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This super simple no-bake cheesecake is unbelievably creamy and sweetened with juicy raspberries, blueberries, and blackberries!

Mixed Berry Cheesecake

This super simple no-bake cheesecake is unbelievably creamy and sweetened with juicy raspberries, blueberries, and blackberries!
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Prep Time 1 hour
Cook Time 10 minutes
Chill time 8 hours
Total Time 9 hours 10 minutes
Course Dessert
Cuisine American
Servings 12 Slices

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.

Notes

*You should end up with about 1 1/4 cup sauce.