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Berry Cream Cheese Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 55 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 25 minutes (including chilling time)
  • Yield: 10-12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This luscious Berry Cream Cheese Cake features a buttery graham cracker crust, a smooth and fluffy cream cheese filling, and a vibrant topping of mixed berries cooked to perfection. Chilled to set, this no-bake style dessert combines creamy texture with refreshing fruitiness, making it an irresistible treat perfect for any occasion.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Cream Cheese Filling

  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream

Berry Topping

  • 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Grease or line a 9-inch springform pan with parchment paper to prevent sticking.
  2. Mix Crust Ingredients: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand and holds together when pressed.
  3. Form the Crust: Press the crumb mixture evenly into the bottom of the prepared springform pan to create a firm, even crust layer.
  4. Bake the Crust: Place the crust in the oven and bake for 8-10 minutes, or until it turns golden and is slightly firm to the touch. Remove and allow to cool completely.
  5. Prepare the Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth, creamy, and free of lumps, about 3 minutes using an electric mixer.
  6. Whip the Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form, indicating it can hold shape when lifted.
  7. Fold the Cream into Cream Cheese: Gently fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy, being careful not to deflate the cream.
  8. Assemble Filling: Pour the cream cheese filling into the cooled crust and smooth the top evenly with a spatula for a clean finish.
  9. Prepare the Berry Topping: In a small saucepan over medium heat, combine mixed berries, granulated sugar, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the berries soften and release their natural juices.
  10. Cool the Berry Mixture: Remove the saucepan from heat and allow the berry topping to cool to room temperature to avoid melting the filling.
  11. Top the Cake: Once cooled, spoon the berry mixture evenly over the cream cheese filling to create a colorful and flavorful topping.
  12. Chill the Cake: Refrigerate the assembled cake for at least 4 hours or preferably overnight to allow the flavors to meld and the filling to set firmly.
  13. Serve: Carefully remove the cake from the springform pan. Slice into wedges and serve chilled to enjoy the creamy and fruity delight.

Notes

  • Ensure the cream cheese is fully softened for a smoother filling.
  • Use fresh berries for the best texture and flavor in the topping.
  • Chilling overnight enhances the cake’s texture and flavor penetration.
  • Use a sharp knife dipped in hot water for clean slices.
  • The crust can be made in advance and stored airtight.

Find it online: https://slsrecipes.com/berry-cream-cheese-cake-recipe/