Introduction: Embark on a journey of sweet indulgence with this exquisite No-Bake Mixed Berry Cheesecake. Bursting with the vibrant flavors of assorted berries and the creamy richness of cheesecake, this dessert is a delightful treat for any occasion. Best of all, it requires no oven time, making it perfect for warm weather or when you’re short on time. Let’s dive into the recipe and discover how to create this heavenly delight!
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Berry Cheesecake Filling:
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup mixed berries (such as strawberries, blueberries, raspberries), fresh or frozen and thawed
- 1 cup heavy cream
For the Berry Topping:
- 1 1/2 cups mixed berries, fresh or frozen and thawed
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Optional Garnish:
- Fresh mint leaves
- Additional berries for decoration
Instructions:
- Prepare the Crust:
- In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish, using the back of a spoon or the bottom of a glass to create an even layer.
- Place the crust in the refrigerator to chill while you prepare the filling.
- Make the Berry Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and vanilla extract, and beat until well combined.
- Gently fold in the mixed berries until evenly distributed throughout the cream cheese mixture.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread the filling evenly over the chilled graham cracker crust, smoothing the top with a spatula.
- Prepare the Berry Topping:
- In a small saucepan, combine the mixed berries, granulated sugar, and lemon juice.
- In a separate bowl, mix the cornstarch and water until smooth, then add it to the berry mixture.
- Cook over medium heat, stirring constantly, until the berries release their juices and the mixture thickens to a syrupy consistency, about 5-7 minutes.
- Remove from heat and let the berry topping cool slightly.
- Carefully spoon the berry topping over the prepared cheesecake filling, spreading it evenly to cover the surface.
- Chill the Cheesecake:
- Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until set.
- Serve and Garnish:
- Before serving, garnish the chilled cheesecake with fresh mint leaves and additional berries, if desired.
- Slice and Enjoy:
- Use a sharp knife to slice the chilled cheesecake into wedges or squares.
- Serve chilled and savor the creamy texture and burst of berry flavor with every bite!
- Storage:
- Store any leftover cheesecake covered in the refrigerator for up to 3 days. Ensure it’s tightly wrapped to maintain freshness.
Delight in the divine flavors of this No-Bake Mixed Berry Cheesecake, a heavenly dessert that’s as beautiful as it is delicious!
