Berry No Bake Cheesecakes (Printable)
Creamy chilled cheesecakes with a buttery biscuit base and macerated mixed berries.
# What You Need:
→ Biscuit Base
01 - 1 1/2 cups (about 5.3 oz) graham cracker or digestive biscuit crumbs
02 - 4 tablespoons (2 oz) unsalted butter, melted
→ Cheesecake Filling
03 - 10.5 oz cream cheese, softened
04 - 1/2 cup (4 fl oz) cold heavy cream
05 - 2/3 cup (2.5 oz) powdered sugar
06 - 1 teaspoon vanilla extract
07 - Zest of 1 lemon (optional)
→ Berry Topping
08 - 1 1/3 cups (7 oz) mixed fresh berries (such as strawberries, blueberries, raspberries)
09 - 2 tablespoons sugar
10 - 1 tablespoon lemon juice
# How to Make It:
01 - In a mixing bowl, combine graham cracker crumbs with melted butter. Mix until the crumbs are evenly coated. Divide the mixture evenly among 6 serving glasses or ramekins and press gently to create a compact base.
02 - Beat the softened cream cheese in a separate bowl until smooth. Add powdered sugar, vanilla extract, and lemon zest if using; mix until fully incorporated. In another bowl, whip the cold heavy cream to stiff peaks. Carefully fold the whipped cream into the cream cheese mixture until smooth and airy.
03 - Spoon or pipe the cheesecake filling over the prepared biscuit bases in each glass, smoothing the tops.
04 - In a small bowl, combine the mixed berries with sugar and lemon juice. Allow the mixture to rest for 10 to 15 minutes until the fruit releases juices.
05 - Spoon the berry mixture over each cheesecake layer. Refrigerate for at least 3 hours or overnight to set. Serve chilled.
# Expert Suggestions:
01 -
- No-bake means your kitchen stays blissfully cool even on the hottest days.
- The layers come together faster than youd expect and each spoonful tastes like a celebration.
02 -
- One time, I assembled everything too quickly and the base didnt hold—give it an extra minute to chill before adding the filling.
- Folding the whipped cream in gently is the secret to a filling thats featherlight instead of dense.
03 -
- If you want defined layers, use a piping bag for the cheesecake filling.
- A pinch of salt in the crust brings out all the other flavors, trust me.