Berry Cheesecake Recipe (2024)

The most delicious No Bake Berry Cheesecake Recipe! Crispy biscuit base topped with creamy cheesecake filling with a set berry sauce on top, this dessert doesn’t require an oven so it’s quick and easy to whip up.

9 oz / 250g Digestives or Graham Crackers

1 stick / ½ Cup Butter

2 Cups / 500ml Heavy Whipping Cream

8 oz / 225g Cream Cheese

⅔ Cup Powdered Sugar

Zest + Juice from 1 Lemon

3 tsp Gelatine Powder (optional)

2 Tbsp Boiling Water (optional)

1 Can Berries in Syrup

3 tsp Gelatine Powder

2 Tbps Boiling Water

Using a food processor or a heavy based object like a rolling pin crush the digestives or graham crackers into fine crumbs.

Melt the butter in the microwave or in a saucepan on the stovetop. Mix the crumbs and the melted butter together until evenly combined.

Pour the crumbs into a lined 8″ or 20cm springform cake pan. Using a spoon press the crumbs down into an even layer. Place the base in the fridge to set while making the filling.

In a medium sized mixing bowl whip the cream to the soft peak stage. It doesn’t need to be fully whipped yet as it will be mixed more when combining the remaining ingredients together.

In a clean bowl add the room temperature cream cheese and powdered sugar.

Mix the ingredients together until smooth. You can do this with a wire whisk or using a hand mixer.

Zest and juice 1 lemon and add both to the mixing bowl.

There are two different options when making this cheesecake. It can be set overnight in the fridge or set using gelatine. Both of these work it just depends how you want to serve your cheesecake as if you set it without gelatine it will need to be served cold. Dissolve the powdered gelatine in boiling water, pour it into the mixing bowl and combine the ingredients together.

Add the softly whipped cream to the remaining ingredients and combine everything together. Pour the cheesecake filling out onto the base and smooth out using an offset spatula. Place into the fridge while making the topping.

To make the cheesecake topping empty a can of berries in syrup in a blender. Blend until smooth and use a sieve to strain out any pips. Dissolve the gelatine in boiling water and pour it into the blended berries, mix to combine. Pour the berry topping on the cheesecake filling and place into the fridge overnight or at least 6 hours to set.

Common Questions for this No Bake Berry Cheesecake Recipe

Is there a substitute for gelatine?

Yes you can use agar agar if you would like in the cheesecake topping and leave it completely out of the cheesecake filling. If you’re leaving it out in the filling make sure to only serve your cheesecake cold as it will soften as soon as it starts to warm up to room temperature.

What kind of berries should I use?

You can use any you would like! Boysenberry is a favorite of mine but strawberry and blueberry also work really well. Canned berries in syrup is perfect for this recipe but you can use fresh berries cooked in a saucepan with some sugar if you have those on hand.

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Equipment for this Recipe