Lemon Berry No Bake Cheesecake

Lemon Berry No Bake Cheesecake

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Last night MyHandsomeHusband and I took our oldest two children out to dinner. We have a little deal going. One dinner out with Mom and Dad in exchange for a perfect 4.0 report card. Which seems really cool to a 12 and 14 year old who have parents that hardly ever take them out to dinner. (Don’t think poorly of us, we have a lot of kids, okay?)

So there we were, eating yummy things like Cheese Fries and Onion Rings and Juicy Turkey Sandwiches. We ended up having more food than we could eat and MyHandsomeHusband asked my 12 year old daughter to go to the counter and ask for a doggy bag. 

“A what kind of bag?” she asked. (It helps if you picture her face with that teenager look on in that says you are so weird what are you talking about you are SO weird like REALLY weird. Thank you for your participation.)

“A doggy bag. That’s what you call a container to take left overs home in.” was his very reasonable answer. 

“I cannot say doggy bag to those people up there, Dad.”

“That’s okay. Just stand at the counter and bark. They’ll know what you mean.”

“Daaaaad. Get serious.”


Which got us a few stares and giggles and weird looks. 

Which may or may not have made my daughter reconsider the hard work she’d put into her report card. 

“I will not bark at the counter, Dad.” giggle, giggle, snort, snort.

“Not even for 5 bucks?”

“Not even, then.” 

Can you blame her? I wouldn’t want to bark for a doggy bag at the counter. Would you?

Giggle. Giggle. 



Who needs 5 bucks, anyway.  


This fabulous No Bake Cheesecake is light, flavorful and delicious. It only takes about 15 minutes prep, and is best if left to chill in the fridge for about 6 hours. You can make it in a 9×9 inch pan, or in individual glass cups, jars or even cupcake liners for a cute presentation. Might make a great addition to your Mothers Day line up. 

Let’s make it, baby. No doggy bag necessary. 

Lemon Berry No Bake Cheesecake 
Time: 15 minutes prep + 6 hours refrigeration
Yield: 10 servings
Recipe adapted from My Baking Addiction

2 C mixed berries (blueberries, marionberries, raspberries…frozen is fine)
25 lemon creme sandwich cookies
4 Tbs. butter, melted
dash salt
2 (8 ounce) packages cream cheese, softened
1/2 C sour cream
1 1/2 C powdered sugar
1 tsp. vanilla
2 1/2 tsp. lemon juice (bottled is fine)
1 (12 ounce) container cool whip, thawed
dash salt

1. Take your frozen berries and pour yourself 2 cups worth. Love me this combination of berries, I honestly do. Raspberries, blueberries and marionberrys. Yummy to put in all kinds of things. Place the cup of berries in the microwave for 1 minute, just to defrost the berries a bit. You don’t want them super warm. You don’t want them ice cold either…so into the microwave they go for one minute only. Thank you. 

2. Toss 25 lemon creme sandwich cookies into a small food processor. 
3. Grind the cookies into crumbs and pour them into a medium sized bowl. If you don’t have a small food processor, don’t get all down and out about it. Just put the cookies into a large ziploc bag and crush the cookies with a rolling pin.

4. Pour 4 tablespoons of melted butter over the cookie crumbs.  Add a dash of salt and stir it all together with a fork, until all ingredients are well combined.
5. Pour the cookie crumbs into a 9×9 baking pan. Press them into the bottom of a pan with a fork. 
6. Toss two packages of softened cream cheese into your stand mixer, or large mixing bowl. Beat until smooth. 
7. Add 1/2 cup sour cream, 1 1/2 cups powdered sugar, 1 teaspoon vanilla, 2 1/2 teaspoons lemon juice, one container of cool whip and a dash of salt. Beat until well combined. 
8. Add the berries to the mixer. 
Mix until the berries are combined and the cheesecake is a bit pink. 
9. Pour the filling onto your crust. Cover and refrigerate for at least 6 hours, and up to 24. 

Post a comment!


  1. 1
    May 9, 2012 at 9:13 am

    Hi Jamie! I have to say, I love reading your blog, and from time to time I actually make a recipe or two (my husband is grateful to you, because I am no kitchen whiz kid). I wanted to ask… is there anything I can substitute the cool whip with? What is cool whip? I mean… I've seen it tasted it, but am not quite sure what it is or where I can find it (I live in Germany). If you could help me, I would love to impress my husband with dessert, and this one is right up my alley!

    • 2
      May 9, 2012 at 4:16 pm

      Cool Whip is a brand of whipped cream in a tub.

  2. 3
    May 9, 2012 at 4:51 pm

    oh yummy…we used to call it a doggy bag too,.:) from our “parents school”..have a great day.:)

  3. 4
    May 9, 2012 at 6:39 pm

    Your post made me smile. =)

    I call it a doggy bag sometimes too, =)

    Your recipe for Lemon Berry no bake cheesecake sounds so good!

    • 5
      February 7, 2014 at 11:08 pm

      Your pre holiday voaaticn sounds wonderful! Pictures of you surfing were classic. Hope everyone in your family had a great 4th of July!! As always, so very proud of you, Mart

  4. 6
    May 9, 2012 at 9:19 pm

    Whipped cream with a stabalizer would be just as good if not better than cool whip ! I don't remember if I saw any 'dry' packages of a whip cream type of thing when I was in Europe…you might check your local market.

  5. 7
    May 9, 2012 at 10:10 pm

    hey can a mixed berry blend with strawberries be used in this

  6. 8
    May 9, 2012 at 10:40 pm

    I love the idea of using lemon cream cookies in the base. It's brilliant! And we always asked for a doggy bag too but I don't see my daughters wanting to do that either.

  7. 9
    May 10, 2012 at 12:49 am

    @Tinkerbeba, Cool whip is a “non”-dairy frozen whipped topping, oil based. When it thaws it has a thick whipped consistency.

  8. 10
    May 10, 2012 at 1:03 am

    @Tinkerbebe, you could use regular whipping cream in place of the cool whip.

    @annonymous, you can definitely use strawberries in the mix.

    Good luck! Hope it turns out well for everyone.

  9. 11
    May 11, 2012 at 2:57 am

    Oh my goodness!! Good thing I didn't have to use the bathroom, or I might have wet pants! Love your stories. 🙂

  10. 12
    May 11, 2012 at 5:10 am

    Thanks everyone! I'll try the cream and see how it works 🙂

  11. 13
    May 14, 2012 at 11:33 pm

    Tried this last night for Mother's Day. Everyone LOVED it and asked for the recipe. My fruit mix had strawberries and worked just great. Thanks for all of your great recipes!

  12. 14
    April 2, 2015 at 3:00 pm

    Could this be made a few days ahead and put in the freezer? Then pull out morning of and put in fridge to soften?

    • 15
      April 3, 2015 at 9:45 am

      I haven’t ever tried to freeze it, so I’m not sure how the texture would work out. My thoughts are that it would work pretty well.
      Best of luck to you!

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