What to do with all of those fresh summer berries? Baking in the summer isn’t fun, so try this No-Bake Cheesecake with Balsamic Berry Sauce instead!
Author:Addie Gundry
Prep Time:15 minutes
Chill Time:5 hours
Total Time:5 hours 15 minutes
Yield:8-10 1x
Category:Desserts
Ingredients
Scale
Cheesecake
2 (8-ounce) packages cream cheese, at room temperature
1 teaspoon vanilla extract 1 cup powdered sugar
1/2 cup sour cream
3/4 cup cold heavy whipping cream
1 store-bought (or homemade) graham cracker pie crust
Sauce
1 cup mixed fresh berries (strawberries, blueberries, and blackberries), plus extra for serving
1/4 cup balsamic vinegar
1/4 cup granulated sugar
1 tablespoon lemon juice
Instructions
In the bowl of a stand mixer fitted with the paddle, combine the cream cheese, vanilla, and powdered sugar and beat until smooth. Add the sour cream and heavy whipping cream and beat until thick and creamy, about 5 minutes.
Pour the filling into the graham cracker crust and refrigerate the cheesecake for at least 5 hours or overnight.
Sauce: When ready to serve, make the berry sauce. In a small saucepan, combine the fresh berries, vinegar, granulated sugar, and lemon juice. Cook over medium heat, stirring, until the sugar dissolves, about 5 minutes.
Set the sauce aside to cool for a few minutes.
To serve, slice the cake, place on individual serving plates, and drizzle with the sauce. Top with extra berries.
