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No Bake Cheesecake with Berries

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This No Bake Cheesecake with berries is a wonderful recipe suited for all kinds of events all year long. Quick dessert, made in no time. Enjoy!

No Bake Cheesecake with berries featured picture

This is a wonderful recipe suited for all kinds of events all year long. Classic Cheesecake with berries, a no-bake recipe, comes in handy when you have to put a dessert together in no time. 

It is great for any celebrations during the year and the best part is that you do not have to worry about baking a cake in the oven.

It took me about an hour to put it together and I have to say that it disappeared in about the same time after I served it. It took me longer to take pictures of it than eating it!

No Bake Cheesecake with berries on cake stand

Today is my birthday so it was a great opportunity to make this cake again and also reshoot the pictures.

I cannot tell you how bad they were when I first put this recipe on the blog a few years ago!

No Bake Cheesecake with berries

Did I mention that it is great in the summer because you don’t need to use the oven?

My version of this classic recipe uses only natural ingredients. Heavy cream, cream cheese, graham crackers, butter, real fruits, a little bit of sugar and gelatin.

I can show you that we can make delicious, easy desserts without using cans and already pre-made stuff. 

You can use any kind of berries you like, strawberries, blueberries, raspberries or even cranberries, fresh or frozen.

In the winter, I like the frozen fruit for convenience. I made this dessert a few times now and I don’t fuss over what kind of fruits I need. Whatever I have available, I use.

This time, I used frozen cranberries.

No Bake Cheesecake with berries slice on white plate with whole cake in the background

I like this dessert because it is also not very sweet.

I don’t think this is a low calorie item, because cream cheese and heavy cream are rich, but the fact that it doesn’t have a lot of sugar is a good thing, right?

You can also add a little bit of fruit to the cream cheese mixture if you prefer, no problem with that! It will still be delicious and extremely pretty on the table!

HOW to make this No bake cheesecake with berries:

The Crust:

I started with the classic graham crackers crust and my favorite item in the kitchen: The food processor.

Grind the graham crackers together with butter, cinnamon, and lemon zest.

Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side.

Press flat. Chill crust in freezer at least 10 minutes.

cream cheese cake- crust in a cake pan

Note: If you feel some frustration because you don’t have a food processor, which I really encourage you to buy (is a truly life saver in the kitchen), then grab a sturdy plastic bag and place the crackers inside.

Seal the bag and grab that rolling pin.

You know, that one that you were wondering what is doing in your kitchen, as you never used it before.  Smack the life out of the crackers until you have fine crumbs. 

Put the crumbs in a bowl, add melted butter and the rest of the ingredients and mix well with a spoon until you have a wet sandy mess. Then, continue with the recipe.

Cream Cheese Filling:

Note: Before we start making the filling, I wanted to tell you a little bit about gelatin. I like using gelatin sheets when I make desserts, but you can use any kind you have available. 

Here is a good post about how to use different types of gelatin in baking. In general, 1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon powdered gelatin = 3 sheets leaf gelatin.

Now, the cream cheese filling is super easy to make. 

Before you start making the cake, make sure you take the cream cheese out of the fridge. you need it to be room temperature.

Place the cream cheese in a bowl and add sugar to it. Use an electrical hand mixer to mix the cream cheese and sugar together. Add the vanilla and mix some more.

Set aside, as we are going to add the whipped cream to it and some gelatin.

cream cheese

To whip the heavy cream, you will need to wash and dry really well the beaters. Grab a clean bowl and pour the very cold heavy cream(directly from the fridge) in it.  

Beat the cream to a medium stiff pick and add it to the cream cheese.

whipped cream in a metal bowl

Fold the whipped cream inside the cream cheese, gently, making sure you do not lose the air in the whipped cream.

cream cheese mixture for cream cheese cake

Note: How to hydrate the gelatin:

For gelatin sheets- Grab a big bowl with very cold water (ice cold) and place the gelatin sheets in the water. Make sure the gelatin is covered in water.

Let the gelatin hydrate for 3-4 minutes until soft. Remove the gelatin from the water and squeeze the water excess, then use the gelatin according to the recipe.

For the gelatin, envelopes follow the instructions on the package.

gelatin hydrating in cold water

After the gelatin is hydrated, squeeze the water out of it and place it in a saucer or a double boiler at low temperature.

Make sure it doesn’t boil.

Add the gelatin to your mixture and mix well.

No Bake Cheesecake with berries - adding cream cheese to the crust

Pour the cream cheese mixture into the pan, over the crust.

