Description
This Berry Cream Cheese Cake features a rich and creamy cream cheese filling atop a buttery graham cracker crust, topped with a luscious, homemade mixed berry compote. Perfectly balanced with sweet and tangy flavors, this no-bake creamy dessert is chilled to set and is ideal for gatherings or a special treat.
Ingredients
Scale
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
- 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.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well incorporated and has a sandy texture.
- Form Crust: Press the crumb mixture evenly into the bottom of the prepared pan to create a firm base for the cake.
- Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes until it turns golden and becomes slightly firm. Remove it from the oven and allow it to cool completely.
- Make Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy, about 3 minutes.
- Whip Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form, ensuring a fluffy texture.
- Combine Filling: Gently fold the whipped cream into the cream cheese mixture until fully incorporated and light.
- Assemble Filling: Pour the cream cheese filling over the cooled crust, smoothing the surface evenly.
- Prepare Berry Topping: In a small saucepan, combine mixed berries, granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes until the berries soften and release their juices, forming a syrupy topping.
- Cool Berry Mixture: Remove from heat and allow the berry topping to cool to room temperature completely.
- Add Berry Topping: Spoon the cooled berry mixture evenly over the cream cheese layer.
- Chill the Cake: Refrigerate the assembled cake for at least 4 hours or overnight, allowing the filling to set and flavors to meld.
- Serve: Carefully remove the cake from the springform pan, slice into 10-12 wedges, and serve chilled for a refreshing dessert experience.
Notes
- You can substitute fresh berries with frozen mixed berries if fresh ones are unavailable; thaw and drain excess liquid before cooking.
- For a lighter version, reduce the heavy cream amount or use a lower-fat cream alternative.
- If you prefer a firmer crust, add an extra 1-2 tablespoons of melted butter to the crust mixture.
- The cake can be stored covered in the refrigerator for up to 3 days.
- To make this dessert gluten-free, use gluten-free graham crackers or cookie crumbs for the crust.
