Print

Easy Make-Ahead Mixed Berry Cheesecake

Close-up of a perfect slice of berry cheesecake with a thick graham cracker crust and glossy red berry topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, no-bake cheesecake with a graham cracker crust, topped with a glossy mixed berry compote. This dessert sets up firm and is perfect for making a day ahead.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/3 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mixed berries (fresh or frozen)
  • 1/4 cup granulated sugar (for compote)
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  1. Prepare the crust: Mix graham cracker crumbs and 1/4 cup sugar in a bowl. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for at least 15 minutes.
  2. Make the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the sweetened condensed milk until fully combined.
  3. Add the lemon juice and vanilla extract. Mix until the filling is smooth and thick. Do not overmix once combined.
  4. Pour the cream cheese mixture over the chilled crust and spread evenly. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
  5. Make the berry compote topping: In a small saucepan, combine the mixed berries, 1/4 cup sugar, and cornstarch. Stir to combine.
  6. Cook over medium heat, stirring frequently, until the mixture thickens and begins to bubble, about 5 to 7 minutes. If using frozen berries, cook until they break down slightly.
  7. Stir in the water and cook for 1 minute more. Remove from heat and let the compote cool completely to room temperature.
  8. To serve: Carefully run a thin knife around the edge of the cheesecake before releasing the springform side. Spoon the cooled berry compote over the top of the chilled cheesecake.
  9. Slice cleanly using a hot, dry knife.

Notes

  • For a clean slice, dip your knife in hot water and wipe it dry between each cut.
  • This **no bake cheesecake** recipe sets best when chilled for a full 8 hours.
  • If you want a very glossy topping, add 1 teaspoon of lemon zest to the compote while it cooks.

Nutrition

Find it online: https://fooddexterity.com/easy-berry-cheesecake-recipe/