Triple Berry No-Bake Cheesecake Recipe

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Triple Berry No-Bake Cheesecake Recipe
Triple Berry No-Bake Cheesecake Recipe photo by Taste of Home
Publisher Photo

Triple Berry No-Bake Cheesecake Recipe

Read Reviews
4 9 9
Publisher Photo
I've made many cheesecakes and enjoy them all, but they're usually time-consuming. When I first tried this recipe, my husband said it was better than the baked ones, and that was a big plus for me! —Joyce Mummau, Baltimore, Maryland
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/3 cup sugar
  • 2 teaspoons lemon juice
  • 2 cups heavy whipping cream
  • TOPPING:
  • 2 cups sliced fresh strawberries
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 2 tablespoons sugar

Directions

In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes.
In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight.
In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries.
With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping. Yield: 12 servings (3-1/3 cups topping).
Originally published as Triple Berry No-Bake Cheesecake in Taste of Home April/May 2014

Nutritional Facts

1 slice with about 1/4 cup topping: 432 calories, 34g fat (21g saturated fat), 109mg cholesterol, 229mg sodium, 29g carbohydrate (20g sugars, 2g fiber), 5g protein.

  • 1-1/2 cups graham cracker crumbs
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/3 cup sugar
  • 2 teaspoons lemon juice
  • 2 cups heavy whipping cream
  • TOPPING:
  • 2 cups sliced fresh strawberries
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 2 tablespoons sugar
  1. In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes.
  2. In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight.
  3. In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries.
  4. With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping. Yield: 12 servings (3-1/3 cups topping).
Originally published as Triple Berry No-Bake Cheesecake in Taste of Home April/May 2014

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Reviews forTriple Berry No-Bake Cheesecake

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MY REVIEW
1bdan User ID: 383338 250606
Reviewed Jul. 18, 2016

"Nice texture, but no flavor in the filling. If I tried making it again, I would definitely add more sugar and vanilla!!"

MY REVIEW
islandsunsetgirl User ID: 7904538 248068
Reviewed May. 10, 2016

"This cheesecake was nothing short of amazing! I made it for Mother's Day, and it was a hit! It was easy to make, but it looked like it had taken hours:) I had not trouble with following the directions, and it worked out perfectly. I used a store bought pie crust to simplify things, and that also worked out very well. The cheesecake and the berries balanced each other nicely since the cheesecake wasn't too sweet, and the sugar resulted in the berries being on the sweet side. The high calorie and fat content make this a special occasion dessert, but it was well worth it!"

MY REVIEW
carmenbakes User ID: 8463056 230284
Reviewed Jul. 28, 2015

"Extremely disappointed. The filling did not turn into stiff peaks or anything close - a runny mess. I think the cream should have been beaten on its own before folding into the cream cheese. All the ingredients down the drain!"

MY REVIEW
Jenna092 User ID: 7825623 222443
Reviewed Mar. 9, 2015

"The cinnamon in the crust and the hint of lemon in the filling was great! It was not too sweet or too tart, but a perfect middle ground. This was such a refreshing and light cheesecake."

MY REVIEW
cruisingail User ID: 1553892 213074
Reviewed Jul. 10, 2014

"Very light and airy. A pleasant change from typical baked heavy cheesecakes. Tasted something similar years ago at a Wildwood , NJ Restaurant and always wanted the recipe! Nice lemon flavoring too. Gail Borczyk, Field Editor"

MY REVIEW
aug2295 User ID: 4631582 181278
Reviewed Jun. 8, 2014

"So yummy and really easy to put together. The berries were a really nice addition."

MY REVIEW
mjlouk User ID: 1712085 115543
Reviewed May. 26, 2014

"This was really easy to make and it was really good. Not the best cheesecake I ever had but good!"

MY REVIEW
az_jill User ID: 5181702 196987
Reviewed Apr. 28, 2014

"I'm not sure if I should rate this since I only made the filling, but it was delicious & light tasting. Will definitely make again and possibly use the rest of the recipe too. Thanks Joyce!"

MY REVIEW
matteliz@swbell.net User ID: 77962 138843
Reviewed Apr. 20, 2014

"Amazingly quick and easy; I whipped it up Easter morning before rushing out to church! The taste is light although with all that cream it is certainly not "lite." I wasn't sure that whipping the cream WITH all the other ingredients would result in stiff peaks, but sure enough it worked."

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