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.
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.
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.
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.
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.
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.
- 1 prepared graham cracker pie crust (regular or gluten-free)
- One 8-ounce block of cream cheese, softened
- 1/3 cup of powdered sugar
- 1 small 8-ounce tub of whipped topping
- 3/4 cup of sliced strawberries
- 3/4 cup of blueberries
- Beat the cream cheese and powdered sugar until well mixed.
- Stir in the whipped topping.
- Fold in 1/2 cup of the sliced strawberries and 1/2 cup of the blueberries.
- Pour the mixture into the pie crust.
- Garnish the top of the cheesecake with the remaining berries.
- Refrigerate for at least 3 hours before serving.
You may use other berries (raspberries, blackberries, etc.) if you prefer.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving Calories 248Total Fat 16gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 29mgSodium 197mgCarbohydrates 24gFiber 1gSugar 12gProtein 3g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.