Description
This Berry Cream Cheese Cake is a delightful no-bake dessert with a crisp graham cracker crust, a luscious cream cheese filling, and a vibrant, homemade mixed berry topping. Perfectly chilled for a creamy, fruity treat that’s ideal for gatherings or a sweet indulgence at home.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cream Cheese Filling
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
Berry Topping
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Grease or line a 9-inch springform pan with parchment paper to ensure easy removal of the cake.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand and is evenly mixed.
- Form the Crust: Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan to create a uniform crust layer.
- Bake the Crust: Place the pan in the oven and bake for 8-10 minutes until the crust turns golden and becomes slightly firm. Remove and let it cool completely.
- Prepare Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy, about 3 minutes for best texture.
- Whip Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form, ensuring a light and airy filling.
- Combine Filling: Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy, taking care not to deflate the whipped cream.
- Assemble Filling: Pour the cream cheese filling over the cooled crust, smoothing out the top evenly with a spatula.
- Prepare the Berry Topping: In a small saucepan, combine the mixed fresh berries, granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries soften and release their juices.
- Cool Berry Mixture: Remove the berry topping from heat and allow it to cool to room temperature to prevent melting the filling.
- Add Berry Topping: Once cooled, spoon the berry mixture evenly over the cream cheese filling layer.
- Chill the Cake: Refrigerate the assembled cake for at least 4 hours or overnight to allow the flavors to meld and the filling to set firmly.
- Serve: Carefully remove the cake from the springform pan, slice into wedges, and serve chilled to enjoy the creamy, fruity flavors.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
- Refrigerate the cake for at least 4 hours, preferably overnight, to get the best texture and flavor.
- You can substitute fresh berries with frozen ones, just thaw and drain excess liquid before cooking the topping.
- Use a springform pan to easily remove the cake without damaging the crust or filling.
- For a lighter option, substitute heavy cream with whipped topping or a lighter cream alternative.
- If you want a no-bake crust, you can skip the baking step and chill the crust instead, but baking enhances flavor and firmness.
