This No-Bake Blackberry Cheesecake is creamy, rich, and irresistibly smooth, featuring a buttery graham cracker crust, velvety cream cheese filling, and a fresh blackberry topping.
I absolutely love this no-bake blackberry cheesecake, it's creamy, smooth, and layered over a crisp, buttery crust with a juicy blackberry topping that looks as good as it tastes. It's simple to make yet feels effortlessly elegant, the kind of dessert that turns any day into something special.
What makes this blackberry cheesecake recipe stand out is how it captures the freshness of real berries and the ease of a chill-set filling, no oven needed. Inspired by the best no-bake cheesecake recipes, it strikes the perfect balance between creamy and light. Whether you're hosting friends or just craving something sweet and beautiful, this cheesecake never disappoints.
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⭐Why You'll Love My Recipe
- No Baking Required: This blackberry cheesecake recipe is perfect when you want something creamy and homemade without turning on the oven.
- Easy: It looks elegant on the table, but it's surprisingly simple to pull together.
- Make-Ahead Friendly: I always make it the night before; chilling it overnight gives it the perfect texture.
🧾Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Graham Crackers & Butter: I start with classic graham crackers mixed with melted butter, it creates that golden, buttery crust that holds everything together perfectly.
- Cream Cheese, Sugar & Vanilla: I always use full-fat cream cheese for the best texture, sweeten it lightly with sugar, and add a touch of vanilla for warmth and balance.
- Lemon Zest, Lemon Juice & Whipped Cream: The lemon adds brightness and cuts through the richness, while the whipped cream gives the filling its airy, silky texture.
- Blackberries, Sugar & Lemon Juice: Fresh blackberries cook down into a glossy, fruity topping, just sweet enough, with a splash of lemon to keep it vibrant and fresh.
👩🏻🍳How to Make No-Bake Blackberry Cheesecake
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Crush the Graham crackers into fine crumbs and mix with melted butter until it resembles wet sand. Press the mixture into the base and sides of a parchment-lined 20 cm (8-inch) cake mold and chill for 30 minutes.
2. In a bowl, mix cream cheese, sugar, lemon zest, lemon juice, and vanilla until smooth. In a separate bowl, whip the cream to stiff peaks, then gently fold it into the cream cheese mixture.
3. Spread the filling evenly over the chilled crust and refrigerate overnight until fully set.
4. Cook blackberries, sugar, and lemon juice in a saucepan until thickened (about 8-10 minutes), then let cool. Once the cheesecake is set, spoon the compote on top and serve. This no-bake blackberry cheesecake recipe delivers every time.
💭My Tips for Recipe Success
Taste the Lemon Balance: In this blackberry cheesecake recipe, I always taste the filling before folding in the whipped cream, sometimes I adjust the lemon juice slightly, depending on how strong the citrus flavor is.
Slice with a Warm Knife: For the cleanest slices, I dip a sharp knife in hot water, wipe it dry, and then cut. I do this between each slice; it makes a huge difference, especially with a creamy filling.
Store Leftovers in an Airtight Container: I keep any leftover cheesecake in a sealed container in the fridge, and it stays fresh and creamy for up to 3 days. Just be sure to spoon off the compote separately if you want to keep the topping from softening the filling too much.
🍰More No-Bake Cheesecake Recipes!
Here are more of my favorite no-bake cheesecake recipes!
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📖 Recipe
No-Bake Blackberry Cheesecake
Ingredients
Graham Cracker Crust Ingredients:
- 230 g Graham Crackers - Crumbs
- 130 g Unsalted Butter - Melted
Cheesecake Filling Ingredients:
- 600 g Cream Cheese
- 80 g Granulated Sugar
- 1 tablespoon Lemon Zest
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
- 200 ml Heavy Cream - Cold
Blackberry Topping Ingredients:
- 250 g Blackberries
- 60 g Granulated Sugar
- 1 teaspoon Lemon Juice
Instructions
- Crush the graham crackers into fine crumbs using a food processor. Combine the crumbs with melted butter until the texture resembles wet sand.
- Press the mixture firmly into the bottom and sides of an 8-inch (20 cm) cake mold lined with parchment paper.
- Chill the crust in the refrigerator for 30 minutes.
- Add lemon zest, lemon juice, and vanilla extract, and beat until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream gently into the cream cheese mixture until fully incorporated.
- Pour the cheesecake filling over the chilled crust and spread evenly.
- Refrigerate for 4 hours or until the cheesecake is set.
- In a small saucepan, combine blackberries, sugar, and lemon juice.
- Cook over medium heat for 8-10 minutes, stirring occasionally, until the blackberries break down and the mixture thickens slightly.
- Remove from the heat and let the compote cool to room temperature.
- Once the cheesecake is fully set, remove it from the mold and place it on a serving plate.
- Spoon the cooled blackberry compote over the cheesecake.
- Slice and serve.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
The creamy cheesecake combined with blackberry compote is a match made in heaven. This dessert is a must-try!