Description
This No Bake Blackberry Cheesecake is a luscious and refreshing dessert perfect for summer. Featuring a crunchy graham cracker crust and a creamy, tangy blackberry-infused filling, this cheesecake comes together quickly without any baking required. It’s smooth, velvety, and bursting with fresh blackberry flavor, making it an ideal treat for gatherings or a simple indulgence at home.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 2 cups fresh blackberries
- 2 tablespoons lemon juice
- 1/2 cup powdered sugar
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Prepare the crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand. Press this firmly into the bottom of a 9-inch springform pan to form an even crust layer. Place in the refrigerator to chill while you prepare the filling.
- Make the blackberry puree: In a blender or food processor, puree the fresh blackberries along with the lemon juice until smooth. Pass the puree through a fine mesh sieve into a bowl to remove seeds, then set aside the smooth blackberry mixture.
- Mix the cream cheese base: In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy. Add in the powdered sugar, sour cream, and vanilla extract, and continue mixing until all ingredients are fully incorporated.
- Combine with blackberry puree: Gently fold the strained blackberry puree into the cream cheese mixture until the color is uniform and the mixture is well blended.
- Whip the heavy cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form, indicating it is thick and voluminous.
- Fold whipped cream into filling: Carefully fold the whipped cream into the blackberry cream cheese mixture, ensuring the mixture remains light and smooth without deflating the whipped cream.
- Assemble the cheesecake: Pour the prepared filling over the chilled crust in the springform pan. Smooth the top with a spatula to create an even surface.
- Chill to set: Refrigerate the cheesecake for at least 6 hours, or preferably overnight, allowing it to fully set and develop flavors.
- Serve: Before serving, optionally garnish with additional fresh blackberries to enhance presentation and flavor.
Notes
- For a deeper, brighter color, add a few drops of natural purple food coloring to the blackberry puree before folding it into the cream cheese mixture.
- You can substitute fresh blackberries with frozen blackberries that have been thawed and well drained for convenience.
