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
Reviews
The best no bake cheesecake recipe I have ever used. The fruit complements it perfectly!
Finally, a perfectly easy and delicious no bake cheese cake!
This was amazing! I have a small tavern and the customers loved it! The only thing when the one lady said it was a mess. I just added my cream a little at a time. Worked perfect. I used a 9x13 pan
Simple and delicious. I loved the light creamy texture and it was a perfect showcase for the berries. It's very rich so small slices are best.
I love how easy and delicious this cheesecake is to prepared.. next time I will definitely add a little more sugar. I also added some of my homemade vanilla extract. The texture is light and I love the cinnamon in the crust (I too add cinnamon to my graham cracker pie crust). The cheesecake was a hit. It was gone within minutes of me cutting it up.
Nice texture, but no flavor in the filling. If I tried making it again, I would definitely add more sugar and vanilla!!
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!
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!
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.
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