No-Bake Fruit Cheesecake
A delightful dessert featuring a creamy cheesecake topped with fresh mixed berries, all on a crunchy graham cracker crust, requiring no baking.
Servings: 8 servings
Calories: 300kcal
Ingredients
Crust
- 1.5 cups graham cracker crumbs These crumbs will form the delightful base of your cheesecake.
- 0.25 cups granulated sugar Adds sweetness to the crust.
- 0.33 cups unsalted butter, melted Binds the crust ingredients together.
Cheesecake Filling
- 16 oz cream cheese, softened The star of the show, providing luxurious texture.
- 0.5 cups powdered sugar Elevates the sweetness of the cream cheese.
- 1 teaspoon vanilla extract Adds aromatic flavor.
- 1 cup whipped cream Lightens the cheesecake filling.
Fruit Topping
- 2 cups fresh mixed berries (strawberries, blueberries, raspberries) Provides juicy brightness.
- 0.25 cups granulated sugar Enhances the sweetness of the berries.
- 1 tablespoon cornstarch Thickens the fruit mixture.
- 0.25 cups water Helps combine and cook down the berry topping.
Instructions
Preparation
- In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until combined. Press this mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat softened cream cheese until smooth. Gradually mix in powdered sugar and vanilla extract. Gently fold in whipped cream.
- Spread the cheesecake filling evenly over the prepared crust.
Fruit Topping
- In a saucepan over medium heat, combine mixed berries, granulated sugar, cornstarch, and water. Cook while stirring for 5-7 minutes until thickened.
- Cool the fruit mixture slightly before spooning it over the cheesecake filling.
Chill and Serve
- Cover the cheesecake and chill in the refrigerator for at least 4 hours until set.
- Garnish with additional fresh berries before serving. Slice and enjoy!
Notes
Make this dessert ahead of time for better flavors. You can use different types of berries or mix in lemon juice for a citrusy twist. Store leftovers tightly covered in the refrigerator.