Description
This No-Bake Berry Cheesecake is a light and refreshing dessert featuring a buttery graham cracker crust, creamy low-fat cream cheese filling, and a vibrant medley of fresh berries topped with whipped topping. Perfect for warm weather or when you’re craving a delicious dessert without turning on the oven.
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 crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons sugar. Mix until all the crumbs are evenly coated with butter and the mixture holds together when pressed.
- Form crust base: Press the crumb mixture firmly into the bottom of a 9-inch springform pan or pie plate to create an even crust layer. Refrigerate to set while preparing the filling.
- Make filling: In a large mixing bowl, beat the softened cream cheese and 1 cup sugar together until the mixture is smooth and creamy, free of lumps.
- Fold in whipped topping: Gently fold the thawed Cool Whip into the cream cheese mixture until well combined and light in texture, being careful not to overmix.
- Assemble cheesecake: Pour the creamy filling over the prepared crust and spread evenly with a spatula. Smooth the top for an even surface.
- Add berry topping: Scatter the fresh mixed berries evenly over the surface of the cheesecake, pressing them lightly into the filling to adhere.
- Chill: Refrigerate the assembled cheesecake for at least 4 hours, or until firm and fully set to ensure it holds shape when sliced.
- Serve: Once chilled, remove from the refrigerator and slice into 16 servings. Serve chilled for the best flavor and texture.
Notes
- For best results, use fresh berries that are in season and ripe for sweetness.
- This recipe uses low-fat cream cheese and light Cool Whip to reduce calories and fat while maintaining creaminess.
- The cheesecake needs a minimum of 4 hours chilling time but overnight is preferred for optimal firmness.
- You can substitute the graham cracker crumbs with digestive biscuits for a different flavor profile.
- This dessert is best stored in the refrigerator and consumed within 2-3 days for freshness.
