Homemade No-Bake Cheesecake With Fresh Berries

A rich, velvety dessert doesn't require turning on the oven or stressing over water baths. This Homemade No-Bake Cheesecake With Fresh Berries delivers a silky, lightly tangy filling set over a buttery, golden crust, finished with vibrant tart fruit.

Prep time: 25 minutes

Chill time: 6 to 8 hours (or overnight)

Yield: 8–10 servings

Ingredients

Crust

• 2 cups (200g) graham cracker crumbs (about 14–15 full sheets)

• ⅓ cup (65g) granulated sugar

• ½ cup (115g) unsalted butter, melted

• A pinch of fine salt

Filling

• 16 oz (450g) full-fat brick cream cheese, completely softened to room temperature

• 1 cup (120g) powdered sugar, sifted

• 1 tsp pure vanilla extract

• 1 tbsp fresh lemon juice

• 1 cup (240ml) heavy whipping cream, well chilled

Berry Coulis & Garnish

• 1 ½ cups fresh raspberries

• 1 cup fresh blueberries

• 2 tbsp granulated sugar

• 1 tsp lemon juice

• Fresh mint leaves for garnish

Step-by-Step Instructions

1. Press the Crust

• Stir together the graham cracker crumbs, sugar, melted butter, and salt in a medium bowl until the mixture feels like wet sand.

• Tip into a 9-inch springform pan. Use the flat bottom of a measuring cup or glass to pack the crumbs tightly and evenly across the bottom and slightly up the sides.

• Pop the pan into the freezer while you work on the filling.

2. Whip the Cream

• Pour the cold heavy cream into a chilled mixing bowl.

• Whip on medium-high speed using a hand mixer or stand mixer fitted with the whisk attachment until stiff peaks form. Set aside in the fridge.

3. Beat the Filling

• In a separate large bowl, beat the softened cream cheese on medium speed for 2 to 3 minutes until completely smooth, glossy, and lump-free.

• Add the powdered sugar, vanilla extract, and lemon juice. Beat for another minute until fully combined, scraping down the sides of the bowl with a silicone spatula.

4. Fold and Chill

• Gently fold about a third of the whipped cream into the cream cheese mixture to lighten it.

• Add the remaining whipped cream and fold slowly using an under-and-over motion until no streaks remain. Keep it light and airy.

• Retrieve the crust from the freezer. Spoon the filling over the base and smooth the top with an offset spatula.

• Cover loosely with plastic wrap and refrigerate for at least 6 to 8 hours, preferably overnight, so the filling sets firm enough to slice cleanly.

5. Make the Berry Coulis

• Combine 1 cup of the raspberries, granulated sugar, and 1 teaspoon of lemon juice in a small saucepan over medium-low heat.

• Simmer for 4 to 5 minutes, mashing the berries gently with a fork as they break down into a glossy sauce.

• Press the mixture through a fine-mesh sieve into a bowl to remove the seeds, then let it cool completely.

6. Garnish and Serve

• Run a thin knife along the inner rim of the springform pan before popping open the latch.

• Spoon the cooled coulis over the top so it pools and trickles over the edges, then scatter the remaining fresh blueberries, raspberries, and mint leaves over the surface. Slice with a sharp, warm knife for clean cuts.