Dessert

No Bake Berry Cheesecake Recipe

ByElena Hart January 14, 2026January 14, 2026

Introduction

This no bake berry cheesecake is a refreshing and easy dessert perfect for any occasion. With a creamy filling and a sweet homemade berry sauce, it’s a delightful treat that requires no oven time. Enjoy the fresh flavors and simple preparation in every bite.

The image shows a three-layer dessert on a round wooden board over a red and white checkered cloth. The bottom layer is a golden-brown crumb crust. On top of that is a light pink creamy layer with a slightly rough texture, followed by a thin dark red fruit glaze layer. The top is decorated with dollops of white whipped cream, each topped with fresh berries including bright red strawberries, red raspberries, and dark blackberries. Extra strawberries, raspberries, and blackberries are scattered around the wooden board. The background is a white marbled texture with a blurred metallic container and green leaves. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Berry Jam Sauce: 3 cups fresh or frozen berries
1/3 cup granulated sugar

¼ cup water or lemon juice for fresh fruits (if using frozen, reduce to 2 tablespoons)
2 cups graham cracker crumbs

6 tablespoons butter, melted
Cheesecake Filling: 16 oz cream cheese (2 8-ounce packages, room temperature)

¾ cup granulated sugar
½ teaspoon salt
1 teaspoon vanilla extract

1 cup heavy cream
2 cups whipped cream
Fresh berries for garnish

Instructions

Step 1: If not using store-bought berry sauce, make the berry jam sauce by combining berries, sugar, and water or lemon juice in a medium saucepan. Let the mixture break down for chunkier texture or puree until smooth in a blender.
Step 2: Cook the berry mixture over medium-low heat for 10-15 minutes until thickened, then remove from heat and let cool to room temperature.
Step 3: Prepare an 8-inch springform pan by lightly spraying with non-stick spray and lining the bottom with parchment paper if desired.

Step 4: In a medium bowl, mix graham cracker crumbs with melted butter until combined. Press the mixture firmly into the bottom of the prepared pan to form the crust.
Step 5: Place the crust in the freezer for 15 minutes to set while preparing the filling.
Step 6: In a large bowl, beat cream cheese, sugar, salt, and vanilla with an electric mixer until smooth and creamy.

Step 7: In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully combined.
Step 8: Divide the filling into two bowls. Stir half of the cooled berry jam sauce into one bowl. Reserve the other half of the jam for topping.
Step 9: Pour the berry cheesecake filling onto the crust and smooth it evenly. Tap the pan gently on the counter to settle the layer.

Step 10: Pour the plain cheesecake filling over the berry layer and smooth it with a spatula.
Step 11: Spoon the reserved berry jam onto the top, then swirl it gently with a butter knife to create a marbled effect without cutting through the layers.
Step 12: Cover the cheesecake with plastic wrap and refrigerate for at least 8 hours or overnight until fully set.

Step 13: Before serving, garnish with whipped cream and fresh berries as desired.

Tips & Variations

Use seedless berry jam for a smoother topping if preferred.
Try mixing different berry varieties for a unique flavor.

To enhance the crust, add a pinch of cinnamon or a tablespoon of sugar before pressing it into the pan.
For a lighter version, substitute half the cream cheese with Greek yogurt.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To reheat, serve chilled or at room temperature; this dessert is best enjoyed cold. Avoid freezing as it can affect the texture of the creamy filling.

How to Serve

The image shows a slice of cheesecake on a white plate, placed on a white marbled surface. It has three layers: the bottom layer is a crumbly, golden brown crust with a rough texture; the middle layer is a creamy, light purple cheesecake mixed with small darker berry pieces, looking smooth and soft; the top layer is white whipped cream, thick and fluffy, with a swirl pattern. On top of the whipped cream, there is a bright red raspberry and a dark purple blackberry, adding vibrant color and texture contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries for the jam sauce?

Yes, you can use frozen berries. Just reduce the water or lemon juice to 2 tablespoons to avoid excess liquid, and cook the mixture until it thickens.

Do I have to use a springform pan?

While a springform pan makes removing the cheesecake easier, you can use a regular cake pan lined with parchment paper. Just take care when removing the cheesecake to keep it intact.