No Bake Cheesecake with berries - cream cheese mixture over the crust

Smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, for about 2 hours.

how to decorate and finish the top of the cheesecake

Place water and sugar in a pot on the stove and bring to a boil.

Add the fruits to the syrup and bring to a boil again. Do not simmer the fruits, unless you use cranberries.

The goal is to preserve the shape of the fruits. Remove and let cool for a few minutes.

Hydrate the gelatin and add it to your warm syrup. Mix gently to make sure the gelatin dissolves completely in the syrup.

Pour the fruits with the syrup over the cake and refrigerate overnight.

No Bake Cheesecake with berries in the cake pan

Next day remove the springform and place the cake on a platter.

No Bake Cheesecake with berries- on cake stand with slice of cake on white plate with fork

Serve cold.

This cake is so pretty and delicious. You cannot go wrong with it if you choose to make it. It could be great for Easter, Mother’s Day, birthday celebrations, small graduation parties and even Christmas. 

The sky is the limit! Use fruits in season and get creative with it!

Happy No Baking, everyone! 🙂

No Bake Cheesecake with berries slice on white plate with fork

If you make this recipe, share it with the hashtag #thebossykitchen on Instagram, Facebook, and Twitter so we can all see what you’re cooking!

Or maybe you want to join The Bossy Kitchen community group where you can share your creations made from this blog or from other sources. Everyone is welcome to join!

Yield: 12 servings

No Bake- Cheesecake with Berries

No Bake Cheesecake with Berries1010

This No Bake Cheesecake with berries is a wonderful recipe suited for all kinds of events all year long. Quick dessert, made in no time. Enjoy!

Prep Time 1 hour
Additional Time 2 hours
Total Time 3 hours

Ingredients

For the crust:

Cream cheese filling:

Top:

  • 1 1/2 cups berries(strawberries, raspberries, blueberries, cranberries)-fresh or frozen
  • 1/4 cup granulated sugar
  • 1/2 cup water
  • 3 gelatin sheets(1 envelope-0.25 oz. granulated gelatin or 1 tablespoon powdered gelatin)

Instructions

  1. Crust:
  2. Using a food processor, grind the graham crackers together with butter, cinnamon, and lemon zest.
  3. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side.
  4. Press flat. Chill crust in freezer at least 10 minutes.
  5. Cheese filling:
  6. Meanwhile, beat the cream cheese with the sugar and vanilla and set aside.
  7. Separately, whip the heavy cream.
  8. Add it to the cream cheese and gently fold it in.
  9. Hydrate the gelatin sheets in ice-cold water for 2-3 minutes.
  10. Remove the hydrated gelatin and squeeze the excess water.
  11. Melt the gelatin in a double boiler or a saucepan at low temperature. Make sure it doesn't boil.
  12. Add the gelatin to your mixture and mix well.
  13. Pour the cream cheese mixture into the pan, over the crust.
  14. Smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, for about 2 hours.
  15. Top:
  16. To make the top of the cheesecake, place water and sugar in a pot on the stove and bring to a boil.
  17. Add the fruits to the syrup and bring to a boil again. Do not simmer the fruits, unless you use cranberries. The goal is to preserve the shape of the fruits. Remove and let cool for few minutes.
  18. Hydrate the gelatin and add it to your warm syrup. Mix gently to make sure the gelatin dissolves completely in the syrup.
  19. Pour the fruits with the syrup over the cake and refrigerate overnight.
  20. Next day remove the springform and place the cake on a platter.
  21. Serve cold.
  22. Note: How to hydrate the gelatin:
  23. For gelatin sheets- Grab a big bowl with very cold water(ice cold) and place the gelatin sheets in the water. Make sure the gelatin is covered in water. Let the gelatin hydrate for 3-4 minutes until soft. Remove the gelatin from the water and squeeze the water excess, then use the gelatin according to the recipe.
  24. For the gelatin, envelopes follow the instructions on the package.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 371Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 65mgSodium: 218mgCarbohydrates: 32gFiber: 1gSugar: 20gProtein: 8g

Did you make this recipe?

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Cristina

Sunday 3rd of November 2019

Dear Gabriela, this recipe sounds delicious and easy to make, but I still have a question about handling the gelatin. After it hydrates you say to melt it by putting it in a saucer or double boiler at low temperature. My question is: in order to melt the gelatin do I need to put it in water and if so how much water? Thank you in advance for your response.

The Bossy Kitchen

Sunday 3rd of November 2019

Hi Cristina, you do not need any water. The article says: “ After the gelatin is hydrated, squeeze the water out of it and place it in a saucer or a double boiler at low temperature.” It will melt right away and then you can use it in the recipe.

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