No-Bake Berry Cheesecake Tart

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A fresh berry cheesecake tart with a crunchy cookie crust and a smooth cream cheese filling, no oven required. This American recipe, ready in about 20 minutes, layers graham cracker crumbs, unsalted butter, and 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 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" 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.

Ingredients

• 1 1/4 cups graham cracker crumbs
• 5 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup heavy cream
• 1 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries)

The pie dish we’d bake this in → Best Pie Dishes in 2026: Glass, Ceramic and Metal Pie Pans for a Crisp Bottom Crust

Instructions

1. Step 1: In a medium bowl, combine 1 1/4 cups graham cracker crumbs with 5 tbsp melted unsalted butter and stir until the mixture resembles wet sand.
2. Step 2: Press the crust mixture firmly into the bottom and sides of a 9-inch tart pan, smoothing evenly.
3. Step 3: In a large bowl, beat 8 oz softened cream cheese with 1/2 cup powdered sugar until smooth and creamy.
4. Step 4: In a separate bowl, whip 1/2 cup heavy cream to stiff peaks, then gently fold the whipped cream into the cream cheese mixture until fully incorporated.
5. Step 5: Spread the cream cheese filling evenly over the prepared crust and refrigerate for at least 2 hours to set.
6. Step 6: Before serving, arrange 1 1/2 cups mixed fresh berries decoratively on top of the tart.