Berries, cheesecake, and sugar cookies have never tasted so good together – Berry No-Bake Cheesecake.
I am a huge cheesecake fan. I love to make homemade baked cheesecake as well as a no-bake version. This time, I decided to give the pre-made cheesecake filling a try. You know what? It did not disappoint! As the name entails, this Berry No-Bake Cheesecake is made with the no-bake cheesecake filling and topped with strawberries and blueberries. The crust? It is made from pre-cut sugar cookies. In this case, they are patriotic themed for the 4th of July.
Baked or not baked, that is the question.
Honestly, the type of cheesecake filling you use is totally up to you. I love both the baked and no-bake version. The main difference to me is that the baked version is more of a thick, creamy consistency. The baked version can also be tricky with trying to keep the cheesecake from cracking, and it does take a good bit of time to cook and chill. Then you have the no-bake version with no stress of cracking. The only big task is to beat everything together and to make sure you allow it to fully chill and set before serving.
There are going to be days where you feel like you don’t have time to do either of these. This is when this pre-made cheesecake filling is a great alternative. Promise, it really is good! I found this Philadelphia brand one at Walmart.
Sugar Cookie Crust.
This sugar cookie crust is both easy and tricky at the same time. It is perfect for preparing ahead because you do want the crust to fully cool before adding the cheesecake filling. The tricky part is to make sure you set the ‘side’ sugar cookies just right around the springform pan.
I like to line the springform pan with a cut-out circle piece of parchment paper as well as spraying the sides and bottom of the pan with a non-stick spray. This way I don’t have to battle with the fear of the bottom cookie layer sticking to the middle pan piece. Line the pre-cut cookie dough, making sure they are touching, along the bottom of the pan. I have not tried homemade cookie dough or store bought cookie dough rolls for this. I have only purchased pre-cut cookie dough and placed them into the pan.
Once you have the bottom layer of the cookies in place, then you will line cookie dough rounds along the sides. This is tricky because if you don’t place them right, there is a chance that they will slide/fall over and will just be a goopy cookie mess instead of an actual side to the cheesecake.
Place each pre-cut cookie dough where it stands over the places where the other cookies on the bottom layer are touching. These spots give a little ‘seat’ area for the cookies. Press it down gently just to make sure its in place. Now, its ready to bake!
How do you know if the sugar cookie crust is done?
I baked my sugar cookie crust at 350 for about 20 minutes. When you see that the edges of the cookies that make up the sides are beginning to brown, then it’s ready to come out. DO NOT, I repeat, DO NOT remove the sugar cookie crust from the springform pan until it is fully cooled. The sugar cookie crust will break apart. I allowed mine to sit for a good bit, even over night at times. The sugar cookie crust needs to be fully cooled before even thinking about doing something with it.
Berry Toppings!
For this Berry No-Bake Cheesecake, we added strawberry slices and blueberries. You can truly change this up and do whatever topping you want! I even think some sort of glaze would be so good for this cheesecake!
What exactly do I need for this Berry No-Bake Cheesecake?
Let me break it down for you.
- 9″ Springform pan
- Pre-Cut Cookies
- Cheesecake filling
- Berry Toppings (Strawberry and Blueberries)
- Parchment & a Non-Stick Spray
I am going to be honest with you. I have not tried this with any other type of pan. Springform is my go-to for any dessert that is deep and has sides. The springform pan allows for you to remove the sides separate from the bottom of the pan. This is GREAT for desserts like cheesecake.
Berry No-Bake Cheesecake with Sugar Cookie Crust
Here for this Berry No-Bake Cheesecake with Sugar Cookie Crust. It is not only simple, but so good! The sugar cookie crust can make it festive for any occasion!
Ingredients
- 1 - 24.3 oz tub of Philadelphia Cheesecake Filling
- 3 packets pre-cut sugar cookies , Pillsbury
- 1 cup of strawberries
- 1/4 cup of blueberries
Instructions
- Preheat oven to 350
- Spray a springform pan with a non-stick spray and line the bottom with parchment paper
- First, line the cookies along the bottom of the pan, making sure they are all touching.
- Next, stand up cookies around the sides of the springform pan. Make sure these cookies are placed over the spaces where the cookies on the bottom are touching each other. GENTLY press these cookies down to help prevent them from falling over as they bake.
- Bake for about 20 minutes, until the edges of the cookies along the sides are browning.
- Allow to fully cool! DO NOT remove the cookie crust from the springform pan before it has fully cooled. You can allow to cool for at least an hour or even overnight.
- Once the sugar cookie crust is fully cooled, remove it from the springform. Stir the cheesecake filling and spoon it into the center of the cookie crust.
- Chill in the refridgerator for at least an hour. Then add the fruit toppings and enjoy!
Cheesecake for everyone.
Honestly, I feel like this cheesecake can win anyone over. My husband who isn’t the biggest cheesecake fan was all about this one! I think it’s because it is both smooth and sweet. The fresh fruit are the perfect addition. Give this Berry No-Bake Cheesecake a try! Switch out those pre-cut sugar cookies with any other one that the store has available.
More cheesecake recipes : Delicious and Easy Stuffed Apple Pie Cheesecake , Simple Christmas Sugar Cookie Cheesecake , Simple Creme Brulee Cheesecake Bites
Hugs!
