No-Bake Berry Cheesecake

Total Time
Prep 2 hrs
Cook 0 mins

Use blueberries, raspberries or strawberries in this no-bake gem. Prep time includes chilling time.

Ingredients Nutrition


  1. Line a 13x9-inch baking pan with aluminum foil, leaving a 2 inch overhang at each end.
  2. Lightly spray foil with nonstick cooking spray and set aside.
  3. In a mixing bowl, combine crumbs, butter and corn syrup until blended; press into prepared pan.
  4. Refrigerate until firm.
  5. In a small saucepan, sprinkle gelatin over milk; let stand for 3 minutes.
  6. Heat over low heat, stirring often, until gelatin dissolves.
  7. In a large mixing bowl, using an electric mixer, beat cream cheese and sugar until very smooth, about 3 minutes.
  8. Beat in gelatin mixture, vanilla and lemon zest.
  9. Carefully stir in berries (you don't thaw them because the colour will run if they are thawed).
  10. Pour berry mixture over crust, cover, and refrigerate for at least one hour or until firm.
  11. Remove cake from pan using foil overhang as handles.
  12. Cut into squares using a hot knife so you have clean cuts.
  13. Note: fresh blueberries can of course be substituted for the frozen, or you can use raspberries; also try sliced or quartered fresh strawberries too.
Most Helpful

5 5

This is delicious! But I must admit I used fresh picked wild blackberrys in the recipe. (We picked 2 gallons Saturday and I just had to use some in this one.) I'll be making this one again that's for sure. Next time raspberries! *s* The only thing I'd change in this would be using a little more graham cracker crumbs and such for a thicker crust in a 9x13 pan, but that didn't stop this from being supurb. Thanks for the recipe.