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!
In a large bowl, whip the heavy cream to stiff peaks and set aside.
In a separate bowl, whip the cream cheese, sour cream, lemon juice, salt, vanilla extract, and ¼ cup sugar until smooth.
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.
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.
Before serving, spoon berry mixture over cheesecakes.
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.