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Judy John

Summer Berry Cheesecake Dessert Recipe

This summer berry cheesecake dessert combines silky filling, buttery crust, and juicy seasonal berries for a refreshing treat. It tastes bright, rich, and beautifully festive.
Print Recipe
Prep Time 25 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 25 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs fine crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Cheesecake Filling
  • 16 oz cream cheese room temperature
  • 1 cup powdered sugar
  • 2 cups heavy cream cold
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice fresh
Berry Topping
  • 3 cups mixed berries strawberries, blueberries, raspberries
  • 2 tbsp granulated sugar optional
  • 1 cup whipped cream optional

Equipment

  • Mixing Bowl
  • 9x13 Pan
  • Hand Mixer
  • Food Processor
  • Rubber Spatula
  • Measuring Cups
  • Refrigerator
  • Freezer
  • Knife
  • Whisk

Method
 

  1. Grease a 9x13-inch pan or line it with parchment.
  2. Mix crumbs, melted butter, and sugar until evenly moistened. Press firmly into the pan base.
  3. Chill crust for 15 minutes while preparing the filling.
  4. Beat cream cheese, powdered sugar, vanilla, and lemon juice until smooth and fluffy.
  5. Whip heavy cream to stiff peaks in a separate bowl.
  6. Fold whipped cream into the cream cheese mixture gently until silky and fully combined.
  7. Spread filling over chilled crust. Smooth the top evenly with a spatula.
  8. Refrigerate at least 4 hours or freeze 1 hour for faster setting.
  9. Toss berries with sugar if desired. Top dessert with berries and whipped cream before serving.

Notes

For a softer mousse-like texture, chill 4 hours. For firmer bars, chill overnight or freeze briefly before slicing. Freeze tightly wrapped portions for up to 2 months; thaw in the refrigerator. Pat berries dry before topping to avoid excess moisture. Add mint, lemon zest, white chocolate, or coconut for flavor twists. Store covered in the refrigerator up to 4 days.