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Why This No-Bake Triple Berry Cheesecake Works
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:
- A fresh berry sauce complements that perfect no-bake filling. The berries act as a base sauce, retaining 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.
- 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 joins with whipped cream for a light, yet decadent texture.
No-Bake Triple Berry Cheesecake Ingredients
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 – 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.
How to Make No-Bake Triple Berry Cheesecake
- 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.
- 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. After mixing, stir the mixture by hand, ensuring the sides of the bowl are clean and no ingredients are left unmixed.
- 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. 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).
- 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.
- 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 a mixture of large and small pieces creates better texture.
- 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. Chill the desserts for up to eight hours in the refrigerator before serving. Top with a helping of the macerated triple berry mixture and the cheesecakes are ready to serve and enjoy.
Pro Tips
- 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. All of the levity is achieved through the mixture of whipped cream and the cream cheese mixture.
Follow These Tips
Serving & Storage
To serve – Serve well chilled in individual glasses so the layers stay clean. Top with fresh berries right before serving and, if you like, a little extra whipped cream.
To store – These are best served right away. You can leave the berries off and refrigerate the desserts for up to eight hours. Top with berries right before serving. You can freeze the cheesecake mixture alone for up to 1 month and thaw in the fridge, but fully assembled cups with berries are best fresh.
Frequently Asked Questions
Of course. In this recipe, these two are pretty much interchangeable. If you’re like me and don’t always keep sour cream on hand, Greek yogurt is the perfect substitute.
The Limoncello adds some sweet, bright acidity to the berries. They will be delicious without as well. If omitting the Limoncello, add a squeeze of fresh lemon instead.
Yes! You can make this in an 8×4 loaf pan. Start with the graham cracker crumbs, layer in the cream cheese filling, and top with the berries. To serve, simply scoop out the desired amount.
Sure! Any crumb-style cookie will work, such as a shortbread cookie or a vanilla sandwich cookie.
Yes! Adjust the topping seasonally for whatever’s available. If berries aren’t in season, try strawberries, peaches, plums, or apricots.
You’ll Love These Other Summertime Desserts
Have I Convinced You to Make This Recipe?
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No-Bake Triple Berry Cheesecake
Ingredients
- 1 cup heavy cream
- 8 oz cream cheese room temperature
- ¼ cup + 1 tbsp granulated sugar
- 2 tbsp fresh lemon juice
- ¼ cup sour cream
- ¼ tsp kosher salt
- 1 tsp vanilla extract
- ½ cup blueberries
- ½ cup raspberries
- ½ cup blackberries
- 2 tbsp limoncello
- 8 whole graham cracker sheets crushed into crumbs
Instructions
- In a large bowl, whip the heavy cream to stiff peaks and set aside.1 cup heavy cream
- In a separate bowl, whip the cream cheese, sour cream, lemon juice, salt, vanilla extract, and ¼ cup sugar until smooth.8 oz cream cheese, ¼ cup + 1 tbsp granulated sugar, 2 tbsp fresh lemon juice, ¼ cup sour cream, ¼ tsp kosher salt, 1 tsp vanilla extract
- Fold ⅓ of the whipped cream into the cream cheese mixture and combine until smooth. Add the remaining whipped cream and gently fold until combined and no streaks remain.
- Evenly sprinkle graham crackers into each glass or serving dish. Add cream cheese mixture evenly and chill the glasses for 20 minutes while preparing the berries.8 whole graham cracker sheets
- In a small bowl, combine the blueberries, raspberries, and blackberries with 1 tablespoon of sugar and Limoncello. Stir to combine and allow to macerate for 20 minutes.¼ cup + 1 tbsp granulated sugar, ½ cup blueberries, ½ cup raspberries, ½ cup blackberries, 2 tbsp limoncello
- Before serving, spoon berry mixture over cheesecakes.
Video
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
This recipe was easy and so delicious with my fresh garden fruit. I made it with my grandchildren, who loved the process and the product. Thanks.
Delicious I use frozen blackberries and cherries for my compost
This was a triple threat as it’s easy, delicious and gets all kinds of compliments. A definite keeper.
Hi Kaleb
Is it possible to make this yummy dessert in a food processor?
If so, what would the sequence be?
Thank you.
Made these for Fourth of July, they were fabulous!!!! And talk about easy!! The fruit soaked in lemoncello was a game changer! Thank you for sharing this recipe!
These were delicious! The perfect addition to a party picnic – so easy to make and the first to disappear… Equal parts cute & delicious! Thank you for sharing your recipe 🙂