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Delicious Berry Cheesecake topped with fresh berries and a drizzle of sauce.

Berry Cheesecake

This no-bake Berry Cheesecake features a creamy filling with a mix of fresh berries, layered into a buttery graham cracker crust, creating a dessert that’s both light and indulgent.
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Prep Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Graham Crust
  • 1 9-inch pre-made graham cracker crust Choose a deep-dish if you prefer a thicker crust.
Cheesecake Filling
  • 1 cup cream cheese, softened to room temperature Full-fat for the creamiest results; light can be used, but texture will change.
  • ½ cup sour cream, plain Adds a gentle tang and improves spreadability.
  • ½ cup powdered sugar, sifted if lumpy Adjust to taste; start with 1/2 cup, then taste.
  • 1 teaspoon vanilla extract Pure vanilla enhances depth.
Folding and Topping
  • 1 cup whipped cream Freshly whipped to soft peaks, or use a high-quality tub whipped cream.
  • 2 cups mixed berries (strawberries, blueberries, raspberries) If using frozen berries, thaw and drain to remove excess liquid.

Method
 

Preparation
  1. Soften and beat the cream cheese until completely smooth.
  2. Add the sour cream, powdered sugar, and vanilla extract, and mix until blended.
  3. In a separate bowl, whip the cream to soft peaks if not using pre-whipped. Gently fold the whipped cream into the cream cheese mixture until uniform and airy.
Assembly
  1. Spoon or pour about half of the cheesecake filling evenly into the graham cracker crust. Smooth the top gently.
  2. Scatter half of the mixed berries over the first layer, pressing gently so they nestle into the filling.
  3. Add the remaining cheesecake mixture on top of the berry layer, smoothing it to cover the fruit.
  4. Arrange the remaining mixed berries on the top layer.
  5. Cover the cheesecake loosely with plastic wrap and refrigerate for at least 3 hours, or until set.

Notes

For best texture, chill 4 to 6 hours or overnight. Slice with a hot, clean knife for neat slices. Store leftovers covered tightly in the refrigerator for up to 4 days.