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Berry Bliss Cheesecake

Berry Bliss Cheesecake

Discover the ultimate summer dessert with our Berry Bliss Cheesecake! No-bake creamy filling and fresh berry topping. Perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups crushed graham crackers about 16 full sheets
  • 0.5 cup unsalted butter, melted
  • 1 cup full-fat cream cheese, softened
  • 0.5 cup powdered sugar confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup cold heavy whipping cream
  • 2 cups mixed fresh or frozen berries strawberries, blueberries, raspberries
  • 0.25 cup granulated sugar
  • 1 tablespoon fresh lemon juice

Equipment

  • Mixing bowls
  • 9-inch springform pan
  • Electric hand mixer
  • Spatula
  • Saucepan

Method
 

  1. Crush the graham crackers into fine crumbs and mix with melted butter.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan and refrigerate to set.
  3. Beat the softened cream cheese with powdered sugar and vanilla until smooth.
  4. Whip the heavy cream in a separate bowl until stiff peaks form, then fold it into the cream cheese mixture.
  5. Spread the filling over the chilled crust.
  6. In a saucepan, combine berries, sugar, and lemon juice, then cook until the berries soften and the sauce thickens.
  7. Let the berry topping cool completely, then pour it over the cheesecake filling.
  8. Refrigerate for a minimum of 4 hours, preferably overnight, to set fully.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 8IUVitamin C: 15mgCalcium: 4mgIron: 2mg

Notes

Ensure your cream cheese is at room temperature for a smooth filling. For a lighter option, use coconut cream instead of heavy cream. This cheesecake keeps well in the fridge for 3-4 days, and the flavors improve after a day. You can freeze the cheesecake for up to 2 months; just ensure it’s well-wrapped to avoid freezer burn. Consider garnishing with fresh berries and a mint leaf for a beautiful presentation.
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