No Bake Summer Berry Cheesecake Recipe
Prep time: 
Total time: 
NO BAKE SUMMER BERRY CHEESECAKE - Perfect treat to beat the heat. The red, white and blue cake layers make it an awesome 4th of July cake. It's simple, light and full of fresh summer berries!
For red velvet crust:
  • 2 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • Red gel food coloring
  • 1 teaspoon strawberry extract
  • 1 cup fresh strawberry, sliced
For cheesecake layer:
  • 16 oz. cream cheese, softened
  • 2 cups heavy cream
  • 2 cups powdered sugar, divided
  • 1 teaspoon vanilla extract
  • 3.3 oz. box berry blue Jello
  • 1 cup boiling water
  • ½ cup fresh blueberries
For topping:
  • 2 cups whipped cream
  • Fresh strawberries, optional
  • Fresh blueberries, optional
To make red velvet crust:
  1. In a medium bowl, combine graham cracker crumbs, melted butter, strawberry extract and red food coloring, mix until evenly moistened
  2. Press crumb mixture onto the bottom of the prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, set in the freezer to firm while making cheesecake layer
  3. To make cheesecake layer:
  4. In a large bowl place berry blue Jello gelatin, add 1 cup boiling water and stir for a few minutes until gelatin dissolve completely, set aside to cool for few minutes
  5. In medium bowl, mix cream cheese and 1 cup powdered sugar until smooth and creamy
  6. In separate bowl, mix heavy cream until soft peaks form, add 1 cup powdered sugar, vanilla extract and continue mixing until stiff peaks form
  7. Add ½ of whipped cream mixture to cooled blue gelatin and whisk to blend, set aside
  8. Fold remainder of whipped cream mixture into cream cheese mixture
To assemble:
  1. Arrange a thin layer of strawberries over the red velvet crust
  2. Spread the cream cheese mixture over the layer of strawberries then spread fresh blueberries over cream cheese layer
  3. Gently spread blue whipped cream mixture over fresh blueberries layer
  4. Set in the fridge to firm
  5. Refrigerate for at least 3-4 hours
  6. When the topping is set and cooled run a thin knife around the sides and remove the springform pan sides
  7. Top with whipped cream
  8. Before serving arrange fresh berries on top
  9. Store in the fridge
Recipe by Yummiest Food Recipes at