Description
This No Bake Blackberry Cheesecake is a luscious, creamy dessert featuring a crunchy graham cracker crust, a smooth and tangy cream cheese filling, and a vibrant homemade blackberry topping. Perfectly chilled and rich in flavor, this cheesecake requires no baking, making it an easy yet impressive treat ideal for any occasion.
Ingredients
Scale
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup salted butter, melted
For the Cheesecake Filling:
- 16 oz full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup cold heavy whipping cream
For the Blackberry Topping:
- 2 cups fresh blackberries
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup water
- 1 tablespoon cornstarch
Instructions
- Make the Crust: In a medium bowl, mix the graham cracker crumbs and granulated sugar together. Pour in the melted butter and stir until the mixture is evenly combined. Press this mixture firmly into the bottom of a 9×13-inch pan to form an even crust. Place the crust in the freezer to set while you prepare the filling.
- Prepare the Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, vanilla extract, and sour cream, then mix well until fully incorporated. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture to lighten it. Spread the filling evenly over the chilled crust and refrigerate for at least 4 hours to set.
- Cook the Topping: In a saucepan, combine the fresh blackberries, granulated sugar, vanilla extract, ground cinnamon, and water. Gently simmer the mixture over medium-low heat, stirring occasionally. In a small bowl, create a slurry by mixing cornstarch with a little water, then stir this into the blackberry mixture. Continue cooking until the topping thickens, then remove it from heat and allow it to cool completely.
- Chill and Serve: Once the blackberry topping has cooled, spread it evenly over the set cheesecake filling. Refrigerate the assembled cheesecake until fully chilled and set. Slice into 12 servings and serve chilled for a refreshing and indulgent dessert.
Notes
- For best results, use fresh, ripe blackberries for the topping.
- You can substitute sour cream with Greek yogurt for a slight tang and extra protein.
- If you prefer a stronger crust, add a pinch of cinnamon to the crust mixture.
- Allow the cheesecake to chill overnight for an even firmer texture.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
