Easy No Bake Berry Cheesecake

4.50 from 2 votes

Raspberry and blueberry jam are added to a creamy no bake cheesecake filling and then layered to create the ultimate No Bake Berry Cheesecake.

Prep Time20

Chill2

Total Time2 20

Course: Dessert

Cuisine: American

Servings: slices

Pulse the Golden Oreos into a fine crumb using a food processor or blender. {If you don't have a food processor or blender then add cookies to a zipper bag and crush with a rolling pin} Mix together Golden Oreo crumbs and melted butter, stir until crumbs are completely coated. Pour crumbs into a lightly greased 9" spring form pan and press into the bottom and partially up the sides of pan. Refrigerate the crust until the filling is prepared.

In a mixing bowl, beat cream cheese and sweetened condensed milk together, mixing until incorporated and smooth. Finally, add whipped topping to mixture and gently mix.
Divide the filling into three bowls {about 2½ cups in each bowl}. Leave one bowl as is. Add raspberry jam to one of the bowls and blueberry jam to the other bowl. Mix the jam into the cheesecake filling gently {being sure to not deflate}.
Add cheesecake mixture into prepared Golden Oreo crust. Begin by adding the raspberry jam cheesecake filling and spreading into an even layer. Top the raspberry jam filling with the plain cheesecake filling and spread out into an even layer. Finally, top that with the blueberry cheesecake filling and spread out into an even layer. Cover with plastic wrap and refrigerate for at least 2 hours {overnight works best}.
To serve, add whipped topping to a piping bag with a star tip {or a zipper bag} and pipe the whipped topping around the edge of the cheesecake. Go back and place fresh raspberries and blueberries around the edge of the cheesecake as desired.

Leftovers can be stored in the refrigerator covered tightly for up to 4 days.