No Bake Berry Cheesecake

This fancy No Bake Berry Cheesecake is the hybrid of a traditional cheesecake and a berry pie, but you don't have to bake it. It's so incredibly easy to make using Graham Crackers for the crust, cream cheese and sour cream for the filling and mixed berries for the colorful berry topping. If you like no bake berry desserts, you might also like No Bake Cherry Cheesecake and No Bake Berry Delight

In my opinion berry cheesecakes don't get enough appreciation around the holidays and even during the berry picking season. Just think about it - everyone is busy making easy and creamy cheesecakes, while berries take an undeserved back seat.

So if you want to switch things up, or in a mood for some berries on top of a cheesecake since the strawberry picking season is around the corner - bookmark this no bake cheesecake recipe as well as No Bake Berry Cream Pie. If you love no bake desserts, try No Bake Strawberry Pie and No Bake Strawberry Tiramisu.

Why You'll Love This Recipe

It turns out that you need to (1) only cook the berries, but the cheesecake itself doesn't need to be baked in the oven (2) use only 2 ingredients to make the crust (3) embrace the fact that the cream cheese filling is the hardest part but still pretty easy (4) let the cheesecake cool completely in order for the filling and berries to fully set up. Just like No Bake Berry Delight this no bake cheesecake takes several hours and is undoubtedly a delayed-gratification dessert. But I promise you, they are both worth it. Get ready for the most amazing, juicy-yet-sliceable no bake pie experience.

• Combines the richness of cheesecake with the freshness of berry pie.
• No baking required, perfect for warm days or busy holidays.
• A show-stopping berry glaze topping made from strawberries, raspberries, and blackberries.

Key Ingredients

• Graham Cracker crust: You need just 2 ingredients, and it tastes so good, I guarantee you'll never go back to store-bought graham cracker crust. You can purchase graham cracker crumbs in most grocery stores in the baking aisle. Graham crackers are an American pantry staple and come in classic honey flavors. Any flavor would be fine, but I prefer to use the Nabisco Honey Maid brand original graham crackers.
• Cream cheese filling: You need heavy whipping cream, cream cheese, sugar, sour cream, and vanilla. Make sure that your cream cheese is full fat and at room temperature. Prepare this layer right after the crust comes out of the freezer.
• Berry topping ingredients: You don't need to add much to this pie fruit topping to achieve amazing flavor. The berries are already pretty sweet on their own, so we only need to add ¼ cup sugar. The zest and juice of a fresh lemon + cornstarch create the jammy filling that sets up and thickens beautifully. I used the stove top to cook the berries, but the pie itself doesn't need to be baked in the oven.

How to make berry cream cheese pie

1. Make the crust

Crush the graham crackers in a food processor, then pour in the melted butter while the processor is at low speed until the crumbs start to clump together.

Firmly press the crumbs into the bottom and up the sides of the greased pie dish. Place the crust in the freezer for 15-20 minutes or until it has hardened.

2. Make cream cheese filling

• Pour the heavy whipping cream into a medium bowl and use an electric mixer to whip the cream until stiff. Set aside.
• In a separate large bowl, add the cream cheese, sugar, sour cream, and vanilla, and use the electric mixer to mix until the cream cheese is smooth.Add the whipped cream, and mix at low speed until everything is combined and the mixture is fluffy and smooth.
• Spoon the cream cheese filling into the crust, and spread it out evenly.

3. Make Berry Topping

The first step is to whisk together the sugar and cornstarch in a medium saucepan. Stir 3 ounces of raspberries, 3 ounces of blackberries, and 4 ounces of diced strawberries, and pour the lemon juice over the berries.

Next, simply cook the berries for 10 minutes, stirring occasionally to keep them from scorching on the bottom of the saucepan. Once the compote is thick and the raspberries and blackberries have broken down, remove from the heat, and use an immersion blender to mix them into a smooth texture.

Once the compote is chilled, fold in the remaining 3 ounces of raspberries, blackberries, and 4 ounces of diced strawberries into the cooled compote from the first step and place it to the side.

4. Assemble the cheesecake

All that is left to do is to spoon the berry compote on top of the pie, cover it with plastic wrap, and chill in the fridge for at least 4 hours. That's it!

