This berry layered cheesecake skips the crust and layers juicy raspberries and a creamy no-bake filling between soft sponge cake for a light, elegant dessert.
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Made with layers of homemade sponge cake, whipped cheesecake filling, and sweet berries, this berry layered cheesecake is a beautiful way to celebrate any season. It’s chilled, easy to slice, and perfectly balanced—creamy but light.
It’s similar in flavor to no-bake berry cheesecake and even shares a sponge base like these cheesecake parfaits—but this full-size version makes an elegant centerpiece for any summer gathering.
Why I Love This Recipe
- A true dessert showstopper: With layers of fresh berries, whipped cheesecake filling, and soft sponge cake, it’s light, beautiful, and perfect for gatherings.
- Rustic Italian twist: Skipping the usual crust and using a variation of my homemade sponge cake gives it an old-fashioned, bakery-style feel that sets it apart from traditional cheesecakes.
Ingredient Notes
- Cake flour: Gives the sponge its soft, delicate texture. Pastry flour also works well, but avoid using all-purpose flour, which can make the cake too dense.
- Eggs: Separated and whipped to help the batter stay light and airy. Combined with baking powder, they give the sponge its soft rise and texture.
- Cream cheese: Use full-fat, brick-style cream cheese for the smoothest filling. Let it soften at room temperature before mixing.
- Heavy cream: Ensure it’s cold and has at least 30% fat so it whips up into stiff peaks and holds its shape.
- Powdered sugar: Used in the filling for a smoother texture—don’t substitute with granulated sugar here.
- Unflavored gelatin: Helps set the filling without baking. Be sure to fully dissolve it in warm milk, but don’t let it boil.
- Fresh raspberries: Bright, juicy, and perfect for layering. You can also use strawberries, blackberries, blueberries, or a mix of berries.
- Simple syrup: Just sugar and water, brushed onto the sponge layers to keep the cake moist and flavorful.
How to Make Summer Berry Layered Cheesecake
First, start by making the sponge cake. Let the eggs come to room temperature, then take your time whipping the yolks—they should be pale, thick, and airy before folding in the whipped egg whites and sifted dry ingredients.
Bake in a springform pan and let the cake cool completely before slicing.
Next, make the simple syrup. Gently simmer the sugar and water in a small saucepan until the sugar dissolves and the mixture thickens just a bit. Set it aside to cool.
In a medium bowl, beat the cream cheese with powdered sugar and vanilla until smooth and creamy. In a separate bowl, whip the cold cream until stiff peaks form.
Warm the milk in a small saucepan, sprinkle the gelatin over top, and stir just until dissolved—don’t let it boil. Stir in a spoonful of the cream cheese mixture to help it blend, then gently fold everything together until light and fluffy.
To finish, slice the cooled sponge cake in half. Brush the bottom layer with syrup, spread on half the filling.
Top with berries. Add the rest of the filling, place the second layer on top, and drizzle with the remaining syrup. Cover and refrigerate.
Just before serving, dust with powdered sugar and decorate with the remaining berries. A few fresh mint leaves make a lovely finishing touch.
recipe tips
- Whip the yolks long enough. The sponge cake gets its structure from air, not butter—so be sure to whip the yolks for the full 18–20 minutes until thick and pale.
- Handle the egg whites gently. Fold them in carefully to keep the batter light and airy—no vigorous stirring!
- Use cold cream and softened cream cheese. Cold cream whips better, while softened cream cheese blends smoothly without lumps.
- Don’t overheat the gelatin. Just warm it enough to dissolve—boiling can ruin its setting power.
- Chill overnight. Give the cake time to fully set so it slices cleanly and holds its layers.
- For a clean presentation:Â Just before serving, place the fresh berries in a neat pile in the center of the cake. It keeps the edges clean and makes for a beautiful, simple finish.
