Berry Bliss Cheesecake

Berry Bliss Cheesecake
  • PREP TIME
    15 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    6 hrs
  • SERVING
    16 People
  • VIEWS
    29

Indulge in the creamy decadence of this cheesecake, bursting with a medley of fresh, vibrant berries. A delightful symphony of flavors and textures that will leave you craving more.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    22 g
  • Cholesterol
    22 mg
  • Fiber
    1 g
  • Protein
    4 g
  • Saturated Fat
    6 g
  • Sodium
    208 mg
  • Sugar
    14 g
  • Fat
    9 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat oven to 350°F (175°C). Line the bottom and sides of a 9-inch springform pan with parchment paper for easy removal. (5 minutes)

02

Step
5 mins

In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture evenly onto the bottom of the prepared pan to form a crust. (5 minutes)

03

Step
15 mins

Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely. (15 minutes)

04

Step
3 mins

In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. (3 minutes)

05

Step
2 mins

Gently mash 1 1/2 cups of the mixed berries with a fork. Add the mashed berries to the cream cheese mixture and beat on low speed until just combined. Be careful not to overmix. (2 minutes)

06

Step
2 mins

Gently fold in the thawed Cool Whip Light Whipped Topping until evenly incorporated. (2 minutes)

07

Step
2 mins

Spoon the cream cheese mixture over the cooled graham cracker crust, spreading evenly. (2 minutes)

08

Step
6 hrs

Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to allow it to set completely. (6 hours+)

09

Step
5 mins

Before serving, garnish the cheesecake with the remaining fresh berries. Carefully remove the sides of the springform pan and transfer the cheesecake to a serving plate. (5 minutes)

For a richer flavor, use full-fat cream cheese instead of light cream cheese.
If you don't have a springform pan, you can use a regular pie dish, but it will be more difficult to remove the cheesecake.
To prevent the crust from sticking, you can lightly grease the bottom and sides of the springform pan with cooking spray before lining with parchment paper.
You can use any combination of fresh berries you like, or even substitute with other fruits such as peaches or cherries.
For a smoother texture, make sure the cream cheese is completely softened before beating it with the sugar.

Hassie Cartwright

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 9 Ratings)
Total Reviews: (5)
  • Alfredo Reichel

    I used frozen berries instead of fresh, and it still turned out great. Just make sure to thaw them completely and drain off any excess liquid.

  • Abel Kozey

    I followed the recipe exactly, and it turned out perfectly. The graham cracker crust was nice and crisp, and the filling was so smooth and delicious.

  • Kurt Mante

    I added a tablespoon of lemon juice to the cream cheese mixture for a little extra tang. It was a great addition!

  • Verna Hessel

    This is now my go-to cheesecake recipe. It's easy to make and always impresses.

  • Sim Mcdermott

    This cheesecake was a huge hit at our family gathering! Everyone loved the fresh berry flavor and creamy texture.

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