Description
This no bake blackberry cheesecake features a buttery graham cracker crust, a creamy and tangy cream cheese filling, and a luscious homemade blackberry topping. Perfectly chilled and bursting with fresh fruit flavor, it’s an easy yet elegant dessert ideal for any occasion.
Ingredients
Scale
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup salted butter, melted
For the Cheesecake Filling:
- 16 oz full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup cold heavy whipping cream
For the Blackberry Topping:
- 2 cups fresh blackberries
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 cup water
- 1 tablespoon cornstarch
Instructions
- Make the Crust: Mix 2 cups of graham cracker crumbs with 1/4 cup granulated sugar. Stir in 1/2 cup melted salted butter until fully combined. Press this mixture firmly into the bottom of a 9×13-inch pan. Place the crust in the freezer to set while you prepare the filling.
- Prepare the Filling: In a large bowl, beat 16 oz of softened cream cheese until smooth and creamy. Add 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1/2 cup sour cream, mixing well to combine all ingredients evenly. In a separate chilled bowl, whip 1 cup cold heavy whipping cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture. Spread this cheesecake filling evenly over the chilled crust. Refrigerate for at least 4 hours to let it set.
- Cook the Topping: In a small saucepan, combine 2 cups fresh blackberries, 1/3 cup granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, and 1/4 cup water. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. In a separate small bowl, mix 1 tablespoon cornstarch with 1 tablespoon cold water to create a slurry. Stir the slurry into the simmering blackberry mixture and cook until thickened, about 1-2 minutes. Remove from heat and allow to cool completely before spreading over the cheesecake filling.
- Chill and Serve: Once the topping has cooled, spread it evenly over the set cheesecake. Refrigerate the assembled cheesecake until fully set, preferably for an additional hour. Slice into 12 servings and serve chilled for the best taste and texture.
Notes
- For best results, use full-fat cream cheese and heavy whipping cream to achieve a rich and creamy texture.
- Make sure the cream cheese is properly softened to avoid lumps in the filling.
- The crust can be pressed into individual serving cups for easy portioning and presentation.
- The blackberry topping can be made a day ahead and stored in the refrigerator.
- For a sweeter crust, you may increase the sugar amount slightly depending on your taste preference.