More Berry Recipes
Light, creamy, and beautifully layered, this berry cheesecake is the perfect balance of sweet and tangy in every bite. Whether served for a special occasion or a simple treat, it’s a dessert that always looks as good as it tastes. Enjoy!
FOR THE SPONGE CAKE
- 2 large eggs (room temperature) separated
- 1 large egg yolk
- 1 cup granulated sugar
- ½ cup milk (2% or whole milk)
- ½ cup oil (vegetable, light olive oil or melted butter)
- 1 teaspoon vanilla extract
- 2 cups cake/pastry flour
- 1½ teaspoon baking powder
- 1 pinch salt
FOR THE CHEESECAKE FILLING
- 14½ ounces cream cheese (full fat) room temperature
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1½ cups cream (whole, heavy or whipping cream with at least 30% fat content)
- 1 tablespoon powdered gelatine
- 2 tablespoons milk (2% or whole milk)
- 1½ cups fresh raspberries (or berries of choice)
SIMPLE SYRUP
- ¼ cup granulated sugar
- ½ cup water
EXTRAS
FOR THE SPONGE CAKE
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Pre-heat the oven to 350F/180C. Grease and flour or spray one or two 8 inch / 20cm cake pan, springform pans if you have them.
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On medium speed beat the eggs, yolk and sugar for approximately 2 minutes, add the milk, oil and vanilla, beat again for 1 minute. Add the flour, baking powder and salt, beat for 2 minutes.
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Pour the batter into the prepared pans, bake for approximately 20 – 25 minutes (check with toothpick to make sure they are done, when 2 or 3 crumbs are stuck to the toothpick they are done). Let cool for about 15 minutes before removing from the pans and cool completely before filling.
FOR THE CREAM CHEESE FILLING
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In a medium bowl beat together the cream cheese, powdered sugar and vanilla until creamy. Set aside.
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In a large bowl beat the cold cream until stiff peaks appear, set aside.
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In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring constantly, do not boil, then immediately remove from heat. Add a heaping tablespoon of the cream cheese mixture to the gelatine mixture and stir gently to combine. Fold the gelatine into the remaining cream cheese mixture, then gently fold it into the whipped cream, until combined well.
PUTTING THE CAKE TOGETHER
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Slice the completely cooled cake horizontally in half.
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Place one layer cut side up on a clean plate and drizzle with ¼-½ of the simple syrup. Spread with half the cheese cake filling and spread 1 cup of the raspberries on top even to the edges. Top with the remaining cheesecake filling and place the second layer on top, cut side down. Drizzle with more of the simple syrup. Cover and refrigerate for 8 hours.
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Remove the cake from the fridge, dust with powdered sugar and top with the remaining raspberries and mint leaves if desired. Enjoy!
If you use one pan then the cake will probably take longer to bake, approximately 15-20 minutes longer.Â
How to store the Layered cheesecake?
Cover and refrigerate any leftovers for up to 3 days. This cake doesn’t freeze well—the filling and fresh berries won’t hold up once thawed.
Calories: 629kcal | Carbohydrates: 59g | Protein: 9g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.05g | Cholesterol: 139mg | Sodium: 167mg | Potassium: 241mg | Fiber: 2g | Sugar: 38g | Vitamin A: 1186IU | Vitamin C: 5mg | Calcium: 125mg | Iron: 1mg | Phosphorus: 177mg
recipe FAQs
It’s best to stick with plain, full-fat cream cheese. Flavored versions often contain extra moisture or stabilizers that can affect the texture of the filling.
You can make a quick substitute using all-purpose flour and cornstarch: For every 1 cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, and add 2 tablespoons of cornstarch. Sift well before using.
No—frozen berries release too much moisture as they thaw and will make the filling watery. Fresh berries are best for both texture and appearance.
Yes, a small amount of gelatin helps the no-bake filling set properly. Without it, the cheesecake layer may not hold its shape.
Cover and refrigerate any leftovers for up to 3 days. This cake doesn’t freeze well—the filling and fresh berries won’t hold up once thawed.
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