Description
This Berry Cream Cheese Cake is a delightful no-bake dessert featuring a crisp graham cracker crust, a smooth and fluffy cream cheese filling, and a sweet, tangy mixed berry topping. Perfect for any occasion, this cake combines creamy richness with fresh fruity flavors for a refreshing treat.
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 later.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir the mixture until it resembles wet sand and is evenly combined.
- Form the Crust: Press the crumb mixture firmly and evenly into the bottom of the prepared pan to create a solid base for your cake.
- Bake Crust: Place the pan in the oven and bake the crust for 8-10 minutes until it turns golden and feels slightly firm to the touch. Remove from oven and allow it to cool completely.
- Prepare Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together using a mixer until the mixture is smooth and creamy, which should take about 3 minutes.
- Whip Heavy Cream: In a separate cold bowl, whip the heavy cream until stiff peaks form, indicating it holds its shape firmly.
- Combine Filling: Gently fold the whipped cream into the cream cheese mixture, taking care to maintain the fluffy texture without deflating the whipped cream.
- Assemble Filling: Pour and spread the cream cheese filling evenly over the cooled crust, smoothing the top with a spatula.
- Cook Berry Topping: In a small saucepan, combine mixed berries, granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes until the berries soften and release their natural juices, forming a syrupy topping.
- Cool Berry Mixture: Remove the saucepan from heat and allow the berry topping to cool to room temperature.
- Add Berry Topping: Once cooled, carefully spoon the berry mixture evenly over the cream cheese layer in the springform pan.
- Chill the Cake: Place the assembled cake in the refrigerator and chill for at least 4 hours or overnight so the filling sets properly and the flavors meld beautifully.
- Serve: After chilling, remove the cake from the springform pan, slice into wedges, and serve chilled to enjoy a creamy and fruity dessert.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- To prevent the whipped cream from deflating, fold gently into the cream cheese mixture.
- Use fresh, ripe mixed berries for the best flavor in the topping.
- The cake must be chilled adequately before serving to set the filling properly.
- This cake can be stored in the refrigerator for up to 3 days.
