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No-Bake Lemon Berry Cheesecake
Three packages of room-temperature cream cheese beat with sour cream, lemon zest, fresh lemon juice, and sifted powdered sugar into a dense, tangy filling that holds its shape without gelatin. Whipped heavy cream folds in at the end for a lighter texture. Graham cracker crumbs mixed with brown sugar and melted butter press into the base. Two cups of mixed fresh berries pile on top before serving. Chill for at least 4 hours; serves 10.
Equipment
- Hand Mixer
- Cake Pan
Ingredients
- 2 cups graham cracker crumbs (from about 15 graham cracker sheets)
- ⅓ cup packed light brown sugar
- ½ cup butter, melted
- 3 (8-oz.) pkg. cream cheese, at room temperature
- ¾ cup powdered sugar plus ¼ cup (if desired), sifted
- ¼ cup sour cream, at room temperature
- 1 Tbsp. grated lemon zest plus
- 2 tsp. fresh lemon juice (from 2 lemons)
- 2 tsp. vanilla extract Pinch of salt
- 1 cup heavy whipping cream 2 cups assorted fresh berries (such as strawberries, blackberries, raspberries, and blueberries)
Instructions
- 1Combine the graham cracker crumbs, brown sugar, and melted butter in a bowl. Press the mixture firmly into the bottom and slightly up the sides of a springform pan, then chill it in the fridge while you make the filling.
- 2Beat the room-temperature cream cheese and 3/4 cup of the powdered sugar in a stand mixer on low speed for about a minute until combined. Scrape down the sides of the bowl.
- 3Add the remaining 1/4 cup of powdered sugar if you prefer a sweeter filling. Turn the mixer to medium speed and beat for 1 to 2 minutes until the mixture becomes smooth and fluffy.
- 4Blend in the sour cream, lemon zest, lemon juice, vanilla extract, and a pinch of salt on medium speed for about 1 minute until fully incorporated. Set the bowl aside.
- 5Whisk the heavy whipping cream in a separate large bowl by hand until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture until no streaks remain. Take your time here so you don't deflate the cream.
- 6Transfer the filling into your chilled graham cracker crust. Smooth the top into an even layer, cover the pan, and refrigerate for at least 4 hours or up to 24 hours until firm.
- 7Carefully remove the sides of the springform pan when you're ready to serve. Transfer the cheesecake to a plate and top it generously with the fresh mixed berries.
Notes
- Crust swap: Substitute 2 cups of crushed chocolate wafer cookies for the graham cracker crumbs to make a chocolate base.
- Cherry variation: Gently marble 1/4 cup of cherry preserves into the cream cheese filling before chilling. Top the finished cheesecake with 1 cup of fresh or jarred pitted Bing cherries instead of mixed berries.
- Make ahead: This dessert is ideal for prepping a day in advance since it needs plenty of time to set in the fridge.
- Tip: Make sure your cream cheese and sour cream are truly at room temperature before mixing to prevent lumps in your filling.
Recipe Details
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