Easy No-Bake Berry Cheesecake with Mango Coulis

A silky smooth no-bake cheesecake topped with fresh berries and an unexpected tropical twist.

Discover how to make the perfect no-bake mixed berry cheesecake with a vibrant mango coulis. This easy, impressive dessert combines creamy cheesecake with fresh summer berries for an unforgettable treat.

A Perfect Summer Dessert

There’s something truly magical about the combination of fresh berries and cream that brings joy to any dessert table. The vibrant colors of summer berries dancing atop a silky smooth cheesecake create an irresistible presentation that’s sure to wow your guests. This no-bake cheesecake is the perfect solution for those warm summer days when you want to create something spectacular without turning on the oven. It’s a celebration of seasonal fruits, creamy textures, and effortless elegance all in one stunning dessert.

Why You’ll Love This Recipe

• No oven required – perfect for warm summer days
• Make-ahead friendly – ideal for entertaining
• Stunning presentation with minimal effort
• Perfectly balanced flavors and textures
• Customizable with seasonal fruits

Ingredients

For the Cookie Base:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 3 tablespoons granulated sugar
• 1/4 teaspoon sea salt

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 2 cups heavy cream
• 2 teaspoons alcohol free vanilla extract
• 3 tablespoons halal beef gelatin powder
• 1/4 cup cold water

For the Berry Topping:

• 1 cup fresh raspberries
• 1 cup fresh strawberries, sliced
• 1/2 cup fresh blueberries
• Fresh mint leaves for garnish

For the Mango Coulis:

• 2 ripe mangos, peeled and chopped
• 2 tablespoons honey
• 1 tablespoon lemon juice

Instructions

Prepare the Base

1. Line the bottom of a 9-inch springform pan with parchment paper
2. Mix graham cracker crumbs, melted butter, sugar, and salt until well combined
3. Press mixture firmly into the bottom of the prepared pan
4. Refrigerate while preparing the filling

Make the Filling

1. Bloom gelatin in cold water for 5 minutes
2. Heat 1/4 cup of the heavy cream until just warm, stir in bloomed gelatin until dissolved
3. Beat cream cheese and sugar until smooth and creamy
4. Whip remaining heavy cream with vanilla until stiff peaks form
5. Fold whipped cream into cream cheese mixture
6. Gently fold in the gelatin mixture
7. Pour into prepared crust and smooth the top
8. Refrigerate for at least 6 hours or overnight

Prepare the Toppings

1. For the mango coulis, blend mango, honey, and lemon juice until smooth
2. Strain through a fine-mesh sieve
3. Arrange fresh berries on top of the set cheesecake
4. Drizzle with mango coulis just before serving

Pro Tips for Success

• Ensure all dairy ingredients are at room temperature before starting
• Don’t over-beat the cream cheese mixture to avoid incorporating too much air
• Use fresh, in-season berries for the best flavor and presentation
• Chill the cheesecake thoroughly before adding toppings
• Create artistic mango coulis dots using a small spoon or piping bag

Storage Tips

• Keep refrigerated for up to 5 days
• Can be frozen without toppings for up to 1 month
• Add fresh fruit and coulis just before serving

Common Questions

Q: Can I use frozen berries? A: Fresh berries work best for topping, but frozen berries can be used in a cooked compote.

Q: How do I prevent the cheesecake from cracking? A: This no-bake version rarely cracks. Ensure smooth, even spreading and gentle handling.

Q: Can I make this ahead? A: Yes! Prepare up to 2 days in advance, adding toppings just before serving.

Nutritional Information

(per serving, serves 12)

• Calories: 420
• Protein: 6g
• Carbohydrates: 38g
• Fat: 28g
• Fiber: 2g