Description
This No Bake Blackberry Cheesecake is a refreshingly creamy dessert featuring a buttery graham cracker crust, a smooth and tangy cream cheese filling, and a luscious homemade blackberry topping. Perfect for warm days when you want a delicious cheesecake without turning on the oven.
Ingredients
Scale
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons salted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup cold heavy whipping cream
For the Blackberry Topping:
- 2 cups fresh blackberries
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 cup water
- 1 tablespoon cornstarch
Instructions
- Make the Crust: In a bowl, mix the graham cracker crumbs with granulated sugar. Stir in melted butter until the mixture is well combined. Press this mixture firmly into the bottom of a 9×13-inch pan. Place the crust in the freezer while you prepare the filling to help it set.
- Prepare the Filling: Beat the softened cream cheese in a large mixing bowl until smooth and creamy. Add powdered sugar, vanilla extract, and sour cream, mixing thoroughly to combine. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture to keep the filling light and airy. Spread the filling evenly over the chilled crust. Refrigerate for at least 4 hours to let the filling set.
- Cook the Topping: In a saucepan over medium heat, combine the fresh blackberries, granulated sugar, vanilla extract, ground cinnamon, and water. Allow the mixture to simmer gently, stirring occasionally. Mix the cornstarch with a small amount of water to make a slurry, then stir it into the simmering berry mixture. Continue to cook until the topping thickens, usually about 2-3 minutes. Remove from heat and let the topping cool completely.
- Chill and Serve: Once the blackberry topping is cooled, spread it evenly over the set cheesecake filling. Refrigerate the cheesecake until fully set and chilled, about 1-2 hours. Slice into servings and enjoy chilled for the best flavor and texture.
Notes
- For a firmer crust, you can bake the crust for 8-10 minutes at 350°F (175°C) before freezing, though it’s optional.
- Make sure the cream cheese is softened to room temperature before mixing for a smoother filling.
- If you prefer a sweeter topping, adjust the sugar amount to taste.
- This cheesecake is best served within 2 days for optimal freshness.
- Leftovers should be stored covered in the refrigerator.
