No Bake Mixed Berry Cheesecake, this cheesecake recipe is the Best, it will become your favourite no bake dessert. Fast and easy. Creamy and so delicious with an easy Raspberry and Blueberry topping.
No Bake Cheesecake
No Bake CheesecakeAnytime I that I have made a Cheesecake I always made a baked one. I guess I had this dumb brain issue that unless it was baked it couldn’t be that good.
Sort of like my issues with No Churn Ice Cream, and we all know how that is going. I just can’t stop making the Stuff!
I came across this No Bake Cheesecake from a friend of mine and I decided to give it a go. I was in the supermarket and I saw a package with a mixture of half blueberries and half raspberries. So I bought them.
I am not a berry person, and never have been. But as a topping for a dessert, oh yeah I can do that.
So what did I do? That’s right called my healthy-she-knows-her-berries daughter. My question was “So do raspberries and blueberries go good together”? “As in cooked together”?
She proceeded to tell me that they were an amazing combination, one of her favourites. So there you go, this No Bake Mixed Berry Cheesecake had a topping.
This post was written back on June 16, 2016 and since that time I think I have made this cheesecake more times than I can count. My Italian friends and family go crazy for this cheesecake.
Since I decided to make it yet again and this time update the post for it I decided to add a few blueberries to the mix. And yes they go really well too!
How to make a No Bake Cheesecake
- Mix crumbs and melted butter and place in the bottom of pan and refrigerate.
- Whip cream until stiff.
- Beat together cream cheese, sugar and vanilla.
- Fold cream cheese mixture into the whipped cream.
- Place cheesecake mixture on top of crumb crust and refrigerate for at least 5 hours or even better over night.
- Slice and top with Berry filling. Absolutely Delicious.
But seriously this is one of the best cheesecakes I have ever tasted and believe me I have tasted a few!! It is light and creamy and is the best No Bake Cheesecake ever! Try it and let me know.
No Bake Berry Cheesecake
Would you believe the Cheesecake filling has only 4 ingredients. Naturally I made a cookie base and I used digestive cookies instead of graham crumbs.
If you have never used digestive cookies before, give it a try and let me know. It’s become my new No Bake crumb base. And that sauce, the mixture of Blueberries and Raspberries is so delicious. That was back in 2016 and now ….
I discovered that lady finger crumbs make an amazing base. Just place the cookies in a food processor or blender and grind them up. Something different for a change.
More Cheesecake Recipes you may Enjoy
Creamy Orange Cheesecake Tarts
Skor No Bake Cheesecake with Caramel Drizzle
Maple Caramel Apple Cheesecake
Skor Bits Vanilla Chocolate Cheesecake
It is the perfect topping for this No Bake Berry Cheesecake, I think it just might become your new summer favourite, it’s become the Italian’s new favourite dessert. Enjoy!
No Bake Mixed Berry Cheesecake
Ingredients
COOKIE BASE
- 1 1/2 cups cookie crumbs (graham cracker crumbs or digestive cookie or even lady finger crumbs)(180 grams
- 1/4 cup butter melted (55 grams)
CHEESECAKE FILLING
- 8 ounces cream cheese (remove from fridge 30 minutes before using) (250 grams)
- 3/4 cup powdered/icing sugar (85 grams)
- 3/4 teaspoon vanilla
- 1 cup whole/whipping cream (240 ml)
BLUEBERRY/RASPBERRY TOPPING
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/4 cup + 2 tablespoons sugar
- 1/2 tablespoon cornstarch
- pinch cinnamon if desired
- 2 tablespoons water
- 1/2 tablespoon lemon juice
Instructions
- Place a glass bowl and beaters in the freezer for approximately 20 minutes before beating the cream.
COOKIE BASE
- Mix graham cracker or cookie crumbs and melted butter, press down on the bottom of a 7 - 8 inch (17 - 20 centimeters) springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator.
CHEESECAKE FILLING
- Remove bowl and beaters from freezer, beat cream until thick peaks appear, set aside.
- In a medium bowl beat together cream cheese, sugar and vanilla.
- Fold cream cheese mixture into whipped cream until well combined. Remove cookie base from fridge, pour cheesecake filling on top of cookie base, cover with plastic wrap and refrigerate 4-5 hours or better over night.
BLUEBERRY/RASPBERRY TOPPING
- In a medium pot mix together berries, sugar, cornstarch, cinnamon, water and lemon juice, bring to a boil then lower heat and simmer until desired thickness. Pour into a bowl, let cool then refrigerate for at least a few hours.
- You can either top the cake with the Berry Topping or individual slices. Tastes great over ice cream too! Enjoy!
Notes
- Beat cold cream until stiff peaks appear, set aside.
- In a medium bowl beat together cream cheese, sugar and vanilla until creamy.
- In a small pot add the 2 tablespoons of milk and sprinkle 1 tablespoon of gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved (1-2 minutes), do not boil, then immediately remove from heat.
- Add a couple of tablespoons of the cream cheese mixture to the gelatine mixture and stir gently to combine, then fold the gelatine mixture into the bowl of the remaining cream cheese mixture.
Nutrition
Dianne Hamilton says
it turned out beautiful. I use Nilla Wafers with almonds in the processor with butter added for my crust.
Rosemary says
Hi Dianne, thank you, great idea with the almonds. Take care.
Mia Quinn says
Hi, this looks super tasty! If the berries are out of season would it be ok to use frozen berries?
Rosemary says
Hi Mia, yes frozen berries will work just fine. Let me know how it goes.
Peter Clements says
Regarding the gelatine, it looks like this section was taken from another recipe.
Just how much gelatine do you use.? It’s something I never use and I don’t want to end up with a gummy lump!
Thanks for the great recipes by the way.
Rosemary says
Hi Peter, sorry about that, I have corrected it. Have a great Sunday!
Kristy Marie Rockney says
I have made this several times. This is absolutely the best. This time I’m going to use a little bit of gelatin to make it a bit thicker. When looking for a recipe I go to this website first. Just to see if it might be available. Thank you so much. This sounds silly over such a simple recipe but you have really broaden my horizon in so many ways
Rosemary says
Hi Kristy, thanks so much, that is so nice to hear so glad you enjoy the recipes. Have a great week.
Kelly says
Hi! I just made this tonight, for a birthday tomorrow, and was wondering if the filling is supposed to be lumpy or smooth after you fold the cream cheese mixture into the whipped cream? Mine was lumpy.
Rosemary says
Hi Kelly, it shouldn’t be lumpy, the folding should smooth it out. It should taste good though.
Mary says
Hi Rosemary,
I love the cheesecake but I have a question, can you make this cake 2 days in advance?
Rosemary says
Hi Mary, I wouldn’t make it 2 days maybe one but it does come together so quickly. 🙂
Aishath says
I’m in love with the recipe. Everyone loved it so much. This is my 3rd time doing it yayy
Rosemary says
Hi Aishath, so glad you and everyone loved it. We love it too and so easy. Have a great day.
Judy Smith says
Rosemary,
Made this cheesecake for Mothers Day……..Awesome according to my 8 year old granddaughter! Everybody loved it and I will be making this quite often. It is such a light cheesecake, I used butter cookies for the base which everyone agreed was better than graham crackers.
Rosemary says
Hi Judy, thanks so much so glad everyone loved it especially your granddaughter. 🙂 Every time friends come over they request this cheesecake and that is the exact reason we love it because it is so light. Have a great week.