This easy and beautiful No Bake Frozen Berry Cheesecake takes just 10 minutes to prep and can be made the night before any special event (such as Tuesday mornings)!
Hope everyone had a beautiful Christmas! Did you have enough desserts? No? That’s what I thought! So here you go. Look at this beautiful No Bake Frozen Berry Cheesecake. Don’t just look; go ahead and make it and enjoy it. Because it’s still 2015 and, from my understanding, we’re allowed to squeeze in every last bite of sweetness before the new year! We still have some time before we all hit the gym simultaneously and aim for perfection come January. Let’s also throw in some laziness while we’re at it. No bake, anyone? 😉
The recipe
In a mixing bowl, whisk the cream cheese, condensed milk, lemon juice and vanilla extract. Gently fold in the frozen berries.
Line a loaf pan with parchment paper so it hangs over the edges, creating handles. Spray the parchment with nonstick spray.
Combine the graham cracker crumbs and butter, then press into the bottom of the prepared loaf pan.
Pour and evenly spread the cheesecake mixture over the graham cracker crust.
Fold the parchment paper handles over the top and freeze for or overnight.
Remove from the freezer before serving.
Adapted from Clinton Kelly’s No-Bake Summer Berry Cheesecake Recipe from The Chew.
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1.7g protein per 100 calories
Treat yourself
Nutrition is an estimate per serving, calculated from USDA ingredient data and will vary with brands and portions. Assumes a 6-oz store-bought graham cracker crust and salted butter. Assumes 2 cups of frozen mixed berries weigh about 280 g. Use it as a guide, not medical advice.
Step 1 of 6
In a mixing bowl, whisk the cream cheese, condensed milk, lemon juice and vanilla extract. Gently fold in the frozen berries.
You'll need
Step 2 of 6
Line a loaf pan with parchment paper so it hangs over the edges, creating handles. Spray the parchment with nonstick spray.
Step 3 of 6
Combine the graham cracker crumbs and butter, then press into the bottom of the prepared loaf pan.
You'll need
Step 4 of 6
Pour and evenly spread the cheesecake mixture over the graham cracker crust.
Step 5 of 6
Fold the parchment paper handles over the top and freeze for or overnight.
Step 6 of 6
Remove from the freezer before serving.
Behind the recipe
If you’re looking for an easy dessert to prepare the night before a special event (such as Tuesday mornings), you’re reading the right post. This dessert is so easy to prepare and it comes out so beautiful! You won’t even feel guilty eating it, because you’ll have the option to make it again in a jiffy. I’m bad… I’m a bad influence, I know. But we’re not perfect, remember? That goal is set for 2016, though! FULL FORCE. 🙂
So you start by NOT preheating anything. HA! Doesn’t that feel good?
You whisk your room-temperature cream cheese with sweetened condensed milk, some lemon juice and vanilla extract. Then you fold in frozen berries. The cheesecake mixture is ready!
For the crust, just crumble a store-bought graham cracker crust and mix it with some butter. Press it down into a parchment paper-lined loaf pan. Make sure to leave some parchment paper on the sides, which will later serve as handles.
Now you can pour and evenly spread the cheesecake mixture over the crust. Fold the parchment paper handles over the top of the cheesecake and freeze for 4 hours or overnight. It’s best to remove it 15 minutes before serving… though it will be hard to wait those minutes. Use your parchment paper handles to lift the cheesecake out of the pan, then cut and serve!
Isn’t that beautiful? Now tell me, are you as excited as I still am that the first item on the instructions list does not include the word ‘preheat’?! 😛
Keep cooking
The Colorful Crew newsletter
Questions & comments 7
Leave a commentThank you for this delicious and refreshing dessert. Perfect for warmer days with coffee ☕️
So glad you liked this recipe Robyn and thanks for commenting!
I’ve made these only tried a taste before freezing I’ve made it into individual pots… Taste beautiful may I say!! Can you eat them frozen?
Really nice.
Can I use any drained fruit and must I freeze it first ?
WoW! Just what I was looking for! No fuss! Straight to the fridge/freezer into mouth! This one you have made looks absolutely delicious! Thank YOU so much!!
Bernadette.
Thanks so much Bernadette for your feedback! Isn’t it so easy and so good? So glad you liked it ☺️