Layered No-Bake Cheesecake with Mixed Berry Compote

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Smooth cheesecake layers combine with a vibrant mixed berry compote atop a graham cracker crust for a refreshing no-bake treat. This American-inspired recipe, ready in about 35 minutes, layers graham cracker crumbs, unsalted butter, cream cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 10 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 1/2 cups graham cracker crumbs with 6 tbsp melted unsalted butter. Press mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Refrigerate for 30 minutes to set.
  2. Step 2: In a large bowl, beat 16 oz softened cream cheese with 3/4 cup powdered sugar and 1 tsp vanilla extract on medium speed until smooth and creamy.
  3. Step 3: In a separate chilled bowl, whip 1 cup cold heavy whipping cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture until fully incorporated.
  4. Step 4: Spread half of the cheesecake filling evenly over the chilled crust. Chill for 30 minutes.
  5. Step 5: Meanwhile, in a small saucepan over medium heat, combine 2 cups mixed berries, 1/4 cup granulated sugar, and 1 tbsp fresh lemon juice. Cook, stirring occasionally, for 8-10 minutes until berries break down and the sauce thickens slightly. Remove from heat and cool to room temperature.
  6. Step 6: Spoon the cooled berry compote evenly over the first cheesecake layer, then spread the remaining cheesecake filling on top.
  7. Step 7: Refrigerate the assembled cheesecake for at least 4 hours or overnight until firm before releasing from the pan and serving.

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