My No bake Berry Cheesecake is going to be your favorite new Summer recipe to make whenever you get a chance.
Gotta church function coming up? Summer Day Camp snack day? Grilling with friends or family?
No Bake Berry Cheesecake is the answer.
Not only is no bake cheesecake recipe delicious and easy to make, but it’s totally pretty to look at.
The kids will love eating these cheesecake bars because they’re so colorful, and adults will love eating them because of how yummy they are.
I do have a small secret ingredient that I utilize in this recipe
What’s the Secret Ingredient I add to my No Bake Berry Cheesecake?
The secret ingredient is Jello!
When you make a traditional style cheesecake that you would bake in the oven, you add eggs to the mixture as a binding agent. That means that the melted cream cheese isn’t going to be a puddle of ooze.
The Jello does that without having to bake it, plus it gives it flavor…so it’s a two for one kinda deal.
My Jello Cheesecake is so EASY to make!
The only thing you need to have to make this Jello cheesecake is a little bit of patience, besides that it’s super easy!
With each different Jello colored layer that you make, you need to place in the freezer to chill and firm. This process makes it easier to spread the next layer on top of the next.
By the time you’re done with, you’re going to have this beautiful masterpiece that everyone is going to hem and haw over before digging in.
Look how pretty the colors look in the different layers that were built in your no bake berry cheesecake. Patience is such a virtue, and makes things look absolutely adorable – when you have the patience.
It winds up looking so pretty that you almost don’t want to it.
Almost. We’re not crazy here. I love cheesecake, so I’m digging in.
I just haven’t decided if I’m sharing my Jello no bake cheesecake or not. Hmmm. Lemme think on it for a hot minute.
Here’s a fabulous tip for you to make those berries come to life and look a little cool: put them in the freezer. Yassss!
When the berries come out, they will get that frosted look on them, and everyone will be all like, “OOOOOH!! AAAAAAAH!!” all over it before they dive in to the tasty treat you made.
Let’s get this show started! Enjoy this amazing Jello no bake cheesecake recipe!
- 2 sleeves of Graham crackers
- 2 Tablespoons of butter - melted
- 1 Tablespoon of sugar
- 5 Eight ounce packages of cream cheese - softened
- 3 - 6 ounce containers of Organic vanilla yogurt
- 1 - 6 ounce container of Organic raspberry or strawberry yogurt
- 3 cups of powdered sugar
- 1 - 3 ounce package of raspberry Jello
- 1 - 3 ounce package of berry blue Jello
- 1 - 16 ounce carton of cool whip - thawed in the refrigerator
- 1 can of blueberry pie filling (15 - 18 oz)
- 1 small package of fresh Organic Raspberries - rinsed and drained
- 1 small package of fresh Organic Blueberries - rinsed and drained
- 1 bar of white chocolate - to make curls for topping
- Set the container of Cool Whip on the counter to begin thawing. After about and hour, place the Cool Whip in the refrigerator until time to use.
- Crush the 2 sleeves of Graham crackers in a blender or food processor, until they're fine crumbs, and pour them into a bowl. Add 1 Tablespoon of sugar, and the 2 Tablespoons of melted butter, and mix until well blended.
- Butter the bottom of a 9 X 13 dish, and pour the crumbs into the dish. Press the crumbs out evenly with fingers, until the bottom of the dish is covered in the graham cracker crust. Place the dish in the freezer.
- In a colander, rinse the Raspberries and Blueberries in cold water, and drain on paper towels. In the mixing bowl of a stand mixer, blend the softened cream cheese, and the three containers of vanilla yogurt until smooth, then add the powdered sugar, and blend until smooth and creamy.
- Divide the cream cheese mixture evenly in thirds; you should have about 2 1/2 cups each, in two bowls, and about the same amount left in the mixing bowl.
- In one bowl, mix the entire package of raspberry jello, and the Raspberry (or strawberry) yogurt into the cheesecake mixture until completely blended. Add a few of the rinsed Raspberries into the raspberry cheesecake mixture, and stir. In the other bowl, mix the berry blue jello, and a few of the blueberries into the blue cream cheese mixture, and stir until well blended.
- You should have one bowl of raspberry cream cheese mixture, one bowl of blueberry cream cheese mixture, and one of the vanilla, or white cream cheese mixture. Remove the dish from the freezer, and place the white cream cheese layer on top of the graham cracker layer in the dish. Spread the mixture evenly over the graham cracker layer, and place the dish back in the freezer, for about an hour. Place the bowls with the raspberry and blueberry mixtures in the refrigerator. When the white layer is frozen to the touch, remove the dish from the freezer, and remove the raspberry mixture from the refrigerator, and place the raspberry mixture on top of the white layer, and smooth evenly over the white layer.
- Place the dish back in the freezer for about an hour, to an hour and a half. When the raspberry layer is frozen to the touch, remove it from the freezer, and remove the blueberry mixture from the refrigerator, and place the blue layer on top of the red layer, and smooth evenly in the dish. Place the dish back in the freezer for about an hour, or until the blue layer is frozen to the touch.
- Remove the Cool Whip from the refrigerator, and stir until smooth, making sure the Cool Whip is completely thawed. Add the can of blueberry pie filling to the Cool Whip, and stir until well blended. Add 1/2 cup of powdered sugar to the blueberry/cool whip mixture, and stir to blend. Place the Blueberry mixture back in the refrigerator. When the blue layer in the dish is frozen to the touch, remove the dish from the freezer, and place the Blueberry/Cool Whip mixture on top of the blue layer in the dish, and smooth with a spoon. Place the dish back in the freezer.
- With the Vegetable peeler, peel off small curls of white chocolate from the White Chocolate Bar. Remove the dish from the freezer, and sprinkle the white chocolate curls over the top of the blueberry layer. Top with the fresh Organic Blueberries, and Raspberries, and place the dish back in the freezer. Leave the dish in the freezer until time to serve. Cut into 2 X 3 inch pieces with a warm serrated knife; run the knife under hot water to warm, dry with a paper towel, and cut pieces of dessert. Serve immediately. Enjoy!
COOKS TOOLS NEEDED:
Stand mixer (or equivalent)
two additional bowls - to divide cream cheese mixture
Vegetable peeler - to make the white chocolate curls
9 X 13 dish
Blender or Food Processor
**You can layer this dessert in any color order you like; if you'd like the red or blue layer first instead of the white layer, just follow the instructions to freeze between layers, and place the blueberry/cool whip layer on top of the last layer, and follow with white chocolate curls, raspberries and blueberries.
ALSO: If you want the colors brighter, or darker than they are with this recipe, you can add food coloring gel to the mixtures as you're mixing in the jello. Mix in the jello first to determine the color before adding food coloring.
Here’s a couple of visual aids to help you along the way. Just you so you can get the gist of things.
More Cheesecake recipes I know you’ll love
- This Unicorn Cheesecake is a plate full of happiness
- Raspberry Cheesecake cupcakes. I said cupcakes!
- A Mojito Cheesecake cupcakes that’s so perfectly mine
- These cheesecake wafers are an easy little snack
This no bake berry cheesecake is going to be a hit, and I can’t wait for you to try to make it!
What’s your favorite flavor of cheesecake? Do you prefer it no bake or baked in the oven? Or does it even matter because…you know….cheesecake?