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Blackberry cheesecake

No-Bake Blackberry Cheesecake

This No-Bake Blackberry Cheesecake is a rich, creamy dessert layered over a buttery graham cracker crust and topped with fresh, juicy blackberries, a beautiful treat that’s effortlessly elegant.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Additional time8 hours
Total Time 25 minutes

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.
  • In a large bowl, beat the cream cheese and sugar with a spatula until smooth and creamy.
  • 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

Press the Crust Firmly: I like to use the bottom of a glass to really press the crust down; it helps it hold together and creates clean slices later.
Soften the Cream Cheese First: I always let the cream cheese sit out for about 30 minutes so it blends smoothly without any lumps.
Whip the Cream Fully: I whip the cream until it forms stiff peaks; it gives the cheesecake that light, mousse-like texture I love.
Fold Slowly and Gently: I take my time folding in the whipped cream so the mixture stays fluffy and doesn’t deflate.
Chill Overnight for Best Texture: I always let it set overnight; the texture turns out perfect, creamy, and easy to slice the next day. 

Nutrition

Calories: 652kcal | Carbohydrates: 39g | Protein: 8g | Fat: 53g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 515mg | Potassium: 244mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1851IU | Vitamin C: 7mg | Calcium: 117mg | Iron: 1mg