Expert Tips for Success

• The berry compote should be cooled to room temperature before adding the remaining berries. You can place the compote in an ice water bath to help it cool quicker, or after half an hour, place it in the fridge. You don't want to place it in the fridge while it's too hot or that will lower the temperature of the refrigerator.
• A smooth compote is not necessary for this recipe, so you may skip the immersion blender step for a chunkier compote.
• The cream cheese/sugar mixture should be completely smooth and free of lumps before adding the whipped cream.
• The graham cracker crumbs should be firmly pressed into the pie dish, ideally with the flat bottom of a glass or measuring cup to ensure that the crust remains intact when the pie is sliced.
• Firmly pack the crust with the bottom of a glass for a consistent base.
• Whip cream to stiff peaks to prevent a runny filling.
• Use room-temperature cream cheese for a smoother mixture.
• Don't overmix once folded-you want to preserve the airy texture.
• Chill at least 4 hours (overnight is even better) for clean slices.

Common Mistakes and How to Fix Them

• Crust crumbles: Add a little extra butter next time or press more firmly into the dish.
• Filling is too soft: The cheesecake wasn't chilled long enough. Refrigerate for several more hours.
• Berry topping is runny: Cook the compote longer until thickened, or add a touch more cornstarch.
• Grainy texture: Your cream cheese mixture wasn't fully smooth before folding in whipped cream-beat it longer first.

Why didn't my cheesecake not set?

The most common causes are not chilling long enough or using low-fat dairy. Ensure the pie chills in the fridge for at least 4-6 hours (or overnight) to fully set. Use full-fat cream cheese and cold heavy whipping cream for structure. If your whipped cream deflated, fold it gently with a spatula instead of mixing.

Quick Fix: If it's still too soft, place the pie in the freezer for 20-30 minutes to help it firm up before slicing.

My whipped cream didn't get stiff peaks

Chilled equipment and cold heavy cream make a huge difference! To fix:

• Use cold heavy whipping cream.
• Do not use light cream. Heavy cream is heavy for a reason.
• Chill your mixing bowl and beaters for 10-15 minutes before whipping.
• If peaks are still soft, whip a little longer on medium-high until firm enough that the peaks stand up straight.

Pro Tip: Whipping by hand or overbeating can also break the cream - look for a thick, smooth texture, not grainy.

Why is my berry topping watery?

Fresh or frozen berries release moisture as they cook. Cook your berry mixture long enough for excess water to evaporate and thicken. Add a bit of cornstarch slurry (½ tablespoon cornstarch + 1 tablespoon water) if it's still thin.

My pie crust turned soggy

When the filling isn't cooled before assembling, it softens the crust.

Fix: Always allow both the crust and berry topping to cool completely before layering. If using a baked crust, ensure it's fully cooled and crisp before adding any filling. For no-bake crusts, chill for 30 minutes to firm up before use.

The cream cheese tastes lumpy or grainy

This happens if the cream cheese was too cold or the sugar wasn't incorporated smoothly.

Fix: Use room temperature cream cheese and beat it until smooth before adding sugar. If it's already grainy, warm the mixture slightly over a double boiler and whisk until smooth again.

Equipment you will need

• Medium saucepan: I like to use stainless steel one and 2 quarts at least.
• Immersion blender or Power Blender: If you want a smoother compote (strawberry jam).
• Ceramic Pie Plate: 9.5-inch pie dish with fluted edges.
• Medium and Large mixing bowls
• Electric mixer: Has both regular mixer attachments and a whisk attachment.
• Offset spatula: To help even out the pie filling.

Substitutions

• Butter: Use salted butter for a touch of balance or coconut oil for a lighter crust.
• Sour Cream: Substitute with Greek yogurt for tang and thickness.
• Whipped Cream: Replace with whipped topping for convenience.
• Crust: Store-bought graham cracker crusts save time but will create a slightly smaller pie.

Serving Suggestions

• Top with extra fresh berries for a finishing touch.
• Add mint leaves for color and freshness.
• Serve with coffee or sparkling wine for a balanced dessert spread.
• For summer gatherings, pair this pie with lemonade, rosé, or iced espresso for a refreshing mix.

Storage Instructions

• Refrigerator: No Bake Berry Cheesecake should be covered with plastic wrap and stored in the refrigerator for up to 3 days. The crust will start to get soggy after that.
• Freezer: Store in the freezer for up to 2 months. Cover it tightly with both plastic wrap and foil when you freeze it. Thaw it out overnight in the refrigerator before serving. I recommend freezing the cheesecake before adding the compote on top. You can refrigerate the compote in an airtight jar or container for up to 1 week.

More delicious berry desserts

• Loaded Berry Galette
• Berry Cobbler Cookies
• Strawberry Crumb Bars
• No Bake Strawberry Blueberry Cake