably overnight, until it is firmly set.
Serve
  1. Before serving, carefully remove the sides of the springform pan, then arrange the fresh mixed berries generously on top of the cheesecake.

Notes

For best results, make sure your cream cheese is at room temperature for a smooth filling. You can vary the berries based on seasonal availability or personal preference. Store any leftover cheesecake in the refrigerator for up to 3-4 days.