No-Bake Fruit Cheesecake
A delightful, creamy cheesecake topped with juicy mixed berries, perfect for gatherings with minimal preparation.
Servings: 12 servings
Calories: 280kcal
Ingredients
Crust
- 1.5 cups graham cracker crumbs For a crispy, buttery base.
- 0.25 cups granulated sugar Sweetens the crust.
- 0.33 cups unsalted butter, melted Binds the crust together.
Cheesecake Filling
- 2 packages (8 oz) cream cheese, softened The creamy foundation of the cheesecake.
- 0.5 cups powdered sugar Sweetens the filling.
- 1 teaspoon vanilla extract Enhances the cheesecake flavor.
- 1 cup whipped cream Adds lightness to the filling.
Fruit Topping
- 2 cups fresh mixed berries Strawberries, blueberries, raspberries for a vibrant topping.
- 0.25 cups granulated sugar (for topping) Enhances the sweetness of the berries.
- 1 tablespoon cornstarch Thickens the fruit mixture.
- 0.25 cups water Used to simmer the berry mixture.
Instructions
Preparation
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined. Gently fold in the whipped cream until light and fluffy.
- Spread the cheesecake filling evenly over the prepared crust, smoothing the top with a spatula.
Topping Preparation
- In a saucepan, combine mixed berries, granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens, about 5-7 minutes. Remove from heat and let cool slightly.
- Once the fruit mixture has cooled, spoon it over the cheesecake filling.
Chilling
- Place the cheesecake in the refrigerator for at least 4 hours to set properly.
- Optional: Garnish with additional fresh berries before serving.
Notes
For variations, add citrus zest or use different types of crust like crushed Oreos or a nut-based option. Can be frozen for up to two months.