Description
A creamy and fruity no-bake cheesecake that’s easy to prepare and packed with fresh berries.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups mixed berries (such as strawberries, blueberries, and raspberries)
Instructions
- In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and continue beating until well mixed.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Fold in the mixed berries carefully to avoid crushing them.
- Pour the filling over the crust and smooth the top. Refrigerate for at least 4 hours or until set.
- Before serving, remove from the pan and garnish with additional berries if desired.
Notes
For the best results, use fresh berries and chill the cheesecake overnight. This recipe can be made gluten-free by using gluten-free graham crackers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 18g
- Fat: 25g
- Carbohydrates: 28g
- Protein: 5g