This scoopable berry cheesecake is soft, creamy, and perfect scooped right out of the pan! It has layers of no-bake vanilla cheesecake, oats and graham cracker crumbs, and homemade berry jam. No water bath or oven required!
Baking cheesecakes can be a little fussy. The oven, the water bath, the top cracking... these days, I just don't have time for that. I want to grab a spoon and dig in! And so, this scoopable berry cheesecake was born.
A tangy, creamy base with ribbons of mixed berry jam and crunchy graham cracker crumbs? Yeah, it's insanely good, especially on a hot day. All you have to do is chill, scoop, and serve!
If you love easy no-bake desserts, you'll want to make this no-churn berry Chantilly ice cream, strawberry cream cheese ice box cake, and no-bake red velvet cheesecake.
Ingredient Notes
For the jam, frozen mixed berries are my first choice. As they cook down, they release plenty of juice, making it easy to create a thick, glossy jam without needing any additional ingredients. Any frozen berry blend works, or make your own with strawberries, blueberries, raspberries, and blackberries.
For the "crust", classic or cinnamon graham crackers work. You'll need about 8 full sheets. I tested it with both quick oats and old-fashioned rolled oats, and rolled oats were the clear winner. They stay slightly chewy after chilling and give the crust a texture that reminds me of berry crisp.
The filling is made with a combination of cream cheese and plain greek yogurt. Full-fat blocks of cream cheese will keep your filling super rich, while the yogurt adds a subtle tang. It makes the filling taste more like a baked cheesecake while also lightening things up. Sour cream is a fantastic substitute!
Folding in whipped heavy cream gives the cheesecake its light, airy texture without using gelatin or eggs.
The almond extract is optional, but I highly recommend using it. There's only a small amount, so it doesn't taste like almond. Instead, it enhances both the berries and vanilla, making the cheesecake taste bakery-worthy.
A Few Testing Notes
After several batches, I found that keeping this cheesecake scoopable was all about the balance between cream cheese, whipped cream, and yogurt. Too much cream cheese created a dessert that sliced like traditional cheesecake. Too much whipped cream made it almost mousse-like. This ratio lands right in the middle.
I also tested using homemade jam versus store-bought. While homemade gives the freshest berry flavor, your favorite jar of raspberry, strawberry, blackberry, blueberry, or mixed berry jam works perfectly if you're short on time.
Don't skip freezing the first layer of crust while you prepare the filling. Chilling it helps it stay in place while spreading the cheesecake on top.
Step by Step Instructions
Step 1: Make the jam. Cook the frozen berries, sugar, and lemon juice in a saucepan over medium heat until thick and jammy. Transfer to a bowl and let it cool completely.
Step 2: Make the crust layer. Pulse the graham crackers into crumbs with a food processor. Then stir the graham cracker crumbs, oats, sugars, and melted butter together in a large bowl until the mixture is sandy. Firmly press about half of the mixture into the bottom of an 8x8-inch square pan, then pop it in the freezer while you make the filling.
Step 3: Make the cheesecake filling. Beat the cream cheese until smooth, then mix in the sugar, Greek yogurt, vanilla, almond extract, and salt.
Step 4: Fold in the whipped cream. In a separate bowl, whip the heavy cream to stiff peaks and gently fold it into the cheesecake mixture.
Step 5: Assemble the cheesecake. Layer the cheesecake filling and berry jam over the frozen crust, repeating the layers and finishing with the remaining crumble.
Step 6: Chill and serve. Refrigerate for at least 6 hours, or overnight, until set. Scoop into bowls and enjoy.
More Cheesecake Recipes to Try
📖 Recipe
Scoopable Berry Cheesecake
Equipment
- 1 square baking pan 8x8 or 9x9
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Ingredients
Mixed Berry Jam
- 220 grams frozen mixed berries
- 100 grams granulated sugar
- 2 tablespoons lemon juice
Crust
- 90 grams graham crackers about 8 full sheets
- 40 grams whole rolled oats
- 85 grams granulated sugar
- 65 grams brown sugar
- 70 grams unsalted butter melted
Cheesecake Filling
- 452 grams full-fat cream cheese room temperature
- 100 grams granulated sugar
- 60 grams plain Greek yogurt room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ teaspoon salt
- 180 milliliters heavy whipping cream
Instructions
Mixed Berry Jam
- Combine the frozen mixed berries, granulated sugar, and lemon juice in a medium saucepan over medium heat. Cook for 20 minutes, stirring occasionally and mashing the berries with the back of a spoon as they soften. Continue cooking until the mixture is thick and jammy.220 grams frozen mixed berries, 100 grams granulated sugar, 2 tablespoons lemon juice
- Transfer the jam to a heatproof bowl and refrigerate until completely cool before assembling.
Crust
- Add the graham crackers to a food processor and pulse until fine crumbs form. Transfer the crumbs to a large bowl and stir in the rolled oats, granulated sugar, and brown sugar.90 grams graham crackers, 40 grams whole rolled oats, 85 grams granulated sugar, 65 grams brown sugar
- Pour in the melted butter and mix until all of the dry ingredients are evenly coated and the mixture resembles wet sand.70 grams unsalted butter
- Firmly press about half of the crumble mixture into the bottom of an 8×8-inch square pan using the bottom of a measuring cup or glass to create an even layer. Place the pan in the freezer while you prepare the cheesecake filling. Reserve the remaining crumble for layering and the topping.
Cheesecake Filling
- Add the softened cream cheese and granulated sugar to a large mixing bowl. Beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes, scraping down the sides of the bowl as needed.452 grams full-fat cream cheese, 100 grams granulated sugar
- Add the Greek yogurt, vanilla extract, almond extract, and salt. Beat again until fully incorporated and smooth.60 grams plain Greek yogurt, 1 teaspoon vanilla extract, ¼ teaspoon almond extract, ½ teaspoon salt
- In a separate large bowl, beat the cold heavy whipping cream on medium-high speed until stiff peaks form. The whipped cream should hold its shape when you lift the beaters.180 milliliters heavy whipping cream
- Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in 2-3 additions until no streaks remain. Be careful not to overmix so the filling stays light and fluffy.
- Remove the pan from the freezer and spread half of the cheesecake filling evenly over the crust. Spoon half of the cooled berry jam over the filling and gently spread it into an even layer.
- Sprinkle about half of the remaining crumble evenly over the jam. Spread the rest of the cheesecake filling on top, followed by the remaining jam.
- Finish by sprinkling the rest of the crumble over the top. Cover the pan with plastic wrap and refrigerate for at least 6 hours, or overnight, until the cheesecake is thoroughly chilled and set.
- Scoop into bowls using a large spoon or ice cream scoop and serve cold.
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