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A delicious Summer berry cheesecake with a vanilla cheesecake, strawberries, raspberries, blueberries and blackberries and a buttery biscuit base!

Summer berry cheesecake 

Summer berry cheesecake – I am in loooveeeee with this recipe. Honestly, its probably one of my new favourites. It is the epitome of summer in a cheesecake, and I love it. I realise its only nearly June, and we still have a high chance of the weather completely screwing us over for the actual summer, but I thought I would get ahead with it all. Also, after many many requests, I thought it was time to post something like this!

From the start, I wanted to make this a no-bake cheesecake because I thought it would be best for the fruit. My no-bake cheesecakes tend to be the most popular sort of bake on my website, so I thought it would be perfect for this… and it was.


I did make the base of the cheesecake a vanilla one as I wanted to really taste the fruity flavour, but you could easily jazz it up by using a bit of coulis in it for example! The base cheesecake itself can be used as a no-bake vanilla cheesecake, and you don’t have to do anything different to get it this way. Literally just leave out the fruit, and you have a delicious dessert.

On the other hand, why would you want to say no to some delicious fruit when its in its peak season?! Honestly… eating berries out of season is just a no for me. Usually they’re imported from a different country (and English strawberries are THE BEST) or they have no taste as they’re growing them to meet a demand, despite the lack of flavour.


I used strawberries, raspberries, blueberries and blackberries in this particular cheesecake, but you can use all of one, or just three, or two etc. Its honestly up to you, but I love this combination. Theres something about getting a taste of all the berries mixed with the cheesecake on a fork and 

They’re my favourite berries without having to de-stone anything like a cherry. I’ve made cheesecakes like this with just strawberries, or just blackberries, and they all work equally as well. Its quite similar in a way to my no-bake Eton mess cheesecake for example.


I didn’t want to decorate this cheesecake like a usually do with allllll my other cheesecakes with swirls of cream around the edge. Instead I wanted to showcase the fruit itself, so wanted like a pile in the middle. When practicing this recipe to make sure it works, I tried several things. This included literally just piling the fruit on top, but its not the most practical as it can just fall everywhere. Therefore, they needed something to stick to, so I went with a pile of cream in the middle.

You don’t have to add the icing sugar to the cream if you don’t want, or you could use less, but its so easily adaptable. Fresh fruit is still going to be the best. I couldn’t resist the sprinkle of Freeze Dried Raspberries either as they’re just so pretty, so that happened. I hope you guys enjoy this Cheesecake as much as My Taste Testers and I did… enjoy! X

No-Bake Summer Berry Cheesecake!

A delicious Summer berry cheesecake with a vanilla cheesecake, strawberries, raspberries, blueberries and blackberries and a buttery biscuit base!
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Category: Dessert
Type: Cheesecake
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 14 People
Author: Jane's Patisserie


Biscuit Base

  • 300 g digestives
  • 150 g unsalted butter (melted)

Cheesecake Filling

  • 500 g mascarpone
  • 75 g icing sugar
  • 1-2 tsp vanilla extract
  • 300 ml double cream
  • 100 g strawberries (quartered)
  • 100 g raspberries
  • 100 g blueberries
  • 100 g blackberries


  • 150 ml double cream
  • 2 tbsp icing sugar
  • 50-100 g strawberries (quartered)
  • 50-100 g raspberries
  • 50-100 g blueberries
  • 50-100 g blackberries
  • Freeze dried raspberries


For the Biscuit Base

  • Blitz your biscuits in a food processor, or bash them up as finely as you can. 
  • Mix in the melted butter, and press down firmly into the bottom of an 8"/20cm deep springform tin.
  • Leave to set in the fridge whilst you do the rest. 

For the Cheesecake Filling

  • Prep your fruit by washing them all, and drying them carefully. Make sure your strawberries have the tops removed, and are quartered or halved if a bit smaller. 
  • In a stand mixer, add your mascarpone, icing sugar and vanilla and whisk until smooth. 
  • Add in your double cream and whisk again until thick and combined. It doesn't take that long at all, and its better to be slightly under whisked than over whisked. 
  • Once thick, add in your fruit and fold it all through. 
  • Add onto your biscuit base and smooth it over. Chill in the fridge for 5-6 hours, or preferably overnight. 

