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Creamy No-Bake Triple Berry Cheesecake Recipe with Oreo Crust Easy and Perfect

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A creamy no-bake triple berry cheesecake with a crunchy Oreo crust, combining luscious blueberries, raspberries, and strawberries with a rich, velvety filling. Perfect for an easy, impressive dessert without the fuss of baking.

Ingredients

Scale
  • 24 Oreo cookies (about 360g), finely crushed
  • 6 tablespoons unsalted butter, melted
  • 16 oz (450g) cream cheese, softened
  • 1 cup (240ml) heavy whipping cream, cold
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1/2 cup (75g) fresh blueberries
  • 1/2 cup (75g) fresh raspberries
  • 1/2 cup (75g) fresh strawberries, sliced
  • 2 tablespoons granulated sugar (optional, for macerating berries)
  • 1 teaspoon fresh lemon zest

Instructions

  1. Place the Oreo cookies in a food processor and pulse until finely crushed. If you don’t have a processor, put cookies in a sealed bag and crush with a rolling pin until you get fine crumbs with some small chunks for texture. Measure about 2 ½ cups (about 300g) of crumbs.
  2. Pour the 6 tablespoons (85g) of melted unsalted butter over the crumbs. Stir with a spatula until all crumbs are evenly coated and resemble wet sand.
  3. Transfer the crumb mixture into the bottom of a 9-inch (23cm) springform pan. Press firmly and evenly with the back of a spoon or your fingers to form a compact crust. Chill in the refrigerator for about 10-15 minutes to set.
  4. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes). Add the granulated sugar (150g), vanilla extract (1 teaspoon), and fresh lemon juice (2 tablespoons). Beat again until fully combined and silky smooth.
  5. In a separate chilled bowl, whip the cold heavy cream (240ml) on high speed until stiff peaks form (about 3-5 minutes).
  6. Gently fold the whipped cream into the cream cheese mixture using a spatula, folding slowly to keep the mixture light and fluffy. Stop when no streaks remain.
  7. Pour the creamy filling over the chilled Oreo crust in the springform pan. Smooth the top with an offset spatula or back of a spoon. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set completely.
  8. In a small bowl, combine blueberries, raspberries, and sliced strawberries. Sprinkle with 2 tablespoons of granulated sugar and 1 teaspoon lemon zest. Toss gently and let sit for 10-15 minutes to macerate.
  9. Once the cheesecake is firm, release the springform sides. Spoon the macerated berries evenly over the top just before serving to keep the crust crisp.

Notes

Use room temperature cream cheese for smooth texture. Chill the crust before adding filling to prevent sogginess. Whip cream until stiff peaks form and fold gently to keep filling light. Add berries just before serving to keep crust crisp. For dairy-free, use vegan cream cheese and coconut cream. Frozen berries can be used if thawed and drained.

Nutrition

Keywords: no-bake cheesecake, triple berry cheesecake, Oreo crust, easy dessert, no oven dessert, creamy cheesecake, berry topping

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