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No-Bake Cheesecake with Strawberries and Blueberries

Summer season or not, there will be days you need a dessert but don't have time to fuss in the kitchen for hours. This easy No-Bake Cheesecake with Strawberries and Blueberries is the solution for you. Simply put together a no-bake pie crust and the creamy cheesecake ingredients. After refrigerating the entire pie overnight, decorate with a bounty of fresh berries or fruits in season. This is an AsianInAmericaMag recipe. Serves 2 to 4.
Course: Dessert, Merienda, Snacks
Cuisine: American, Asian, Filipino
Keyword: No Bake Cheesecake Strawberries Blueberries
Servings: 4 people
Calories: 280kcal
Author: Asian in America


  • 1 cup graham cracker crumbs for pie crust graham
  • 1 cup shortbread crumbs for pie crust
  • 1/3 cup granulated sugar for pie crust
  • 1/2 cup unsalted melted butter for pie crust
  • 2 packs (8 oz. each) Philadelphia cream cheese for filling
  • 1 tub (8 oz.) regular whipped cream , for filling
  • 1/2 cup granulated sugar
  • 1 Tablespoon lemon juice
  • 2 cups fresh strawberries washed, hulled, sliced in halves, for topping
  • 1 1/2 cups fresh blueberries washed f
  • 1/4 cup confectioner's sugar for sprinkling on fruits organic powdered


  • In a medium-sized bowl, mix together the graham cracker and shortbread crumbs. Add the sugar. Blend in the melted butter. Place the crumbs mixture on a 9-inch pie plate. Spread evenly and press with a fork against the pie plate. Cover and refrigerate for 30 minutes while preparing the filling.
  • Prepare the pie filling by mixing together the blocks of cream cheese, whipped cream, sugar and lemon juice. Use a stand mixer or mix thoroughly with a wooden spoon till blended. Pour the filling on the pie crust. Cover the entire pie with plastic wrap and refrigerate overnight.
  • The next day, decorate the top of the pie with strawberries and blueberries. Sprinkle powdered sugar all over just before serving. Keep the cheesecake refrigerated at all times till ready to slice and serve.
  • COOK'S COMMENTS: To transform crackers or cookies to crumbs, place them in a plastic or Ziploc bag. Then pound the crackers with a meat mallet till you have enough crumbs. I used part graham crackers and part shortbread for this recipe for a twist on the pie crust flavor. Feel free to use all graham crackers if you prefer.

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    Serving: 1g | Calories: 280kcal | Carbohydrates: 65g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 139mg | Potassium: 37mg | Fiber: 1g | Sugar: 54g | Vitamin C: 1.5mg | Calcium: 17mg | Iron: 0.9mg