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Berry Bliss Cheesecake

Rated as 4.8 out of 5 Stars

"Blueberries, blackberries, raspberries, and strawberries make this no-bake cheesecake a springtime favourite."
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6 h servings 189
Original recipe yields 16 servings (1 9-inch cheesecake)


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  1. Line a 9-inch springform pan with parchment on the bottom and sides. Mix graham crumbs and butter; press onto bottom of prepared pan.
  2. Beat cream cheese spread and sugar in large bowl with mixer until blended. Mash 1-1/2 cups berries with fork. Add to cream cheese mixture; beat on low speed just until blended. Gently stir in Cool Whip; spoon over crust.
  3. Refrigerate 6 hours. Serve topped with remaining berries.


  • Shortcut:
  • Recipe can be prepared using frozen mixed berries instead. Thaw berries, then drain well. Mash 2 cups berries with fork; beat with cream cheese mixture. Continue as directed.

Nutrition Facts

Per Serving: 189 calories; 9.4 21.8 3.6 22 208 Full nutrition

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Read all reviews 5
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This quick, easy recipe has a nice tang to it, though i would add a little less berries to have a less overwhelming tart flavore. Use in season black and straw berries for maximum awe flavor and...

Since I am gluten free I used GF shortbread cookies in place of graham crackers for the crust and it was delicious!

The only springform pan I have is 10.5 inches, so I adjusted the quantities. Came out light and delicious!

Amazing. You could probably get the quantities of the ingredients wrong, or use real whipped cream or Dream Whip, etc, and no matter what you do, it's going to be good.

Used only blackberries and switched to whipped cream cheese - friggin' heavenly stuff.