Can I use frozen berries?

Yes, frozen berries work well in this recipe. I tested the updated version with frozen berries and it still turned out delicious. There’s no need to thaw them first.

Does this dessert need to stay frozen?

Yes, this dessert is best stored in the freezer until ready to serve. For the creamiest texture, let it sit at room temperature for a few minutes before slicing.

How far in advance should I take it out of the freezer before serving?

About 10–15 minutes at room temperature is usually enough to make slicing and serving easier.

How long can I store it in the freezer?

Stored tightly covered, this dessert keeps well in the freezer for up to 2 months.

Can I make this dessert ahead of time?

Yes! This is a great make-ahead summer dessert for BBQs, parties, and Fourth of July gatherings since it needs time to chill and set properly.

Summer Berry Frozen Dessert

Name: Summer Berry Frozen Dessert
Prep time: 15 min
Total time: 6 h 15 min
Cuisine: American
Ingredients: 3 cups graham cracker crumbs; 6 Tablespoons light brown sugar; ¾ cup unsalted butter-melted; 16 oz. cream cheese-softened (use brick-style cream cheese); 1 (14 oz.) can sweetened condensed milk; 1 teaspoon vanilla extract; 4 Tablespoons fresh lemon juice; 2 ½ cups fresh berries ( I used about 1 cup blueberries, 2/3 cup raspberries, and 2/3 cup diced strawberries); 2 teaspoons gelatin dissolved in 2 tablespoons cold water (optional, see notes*)

Description

This Summer Berry Frozen Dessert is an easy no bake cake recipe that makes for a refreshing summer treat. It’s a delicious, creamy cheesecake with a mix of fresh summer berries, graham cracker crust and crunchy crumb topping. A festive, red, white and blue dessert, perfect for a 4th of July celebration.

Ingredients

Graham Cracker Crust and Crumb Topping:

3 cups graham cracker crumbs
6 Tablespoons light brown sugar
3/4 cup unsalted butter-melted

Berry Cheesecake Filling:

16 oz. cream cheese-softened (use brick-style cream cheese)
1 (14 oz.) can sweetened condensed milk
1 teaspoon vanilla extract
4 Tablespoons fresh lemon juice
2 1/2 cups fresh berries ( I used about 1 cup blueberries, 2/3 cup raspberries, and 2/3 cup diced strawberries)
2 teaspoons gelatin dissolved in 2 tablespoons cold water (optional, see notes*)

Instructions

In a bowl, stir together graham cracker crumbs and brown sugar. Then add melted butter and stir well until evenly moistened.
Grease the bottom of a 9×9-inch dish with non-stick spray. Press almost 2/3 of the mixture into the bottom of the dish and chill in the freezer while making the filling.
To make the filling, using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla. If using gelatin, stir in the dissolved gelatin mixture. Finally, fold in berries.
Spread the filling over the chilled crust and sprinkle with the remaining crumbs.
Freeze at least 5-6 hours or overnight. Let it sit at room temperature for 15 to 20 minutes before slicing and serving.
Keep leftovers in the freezer.

Notes

*For cleaner slices and a firmer texture during hot summer weather, dissolve 2 teaspoons unflavored gelatin in 2 tablespoons cold water and let it bloom for a few minutes. Microwave briefly until melted, then stir it into the cheesecake filling before folding in the berries. This step is completely optional, but especially helpful if serving outdoors or at a party.

You can use frozen berries, and you don’t need to thaw them first.