No-Bake Triple Berry Cheesecake

When it comes to the perfect no-bake dessert, this triple berry cheesecake served in individual glasses may take the cake, pun intended! The light, whipped cream and cream cheese mixture is paired with a combination of three berries. And the graham cracker crust at the bottom is a welcome surprise that adds just a bit of crunch!

This no-bake cheesecake will be on repeat this summer.

For many, cheesecake is the ultimate, delicious, indulgent dessert. But the perfect cheesecake can be really time-consuming. It’s definitely worth it, but during the summer a no-bake option is always welcome! These no-bake triple berry cheesecakes are perfect! They’re simple and taste just like cheesecake, which is ideal for any summer evening at home, with or without company.

Contrary to a typical cheesecake, there are several benefits to this no-bake alternative:

• Rather than preparing a baked crust, this easy-to-crumble graham cracker base is a super quick time-saver.
• Instead of a dense cheesecake filling with eggs, the mixture is folded together with whipped cream for a light yet decadent texture.
• A fresh berry sauce complements that perfect no-bake filling. The berries are the base sauce that’s not cooked yet retains all the fresh flavor. A bit of acidity brings out the flavor of any item, so in this case, a little Limoncello does just that.

Everything you’ll need to make this recipe.

The ingredients for this cheesecake are surprisingly pretty simple and things that most of us have on hand, save for the Limoncello. Here are some of the important ingredients you’ll need:

• Lemon juice adds acidity and brightness, which balances out the richness and heaviness of the cream cheese.
• Sour cream adds a bit of tanginess, which, in tandem with the lemon juice, works to mellow out the richness of the cream cheese. This leaves the entire mixture tasting better.
• Vanilla extract works to impart a bit more sweetness into the mixture. Make sure to try my vanilla extract recipe if you’re looking to make your own at home.
• Blueberries, blackberries, and raspberries are in season during the summer so they’re the perfect berries to use. When ripe, they have so much natural flavor and only need a bit of enhancement to be the perfect topping.

Here’s how to make this recipe.

1. Prepare the whipped cream. In a large bowl, pour the well-chilled heavy cream. Using a hand mixer, beat the cream, beginning at a low speed and increasing it to high. Beat the cream until stiff peaks form, which will take anywhere from three to five minutes. Once the mixture is at stiff peaks, set it aside.

2. Prepare the cream cheese mixture. In a large bowl, combine the cream cheese, sugar, lemon juice, sour cream, salt, and vanilla extract. Using a hand mixer, mix the ingredients together until everything is smooth and creamy. Once done mixing, give the mixture a few quick stirs by hand, just to make sure the sides of the bowl are cleaned and no bits are left unmixed.

3. Fold the whipped cream into the cream cheese mixture. Using a spoon or spatula, add a third of the whipped cream to the cream cheese mixture and mix it in by hand. This first third can be mixed together really well without fear of deflating the mixture too much. Add the remaining two-thirds of the whipped cream and fold in. At this point, place the cream cheese mixture in the refrigerator to chill for about 20 minutes while the berries are macerating (in the following step).
4. Prepare the triple berry topping. In a small bowl, combine the blueberries, raspberries, blackberries, sugar, and limoncello. Mix everything together and allow the berries to macerate in the sugar and limoncello mixture for about 20 minutes until juices are forming at the bottom of the bowl.

5. Prepare the graham cracker crust. Take several squares of graham crackers, place them in a plastic bag, and crush them with a rolling pin or similar tool. The graham crackers can be crushed to any desired consistency, but I prefer a mixture of large and small pieces so that there’s a bit of texture rather than a uniform consistency.
6. Assemble each cheesecake serving in a glass. Start with some graham cracker crumb base. Layer on a generous serving of the cream cheese and whipped cream mixture. At this point, the desserts can be set in the refrigerator for up to eight hours before serving. Top with a helping of the macerated triple berry mixture and the cheesecakes are ready to serve and enjoy.

These pro tips will make this recipe a success.

• When whipping the whipped cream, the temperature of the cream is important. Well-chilled heavy cream is going to whip the best, creating more volume. When it comes to whipped cream, that’s exactly what you want.
• The cream cheese should be at room temperature, which will make it easier to mix. You don’t want any lumps when everything is mixed together, so if you start with cream cheese at room temperature, some of this can be avoided.
• When mixing the whipped cream into the cream cheese mixture, make sure not to over-mix or fold together roughly. Doing so would reduce the number of air bubbles in the whipped cream, which is what provides the light texture of this recipe. Since there’s no baking involved, all of the levity is achieved through the mixture of whipped cream and the cream cheese mixture.

You’ll love these other summertime dessert recipes.

• Raspberry cheesecake ice cream
• No-bake s’mores cake
• Plum cornmeal cake
• Fresh strawberry pie
• Vanilla bean ice cream
• Strawberry shortcake with buttermilk biscuits
• Grilled chili mangoes
• Blackberry icebox pie
• Strawberry shortcake cake

Watch how to make this recipe.

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