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No Bake Mixed Berry Cheesecake

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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 on a black & white cake standNo Bake Cheesecake

Anytime 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.

No Bake Summer Mixed Berry Cheesecake is the best, creamiest cheesecake the blueberry, raspberry filling makes it your new favorite.

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.

a slice of no bake cheesecake on a black plate

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

  1. Mix crumbs and melted butter and place in the bottom of pan and refrigerate.
  2. Whip cream until stiff.
  3. Beat together cream cheese, sugar and vanilla.
  4. Fold cream cheese mixture into the whipped cream.
  5. Place cheesecake mixture on top of crumb crust and refrigerate for at least 5 hours or even better over night.
  6. 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 Cheesecakeno bake berry cheesecake a slice on a black plate

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

Lemon Cheesecake Squares

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 berry cheesecake on a cake stand

 

No Bake Summer Mixed Berry Cheesecake is the best, creamiest cheesecake the blueberry, raspberry filling makes it your new favorite.
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4.91 from 11 votes

No Bake Mixed Berry Cheesecake

No Bake Mixed Berry Cheesecake is the best, creamiest cheesecake the blueberry, raspberry filling makes it your new favorite.
Course Dessert
Cuisine American
Keyword cheesecake, fresh berries, no bake cheesecake
Prep Time 20 minutes
Chilling Time 5 hours
Total Time 20 minutes
Servings 8 servings
Calories 576kcal
Author Rosemary Molloy / An Italian in my Kitchen

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

To make this cheesecake firmer I like to add some gelatine. 
If you do too, then follow the recipe as follows-
  • Beat cold cream until stiff peaks appear, set aside.
  • 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.
    In a medium bowl beat together cream cheese, sugar and vanilla.
    Add a couple of tablespoons of this mixture to the gelatine mixture and stir gently to combine, then fold the gelatine mixture into the bowl of the remaining cream cheese mixture.
    In a medium bowl, beat the cold whipping / whole cream until soft peaks appear, then add the cream cheese mixture and beat just until combined.
  •  Remove the cookie base from the fridge, pour the cheesecake filling on top, then cover with plastic wrap and refrigerate 4-5 hours or better over night.
  • Before serving top with the fruit topping.

Nutrition

Calories: 576kcal
Did you make this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

 

 

 

Comments

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  1. Peter Clements says

    5 stars
    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.

    Reply

  2. Kristy Marie Rockney says

    5 stars
    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

    Reply

    • Rosemary says

      Hi Kristy, thanks so much, that is so nice to hear so glad you enjoy the recipes. Have a great week.

      Reply

  3. Kelly says

    4 stars
    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.

    Reply

  6. Judy Smith says

    5 stars
    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.

    Reply

    • 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.

      Reply

  8. Ashley Fehr says

    5 stars
    This is one of our favorite cheesecakes. It’s so creamy and the mixed berries are perfect for summer!

    Reply

  9. Liz says

    5 stars
    I’ve been loving no bake desserts lately because I’m tired of heating up the oven! This recipe is great!

    Reply

  10. christina says

    5 stars
    I’m surprised the average review isn’t higher for this recipe. It’s fantastic! I am actually writing this review after coming back to the recipe to make the second cheesecake in two weeks. Delicious and super easy. What’s not to love about this? I subbed oreo cookies for the graham crackers/digestives just because I had oreos in the pantry (and…I love an oreo crust with cheesecake….) but otherwise tweaked nothing. Oh and well last time I had blueberries and rasberries, but this time I have blackberries and peaches. Spoiler alert, I’m pretty sure this one is going to be fab too.

    Thanks also for listing the ingredients in grams. I live in NZ and converting everything is a tiny little pain I’m grateful to avoid this time.

    Reply

    • Rosemary says

      Hi Christina, thanks so much, I feel that way about this and my other recipes lol. So glad you enjoyed it. Happy New Year.

      Reply

  11. Maryjane flynn says

    Thank you for this recipe, I have made this and it is taste absolutely gorgeous, I feel very guilty because it was so delicious I ate the most of I to myself. Guilty pleasure.

    Reply

  12. Liz @ I Heart Vegetables says

    5 stars
    Recipes like this are perfect in the summer when I’m not in the mood to heat up the oven! haha

    Reply

  16. Laura says

    5 stars
    I totally feel the same way about not baking a cheesecake…but this recipe (and those pictures!!!) may have convinced me to give this no-bake version a whirl!! 🙂

    Reply

    • Peter Clements says

      Digestive ‘biscuits’ are a favourite from England. They are a plain whole wheat that taste great and perfect for cheesecakes.
      Digestives are becoming more and more available in North America. In Canada the best source seems to be Walmart!

      Reply

    • Rosemary says

      Thanks, I used to only make backed cheesecake too, but now I am loving the no bake, it really is good. Hope you enjoy it. Let me know.

      Reply

  21. Marisa Franca @ All Our Way says

    Great recipe!! We have made no-bake cheesecake for years but then I graduated to baked. They both are delicious!! I love the touch of the berries to it. Not only does it make a beautiful photo but it adds another dimension to the dessert. BTW, do you have your oven yet?? Buon fin setimana.

    Reply

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