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Creamy No-Bake Lemon Cheesecake Recipe with Fresh Berry Compote

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A quick and easy no-bake lemon cheesecake with a buttery graham cracker crust and a tangy lemon cream cheese filling, topped with a fresh berry compote. Perfect for gatherings and busy days when you want a fresh, creamy dessert without the oven.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450 g) cream cheese, softened (full-fat)
  • ¾ cup powdered sugar
  • Zest of 2 medium lemons
  • ½ cup fresh lemon juice (about 2–3 lemons)
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream, cold
  • 2 cups mixed berries (blueberries, raspberries, strawberries; fresh or frozen)
  • 3 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • Optional: 1 teaspoon cornstarch mixed with 1 teaspoon water

Instructions

  1. Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until mixture resembles wet sand and holds together when pressed. Press mixture evenly into the bottom and slightly up the sides of a 9-inch springform pan or pie dish. Chill in the refrigerator while preparing the filling.
  2. Prepare the Lemon Cheesecake Filling: Beat softened cream cheese with powdered sugar until smooth and creamy. Add lemon zest, lemon juice, and vanilla extract; beat to combine. In a separate chilled bowl, whip cold heavy cream to soft peaks. Gently fold whipped cream into cream cheese mixture until smooth and fluffy.
  3. Assemble the Cheesecake: Pour lemon cheesecake filling over chilled crust and smooth the top. Cover loosely and refrigerate for at least 4 hours or overnight to set.
  4. Make the Fresh Berry Compote: About 20 minutes before serving, combine mixed berries, granulated sugar, and lemon juice in a small saucepan over medium heat. Cook until berries release juices and sugar dissolves, about 5-7 minutes. For thicker compote, stir in cornstarch mixture and cook 1-2 more minutes. Remove from heat and cool slightly.
  5. Serve: Spoon berry compote over cheesecake just before serving. Slice with a warm knife for clean cuts.

Notes

Chill cheesecake for at least 4 hours or overnight for best texture. Use full-fat cream cheese for creaminess. Gently fold whipped cream to keep airiness. Press crust firmly and chill before filling. Thaw and drain frozen berries before making compote to avoid runny topping. Use a warm knife for clean slices.

Nutrition

Keywords: no-bake cheesecake, lemon cheesecake, berry compote, easy dessert, summer dessert, creamy cheesecake

Find it online: https://eliplate.com/creamy-no-bake-lemon-cheesecake-recipe-with-fresh-berry-compote-easy-and-perfect-dessert/