No Bake Strawberry Blueberry Cheesecake

5 from 1 vote

No Bake Strawberry Blueberry Cheesecake

The perfect summer dessert! This no bake strawberry blueberry dessert is made with fresh berries and is in a simple homemade graham cracker crust.

Prep Time30

refrigeration4 30

Total Time5

Course: Dessert

Cuisine: American

Keyword: no bake

Servings:

Calories: 733kcal

Author: Dawn

Ingredients

Graham Cracker Crust

7 ounces graham crackers about half a box
½ cup butter

Whipped cream (optional can use frozen whipped topping)

1 cup heavy cream
2 Tablespoons sugar
½ teaspoon vanilla extract

Filling

24 ounces cream cheese 3 blocks
½ cup sugar
1 teaspoon lemon juice
1 cup prepared whipped cream or whipped topping

Blueberry sauce

1 cup blueberries
¼ cup sugar
¼ cup water
½ teaspoon lemon juice
1 teaspoon cornstarch
2 teaspoons water to mix in cornstarch

Strawberry sauce

1 cup sliced strawberries heaping cup
¼ cup sugar
¼ cup water
½ teaspoon lemon juice
1 teaspoon cornstarch
2 teaspoons water to mix in cornstarch

Get Recipe Ingredients

Instructions

The berry sauces

Add blueberries, sugar and water to a saucepot. Mash the berries lightly with a potato masher.
1 cup blueberries, ¼ cup sugar, ¼ cup water
Add in the lemon juice and bring to a rapid simmer over medium low to medium heat (stoves vary.) Cook for 4 minutes stirring often.
½ teaspoon lemon juice
Mix together the cornstarch and water. Slowly pour into the blueberry mixture while stirring. Cook for 1-2 minutes until it is a syrup.
Allow to cool completely. We cool in the fridge for about 30 minutes.
1 teaspoon cornstarch, 2 teaspoons water
Add sliced strawberries, sugar and water to a saucepot. Mash slightly with a potato masher.
1 cup sliced strawberries, ¼ cup sugar, ¼ cup water
Add in the lemon juice and heat to a rapid simmer over medium low to medium heat (adjust temperature as needed.) Cook for about 4 minutes stirring often.
½ teaspoon lemon juice
Mix the cornstarch and water together. Slowly pour into the strawberry sauce while stirring. Cook for about 1-2 minutes until it has thickened into a syrup.
Allow to cool completely.
1 teaspoon cornstarch, 2 teaspoons water

The crust

Crush the graham crackers in a food processor or in a bag using a rolling pin.
7 ounces graham crackers
Melt the butter in a saucepot and add the crushed graham crackers. Stir until mixed well.
½ cup butter
Pack the crust into the bottom of your springform pan (or other dish) and partly up the sides of the pan. Set aside.

The Whipped Cream

You can use a hand or stand mixer. Add the heavy cream, sugar and vanilla extract to a mixing bowl.
Mix on medium high for about 2 minutes, until the soft peaks start to form into stiff peaks. Place in fridge until ready.
1 cup heavy cream, 2 Tablespoons sugar, ½ teaspoon vanilla extract

The Filling

Cream the cream cheese for about 30 seconds to 1 minute.
Add in the sugar and lemon juice, mix on medium speed for 1-2 until smooth with no visible unmixed cream cheese clumps.
24 ounces cream cheese, ½ cup sugar, 1 teaspoon lemon juice
Fold in 1 cup (about half of prepared) of whipped cream with a spatula.
1 cup prepared whipped cream

Assembly

Take 1 cup of filling out and place in another bowl. Add the chilled blueberry sauce to the cup of filling and mix with a spatula.
Put the blueberry filling into the pan on top of the crust (you can swap and put strawberry first.)
Take 1 cup of filling out and mix with the chilled strawberry sauce. Mix with a spatula.
Evenly spread the plain layer over the blueberry layer.
Evenly spread the strawberry layer over the blueberry layer.
Refrigerate at least 4 hours before serving.
We use a piping bag and decorate the top of the cake with the remaining homemade whipped cream.

Notes

Nutritional values are estimated and so are the serving sizes.

For the berries - We prefer fresh berries when making this no bake dessert. You can use frozen, but you may need to add a minute to cook time to get to the thicker syrup. Frozen berries have more liquid from the ice.

Whipped cream - You will only need half in the filling, we use the other half to decorate the top.

For the sauce - Both the strawberry and blueberry sauces must be chilled before adding.

Nutrition