No-Bake Cheesecake with Berry Compote

No-Bake cheesecake with berry compote is the perfect summer dessert. A delightful nutty crust, topped with a cream cheese filling, and finished with your favorite berry sauce. This delightful dessert is a wonderful addition to summer BBQ’s, picnics, and family gatherings.

Why we Love No-Bake Cheesecake with Berry Compote

Nobody likes flipping on the oven on hot summer days. You do have to par-bake the crust for this recipe, which takes 15 minutes. You could alternatively throw the crust (in a heat proof dish) on a hot barbeque to par-bake and give it an entirely different depth of flavor.

Baking the crust late at night is always one of the best alternatives to save on heating up the house during hot summer days. This also gets some of the prep out of the way, which is great because this no-bake cheesecake needs to be refrigerated for at least 5 hours before serving.

This cheesecake has an amazingly deep crust to balance out every bite! Who doesn’t love berry sauce dripping over cheesecake? If you happen to know someone who doesn’t, you can always serve the berry compote on the side.

Feel free to use your favorite berries for this recipe. The type of berry used will vary the amount of sugar substitute you will need to use, and so will how fresh and ripe the berries are. We use blueberries in this recipe.

Is it Okay to Use Frozen Berries?

Using frozen berries is perfectly fine for this recipe. Frozen berries do carry more moisture, so adding a bit less water to the sauce recipe or cooking the berries down for a longer period will be necessary.

Nutritional Information

No-bake cheesecake is low carb, gluten free, and keto friendly. Each slice of cheesecake will approximately contain 358 calories, 35.6 grams of fat, 3.7 grams of net carbs, and 6.4 grams of protein.

These numbers are based on the products we use, provided in good faith, and calculated to the best of our abilities.

How to Make Blueberry Compote

The blueberry compote needs time to cool, so it is best to start with the sauce first. You can always prepare this the night before.

In a saucepan, add the blueberries, water, lemon juice, zest, sweetener, and gelatin. Bring to a boil and reduce to a simmer for 20 minutes. Remove the pan from the heat and allow to completely cool. If you are short on time, place in the refrigerator or in a stainless-steel bowl over the top of an ice bath and stir frequently.

How to Make Low Carb Pie Crust

Have the oven preheated to 350° F. In a medium size bowl, combine the almond flour, ground walnuts or pecans, sweetener, and melted butter. Mix the ingredients together well, then transfer to 6″ dish.

We use various dishes for the cheesecake. Pie dishes are fine. Dishes that are deep and have no angle at the edge are our favorite.

Lightly press down on the pie crust mixture and evenly distribute throughout the bottom of the dish. Bake in the oven for approximately 15 minutes or until the edges start to get dark brown. Remove from the oven and allow to cool before placing the cheesecake mixture on top.

Feel free to prepare to crust the night before.

How to make No-Bake Cheesecake

In a stand mixer with a paddle attachment or in a large bowl with a hand mixer, add the room temperature cream cheese and soften until light and creamy.

To the cream cheese, add the lemon juice, sweetener, vanilla, and heavy cream. Mix the ingredients together until fully combine. Stop to scrape the bowl down a couple of times.

No-Bake Cheesecake with Berry Compote-All Together

Transfer the cheesecake mixture into the cooled pie crust, then top with the berry compote. Place in the refrigerator for 5 hours before serving.

Have you made this RECIPE? Please leave a comment below and let me know what you think.

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Looking for more great recipes? Check out rhubarb crumble cake and blackberry crumbler.

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