A beautiful and delicious no bake cheesecake tart that combines a sweet and salty graham cracker crust with a light and creamy vanilla cheesecake filling, all topped with fresh Summer berries. Quicker and easier than traditional cheesecake (and no need to turn on the oven!), but just as tasty, this simple, foolproof dessert is always a favorite! Egg-free and gluten-free friendly.

A no-bake vanilla cheesecake tart with a graham cracker crust piled with fresh berries on white parchment paper.

A Classic No-Bake Cheesecake Tart

You’d think that writing about food as often as I do would make it hard to pick favorites, but nonetheless, this berry cheesecake tart is a strong contender for overall best Summer dessert.

It certainly makes the stand in the red, white, and blue category, and while I love many different types of fruit pies, cakes, crisps, crumbles, and the like this time of year, there’s just something about this classic combination.

With a sweet and buttery, brown sugar graham cracker crust, creamy cheesecake filling – flavored with aromatic vanilla and fresh lemon zest – and a pile of fresh, peak-season berries on top, it’s pretty hard to beat.

A little kid in a red, white, and blue striped t-shirt holding freshly-picked raspberries.
Fresh blueberries and raspberries from the farmers market.
A no-bake vanilla cheesecake tart with a graham cracker crust piled with fresh berries on white parchment paper.

The Ingredients You’ll Need for a No-Bake Cheesecake

You’ll need just a handful of simple pantry staples to make this simple no-bake cheesecake tart:

  • cream cheese: it wouldn’t be cheesecake without some cream cheese. You’ll need the brick variety here (regular or light). Be sure to let your cheese properly soften to room-temperature for the best, silky smooth texture. We don’t want a lumpy filling!
  • sugar: regular granulated sugar for sweetness.
  • cream: for a wonderfully light and airy texture, you’ll need heavy whipping cream, whipped to fluffy peaks, which we’ll fold into the cream cheese.
  • vanilla and lemon: for that classic flavor and Summer-y brightness, you’ll need a splash of vanilla extract (or half as much vanilla bean paste), plus freshly-grated lemon zest. Add more or less depending on your fondness for citrus!
  • graham cracker crust: a sweet and salty mix of graham cracker crumbs, brown sugar, and melted butter forms the base of the tart.
  • fresh berries: strawberries, blueberries, and raspberries are piled on top, and your tart is ready to be devoured!

Find all the exact ingredients and detailed instructions in the recipe card, below.

Raspberries on a raspberry bush.
A no-bake vanilla cheesecake tart with a graham cracker crust piled with fresh berries on white parchment paper.

No-Bake Cheesecake FAQs

Make it gluten-free:

Simply swap out the graham crackers for a gluten-free brand such as Pamela’s. You can also use another cookie variety if you prefer – simply aim for about 2 cups of fine crumbs.

Do you need to bake the graham cracker crust?

Nope! This cheesecake tart is entirely no-bake. However, if you prefer a crispier crust you can bake the crust at 350℉ for 6-8 minutes (though it’s not necessary). Be sure to cool completely before filling!

Bright blue hydrangea blooms in Summer.
A no-bake vanilla cheesecake tart with a graham cracker crust piled with fresh berries cut into slices.

More Berry Desserts to Try Next:

If you make this no-bake berry cheesecake recipe, be sure to leave a comment and rating below letting me know how you liked it! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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A no-bake vanilla cheesecake tart with a graham cracker crust piled with fresh berries on white parchment paper.

A Classic No-Bake Cheesecake Tart

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  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 1.5 hr
  • Yield: 8 Servings
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American, French
  • Diet: Vegetarian
Print Recipe

Description

A beautiful and delicious no bake cheesecake tart that combines a sweet and salty graham cracker crust with a light and creamy vanilla cheesecake filling, all topped with fresh Summer berries. Quicker and easier than traditional cheesecake (and no need to turn on the oven!), but just as tasty, this simple, foolproof dessert is always a favorite! Egg-free and gluten-free friendly.

Ingredients

For the no bake crust

  • 8 Tbsp (113g or 1 stick) unsalted butter, melted and slightly-cooled
  • 15 (about 2 cups crumbs) graham cracker sheets
  • 3 Tbsp (38g) light brown sugar, packed
  • pinch Kosher salt (such as Diamond Crystal)

For the cheesecake filling

  • 3/4 cup (180g) heavy cream, chilled
  • 8 oz (1 brick) cream cheese, softened to room-temperature
  • 1/2 cup (100g) granulated sugar
  • 1–2 tsp fresh lemon zest
  • 1 tsp pure vanilla extract
  • 2 cups fresh berries, chopped to bite-size as needed

Instructions

Make the crust:

  1. Place a 4×13-inch tart pan¹ (preferably with a removable bottom) on a sheet pan to catch any crumbs. Set aside.
  2. In a food processor, pulse together the graham crackers until crushed into a coarse, sandy crumb. Add the brown sugar and salt, and pulse a few more times to combine.
  3. Drizzle in the melted butter, and continue pulsing until the mixture is completely moist and crumbly, and will hold together when pinched between your fingers.
  4. Spoon the crumbs into the prepared tart pan, and press into an even layer along the bottom and sides. Place in the refrigerator until ready to fill.

Make the filling:

  1. Add the cold cream to the mixer bowl of a stand mixer fitted with the balloon whisk attachment. Alternatively, you can use a hand mixer. Note: if it’s a hot day, or warm in your kitchen, you may want to pre-chill your mixing bowl in the fridge for about 15 minutes before whipping.
  2. Starting on low-speed, then increasing to medium-high speed, whip the cream until soft and fluffy peaks form that can hold their shape. Transfer the whipped cream to a small bowl and set aside.
  3. Add the softened cream cheese, sugar, and lemon zest to the mixer bowl. Switching to the paddle attachment, beat together until smooth, light, and creamy.
  4. Use a spatula to gently fold the whipped cream into the cream cheese mixture until completely combined. Stir in the vanilla.

Assemble the tart:

  1. Scoop the cheesecake filling into your prepared graham crust and spread from corner to corner in an even layer. Smooth the top with a small offset spatula.
  2. Chill until ready to serve, at least 1 hour.
  3. Before serving, top with fresh berries. Enjoy!!

Equipment

Notes

  • ¹ For a long rectangular tart like this, you’ll need a 4×13-inch fluted tart pan. You can also use a 9-inch round tart pan or 6 mini 4-inch tart pans to make individual cheesecakes. For mini cheesecakes, try these mini mascarpone berry cheesecakes.
  • Make it gluten-free: simply swap out the graham crackers for a gluten-free brand such as Pamela’s. You can also use another cookie variety if you prefer – simply aim for about 2 cups of fine crumbs.