Description
A luscious no-bake dessert featuring a graham cracker crust, creamy cream cheese filling, and a vibrant homemade berry compote. Optional whipped cream topping and fresh berries make it extra special!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
- 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries), fresh or frozen
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Fresh berries
- Mint leaves
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until all the crumbs are moistened.
- Press the graham cracker mixture into the bottom of a 9-inch pie plate or springform pan. Use the bottom of a measuring cup or your fingers to firmly and evenly press the crumbs into the pan.
- Let the crust cool completely before adding the filling.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar and vanilla extract to the cream cheese, beating until well combined.
- In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined.
- Pour the cream cheese filling into the prepared graham cracker crust and spread evenly.
- Cover the pie plate with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- In a medium saucepan, combine the mixed berries and granulated sugar.
- Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture begins to simmer (about 5-7 minutes).
- Stir in the lemon juice.
- In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the cornstarch slurry into the simmering berry mixture and stir constantly until the compote thickens (about 1-2 minutes).
- Remove the saucepan from the heat and let the berry compote cool completely.
- Once the cream cheese filling has set and the berry compote has cooled, spread the berry compote evenly over the top of the cream cheese filling.
- Slice and serve the Berry Lush Dessert. Enjoy!
Notes
- For the graham cracker crust, ensure the crumbs are finely ground for a smooth texture.
- Softened cream cheese is crucial for a lump-free filling.
- Be careful not to overwhip the heavy cream, as it can turn into butter.
- Chilling the dessert thoroughly is essential for the filling to set properly.
- The berry compote can be made ahead of time and stored in the refrigerator.
- Feel free to adjust the sweetness of the berry compote to your liking.
- Use any combination of berries you prefer for the compote.
- For a gluten-free version, use gluten-free graham crackers.
- Prep Time: 30 minutes
- Cook Time: 10 minutes