Description
A delicious and refreshing dessert that’s perfect for any occasion with a creamy filling and fruity topping.
Ingredients
Scale
- 3 cups fresh or frozen berries (strawberries, blueberries, raspberries, blackberries)
- 1/3 cup granulated sugar
- 1/4 cup water or lemon juice
- 2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 16 oz cream cheese (2 x 8 oz packages, room temperature)
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh berries for garnish
- Whipped cream (optional)
Instructions
- Make the Berry Jam Sauce: Combine berries, sugar, and water or lemon juice in a saucepan. Cook over medium-low heat for 10-15 minutes until thickened. Let it cool to room temperature.
- Prepare the Graham Cracker Crust: Mix graham cracker crumbs with melted butter. Press this mixture into an 8-inch springform pan and freeze it for 15 minutes.
- Make the Cheesecake Filling: Beat cream cheese, sugar, salt, and vanilla in a bowl until smooth. In another bowl, whip heavy cream to stiff peaks, then fold it into the cream cheese mixture.
- Assemble the Cheesecake: Layer half of the berry jam sauce on top of the crust. Spread the cream cheese filling over it, and then swirl in the remaining berry sauce.
- Chill the Cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 480 minutes or overnight to set.
- Add Additional Toppings: Before serving, garnish with fresh berries and whipped cream if desired.
Notes
Store any leftover cheesecake in the refrigerator for up to 5 days or freeze for up to 2 months. Best enjoyed fresh!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cheesecake, no-bake dessert, summer dessert, berry cheesecake