July's Recipe of the Month - No Bake Strawberry & Blueberry Cheesecake

photo of strawberry and blueberry cheesecake


Celebrate Independence Day with this easy recipe for yummy cheesecake with all the colors of the holiday. It has a little bit of white chocolate to make it especially decadent.


  • 7 ounces of graham cracker crumbs
  • 1 stick melted unsalted butter
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • Salt


  • 7 ounces of white chocolate chips
  • 1 cup confectioner sugar
  • 1 lb cream cheese
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon orange zest
  • 1/2 teaspoon lemon zest
  • 1 cup heavy cream
  • Strawberry preserves
  • Strawberries cut into quarters
  • Blueberries


Make the crust:

  1. In a medium bowl, mix the graham cracker crumbs with the butter, sugar, vanilla and salt until evenly moistened.
  2. Press the crumbs over the bottom of a 9-inch round springform pan.
  3. Freeze until firm, about 20 minutes.

Make the filling:

  1. Microwave the white chips in 10-second intervals until just melted. Let cool slightly.
  2. Using a mixer, beat the cream cheese with the confectioners’ sugar, extract and orange and lemon zests until smooth. Gradually beat in the white chocolate. Scrape the mixture into a large bowl.
  3. Whisk  the cream at high speed until firm peaks form.
  4. Gently stir a third of  the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream until the ingredients are mixed evenly.
  5. Spread the cheesecake filling over the crust evenly. Cover with foil and refrigerate for at least three hours.
  6. Unmold the cheesecake. Top with the strawberry preserves and garnish with quartered strawberries and blueberries.


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