No Bake Berry Cheesecake

Directions

Berry Syrup

1. Combine raspberries, blueberries, sugar, and water in a medium sauce pan.
2. Cook over medium heat for 8-10 minutes, or until syrup is a deep red/purple color.
3. Remove syrup from heat and strain (optional).
4. Let syrup cool while assembling crust.

Graham Cracker Crust

1. Combine graham cracker crumbs, melted butter, brown sugar, and salt in a bowl.
2. Stir until crumbs are fully moist, adding additional butter as needed.
3. Place crumbs in 6 inch spring form pan, packing it down with a cup or spoon.
4. Refrigerate crust while assembling cheesecake filling.

Cheesecake filling

1. Add softened cream cheese to mixing bowl and stir until smooth.
2. In a separate bowl, add heavy cream and beat using electric mixer until stiff.
3. Fold heavy cream into cream cheese. Add in sour cream and mix again.
4. Add vanilla extract and berry syrup in to cheesecake mixture, then mix.
5. Sprinkle in powdered sugar and mix.

Assembling the cheesecake

1. Cut raspberries in half, then line spring form pan with halved raspberries.
2. Add cheesecake filling to pan, then spread using spatula.
3. Refrigerate for 6 hours or ideally overnight.
4. Remove cheesecake from refrigerator, and loosen the sides of spring form pan using a knife.
5. Remove cheesecake from spring form pan.
6. Top cheesecake with whipped cream, raspberries, and blackberries. Serve immediately.