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No Bake Mixed Berry Cheesecake

No Bake Mixed Berry Cheesecake that is light, smooth and creamy. Easy to make with just the right amount of sweetness allowing the natural flavor of the Strawberries and Blueberries to dominate! Adding an Oreo Crust takes it to the next level of deliciousness! Consider making two since it will not last long beyond the first slice plated -- quickly becoming your favorite version of a No Bake Cheesecake!
Prep Time20 mins
Inactive1 d
Course: Dessert, No Bake Cheesecake
Cuisine: American
Keyword: Berry Topping for Cheesecake, Easy Berry Cheesecake Recipe, No Bake Blueberry Cheesecake, No Bake Mixed Berry Cheesecake
Servings: 6 servings
Calories: 315kcal
Author: Bernice


Cheesecake Crust

  • 8- inch Oreo Crust Store Bought
  • Or
  • 24 Oreo Cookies
  • ¼ cup Butter melted

Basic Cheesecake Filling Ingredients

  • 16 ounces packages Cream Cheese Light room temperature
  • 1 cup Whipped Topping Light
  • 1/4 cup Coconut Sugar
  • 1 tsp Vanilla
  • 2 tbsp Peach Schnapps optional
  • 2 cups Fresh Strawberries

Blueberry Sauce

  • 2 ½ cups Blueberries fresh or frozen
  • ½ cup Water more for a thinner sauce
  • 1/3 cup Coconut Sugar
  • 1 tbsp Lemon Juice
  • 2 tbsp Cornstarch
  • 1 tsp Vanilla


Basic Cheesecake Filling Preparation

  • Wash 1 ½ cups of the strawberries, remove the stems, and slice. Place them on a paper towel to remove any excess liquid. Keep the remaining strawberries to finish the Cheesecake.
  • Place the Cream Cheese in a bowl that will accommodate the ingredients.
  • Using an electric blender or mixer, blend the Cream Cheese until smooth.
  • Add the Whipped Topping blending into the Cream Cheese.
  • Blend in the Coconut Sugar, Vanilla and Peach Schnapps.

Chilled Oreo Cookie Cheesecake Preparation

  • Take your store bought Oreo Crust out of its package. If you are making a crust, then crush the Oreos cookies finely, mix with butter. Press the Oreo mixture onto bottom and up the side of an 8- or 9-inch pie plate.
  • Spoon in about half of the Filling and smooth out evenly.
  • Layer the sliced Strawberries across the Cheesecake.
  • Top with the remaining Filling and smooth out evenly. You might get a few Oreo crumbs into the Cheesecake but that is okay since you will be adding a topping before serving.
  • Place in the refrigerator ideally overnight to enhance the flavors.

Blueberry Sauce Preparation

  • This sauce made enough for two Cheesecakes based upon how much of the sauce used. You may want to reduce the recipe but you might use more of the sauce or save it for another opportunity such as pancakes!
  • Place the blueberries, water, and Coconut Sugar into a sauce pan – I prefer a no stick for easy cleanup. Simmer to a low boil.
  • Combine 2 tbsp Cornstarch with 2 tbsp cold water.
  • Slowly stir the Cornstarch mixture into the sauce pan. Simmer at a low boil until desired thickness.
  • Mix in the Vanilla.

Mixed Berry Cheesecake Final Preparation

  • Place the Cheesecake in the freezer for an hour or two before adding your Mixed Berry topping. If you are low on time, you could skip placing in the freezer. It does make the Cheesecake firmer when decorating.
  • Place the desired amount of Blueberry Topping onto the center and spread outwards.
  • Surround the Blueberry Topping with the remaining Strawberries. They could be sliced in half or whole Strawberries could be used.
  • Add any additional toppings such as Pearls Candy depending upon the occasion.
  • Place in the refrigerator until ready to serve.
  • Cut with a sharp knife that is held under hot water to make it easier to cut the Cheesecake. After each use, wipe the knife with a paper towel to avoid adding any Oreo crust left on the knife back onto the Cheesecake. Carefully lift out of the pan, placing onto a plate. Consider adding more Blueberry Sauce or Strawberries. Enjoy!!


Calories are an estimate based upon a light cream cheese and a store bought Oreo crust. Additional toppings such as pearls candy are not included in the nutritional count.