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No-Bake Blackberry Cheesecake

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
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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.