This cheesecake would be a fun and wonderful dessert for your family this Valentine’s Day. It’s easy to make (don’t let the ingredient list fool you) and tastes incredible.
If you’d prefer, use cherries for the sauce, or perhaps just raspberries. We really enjoyed the mixed berry approach, but the topping preference is flexible. The cinnamon in the crust adds a depth of flavor that really set this dessert over the top.
Elegant, yet simple.
That’s a win in my book!
No-Bake Mixed Berry Cheesecake – Adapted from Cooking Classy
- 1 package graham crackers, crushed
- 3 T butter
- 2 pinches of cinnamon
- 8 oz. Neufchatel cream cheese, softened
- 2/3 C powdered sugar
- 2/3 C whipping cream
- 1 tsp. vanilla extract
- 1/2 tsp. corn starch
- Berry Topping
- 2 C frozen mixed berries (raspberries, blackberries & blueberries)
- 1 T sugar or honey
- 1 T corn starch
- 1/3 C cold water
- 1/2 tsp. lemon juice
*Note: this dessert is best assembled right before eating, and the whipped topping keeps in the refrigerator for 1-2 days, so keep that in mind before making up the dessert.
Combine the graham cracker crumbs with 2 pinches of cinnamon.
Melt 3 T of butter in a small saucepan over medium heat, stirring occasionally. Toss in the graham cracker crumbs and stir until coated. Remove from heat and set aside. When cool, store in an airtight container until ready to assemble.
To prepare the berries, combine 1 T sugar and 1 T corn starch in the bottom of a small saucepan and mix well.
Slowly add in 1/3 C cold water, stirring as you add in the water to avoid clumps with the corn starch. Add in 1/2 tsp. lemon juice.
Pour in the frozen berries and place the pan on the stovetop over medium heat. Stir almost constantly until the mixture comes to a slow boil.
Reduce the heat to simmer and stir frequently while letting the berries simmer for about 5 minutes. Then, remove from the heat.
Using a strainer that has thin mesh, carefully pour small amounts of the berry mixture into the strainer. Using a spoon, squish the berries around until the berry pulp remains in the strainer and all the good syrup runs through. Repeat until you have removed all the seeds from the sauce.
Cover and store the berry sauce in the refrigerator until you are ready to assemble the dessert.
Finally, prepare the cream cheese filling. In a medium bowl, whip the cream cheese with an electric hand mixer for 3 minutes until smooth and well whipped. Add in 2/3 C powdered sugar and 1 tsp. vanilla.
Whip again until smooth. Scoop the cream cheese mixture out into a container that you will store the cream cheese filling into. Then, in the same bowl add 2/3 C whipping cream. Using your mixer, whip the cream until stiff peaks form. Then, add in 1/2 tsp. corn syrup (this will help the whipping cream keep its form). Whip again.
Carefully fold the whipped cream into the cream cheese mixture. Store in the refrigerator in an airtight container until you are ready to serve.
To assemble, gather up 6-8 small serving glasses or bowls. Place 3-4 T crushed graham crackers in the bottom of the dish and lightly press with the back of the table spoon.
Scoop 1-2 T of cream cheese filling over the top.
Drizzle over 3-4 T of the berry sauce over the cream cheese filling.