Servings: 12 | Prep Time: 20 mins | Chill Time: 4+ hours | No-Bake Option Available!
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs (or crushed vanilla wafers)
- ½ cup unsalted butter, melted
- 2 tbsp sugar
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (or 8 oz whipped topping)
For the Berry Topping:
- 2 cups mixed berries (strawberries, blueberries, raspberries, or blackberries)
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions:
Step 1: Prepare the Crust
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Place in the refrigerator to set while making the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spread the cheesecake filling evenly over the crust.
Step 3: Prepare the Berry Topping
- In a saucepan over medium heat, combine the berries, sugar, and lemon juice. Stir occasionally until the berries release their juices.
- Add the cornstarch mixture and stir until thickened (about 2-3 minutes). Remove from heat and let cool completely.
- Spread the berry topping over the cheesecake layer.
Step 4: Chill & Serve
- Refrigerate for at least 4 hours (or overnight) for the best texture.
- Slice and enjoy your Berry Bliss Cheesecake!
Optional Variations:
- No-Bake Version: Use store-bought whipped topping instead of heavy cream for an easy no-bake option!
- Chocolate Twist: Add a drizzle of melted chocolate over the berries for extra indulgence.
- Crunchy Topping: Sprinkle chopped nuts or granola on top for added texture.