This very berry no-bake cheesecake is a deliciously light dessert that’s perfect after any meal. You’ll also love this easy cheesecake recipe when you have company.

Easy-to-Make Cheesecake

I remember being intimidated by the very thought of making a cheesecake. Then I saw a recipe similar to this one.

I made it and really enjoyed its light fluffy texture. But I’m not one to leave a recipe alone.

So I altered a few things until I found a recipe that was not only delicious but also had the light texture I wanted.

The fluffiness of cheesecake made with whipped topping keeps it light, so you won’t be stuffed after eating it.

Whether you serve it after this filling pot roast dinner or a veggie-loaded Mediterranean salad, your family will love it.

Benefits of Berries

Berries are good for you, according to Healthline, because they’re loaded with antioxidants and other nutrients.

They are also high in fiber and help fight inflammation.

I love the fact that strawberries and blueberries add so much flavor and color to this cheesecake.

In fact, they’re so colorful that they’re perfect for special occasions.

Very Berry No-Bake Cheesecake Ingredients

The ingredient list is basic. You’ll need to either make a graham pie crust or purchase one that’s already made.

Since I have to be gluten-free, I typically buy one already made. They’re easier to find than the actual graham crackers that sell out quickly.

You’ll also need cream cheese, powdered sugar, whipped topping, and of course the berries.

I used strawberries and blueberries because that’s what I have on hand.

If you have blackberries, raspberries, or any other type of berry, use what you have. It really doesn’t matter.

For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.

How to Make a Very Berry No-Bake Cheesecake

This is probably the easiest cheesecake you can possibly make. The ingredients work together, so all you have to do is mix them up.

Before I discovered I had a gluten issue, I made cheesecake in a springform pan. However, now that I purchase my crust already made, it’s more like a pie.

I learned that gluten-free graham crackers are super expensive. The ones I found also come in a package with only one sleeve, which makes them even more costly.

That’s the reason I purchase the crust already made. It comes out to about one-fourth of the price of making it from scratch.

If you can have gluten, it’s more cost-effective to make it from scratch.

All you need to do is crush the graham crackers, stir them into some melted butter, and press them into the bottom of a pie pan or springform pan.

After you have the crust figured out, you’re ready to make the filling.

First, whip the powdered sugar into the softened cream cheese. Make sure there are no lumps or clumps.

Next, stir in the whipped topping. Stir the mixture until the cream cheese and whipped topping are well mixed.

Then, fold in most of the berries. I slice the strawberries so they’re not too big for each bite.

You can make them even smaller than I did. Or you can leave some whole to garnish the top of the cheesecake.

Pour the mixture into the graham cracker crust. Smooth out the top so the mixture is even.

Finally, top the cheesecake with the remaining berries.

I like to scatter them randomly about the entire cheesecake. But you can put them in a pattern if you prefer.

More Recipes

Before you enjoy dessert, try this delicious tomato cucumber salad with feta. Serve these finger-licking Buffalo wings with your salad, and you have a meal.

If you’re looking for more dessert recipes, try these heavenly no-bake chocolate éclair squares. They’re easy to make and so delicious!

Another dessert we enjoy is this 2-ingredient peach cake. The cake itself only has two ingredients, and you can add whatever topping you want.

See this recipe shared at Weekend Potluck, Meal Plan Monday, and Full Plate Thursday.

Please feel free to share!