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No-Bake Cheesecake with Berries

Prep Time 10 mins
Cook Time 5 mins
Rest Time 6 hrs
Total Time 6 hrs 15 mins
Cooking Method: ,
Courses: ,
Servings: 8
Ingredients
    Berry Topping
  • 2 cup berries (fresh or frozen; we love mulberries, of course!)
  • 1/3 cup sugar
  • 2 tbsp corn starch
  • 1 tbsp lemon juice with zest
  • 1/2 tbsp butter
    • Pie
  • 9 inch graham cracker pie crust (prepared according to package directions)
  • 8 oz cream cheese (softened)
  • 1 cup sour cream
  • 1/2 cup sugar
  • 2 1/2 tsp vanilla
  • 12 oz heavy whipping cream
  • 1/4 cup powdered sugar
Instructions
    Berry Topping
  1. 1
    In small saucepan, combine berries, sugar, cornstarch, and lemon juice.
  2. 2
    Heat the saucepan over medium to medium-high heat. Stir occasionally until the mixture just begins to reach a boil. Remove from heat, stir in butter, and allow to cool. Topping will thicken as it sits.
    3. Pie
  3. 3
    Place glass or metal bowl into freezer to chill for making whipped cream.
  4. 4
    Prepare 9 inch graham cracker crust according to package directions. Set aside.
  5. 5
    In second medium bowl, mix cream cheese, sour cream, sugar, and vanilla extract until creamy and soft peaks start to form. Set aside.
  6. 6
    In chilled bowl, beat whipping cream until about doubled in size and peaks begin to form, then mix in powdered sugar just until combined.
  7. 7
    Gently fold cream cheese mixture into whipped cream until smooth. Spread into graham crust.
  8. 8
    Spread berry topping over cheesecake. Chill for 4-6 hours or until set.