This No Bake Blackberry Cheesecake is a delightful dessert that combines a creamy filling with a fresh blackberry topping, all set on a buttery graham cracker crust. Perfect for warm days when you want a sweet treat without turning on the oven!
Ingredients
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- ½ cup granulated sugar
- ¾ cup salted butter, melted
For the Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
- 2 cups heavy whipping cream, cold
For the Blackberry Topping
- 4 cups fresh blackberries (about 24 oz.)
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon ground cinnamon
- ½ cup water
- 5 tablespoons cornstarch
Instructions
1. Prepare the Crust:
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Refrigerate while preparing the filling.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add powdered sugar and mix until well combined.
- Stir in vanilla extract and sour cream until smooth.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
3. Assemble the Cheesecake:
- Spread the cheesecake filling evenly over the chilled graham cracker crust using an offset spatula.
- Cover and refrigerate for at least 4 hours or freeze for about 2 hours to set.
4. Prepare the Blackberry Topping:
- In a medium saucepan, combine blackberries, sugar, vanilla extract, cinnamon, water, and cornstarch.
- Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 8-10 minutes until thickened and jam-like.
- Remove from heat and let cool completely.
5. Finish the Cheesecake:
- Once set, spread the cooled blackberry topping over the cheesecake.
- Slice and serve chilled. Enjoy your delicious no-bake blackberry cheesecake!
Tips
- You can use store-bought graham cracker crusts for convenience.
- This cheesecake can be made in advance and stored in the refrigerator for up to 5 days.
- Feel free to substitute blackberries with other berries like raspberries or blueberries for variation.
This recipe is not only easy to make but also provides a refreshing dessert option that’s sure to impress your guests!
