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No-Bake Lemon Berry Cheesecake

This spectacular and refreshing no-bake Lemon Berry Cheesecake has seasonal berries layered inside the luscious lemon-flavored filling and is smothered with a beautiful easy-to-make berry compote on top.

This spectacular and refreshing no-bake Lemon Berry Cheesecake has seasonal 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!

No-Bake Lemon Berry Cheesecake

For this recipe, I’ve used a 9″ x 13″ cake sheet pan rather than the traditional 9″ round pie or tart pans. When I’m going to a potluck or barbeque, or some other function where I’m bringing dessert, making the Lemon Berry Cheesecake in this shape and size pan makes it much easier to transport, plus I can make a bigger dessert – one more able to satisfy a crowd.

No-Bake Lemon Berry Cheesecake

This cheesecake is pretty simple to make… don’t let the beauty of the compote topping fool you into thinking it’s beyond your abilities or will take too much time. Not true! Most of the work for this beautiful no-bake dessert is done in the refrigerator.

The first step is to prepare your crumb crust. I’ve used Nilla wafers here, but you can just as easily substitute with a graham cracker crust, which would be equally delicious. Crumb the wafers in a food processor, or by placing them in a ziplock back and crushing them with a rolling pin. Add the melted butter, granulated sugar, and salt, and press the crumbs firmly and evenly into the bottom of the pan.

Place the pan in the oven at 350 degrees for 7-10 minutes, and then let it cool while you make the filling and berry compote.

Nilla Wafer Crust

To prepare the filling, combine softened cream cheese. and ricotta cheese using a stand or hand mixer. Add the sugar, lemon zest, lemon juice, and heavy cream and blend until smooth. Dollop some of the filling mixture into the pan and spread evenly over the cooled crust. Next, sprinkle whatever seasonal berries you are using evenly over the filling, add the remaining filling mixture, and smooth with an offset spatula until the berries are completely covered.

No-Bake Lemon Berry Cheesecake
No-Bake Lemon Berry Cheesecake

Cover the pan tightly with plastic wrap or pan cover and refrigerator for at least 8 hours.

While the cheesecake is chilling, prepare the berry compote that will be used to top the cheesecake before serving.

Fruit compotes are amazingly simple to make, and the mixed berry compote for this recipe is no exception! You just add the berries with some water, lemon juice, and sugar to a small to medium saucepan, bring it all to a boil, then reduce the heat and simmer for 3-4 minutes.

Because the compote is being used as a topping for this lemon berry cheesecake, I also add a bit of cornstarch just to make it a bit stiffer so it will hold its form and not ooze loosely over the top of the finished cheesecake.

Mixed Berry Compote
Mixed Berry Compote

TIP: I often have fresh berries in the refrigerator and they don’t last very long before they start to shrivel and turn. Once they get to that point, I either freeze my berries to be used at a later date, or I make a quick compote.

Another TIP: You can also make compote using the frozen berries. To do this you will simply take your frozen berries straight from the freezer to the saucepan and let them defrost as they cook down.

Now back to the recipe…

Once both the cheesecake and the compote are properly chilled, spread the compote over the cheesecake, add additional fresh berries to garnish, along with some fresh mint or basil and serve.

Mixed Berry Compote
No-Bake Lemon Berry Cheesecake

This luscious no-bake lemon berry cheesecake is vibrantly colorful and never fails to wow the crowd when it is unveiled!

No-Bake Lemon Berry Cheesecake

Check out my video where I show you just how easy it is to make this delicious show-stopper… And make sure to take a piece for yourself before the rest disappears!!

Servings:

14

Prep Time:

30 minutes

Chill Time:

8 hrs. 30  min.

Difficulty:

Easy

Introduction

About this Recipe

By: Tess

This No-Bake Lemon Berry Cheesecake is light, cool, and creamy, filled with fresh mixed berries… 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!

No-Bake Lemon Berry Cheesecake

Ingredients

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)

Berry Compote

  • 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.

Notes and Tips

A graham cracker crust can be substituted for the Nilla Wafer crust.

No-Bake Lemon Berry Cheesecake
No-Bake Lemon Berry Cheesecake

Step by Step Instructions

Step 1

Preheat oven to 350° F.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Cover pan tightly with plastic wrap and refrigerate for at least 8 hours.

Step 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.

Step 9

Add cornstarch to the mixture and stir to blend well. Continue simmering for an additional 1-2 minutes or until the 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.

Step 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.

Additional Comments:

EQUIPMENT NEEDED:
Food processor or rolling pin
Stand Mixer
Zester
Juicer
Offset Spatula

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No-Bake Lemon Berry Cheesecake

No-Bake Lemon Berry Cheesecake Recipe Card


  • Author: Tess
  • Prep Time: 30 min
  • Cook Time: 8 hrs 30 min to chill
  • Total Time: 9 hrs
  • Yield: 14 1x

Description

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!


Scale

Ingredients

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 (28 oz. packages) cream cheese, softened
1 cup confectioners’ sugar
1 generous tablespoon fresh lemon zest
34 tablespoons fresh lemon juice (23 medium lemons)
1¼ cups heavy cream
3 cups seasonal berries (for video, I used 1 ½ cups blueberries and 1 ½ cups raspberries)

Berry Compote:

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.


Instructions

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.

Notes

A graham cracker crust can be substituted for the Nilla Wafer crust.

EQUIPMENT NEEDED:
Food processor or rolling pin
Stand Mixer
Zester
Juicer
Offset Spatula

  • Category: Dessert
  • Method: Refrigerator
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