Fruit Cheesecake Recipe

A creamy, no-bake fruit cheesecake recipe with a crunchy graham cracker crust, silky cream cheese filling, and a fresh berry topping glazed with honey and lemon.

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Course: Dessert

Cuisine: American, Summer Desserts

Prep Time: 25

Cook Time: 10

Chilling: 4

Total Time: 4 35

Servings: Servings

Calories: 420kcal

Cost: $15

Equipment

1 9-inch springform pan Essential for easy cheesecake removal
1 Stand mixer or hand mixer To beat cream cheese smoothly
1 Mixing bowls Medium and large sizes
1 Offset spatula For spreading filling evenly
1 Digital kitchen scale Ensures accurate measurements
1 Whisk For whipping cream

Ingredients

Crust

1½ cups Graham cracker crumbs For crust
⅓ cup Melted butter For crust
3 tablespoon Granulated sugar For crust
Pinch Salt For crust

Filling

24 oz Cream cheese Room temperature
¾ cup Powdered sugar
1 teaspoon Vanilla extract
1 cup Heavy whipping cream
2 tablespoon Cornstarch Stabilizes whipped cream

Topping

2 cups Mixed fresh berries Strawberries, blueberries, raspberries
1 tablespoon Honey For glaze
1 teaspoon Lemon juice For glaze
Few leaves Fresh mint leaves Garnish

Instructions

Preheat oven
Mix graham cracker crumbs, melted butter, sugar, and salt to form crust mixture.
Press crust into springform pan and bake for 10 minutes. Let cool.
Beat cream cheese until smooth.
Add powdered sugar and vanilla extract. Mix well.
Whip heavy cream with cornstarch until stiff peaks form.
Fold whipped cream into cream cheese mixture gently.
Spread filling over cooled crust using an offset spatula.
Refrigerate for at least 4 hours or until set.
Mix honey and lemon juice to make glaze.
Arrange fresh berries on top of cheesecake.
Brush berries with glaze, garnish with mint, and serve chilled.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition