Description
This No-Bake Berry Cheesecake is a delightful, creamy dessert combining a buttery graham cracker crust with a smooth, low-fat cream cheese filling, topped generously with a medley of fresh berries. Perfect for warm days or when you want an easy, crowd-pleasing treat without heating up the kitchen.
Ingredients
Scale
Crust
- 2 Cups Low Fat Graham Cracker Crumbs
- 6 Tbsp. Butter, melted
- 3 Tbsp. Sugar
Filling
- 4 Pkg. (8 oz. each) Philadelphia 1/3 Less Fat Cream Cheese (Neufchatel), softened
- 1 Cup Sugar
- 1 Tub (8 oz.) Cool Whip, thawed
Topping
- 3 Cups Fresh Berries (blackberries, raspberries, blueberries, and chopped strawberries)
Instructions
- Prepare the crust: In a mixing bowl, combine the low-fat graham cracker crumbs, melted butter, and sugar. Stir together until the mixture resembles wet sand.
- Form the crust base: Press the crumb mixture evenly into the bottom of a 9-inch springform pan or similar dish to create a firm and uniform crust. Place in the refrigerator to set for about 15 minutes.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy using an electric mixer on medium speed.
- Incorporate whipped topping: Gently fold the thawed Cool Whip into the sweetened cream cheese mixture until thoroughly combined and fluffy.
- Assemble the cheesecake: Spoon the cream cheese and Cool Whip mixture over the chilled crust, spreading evenly with a spatula.
- Chill the cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until well set.
- Add fresh berries: Just before serving, evenly distribute the fresh mixed berries on top of the set cheesecake for a colorful and flavorful topping.
- Serve: Slice the cheesecake into 16 servings and enjoy this light, refreshing dessert.
Notes
- You can substitute Cool Whip with homemade whipped cream if preferred.
- For extra flavor, add a teaspoon of vanilla extract to the cream cheese mixture.
- Make sure to fully soften the cream cheese for smooth blending without lumps.
- The crust can be made with regular or gluten-free graham crackers based on dietary needs.
- Cover and refrigerate leftovers for up to 2 days to maintain freshness.
