A creamy, dreamy dessert that requires no baking, featuring a buttery graham cracker crust and topped with fresh berries.
Prep Time20 minutesmins
Total Time4 hourshrs
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 8servings
Equipment
Mixing Bowl
Springform Pan
Electric Mixer
Ingredients
Crust Ingredients
2cupsGraham cracker crumbs
2teaspoonsGranulated sugar
1pinchSalt
6tablespoonsMelted butter
Filling Ingredients
16ouncesCream cheese, softened
1cupPowdered sugar
1teaspoonVanilla extract
2cupsHeavy cream
1/2teaspoonVanilla extract
1tablespoonPowdered sugar
Toppings
1cupBlackberries
1cupRaspberries
1cupStrawberries, small and cut in half
1cupBlueberries
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.