It's so easy to make a simple and easy dessert that just looks and tastes amazing! The 4-ingredient berry no bake cheesecake is a testament to that. It offers a rich, creamy, and fruity dessert with minimal effort. That sounds like the PERFECT dessert!
Why berry no bake cheesecake?
When my first husband and I were dating, I was invited to his house for Sunday dinner. Being a college student who couldn't cook at the time, I jumped at the idea of a good home cooked meal. This no bake cheesecake was always one of their family's favorite desserts. And one of the few cheesecakes I enjoyed eating on a semi-regular basis. Some of our other favorite no bake desserts include peanut butter white chocolate no bakes, the famous fart cookies, or this no bake strawberry cheesecake.
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Ingredients
You only need four ingredients to make this recipe:
- Graham cracker crust
- Cream cheese
- Sweetened condensed milk
- Lemon juice
Instructions
Whip the cream cheese, then slowly add in the sweetened condensed milk and lemon juice. Pour the mixture into your graham cracker crust and allow to set for 30 minutes to overnight.
Toppings
Top your cheesecake with:
- Fresh berries
- Frozen thawed berries
- Berry sauce, syrup or compote
Substitutions
When it comes to eating with food allergies, the BRAND you use can be so important. It's especially important in this recipe if you are going for making a dairy free version.
- Cream Cheese: We used Kitehill plain cream cheese
- Sweetened Condensed Milk: We used Nature's Charm sweetened condensed milk
If you're making a gluten free version, you will need to substitute a gluten free crust.
- Graham Cracker Crust: Mi-Del has a gluten free graham cracker crust
Storing
The cheesecake will last for up to 3-4 days in the refrigerator. Keep it covered with plastic wrap or aluminum foil to maintain freshness and prevent it from absorbing other flavors.
FAQ
While you can use low-fat cream cheese, the texture and taste of the cheesecake will be richer and creamier with full-fat cream cheese. Low-fat versions may result in a slightly less firm filling.
Yes, you can use frozen berries if fresh berries are not available. However, be sure to thaw and drain them well to avoid excess moisture, which can affect the cheesecake’s texture.
I don't recommend freezing this cheesecake. I've tried a couple of times, and the texture changes every time I try to thaw it.
You can use several alternatives to graham cracker crust, such as an Oreo crust, digestive biscuit crust, or a crust made from nuts and dates for a gluten-free option.
Absolutely! You can add vanilla extract, lemon zest, or even a splash of your favorite liqueur to the filling for extra flavor. Mix these in with the cream cheese and condensed milk before pouring the filling into the crust.
To prevent sticking, you can lightly spray the plastic wrap or foil with non-stick cooking spray before covering the cheesecake. Alternatively, use a domed cake cover if you have one.
While an electric mixer makes the process easier and ensures a smooth filling, you can also use a hand mixer or mix by hand with a sturdy whisk. Just ensure the cream cheese is very soft to make mixing easier.
Yes, you can make mini cheesecakes using cupcake liners and a muffin tin. Divide the crust and filling evenly among the liners and top each with berries. Chill until set.
Berry No Bake Cheesecake
Equipment
- mixer
- pie pan
Ingredients
- 8 ounces cream cheese, softened
- 1 14 ounce can sweetened condensed milk
- ⅓ cup lemon juice
- 1 whole graham cracker crust
Instructions
- Step 1: Soften the Cream Cheese
- Start by ensuring your cream cheese is at room temperature. This step is crucial for achieving a smooth, lump-free filling. If the cream cheese is too cold, it will not blend well with the other ingredients, resulting in a lumpy texture.
- Step 2: Beat the Cream Cheese
- Place the softened cream cheese in a mixing bowl. Use an electric mixer or a hand mixer to beat the cream cheese until it is smooth and creamy. This should take about 2-3 minutes. Be sure to scrape down the sides of the bowl to ensure all the cream cheese is evenly beaten.
- Step 3: Add the Sweetened Condensed Milk
- Gradually add the sweetened condensed milk to the cream cheese, continuing to beat the mixture until it is fully incorporated. The filling should be smooth and creamy with no lumps. This step is essential for the cheesecake's texture and sweetness.
- Step 4: Pour the Filling into the Crust
- Once the filling is ready, pour it into the pre-made graham cracker crust. Use a spatula to spread the filling evenly, smoothing the top. Be careful not to overfill the crust, as the filling needs to stay within the edges.
- Step 5: Add the Fresh Berries
- Wash and dry the fresh berries thoroughly. Arrange them on top of the cheesecake filling in an even layer. You can mix the berries for a colorful presentation or create patterns with different types of berries. The fresh berries add a burst of flavor and a vibrant look to the cheesecake.
- Step 6: Chill the Cheesecake
- Cover the cheesecake with plastic wrap or aluminum foil and place it in the refrigerator. Allow it to chill for at least 4 hours, or preferably overnight. Chilling is crucial as it helps the cheesecake set properly, making it easier to slice and serve.
burntapple
OMG THIS WAS AMAZING!! So easy and convienent!!