Two of the best things about summer are berries and no-bake desserts. This quick and easy cheesecake starts with a simple cookie crust and is then filled with an equally simple cheesecake filling with big berry flavor: a sweet celebration of the season.

Triple Berry No-Bake Cheesecake

Prep Time: 20 minutes

Triple Berry No-Bake Cheesecake


    For the Crust:
  • 7 ounces graham cracker crumbs
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • For the Filling:
  • 1 cup blueberries
  • 1 cup strawberries
  • 1 cup raspberries
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • juice of 1 medium lemon
  • 1/2 cup heavy cream


  1. Combine graham cracker crumbs and melted butter until thoroughly mixed. Press into bottom of 9-inch springform pan. Place pan in refrigerator while preparing filling.
  2. Place berries in blender or food processor. Process until puréed.
  3. Using electric mixer on medium speed, beat cream cheese, sugar and lemon juice until smooth. Add puréed berries, and mix well.
  4. Place cream in separate bowl. Using electric mixer with whisk attachment, whip cream until soft peaks form. Gently fold whipped cream into cream cheese mixture.
  5. Transfer cream cheese mixture to pan, spreading it evenly on top of chilled crust.
  6. Loosely cover cheesecake and refrigerate at least 8 hours or overnight before serving.

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4 thoughts on “Triple Berry No-Bake Cheesecake

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  1. Leslie Day said:

    Have you ever made this with a sugar substitute? This looks delish but am making for someone that’s a health nut. I don’t see the purpose. 🙂

    • realbutter said:

      Hi Leslie – We have not made this with a sugar substitute, so we can’t guarantee any results, but it would probably work out OK. It might be a little flatter than usual, as substitutes don’t always “fluff up” as well as real sugar. Good luck – and let us know how it goes! 🙂

  2. Laurie said:

    Hello, do you think it would be ok if I used frozen berries that are thawed and drained? This looks delicious. We’ve been freezing our delicious wild black berries and I’d love to use them in this dessert.

    • realbutter said:

      Hi Laurie – As long as you drain them well so they aren’t adding extra liquid to the recipe, frozen berries should work just fine. Enjoy!