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No Bake Blackberry Cheesecake Recipe

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3.9 from 62 reviews

This No Bake Blackberry Cheesecake is a luscious, creamy dessert featuring a smooth cream cheese filling atop a crisp graham cracker crust, crowned with a rich homemade blackberry topping. Perfect for warm weather or any occasion where you want a delicious cheesecake without firing up the oven.

  • Total Time: 4 hours 30 minutes
  • Yield: 12 servings

Ingredients

Graham Cracker Crust Ingredients

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

Filling Ingredients

  • 3 (8-ounce) packages cream cheese, softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup sour cream
  • 2 cups heavy whipping cream, cold

Fruit Topping Ingredients

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

Instructions

  1. Prepare the crust: Combine graham cracker crumbs and granulated sugar in a mixing bowl or directly in a 9×13 baking dish. Melt the butter in the microwave, then pour it into the crumb mixture and stir until evenly combined. Press this mixture firmly and evenly across the bottom of the baking dish. Place the baking dish in the freezer to firm up the crust while preparing the filling.
  2. Make the cheesecake filling: In a medium mixing bowl, beat together softened cream cheese, powdered sugar, vanilla extract, and sour cream until smooth and fully combined. In a separate chilled bowl, beat the cold heavy whipping cream on medium-high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until incorporated.
  3. Assemble the cheesecake: Spread the cheesecake filling evenly over the chilled graham cracker crust using an offset spatula to smooth the surface. Refrigerate the cheesecake for at least 4 hours, or freeze for at least 2 hours to firm up the filling.
  4. Prepare the blackberry topping: In a medium saucepan, combine blackberries, granulated sugar, vanilla extract, ground cinnamon, water, and cornstarch. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat and let it simmer for 8-10 minutes, stirring occasionally, until the blackberries break down and the sauce thickens to a jam-like consistency. Remove from heat and allow to cool completely.
  5. Finish and serve: Once the cheesecake has set and the topping is cool, spread the blackberry topping evenly over the cheesecake. Cut into pieces and serve chilled.

Notes

  • The cheesecake filling can be made ahead and stored in the fridge for up to 1 week or frozen up to 3 months; thaw overnight before use.
  • The blackberry topping can be prepared in advance and stored in the fridge for up to 3 days or frozen up to 3 months.
  • Frozen blackberries or mixed berries can be substituted for fresh blackberries.
  • Ground cinnamon adds warmth to the topping, but it can be omitted or replaced with other warming spices like coriander or nutmeg.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

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