No-Bake Blackberry Cheesecake Recipe
This no-bake blackberry cheesecake recipe combines a buttery graham cracker crust, creamy whipped filling, and fresh blackberry topping for an easy make-ahead summer dessert.
Ingredients
For the Graham Cracker Crust
- 230 g graham crackers crumbs
- 130 g unsalted butter melted
For the Cheesecake Filling
- 600 g cream cheese softened
- 80 g granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 200 ml cold heavy cream
For the Blackberry Topping
- 250 g fresh blackberries
- 60 g granulated sugar
- 1 teaspoon lemon juice
Instructions
- Crush 2½ cups (230 g) graham cracker crumbs into fine crumbs and mix with ½ cup (130 g) melted unsalted butter until the texture resembles wet sand. Press the mixture firmly into the base and sides of a parchment-lined 8-inch (20 cm) cake pan, then refrigerate for 30 minutes.
- In a large bowl, beat 21 oz (600 g) softened cream cheese, ⅓ cup (80 g) granulated sugar, 1 tablespoon lemon zest, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract until smooth and creamy.
- In a separate bowl, whip ¾ cup (200 ml) cold heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until fully combined.
- Spread the cheesecake filling evenly over the chilled crust and smooth the top with a spatula. Refrigerate for 4 hours or until fully set.
- Add 9 oz (250 g) fresh blackberries, ¼ cup (60 g) granulated sugar, and 1 teaspoon lemon juice to a saucepan and cook for 8–10 minutes until the berries soften and the mixture becomes glossy and slightly thickened. Let the topping cool completely.
- Spoon the cooled blackberry topping over the cheesecake, slice, and serve chilled.
Notes
Chill Overnight for the Best Texture: I like to let the cheesecake chill overnight because the filling becomes firmer, creamier, and much easier to slice.
Use Full-Fat Cream Cheese: Full-fat cream cheese gives this cheesecake its rich texture and helps the filling hold its shape properly.
Cool the Blackberry Topping Completely: Warm topping can soften the cheesecake filling too much, so I always let it cool before spreading it over the cheesecake.
Slice with a Warm Knife: I dip a sharp knife into hot water and wipe it dry between slices for cleaner edges.
Nutrition
Calories: 670kcal | Carbohydrates: 48g | Protein: 8g | Fat: 51g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 434mg | Potassium: 233mg | Fiber: 3g | Sugar: 29g | Vitamin A: 1850IU | Vitamin C: 9mg | Calcium: 126mg | Iron: 2mg