Remarkable No Bake Berry Cheesecake

A slice of Remarkable Cream Berry Cheesecake


This boozy cheesecake is a perfect weekend indulgence, and requires no baking. It is made with fresh berries, cream cheese, homemade whipped cream, and enhanced with Remarkable Cream Strawberry & Cream, Remarkable Cream Raspberry & White Chocolate. 



For the crust

  • 2 cups (250 g) graham cracker crumbs
  • 6 tablespoons unsalted butter, melted

For the cheesecake

  • 680g cream cheese, softened to room temperature
  • 150g granulated sugar
  • 30ml Remarkable Cream Strawberry & Cream
  • 30ml Remarkable Cream Raspberry & White Chocolate
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 1 cup cold heavy cream
  • 1/4 cup of fresh raspberries

For the sauce

  • Remarkable Cream Strawberry & Cream
  • Remarkable Cream Raspberry & White Chocolate



Make the crust

  1. Line a 9-inch springform pan with parchment paper.
  2. Combine the graham cracker crumbs and melted butter in a medium bowl. Stir to fully coat the crumbs in the butter. Press tightly into the bottom and 1 inch up the sides of the prepared pan. Freeze while you make the filling.

Make the filling

  1. In a large bowl using a handheld electric mixer, beat the cream cheese, sugar, vanilla, and salt together on medium speed until smooth and creamy.
  2. In a separate bowl using a handheld electric mixer, beat the cold heavy cream on medium-high speed until stiff peaks form.
  3. Add the fresh raspberries to the filling. Continue to mix until well incorporated
  4. Using a silicone spatula, gently fold the whipped cream into the cheesecake mixture until fully combined.
  5. Spread the filling into the prepared crust. Use an offset spatula to smooth the surface.
  6. Cover and refrigerate for 6-8 hours or overnight until fully chilled and set.
  7. Garnish with berries and whipped cream just before serving.


Berries: Fresh or frozen can be used. If using frozen, thaw before pureeing.

Cream cheese: Full fat brick-style cream cheese is recommended for the best results.

The assembled cheesecake will keep for up to 5 days stored covered in the refrigerator.

After the cheesecake has been refrigerated for 8 hours, you can transfer it to the freezer. Wrap the entire pan in plastic wrap followed by a layer of aluminum foil. It will keep for up to 3 months. Thaw in the refrigerator overnight before serving.

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