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

Triple Berry No-Bake Cheesecake Recipe

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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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12 servings


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

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. 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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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!"

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!"

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."

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"

Reviewed Jun. 8, 2014

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

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