This super simple no-bake cheesecake is unbelievably creamy and sweetened with juicy raspberries, blueberries, and blackberries!
Of all the fruits, berries reign supreme in my world. Gimme all the blackberries, blueberries, raspberries, and strawberries! And now that berry season has just arrived, I definitely plan on taking FULL advantage of these naturally sweet gems of the Gods.
So to kick off berry season the right way, I decided to make a dessert that’s literally brimming with berrylicious sweetness…
This cheesecake is flavored with not one, not two, but THREE glorious berries! With a luscious trio of raspberries, blackberries, and blueberries, this cheesecake is a berry lover’s dream. Not only is the cheesecake infused with berries, but it’s also served with the most sumptuous triple berry sauce. Also, did I mention that this cheesecake is NO-BAKE?? Honestly, how could anyone say no to a dessert that’s so darn heavenly AND easy to make?
Why You’ll LOVE This Mixed Berry Cheesecake
Triple the berry, triple the flavor: This cheesecake is flavored with three different berries–raspberries, blueberries, and blackberries. It has the perfect balance of sweet and slightly tart. Plus, you don’t even have to use fresh berries. Frozen berries work just as well!
A breeze to make and MOSTLY no-bake: Ok, so I kinda lied…there is a tad bit of baking involved due to the crust. However, considering how long traditional cheesecakes require in the oven, this recipe is nothing. You also have the option of not baking the crust in the oven. More on this later…
Great make-ahead dessert: Since this cheesecake requires at least 8 hours to chill and firm up, it’s actually preferable to make it the day before you serve it. In my opinion, these are the best kind of desserts because they leave more time for other things if you’re preparing for a special event.
Lighter than your typical cheesecake: Although I love a good baked cheesecake, they can be rather dense and heavy. This cheesecake is lighter and exquisitely creamy, and the freshness of the berries truly shines through with every bite.
Tips For Making The Best No-Bake Cheesecake
Add a dash of cinnamon to the crust: To me, graham cracker crusts can be rather dull. However, I’ve found that tossing a teaspoon of cinnamon into the crust makes a major difference in flavor. The cinnamon enhances the sweetness of the graham crackers while also adding a pleasant warmth to the crust.
A little almond extract makes a lot of difference: Almond extract elevates the flavor of desserts like no other. It’s both fruity and slightly nutty, and it complements the sweetness of berries incredibly well. It’s much stronger than vanilla extract, so a little goes a long way. Only 1/4 teaspoon is needed in the filling, but it enhances the overall flavor immensely.
Soften the cream cheese: Starting with softened room temperature cream cheese allows the ingredients to incorporate properly. If you start with cold cream cheese, you usually end up with lumps or white specks of cream cheese throughout the filling. Also, beating the cream cheese for a good 30-45 seconds on its own, loosens it up, making it easier to combine with the rest of the ingredients.
Can I use frozen berries?
Absolutely! In fact, I used frozen berries for this very cheesecake. Since the berries are going to be cooked down with sugar anyway, it really doesn’t make a difference if you use fresh or frozen. Also, feel free to play around with the berry ratio. If you prefer half blueberries and half blackberries, go right ahead! If you want to replace the raspberries with strawberries, be my guest! Just make sure to use a total of 16 ounces of berries.
Do I HAVE to bake the crust?
The short answer is no. However, I prefer to bake my graham cracker crusts. Not only does it addd a nice crispness to the crust, but it also prevents the crust from getting soggy over time. Baking the crust provides a sort of barrier between the crust and the filling. Either way, the cheesecake will taste great no matter what.
If you’re looking for a great dessert to serve at Easter, THIS Mixed Berry Cheesecake is a guaranteed hit! It’s light, creamy, and brimming with berrylicious sweetness. Trust me, your guests will be flocking back for seconds after licking their plates clean.
Mixed Berry Cheesecake
Ingredients
Graham Cracker Crust:
- 1 ¾ cup graham cracker crumbs (about 10 whole crackers)
- 6 Tablespoons granulated sugar
- 1 teaspoon cinnamon
- 7 Tablespoons butter, melted
Berry Sauce:
- 5 ounces blackberries, fresh or frozen
- 5 ounces blueberries, fresh or frozen
- 6 ounces raspberries, fresh or frozen
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ¼ cup cornstarch
Cheesecake:
- 1 cup heavy cream
- 24 ounces cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 1 Tablespoon lemon juice
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- Pinch of salt
Instructions
Make the Crust:
- Preheat the oven to 350ºF. Combine graham cracker crumbs, sugar, cinnamon, and melted butter in a medium bowl. Press mixture into the bottom and up the sides of a 9-inch springform pan and bake for 10 minutes. Remove from oven and allow to cool completely.
Make the Sauce:
- In a medium saucepan, heat the berries over medium heat until they soften and their juices start to release, about 3-4 minutes. In a separate bowl, combine both sugars and cornstarch. Stir mixture into the berries and use a potato masher to smash the berries. Continue cooking until it begins to thicken, about 2-3 minutes. Remove from heat and pour through a fine mesh sieve to remove any seeds or solids.* Pour into a shallow bowl and place in the refrigerator to cool completely.
Make the Cheesecake:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on high until stiff peaks form. Transfer whipped cream to a separate bowl and keep in the refrigerator.
- Switch whisk attachment out for the paddle attachment. Beat the cream cheese on high until smooth and creamy. Add the sugar, lemon juice, extracts, and salt, and continue beating until completely incorporated. Add 1/2 cup of the cooled berry sauce, beating until combined. Fold in the whipped cream until just combined.
- Pour filling into the crust, smoothing the surface with an offset spatula or a butterknife. Cover and refrigerate for at least 8 hours, preferably overnight.
- Just before serving, decorate with whipped cream and fresh berries. Drizzle with berry sauce.