Lemon Berry No Bake Cheesecake

Prep Time: 20 mins + freezing time | Cook Time: 0 mins | Course: Dessert | Yield: 12

A delicious creamy lemony no-bake cheesecake topped with berries, or be patriotic and make a star on top. I marinated the berries with a little sugar and berry liqueur, but you could easily omit this step and decorate the top with the beautiful berries. 

Lemon Crust:

9 oz lemon wafers or cookies 

¼ cup butter, melted 

Lemon Cheesecake:

16 oz cream cheese, softened 

1 cup sour cream 

½ cup sugar 

1 lemon, zested and juiced

½ tsp vanilla or bourbon vanilla 

 Sour Cream Top:

1 cup sour cream 

2 Tbsp sugar 

½ tsp vanilla 

Berries:

6 oz raspberries 

9 oz blueberries 

2 Tbsp sugar, optional 

2 Tbsp Chambord or other berry liqueur, optional 

In a food processor, pulse lemon wafers or cookies into fine crumbs. Drizzle in butter and pulse until well combined. Press into a 9-inch springform pan, pressing up the sides with a flat-bottom cup. Place in the freezer while making the other elements.

In a standard mixer, beat cream cheese, sour cream, and sugar until well combined and creamy. Add lemon zest, lemon juice, and vanilla; stir until incorporated and pour into the crust. Place in the refrigerator.

In a bowl, whisk sour cream, sugar, and vanilla, then spread on top of the filling and place the dessert back in the refrigerator. 

If marinating the berries, gently stir one tablespoon of sugar and Chambord or berry liqueur into a bowl of blueberries. In another bowl, do the same with the raspberries. Then, beginning with the raspberries, make a five-point star at the outer edge of the cheesecake close to the rim of the pan, working your way inwards to create your star; then fill in the spaces with blueberries.

Chill until ready to serve. Don’t leave cheesecake out of the refrigerator for more than an hour.