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No Bake Blackberry Cheesecake Recipe

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4.1 from 8 reviews

This delightful No Bake Blackberry Cheesecake features a buttery graham cracker crust topped with a creamy, smooth cream cheese filling and finished with a luscious homemade blackberry topping. Perfect for a refreshing dessert that requires no oven, it sets quickly in the refrigerator or freezer and serves a crowd with its vibrant berry flavor and rich texture.

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • ½ cup granulated sugar
  • ¾ cup salted butter, melted

Cheesecake Filling

  • 24 ounces cream cheese, softened
  • 1½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup sour cream
  • 2 cups heavy whipping cream, cold

Blackberry Topping

  • 4 cups fresh blackberries (about 24 ounces)
  • 1½ cups granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon ground cinnamon
  • ½ cup water
  • 5 tablespoons cornstarch

Instructions

  1. Prepare the Crust: In a mixing bowl or directly in a 9x13-inch baking dish, combine the graham cracker crumbs and ½ cup granulated sugar. Melt the salted butter in the microwave in a heat-proof bowl, then pour it over the crumb mixture. Stir until the crumbs are evenly coated with butter. Press the mixture evenly across the bottom of the baking dish to form the crust. Place the dish in the freezer to firm up while you prepare the filling.
  2. Make the Cheesecake Filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and sour cream until smooth and thoroughly combined. In a separate chilled bowl, whip the cold heavy cream on medium-high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light, fluffy filling.
  3. Assemble Cheesecake: Spread the cheesecake filling evenly over the chilled graham cracker crust, using an offset spatula to smooth the surface. Cover and refrigerate the cheesecake for at least 4 hours or place it in the freezer for a minimum of 2 hours to allow it to set firmly.
  4. Prepare Blackberry Topping: While the cheesecake chills, combine the fresh blackberries, 1½ cups granulated sugar, vanilla extract, ground cinnamon, water, and cornstarch in a medium saucepan. Heat over medium-high, stirring constantly until it comes to a boil. Reduce heat and let it simmer for 8 to 10 minutes, stirring occasionally until the blackberries break down and the liquid thickens to a jam-like consistency. Remove from heat and cool completely.
  5. Finish and Serve: Once the cheesecake is firm and the blackberry topping has cooled, spread the topping evenly over the cheesecake. Cut into 12 servings and enjoy a refreshing no-bake dessert.

Notes

  • For best whipping results, chill the mixing bowl and beaters before whipping the cream.
  • If fresh blackberries are not available, frozen blackberries can be used, thawed and drained.
  • Allowing the crust to chill ensures it stays firm and crisp under the filling.
  • The cheesecake benefits from chilling overnight for deeper flavor and better texture.
  • Store leftovers covered in the refrigerator for up to 3 days.

Find it online: https://recipeplenty.com/no-bake-blackberry-cheesecake-recipe/