Description
A delightful Berry Cream Cheese Cake featuring a crisp graham cracker crust, a smooth and fluffy cream cheese filling, and a luscious mixed berry topping. This no-bake cheesecake is perfect for any occasion, combining creamy texture with the fresh tartness of berries for a refreshing dessert.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cream Cheese Filling
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
Berry Topping
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Grease or line a 9-inch springform pan with parchment paper to ensure easy removal of the cake later.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand and is evenly combined.
- Form the Crust: Press the crust mixture firmly and evenly into the bottom of the prepared springform pan, creating a solid base for the cheesecake.
- Bake the Crust: Place the pan in the preheated oven and bake for 8-10 minutes until the crust turns golden and feels slightly firm to the touch. Remove and allow it to cool completely.
- Prepare Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract using an electric mixer until smooth and creamy, which should take about 3 minutes.
- Whip Heavy Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form, ensuring a light and airy texture.
- Combine Filling and Cream: Gently fold the whipped cream into the cream cheese mixture with a spatula, being careful not to deflate the mixture, until it is well incorporated and fluffy.
- Assemble Filling: Pour the cream cheese filling into the cooled crust and smooth the top evenly with a spatula.
- Cook Berry Topping: In a small saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes until the berries soften and release their juices, creating a sweet and tangy sauce.
- Cool Berry Mixture: Remove the saucepan from heat and allow the berry topping to cool to room temperature to prevent melting the filling.
- Add Berry Topping: Once cooled, spoon the berry topping evenly over the cream cheese filling, spreading it gently.
- Chill the Cake: Refrigerate the cake for at least 4 hours or overnight to let the flavors meld and the filling set firmly.
- Serve: Remove the cake from the springform pan carefully, slice into wedges, and serve chilled. Enjoy the creamy, fruity dessert!
Notes
- For best results, chill the mixing bowl and beaters before whipping the heavy cream to achieve stiffer peaks.
- Use fresh, ripe berries for optimal flavor; frozen can be substituted but may result in a slightly watery topping.
- The crust can be made gluten-free by using gluten-free graham cracker crumbs.
- To prevent cracking or leaking, ensure the cream cheese is fully softened before mixing.
- Store the cake covered in the refrigerator for up to 3 days for freshness.
