Cheesecake with Berry Topping
A quick and easy no-bake cheesecake with a buttery graham cracker crust and a vibrant berry compote topping. Perfect for a weeknight dessert.
- Total time
- 20 min
- Servings
- 8
- Calories
- 380
- Protein
- 5g
Ingredients
- 1.5 cups graham cracker crumbs
- ⅓ cup butter, melted
- 16 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups mixed berries
Instructions
- 1
In a medium bowl, combine 1.5 cups graham cracker crumbs and 1/3 cup melted butter. Press firmly into the bottom of a 9-inch springform pan.
- 2
In a large bowl, beat 16 oz softened cream cheese, 3/4 cup powdered sugar, and 1 tsp vanilla extract until smooth and creamy, about 2 minutes.
- 3
Spread the cream cheese mixture evenly over the crust. Smooth the top with a spatula.
- 4
In a small saucepan, combine 2 cups mixed berries and 2 tbsp water. Cook over medium heat until berries soften and release juices, about 5 minutes. Mash lightly with a fork.
- 5
Let the berry compote cool slightly, then spoon over the cheesecake. Refrigerate for at least 1 hour before serving.
Tools you’ll need
- 9-inch springform pan
- mixing bowls
- electric mixer
- small saucepan
- spatula
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