The Easiest No-Bake Cheesecake
A creamy, dreamy dessert that requires no baking, featuring a buttery graham cracker crust and topped with fresh berries.
Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
Ingredients
Crust Ingredients
- 2 cups Graham cracker crumbs
- 2 teaspoons Granulated sugar
- 1 pinch Salt
- 6 tablespoons Melted butter
Filling Ingredients
- 16 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 2 cups Heavy cream
- 1/2 teaspoon Vanilla extract
- 1 tablespoon Powdered sugar
Toppings
- 1 cup Blackberries
- 1 cup Raspberries
- 1 cup Strawberries, small and cut in half
- 1 cup Blueberries
Instructions
- In a medium bowl, combine the graham cracker crumbs, sugar, and a pinch of salt. Stir in the melted butter until the mixture resembles wet sand.
- Pour the crust mixture into a 9-inch springform pan. Press it firmly and evenly across the bottom using the back of a spoon or your hands. Place the pan in the refrigerator to set while you prepare the filling (at least 10-15 minutes).
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together with an electric mixer until smooth and fluffy.
- In a separate chilled bowl, whip the heavy cream, 1/2 teaspoon vanilla extract, and 1 tablespoon powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Spoon the filling over the chilled crust. Use a spatula to smooth the top for an even finish.
- Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4–6 hours (or overnight) to allow it to set properly.
- Right before serving, generously top the cheesecake with blackberries, raspberries, halved strawberries, and blueberries. Release the springform pan, slice, and enjoy!
Notes
For best results, let the cheesecake chill overnight. You can customize the toppings with your favorite fruits.