Description
A luxurious no-bake blackberry cheesecake filled with creamy richness and topped with a fresh blackberry sauce.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups whipped cream
- 2 cups fresh blackberries
- 1/4 cup sugar (for blackberry topping)
- 1 tablespoon lemon juice
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are fully coated. Firmly press the mixture into the bottom of a 9-inch springform pan to form an even layer. Refrigerate for 10 minutes to set the crust.
- Make the filling: In another mixing bowl, beat the softened cream cheese with a mixer on medium speed until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until the mixture is completely combined and free of lumps.
- Incorporate whipped cream: Gently fold in the whipped cream using a spatula. Be careful not to overmix—this helps maintain the light and airy texture of the cheesecake.
- Combine layers: Pour the cream cheese filling over the chilled crust and smooth the top with your spatula for an even finish.
- Prepare the blackberry topping: In a saucepan over medium heat, combine the blackberries, sugar, and lemon juice. Cook until the blackberries break down and release their juices, thickening slightly—about 5-7 minutes. Allow the mixture to cool slightly.
- Assemble it all: Pour the cooled blackberry topping over the cheesecake, spreading it evenly.
- Chill: Place the assembled cheesecake in the refrigerator and let it set for at least 240 minutes or overnight for best results.
- Serve: After setting, carefully run a knife around the edge of the springform pan before removing the sides. Slice, serve, and enjoy chilled.
Notes
This cheesecake holds up beautifully in the refrigerator for up to 5 days or can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg