Say “Cheesecake!” to Spring with this No-Bake Berry Delight (Easy Easter Dessert Recipe!)

Spring is in the air, and what better way to celebrate than with a light, refreshing, and oh-so-delicious dessert? This no-bake cheesecake with a vibrant berry topping is the perfect answer. It’s easy enough for anyone to make, requires no special equipment, and is sure to be a crowd-pleaser.


  • For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup unsalted butter, melted
  • 1 tablespoon sugar
  • For the Cheesecake Filling:
  • 16 ounces cream cheese, softened
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1⅓ cups heavy whipping cream
  • 1 envelope (2 ¼ teaspoons) unflavored gelatin
  • ¼ cup water
  • For the Berry Topping:
  • 2 cups fresh or frozen berries (mixed berries, raspberries, or strawberries work well)
  • ¼ cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice


Make the Crust:

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  1. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the crumbs are evenly coated.
  2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan.

Tip: Use a spoon or the back of a measuring cup to press the crumbs evenly into the pan and up the sides for a nice crust.

  1. Refrigerate the crust for at least 30 minutes while you prepare the filling.

Make the Cheesecake Filling:

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  1. In a large bowl, using an electric mixer, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  2. In a separate bowl, whip the heavy whipping cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until just combined.
  3. In a small saucepan, sprinkle the gelatin over the water. Let it sit for 5 minutes, allowing the gelatin to soften.
  4. Heat the gelatin mixture over low heat, stirring constantly, until the gelatin is completely dissolved. Do not let the mixture boil.
  5. Slowly pour the warm gelatin mixture into the cheesecake mixture, whisking constantly to incorporate it evenly.
  6. Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
  7. Refrigerate the cheesecake for at least 4 hours, or until set.

Make the Berry Topping:

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  1. In a medium saucepan, combine the berries, sugar, cornstarch, and lemon juice.
  2. Bring the mixture to a simmer over medium heat, stirring constantly, until the berries soften and the sauce thickens.
  3. Let the berry topping cool slightly before spooning it over the chilled cheesecake.
  4. Refrigerate the cheesecake for at least another hour before serving.


  • For a richer flavor, use full-fat cream cheese and heavy whipping cream.
  • Decorate the top of the cheesecake with additional fresh berries, whipped cream, or chocolate shavings before serving.
  • This cheesecake can be stored in the refrigerator for up to 3 days.

Enjoy this delightful and easy no-bake cheesecake with your loved ones this Easter!

Ann Shrott

I am a freelance writer with a deep passion for the latest trendy titles to produce content. What I'm striving for is to write about something well researched and make blogs sparkle. Keep on reading!

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