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Triple Berry No-Bake Cheesecake

 Triple Berry No-Bake Cheesecake
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
12 ServingsPrep: 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.

2 of 2

Triple Berry No-Bake Cheesecake (continued)

Directions (continued)

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