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Triple Berry No-Bake Cheesecake

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  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8-10 servings


A no-bake cheesecake with mixed berries and lemon zest.


  • 6 Strawberries
  • 1/2 C Blackberries or raspberries
  • 1/2 C Blueberries
  • 2 C Graham cracker crumbs
  • 6 tbsp Unsalted butter
  • 12 oz Cream cheese
  • 2 tbsp Sugar
  • 2 tbsp Lemon zest (1 lemon)
  • 2 tbsp Heavy whipping cream
  • 1 Jar (7oz) Jet-Puff Marshmallow Creme
  • 1 container (8oz) Cool Whip


  1. Rinse and dry all berries. Combine berries in a food processor and blend into a puree. It should make about 1 cup of berry puree.
  2. If using whole graham crackers, use a food processor to grind into a fine crumb.
  3. Melt butter in a microwave-safe bowl and pour melted butter over graham crackers. Stir to combine until all crumbs are moistened.
  4. Press into a 9” spring form pan using a spoon or measuring cup to compress crust. Set aside.
  5. Using the paddle attachment of your Kitchen Aid mixer, whip cream cheese on medium speed until light and fluffy for 2-3 minutes. Add sugar and zest from one lemon and continue to beat until well mixed.
  6. Add the heavy whipping cream, increase mixing speed to medium-high and whip for 2-3 minutes to add air into the batter.
  7. Empty container of marshmallow fluff into batter and mix thoroughly.
  8. Once all ingredients are mixed together, add Cool Whip and beat into batter. Scrape the bottom of the bowl with a spatula and mix together.
  9. Finally, add berry puree and fold into cheesecake batter. Pour batter onto prepared pie crust.
  10. Chill in the refrigerator for at least 3-4 hours. Serve chilled.


If you are using a store-bought graham cracker crust, you will end up with extra filling. I suggest to put it in a bowl so you can use it as a dip! Don’t let it go to waste!