For the Decoration

  • Whip up the 150ml double cream and the icing sugar to soft peaks. 
  • Pile the cream into the middle of the cheesecake and flatten slightly to form a base for the fruit. 
  • Add your fruit on top making like a centre (as you see in the photos) and sprinkle with freeze dried raspberries. Enjoy! x


  • I used strawberries, raspberries, blueberries and blackberries as they're my favourite berries. I eat them pretty much daily with yoghurt, so wanted to use these - you don't have to use all of them, or you can use different ones, but I would stick to about 400g or less in the cheesecake filling.
  • I'm not sure if frozen berries would work due to the liquid that would be produced if they thaw, but its up to you.
  • The cream on top is optional, but it makes it easier for the fruit to 'stick' to something and therefore not fall off the cheesecake.
  • If the fruit is good, the cheesecake will last for 3 days after setting!
  • If you're worried its not set properly, you can freeze it for an hour or so before serving!
  • I used this tin!

Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



  1. Nat on April 28, 2024 at 8:04 am

    Mine has not set all all (left overnight) any tips?

    • Jane's Patisserie on May 8, 2024 at 11:54 am

      Did you use all of the correct ingredients such as full-fat soft cheese, and double cream? And how did you whisk it?

  2. Laura on September 20, 2021 at 3:24 pm

    5 stars
    I made these into mini cheesecakes using your mini easter cheesecakes as a guide and they turned out great! Thank you!

  3. Kamila on June 17, 2021 at 9:08 am

    I’ve been making pretty much all of your other cheesecake recipes and most of them use cream
    Cheese rather than mascarpone… is there a particular reason you used mascarpone in this one? I haven’t tried it yet but I’m worried it might not set as firm as a cream cheese one? I’m not sure 🙂

    • Jane's Patisserie on June 17, 2021 at 2:22 pm

      Hiya, you can use either its just a naturally sweeter flavour that works well for the fruit with this recipe!xx

  4. Jo on March 6, 2021 at 8:16 pm

    5 stars

    I’ve been looking for a thick style cookie for ages having tried so many recipes and never quite getting the desired result. These are amazing! I knew it as soon as I rolled the dough into balls that I was on to a winner. Family loved them and have already passed on the recipe to a number of impressed friends. Thanks Jane!

  5. Janet on September 13, 2020 at 2:33 pm

    Could I freeze the cheesecake?

    • Jane's Patisserie on September 13, 2020 at 10:00 pm

      Yes, although because of the fruit it can then thaw slightly after and produce a liquid!

  6. Janet on September 13, 2020 at 2:32 pm

    4 stars
    This is lovely I think I might put a small layer of the cheesecake mixture on the base before I add the fruit to the remaining mixture. I found it difficult to spread evenly without squashing the fruit.

  7. Lisa on June 12, 2020 at 7:23 pm

    Is there anything I could add to make it sweeter it turned out perfectly but seen to need a little more sweetening

    • Jane's Patisserie on June 13, 2020 at 9:07 am

      You could add more vanilla, but otherwise, it’s already got mascarpone as a base which is naturally sweeter!

  8. Cerys on May 30, 2020 at 2:45 pm

    Haven’t tried the recipe but can I use cream cheese instead of mascarpone

  9. rob on May 14, 2020 at 5:28 pm

    5 stars
    Just made this recipe and it looks delicious.
    1 question do I add the cream and fruit on top before or after letting the cheesecake set?

    • Jane's Patisserie on May 14, 2020 at 5:40 pm

      I personally add it on after it has set and I have removed it from the tin! x

  10. Emma on May 5, 2020 at 11:44 am

    Made this last week and it was delicious! It didn’t set as firm as other cheesecakes I’ve made of yours but I think it was probably to do with moisture from the fruit so will make sure I pat dry before adding them to the mix next time.

  11. Paige on June 15, 2019 at 8:54 pm

    5 stars
    Haven’t fully made it yet as it’s currently setting over night in the fridge. But I tasted a bit and it’s tastes amazing. So sweet and fruity. Lovely recipe cannot wait for the end result! Because eof your recipes I’m known as the cheesecake queen at work! Xxx

  12. Debbie on July 22, 2018 at 12:56 pm

    5 stars
    Hi Jane!! How do you remove your no-bake cheesecakes from the bottom of the springform pan? My crust was a bit “squishy” and I could not get it off of the bottom without crushing the Oreo crust. I made your No-Bake Oreo Cheesecake. By the way……. the flavor was AWE~SOME!! We love it!! I would like to make more of your no-bake cheesecakes but I need to learn how to get them off of the bottom of the pan!! LOL!! Any tips and/or tricks will be greatly appreciated!! Thanks!!

    • Jane's Patisserie on July 23, 2018 at 8:03 am

      Hiya! I use a thin knife to run around underneath the base, and then I slide it off. If you want your base less squishy, use about 25g less butter! X

  13. Anonymous on June 3, 2018 at 8:53 am

    Made this for a friend’s bbq and it went down so well! Thanks for the recipe!

  14. Anonymous on May 28, 2018 at 8:58 am

    Thanks Jane, this recipe looks delicious. I will try it when I have the family to stay.

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