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No Bake Berry Cheesecake

A creamy, rich cheesecake bursting with fresh berry flavor, requiring no baking—perfect for any occasion!
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Contemporary
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 200 grams digestive biscuits (or graham crackers) These form the crunchy base. Crushed nuts or oats can be used for a gluten-free version.
  • 100 grams butter Holds the biscuit base together and adds richness. Use coconut oil for a dairy-free alternative.
Filling Ingredients
  • 400 grams cream cheese Perfect for that rich, creamy texture. Use full-fat for best results.
  • 200 grams Greek yogurt Adds a delicious tanginess; sour cream works as a substitute.
  • 100 grams sugar Sweetens everything; can substitute with honey or maple syrup.
  • 1 teaspoon vanilla extract A must for that lovely flavor; always choose pure vanilla.
Topping Ingredients
  • 300 grams fresh berries (strawberries, blueberries, raspberries) Adds flavor and beautiful color; frozen berries can be used, just thaw and drain.

Method
 

Prepare the Base
  1. Crush the digestive biscuits in a food processor until they resemble fine crumbs.
  2. Mix in melted butter until combined.
  3. Press the mixture firmly into the bottom of a springform pan to create an even layer.
  4. Chill in the fridge while you prepare the filling.
Make the Filling
  1. In a mixing bowl, beat the cream cheese until smooth.
  2. Add Greek yogurt, sugar, and vanilla extract, mixing until well combined and creamy.
Whip the Cream
  1. In another bowl, whip some heavy cream until soft peaks form.
  2. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.
Assemble the Cheesecake
  1. Pour the cheesecake filling over the prepared biscuit base and spread it evenly using a spatula.
  2. Scatter your fresh berries on top, pressing them down slightly.
Chill
  1. Cover the cheesecake and let it chill in the fridge for at least 4 hours, or overnight for the best results, until set.

Notes

Make sure cream cheese is at room temperature for a smooth filling. Store leftovers in an airtight container for up to 3 days. Freeze for up to a month; thaw in the fridge overnight before serving.