No-Bake Berry Cheesecake

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This Berry Cheesecake, is a delicious no-bake dessert, perfect during the hot summer months! It will become one of your favourite desserts. Fast and easy. Creamy and perfect with an easy Raspberry and Blueberry topping.

Anytime I that I have made a Cheesecake I always made a baked one. I had never tried a no-bake cheesecake recipe so I couldn’t really compare, almost like No-Churn Ice Cream, and I can’t believe how good that stuff is!

I am not a berry person, and never have been. But as a topping for a dessert, oh yeah I can do that. I loved the idea of mixing blueberries and raspberries together, I cooked them with a few ingredients to make a slightly sweet thickened sauce.

What are the ingredients?

Cookie or graham cracker crumbs: You can use whichever you prefer, the crumbs are mixed with the melted butter to make the base of the cheesecake.
Butter: It should be melted and then combined with the crumbs.
Cream Cheese: Be sure to use a whole fat cream cheese as this firms up much better than light.
Powdered Sugar: Since this is a no-bake dessert it will combine better and easier with the cream cheese.
Vanilla: Is used as a flavouring.
Gelatine: Is used to firm up the filling so it doesn’t fall, since it is not baked.
Cream: A whole/heavy or whipping cream is used, make sure it has at least 30% fat or it won’t whip.
Berry Topping: Since this is such a simple dessert adding a berry topping is the perfect addition.

What is the difference between a baked and no-baked Cheesecake?

A baked Cheesecake has a dense and smooth texture while a no-baked one has a lighter texture. Although both are very creamy. Some people prefer baked, but I will take any type of cheesecake! A no-bake is definitely easier to make!

How to make a No Bake Cheesecake

Mix the cookie crumbs and melted butter until combined, then press down on the bottom of a springform cake pan (or line a regular cake pan with plastic wrap). Place in the refrigerator.

Beat together the cream cheese, sugar and vanilla until creamy, set aside. In a large bowl beat the cold cream until stiff peaks appear, set aside.

Crumbs in the pan and whipped cream whipped.

In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.

Add a heaping tablespoon of the cream cheese mixture to the gelatine mixture and stir gently to combine, fold the gelatine into the remaining cream cheese mixture, then gently fold it into the whipped cream, mix until combined.

Remove the cookie base from the fridge, spoon the cheesecake filling evenly on top, cover with plastic wrap and refrigerate 4-5 hours or even better overnight. Before serving top with the blueberry filling if desired.

To make the topping

In a medium pot mix together the berries, sugar, cornstarch, water and lemon juice. Bring to a boil then lower the heat and simmer until desired thickness. Pour into a clean bowl and refrigerate 1-2 hours. It will thicken as it cools. Slice and top with Berry filling.

Are Berries good for you?

Berries are very healthy and good for you, they are low in calories but high in fibre, vitamin C, and antioxidants. They have also been know to have health benefits for your heart.

Leaf or Powdered Gelatine

It’s up to you if you want to use leaf or powdered gelatine, four gelatine leaves are equal to 3 teaspoons/1 tablespoon of powdered gelatine (8 grams).

Leaf gelatine is very popular and used by most people here in Italy, although I have used powdered also and I actually use it in this Cheesecake Recipe. They say leaf gelatine gives you a smoother and clearer texture, so you decide.

Cheesecake on a cake plate & a slice on black plate.

How to dissolve Gelatine

To dissolve gelatine powder, in a small pot add a small amount of liquid, usually a few tablespoons is all you need.

Sprinkle the powder on top, mix together with a fork or small whisk, then let it sit for about 5 minutes. Heat the mixture just to dissolve the gelatine (never let it come to a boil). Add a little of the whipped ingredients to the gelatine mixture to cool it down before adding to your filling.

To dissolve the leaf gelatine, just soften the leaves in cold water for about 5-10 minutes, then squeeze the excess water. Add the leaves to the liquid you want to set. If your liquid is cold, stir it gently in a saucepan over very low heat until the gelatine dissolves, of course never let the liquid boil.

What are the best crumbs to use?

To tell the truth I always reach for digestive cookies and use my blender to make crumbs. Of course you can use graham cracker crumbs if you wish. The Italian likes lady finger crumbs also! Or how about using a chocolate wafer if you adore chocolate?

More Cheesecake Recipes

Recipe FAQs

Can I use frozen berries?

You can use frozen or fresh, either work really well in this recipe.

How to store it

Wrap it tightly still in the pan with plastic wrap or place in an airtight container. It will keep for 4-5 days in the refrigerator.

Can you freeze it?

Yes it can be frozen, I would freeze the cake without the topping, that can be added before serving. Be sure to let the cake set first, then wrap the pan tightly in plastic wrap, place it in a freezer safe bag or container before freezing. It will keep for up to three months if properly stored in the freezer. To thaw the frozen cake, place it still wrapped in the fridge and let it thaw overnight.

If you are looking for an easy Summer Dessert then I hope you try this No-Bake Berry Cheesecake and let me know how you like it. Enjoy!