Berry Bliss Cheesecake Recipe
This no-bake berry cheesecake combines a buttery graham crust, creamy cheese filling, and a medley of fresh berries for a light, luscious dessert. Perfect for summer celebrations or casual gatherings!
Equipment
- 9-inch springform pan
- Parchment paper
- Large mixing bowl
- Electric mixer
- Spatula
- Fork
Ingredients
- 1 ¼ cups Honey Maid Graham Crumbs
- ¼ cup butter melted
- 2 250 g packages Philadelphia Light Brick Cream Cheese Spread, softened
- ¾ cup sugar
- 4 cups mixed fresh berries blueberries, blackberries, raspberries, strawberries
- 2 cups thawed Cool Whip Light Whipped Topping
Instructions
- Line a 9-inch springform pan with parchment paper on the bottom and sides.
- Mix graham crumbs and melted butter, then press into the bottom of the pan to form a crust.
- Beat cream cheese and sugar in a large bowl until smooth.
- Mash 1½ cups of berries with a fork and mix into the cream cheese mixture on low speed.
- Fold in the Cool Whip gently, then spread the mixture evenly over the crust.
- Refrigerate for 6 hours until set.
- Top with remaining fresh berries before serving.
