No-Bake Blackberry Cheesecake is the perfect dessert for when you want something decadent yet easy to make. With a creamy, rich cheesecake filling and a burst of fresh blackberry flavor, all set on a buttery graham cracker crust, this dessert is as beautiful as it is delicious. The best part? You don’t even need to turn on the oven! This cheesecake is ideal for warm days when you want to keep things cool in the kitchen but still impress with a stunning and flavorful dessert. Perfect for gatherings or just a sweet treat at home, this no-bake cheesecake is a must-try!
### No-Bake Blackberry Cheesecake Recipe
**Ingredients:**
#### For the Crust:
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– ¼ cup granulated sugar
#### For the Blackberry Sauce:
– 2 cups fresh blackberries (plus extra for garnish)
– ¼ cup granulated sugar
– 1 tablespoon lemon juice
– 1 tablespoon cornstarch mixed with 1 tablespoon water
#### For the Cheesecake Filling:
– 16 oz cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 ½ cups heavy whipping cream
**Instructions:**
1. **Prepare the Crust:**
– In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly moistened.
– Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place the crust in the refrigerator to set while you prepare the filling.
2. **Prepare the Blackberry Sauce:**
– In a medium saucepan, combine the blackberries, sugar, and lemon juice. Cook over medium heat until the blackberries break down and release their juices, about 5-7 minutes.
– Stir in the cornstarch mixture and continue to cook until the sauce thickens, about 2-3 minutes.
– Remove the sauce from the heat and let it cool completely. Once cooled, strain the sauce through a fine-mesh sieve to remove the seeds, if desired.
3. **Prepare the Cheesecake Filling:**
– In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
– In a separate bowl, whip the heavy cream until stiff peaks form.
– Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
4. **Assemble the Cheesecake:**
– Pour half of the cheesecake filling over the prepared crust and spread it evenly.
– Drizzle a few tablespoons of the blackberry sauce over the filling, then swirl it gently with a knife or skewer.
– Add the remaining cheesecake filling on top and smooth the surface.
– Drizzle more blackberry sauce on top and create another swirl pattern for a decorative finish.
5. **Chill the Cheesecake:**
– Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to allow it to set completely.
6. **Serve:**
– Once set, carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
– Garnish with fresh blackberries and additional blackberry sauce if desired.
– Slice and serve chilled.
### Conclusion
This No-Bake Blackberry Cheesecake is a delightful and refreshing dessert that’s both easy to make and incredibly satisfying. The combination of creamy cheesecake, sweet-tart blackberry sauce, and a buttery crust creates a harmonious balance of flavors and textures that will have everyone asking for seconds. Perfect for any occasion, this no-bake dessert is sure to impress with its vibrant color and rich taste!
No-Bake Blackberry Cheesecake
Ingredients
- For the Crust:
- - 1 ½ cups graham cracker crumbs
- - ½ cup unsalted butter melted
- - ¼ cup granulated sugar
- #### For the Blackberry Sauce:
- - 2 cups fresh blackberries plus extra for garnish
- - ¼ cup granulated sugar
- - 1 tablespoon lemon juice
- - 1 tablespoon cornstarch mixed with 1 tablespoon water
- #### For the Cheesecake Filling:
- - 16 oz cream cheese softened
- - 1 cup powdered sugar
- - 1 teaspoon vanilla extract
- - 1 ½ cups heavy whipping cream
Instructions
- Prepare the Crust:**
- - In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly moistened.
- - Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place the crust in the refrigerator to set while you prepare the filling.
- **Prepare the Blackberry Sauce:**
- - In a medium saucepan, combine the blackberries, sugar, and lemon juice. Cook over medium heat until the blackberries break down and release their juices, about 5-7 minutes.
- - Stir in the cornstarch mixture and continue to cook until the sauce thickens, about 2-3 minutes.
- - Remove the sauce from the heat and let it cool completely. Once cooled, strain the sauce through a fine-mesh sieve to remove the seeds, if desired.
- **Prepare the Cheesecake Filling:**
- - In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- - In a separate bowl, whip the heavy cream until stiff peaks form.
- - Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
- **Assemble the Cheesecake:**
- - Pour half of the cheesecake filling over the prepared crust and spread it evenly.
- - Drizzle a few tablespoons of the blackberry sauce over the filling, then swirl it gently with a knife or skewer.
- - Add the remaining cheesecake filling on top and smooth the surface.
- - Drizzle more blackberry sauce on top and create another swirl pattern for a decorative finish.
- **Chill the Cheesecake:**
- - Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to allow it to set completely.
- **Serve:**
- - Once set, carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
- - Garnish with fresh blackberries and additional blackberry sauce if desired.
- - Slice and serve chilled.
Leave a Reply