Triple Berry No-Bake Cheesecake
Recipe by Jen Bates for Wyman’s
- ½ cup (1 stick, 115g) butter, melted
- ⅓ cup (67g) brown sugar
- 2 cups (200g) graham crackers, crushed finely
- 1¼ cups heavy cream (cold)
- 3x 8oz blocks cream cheese (room temperature)
- ½ cup (100g) sugar
- 2 tspn lemon juice
- 1 tspn vanilla
- 1½ cups Wyman’s Triple Berry Blend
Note: If you prefer, the crust can be replaced by store bought graham cracker crusts. This amount of filling will fill 2 standard premade crusts.
In a medium bowl, mix together all Crust ingredients until well mixed. Press firmly into the bottom of a 9” springform pan. Place the pan into the freezer while assembling the filling.
Defrost the Wyman’s Triple Berry Blend berries and mash lightly with a fork, set aside.
In a medium bowl, whip the heavy cream to stiff peaks. Set aside. In a separate bowl, whip the cream cheese and sugar till smooth and fluffy. Add in lemon juice and vanilla and mix till incorporated. Fold together the cream cheese mixture with the heavy cream mixture.
Remove crust from the freezer. Add half the cream cheese filling to the crust pan and smooth. Top the filling with half of the crushed berry mixture, swirling them together slightly. Repeat with remaining filling mixture and top with remainder of berries, again swirling together.
Refrigerate for at least 6 hours, and up to 24 hours. Slice and serve.