No Bake Cheesecake with Berries

No Bake Cheese Cake 2

This no bake cheesecake is the ultimate in creaminess and flavor. It is great because it can be ready within 4 hours. You can eat it as soon as it has chilled unlike other cheesecakes that have to set in the fridge overnight.

I like topping mine with an assortment of berries which gives it a nice red, white and blue look — which makes it great for Memorial Day or 4th of July celebrations. Of course it can be made for any special celebration and topped with any fruits you want. You can also decorate it with chocolate curls.

This is a pretty spectacular dessert that will always make you look good. It is one of those desserts that make people think you have been slaving away in the kitchen when in fact all you did was literally whip stuff up and mix it!

Here is what you need for this wonderful no bake cheesecake with berries:

Serves twelve
2 cups Graham cracker crumbs
1 cup melted butter
¼ cup sugar
2 – 8 oz. packages cream cheese
1 cup confectioner’s sugar
2 tsp. vanilla extract
2 tsp. lemon juice
2 cups heavy cream – very cold
8 oz. strawberries – hulled and sliced
8 oz. blueberries
½ cup confectioner’s sugar

  • Mix the cracker crumbs with the sugar and butter in a bowl. Make sure it sticks.
  • Place the crumbs into the bottom of a spring-form pan. Press the crumbs on the bottom and sides, evenly. Set pan aside.
  • Place the cream cheese, confectioner’s sugar, vanilla and lemon juice in a bowl. Mix until you have a smooth cream.
  • Place the cold cream into another bowl. Mix until thick but not stiff.
  • Fold the whipped cream into the cream cheese. Once it is mixed go ahead and whisk it to get rid of any lumps. Pour cream into prepared pan. Cover with foil and refrigerate for at least 4 hours.
  • While the cake is chilling – mix the strawberries and blueberries in a bowl. Add the confectioner’s sugar and gently mix into the fruit. Set aside until fruit renders juice.
  • Remove the cake from the fridge. Release the sides of the pan and place the cake in a platter. Fix any edges that might be uneven with a knife. Top with the berries and serve. Enjoy!

Print the Red, White & Blue No Bake Cheesecake Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

2 Comments

  • November 12, 2012

    Christopher

    Maryann,

    can you please tell me how deep the 9″ spring pan is in this video. I purchased a 9″ spring form pan to make this on thanksgiving and it does not look as deep as the one you are using. Thanks.

    Chris

  • November 17, 2012

    theFrugalChef

    Hi Christopher!
    Sorry for taking so long in replying! To be honest this pan is in storage in Bolivia and I am in Vanuatu! If memory serves me right, this pan is about 2 inches tall. I hope this helps and everything works out great! Happy Thanksgiving! Thank you for stopping by!
    Mary Ann

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