This spectacular and refreshing no-bake Lemon Berry Cheesecake has seasonal mixed berries layered inside the luscious lemon-flavored filling and is smothered with a beautiful easy-to-make berry compote on top. This cheesecake is light, cool, and creamy… and large enough to feed a crowd on a hot summer day. When I’m looking for something easy to make and need a guaranteed crowd-pleaser, this is it!
Nilla Wafer Crust:
1 box (11 ounces) vanilla-wafer cookies, such as Nabisco Nilla
¼ cup plus 3 tablespoons granulated sugar
½ teaspoon kosher salt
½ cup (one stick) unsalted butter, melted
Lemon Cheesecake Filling:
1 cup whole-milk ricotta cheese
16 ounces (2 – 8 oz. packages) cream cheese, softened
1 cup confectioners’ sugar
1 generous tablespoon fresh lemon zest
3–4 tablespoons fresh lemon juice (2–3 medium lemons)
1¼ cups heavy cream
3 cups seasonal berries (for video, I used 1 ½ cups blueberries and 1 ½ cups raspberries)
2½ cups of seasonal berries (for the video, I used 1¼ cup blueberries and 1¼ cup raspberries)
1 tablespoon fresh lemon juice
3 tablespoons confectioners’ sugar
2 tablespoons water
1½ teaspoons cornstarch
Garnish with additional fresh berries, and fresh mint or basil leaves, if desired.
1. Preheat oven to 350° F.
2. MAKE CRUST: Put Nilla Wafers into a food processor and pulse until pulverized into crumbs. If you do not have a food processor, you can place the cookies in a ziplock bag and crush them using a rolling pin. Pour cookie crumbs into a medium bowl, and add granulated sugar, salt, and melted butter. Using a fork, blend crumb mixture until evenly moist.
3. Spread crumb mixture into the bottom of a 9”x13” baking pan. Using the bottom of a measuring cup of clean glass, press crumbs into the bottom of the pan until compressed and firmly packed. You do not need to bring the crust up the sides of the pan.
4. Place the baking pan in the oven and bake crust for 10 minutes. Remove from the oven and let cool completely before adding the filling.
5. MAKE FILLING: Add softened cream cheese and ricotta cheese to large bowl of a stand mixer. Mix at medium speed until smooth. Add confectioners’ sugar, lemon zest, lemon juice, and heavy cream. Starting at low-speed mix until ingredients are blended. Increase speed to medium-high and continue beating until filling mixture is very smooth.
6. Dollop 2 1/2 cups of the filling mixture over cooled crust; using an offset spatula to spread evenly and cover the crust. Sprinkle 3 cups of berries in an even layer of the filling. Dollop remaining filling mixture over the layer of berries and gently smooth with an offset spatula until smooth and berries are completely covered.
7. Cover pan tightly with plastic wrap and refrigerate for at least 8 hours.
8. MAKE BERRY COMPOTE: In a small saucepan over medium-high heat, combine 1 ½ cups of berries of your choice with 2 tablespoons water, 1 tablespoon lemon juice, and 3 tablespoons confectioners’ sugar. Bring to a boil and then reduce heat and simmer berry mixture for 3-4 minutes, stirring occasionally.
9. Add cornstarch to the mixture and stir to blend well. Continue simmering for an additional 1-2 minutes or until mixture begins to thicken. Remove from heat and add remaining 1 cup of berries and gently stir until blended. Let compote cool completely before spreading over chilled cheesecake.
10. When cheesecake is completely chilled, spoon berry compote over the top of the cheesecake and garnish with additional berries of your choice, and optional fresh mint or basil.
Keep cheesecake chilled until ready to serve.
A graham cracker crust can be substituted for the Nilla Wafer crust.
Food processor or rolling pin
- Category: Dessert
- Method: Refrigerator