From The Chew: No-Bake Summer Berry Cheesecake

This is my new favorite dessert! Easy and good-lookin’, just like me in the ’90s. All you need is a handful of store-bought ingredients—think, a can, a block, a bag, a tin—and a few hours of freezer time. You can make it in a pie pan or ramekins, but I love the presentation of making it in a loaf pan. When you slice it, you see the gorgeous berry shapes. If you really want to wow your guests, smear a little bit of berry jam on the plate under the slice of cheesecake first. Everyone will think you’re fabulous!

MORE: Our Favorite No-Cook Recipes


No-Bake Summer Berry Cheesecake


  • 1 store-bought graham cracker pie crust (removed from pan and crushed)
  • 2 tbsp melted butter
  • 8 oz cream cheese (room temperature)
  • 14 1/2 oz can sweetened condensed milk
  • 1 orange (zested)
  • 16 oz frozen mixed berries
  • 1/2 c mixed berry jam (warmed)
  • 1 c whipped cream


  • Spray a loaf pan with nonstick spray. Line the pan with parchment paper so it hangs over the edges creating handles. Spray the parchment with more nonstick spray.
  • In a medium bowl, combine the graham cracker crumbs and butter. Press into the bottom of the prepared loaf pan.
  • In a large bowl, whisk together the cream cheese, sweetened condensed milk, and orange zest. Fold in the frozen berries. Pour the berry mixture over the graham cracker crust. Spread the top out into an even layer. Place in freezer for 4 hours or overnight. Remove from freezer 15 minutes before serving.
  • To serve, cut cheesecake into slices. Spread a spoonful of the warm jam on the plate, place a slice of the cheesecake on top and garnish with a dollop of whipped cream.

P.S. Watch me make it on The Chew here!

Summer Berry Cheesecake

#fbf to 1994 (ish) with my buds, @richardwiese and @wendirogerstv Bought that sport coat on sale for about 20 bucks because that’s all I had in the bank. Was 10% wool and 90% “other.” Got caught in the rain with it and smelled like wet dog ass all night.

Nine years ago, I made a vow to live my life based on three guiding principles: Love, Awe and Gratitude. Today, instead of feeling sad, angry or anxious about The Chew’s cancellation, I will look through the lens of Gratitude and thank: My cohosts, @chefsymon and @carlaphall, for being two of the greatest people I’ve ever had the pleasure of knowing. The crew and staff of The Chew for being so dedicated, hardworking and collaborative. Our viewers for allowing us into your homes each day to share a laugh and a recipe — and a cocktail. It’s been a fun run and I am so freakin’ lucky to have been a part of it. Much love, CK ❤️

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