Kickstart your dessert game with this no-bake blackberry cheesecake that’s as easy as it is delicious. Perfect for those hot summer days when you crave something sweet but don’t want to turn on the oven.
Why This Recipe Works
- No baking required means you can enjoy a creamy cheesecake without heating up your kitchen.
- The combination of tart blackberries and sweet cream cheese creates a perfectly balanced flavor.
- Using a graham cracker crust adds a delightful crunch that contrasts beautifully with the smooth filling.
- It’s a make-ahead dessert, ideal for entertaining or when you need a quick sweet fix.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 cups blackberries, plus extra for garnish
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
Instructions
Prepare the Crust
Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 30 minutes to set.
Make the Filling
In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until fully incorporated. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
Add the Blackberries
Gently fold in 2 cups of blackberries into the cream cheese mixture, being careful not to crush them too much. Pour the filling over the chilled crust, spreading evenly.
Chill to Set
Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly. This patience-testing step is crucial for the perfect texture.
Garnish and Serve
Before serving, garnish the top of the cheesecake with additional blackberries. Slice with a sharp knife dipped in hot water for clean cuts.
Tips and Tricks
For an extra smooth filling, ensure your cream cheese is at room temperature before mixing. If you’re in a hurry, you can speed up the chilling process by placing the cheesecake in the freezer for about an hour, but don’t let it freeze solid. For a more intense blackberry flavor, you can swirl in some blackberry jam into the filling before chilling.
Recipe Variations
- Swap blackberries for raspberries or blueberries for a different berry flavor.
- Add a layer of lemon curd between the crust and filling for a citrusy twist.
- Incorporate white chocolate chips into the filling for added sweetness and texture.
- Use a chocolate cookie crust instead of graham crackers for a chocolatey base.
Frequently Asked Questions
Can I use frozen blackberries?
Yes, but thaw and drain them well to avoid excess moisture in your cheesecake. Frozen berries can also be slightly more tart, so you might want to adjust the sugar accordingly.
How long can I store the cheesecake?
Properly covered, it can last in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to a month, though the texture may change slightly upon thawing.
Can I make this recipe dairy-free?
Absolutely! Substitute the cream cheese with a dairy-free alternative and use coconut cream instead of heavy cream. Just ensure all substitutes are at room temperature for the best results.
Summary
This no-bake blackberry cheesecake is a foolproof dessert that combines the tangy taste of blackberries with the creamy richness of cheesecake, all without needing an oven. Perfect for any occasion, it’s sure to impress with minimal effort.