Description

This No Bake Blackberry Cheesecake is a luscious, creamy dessert featuring a buttery graham cracker crust, smooth cream cheese filling, and a sweet homemade blackberry topping. Perfect for warm weather or when you want a delightful treat without turning on the oven. The cheesecake sets in the fridge for a no-fuss preparation with a fresh fruity finish.

Ingredients

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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:

24 oz (3 packages) 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
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup water
1 tablespoon cornstarch

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Instructions

Make the Crust: In a medium bowl, mix the graham cracker crumbs with granulated sugar. Pour in the melted butter and stir until all crumbs are evenly coated. Press the mixture firmly into the bottom of a 9×13-inch pan to create an even crust layer. Place the crust in the freezer while you prepare the filling to help it set.
Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy. Add the powdered sugar, vanilla extract, and sour cream, mixing well until combined. In a separate bowl, whip the cold heavy cream to stiff peaks using a hand mixer or stand mixer. Gently fold the whipped cream into the cream cheese mixture, ensuring it’s fully incorporated but still light and airy. Spread the filling evenly over the chilled graham cracker crust. Refrigerate for at least 4 hours to allow the filling to set properly.
Cook the Topping: In a small saucepan, combine fresh blackberries, granulated sugar, vanilla extract, ground cinnamon, and water. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. In a small bowl, mix cornstarch with a little cold water to create a slurry. Stir the slurry into the simmering blackberry mixture and continue cooking until it thickens, about 2-3 minutes. Remove from heat and let the topping cool completely.
Chill and Serve: Once the blackberry topping has cooled, spread it evenly over the set cheesecake filling. Refrigerate the entire cheesecake until fully set, about 1 hour more. When ready, slice into 12 servings and serve chilled for a refreshing, creamy dessert experience.

Notes

Freeze the crust before adding the filling to ensure it holds together well.
Use full-fat cream cheese and heavy cream for the best texture and richness.
If fresh blackberries are unavailable, frozen can be used but thaw and drain excess liquid first.
The cheesecake must chill for at least 4 hours, preferably overnight, for optimal firmness.
Store leftovers covered in the refrigerator for up to 3 days.
To make it lighter, you can substitute half of the heavy cream with Greek yogurt, but texture will differ slightly.