Stir together the graham crumbs and melted butter in a large bowl until the crumbs are moistened. Press them into a 9-inch tart pan, bringing the crust up the sides of the pan. Refrigerate for 30 minutes while you make the filling.
Note: a tart pan helps because the pan around the tart is removable and allows you to cut it nicely! If you want to make it in a pie dish, that’s totally fine too – it just may not hold it’s shape when scooped out.
no bake cheesecake filling
In the bowl of your electric mixer, beat the cream cheese until creamy and smooth. Beat in the condensed milk and vanilla extract until combined. The mixture should be creamy with no lumps. Pour the mixture on top of the graham crust. Refrigerate for 4 to 6 hours (or overnight!) before adding the berries on top.
To make the berry star, form the blueberries into a star in the center of the tart. It doesn’t have to be neat, just get the shape and you can fix it later! Layer the strawberries along the outsides of the tart, making two or three rows. Fill in the center spaces with raspberries. Go back in and “perfect” the star as much as you can. Right before serving, drizzle with honey and top with fresh mint.