No Bake Blackberry Cheesecake
A creamy, no-bake cheesecake with a crunchy graham cracker crust and a fresh blackberry topping, perfect for warm days.
Ingredients
Crust
- 1 cup Graham cracker crumbs Or crushed cookies
- 1/4 cup Melted butter
Filling
- 16 oz Cream cheese, softened Full fat is recommended for the best texture
- 1/2 cup Powdered sugar
- 1 tsp Vanilla extract
- 1 cup Heavy whipping cream Or whipped topping
Topping
- 2 cups Blackberries Fresh or frozen
- 1/4 cup Sugar
- 1 tbsp Lemon juice A squeeze for brightness
Instructions
Preparation
- Combine graham cracker crumbs and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth.
- In another bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
- Spread the cheesecake filling over the crust in the springform pan.
- Cover and refrigerate for at least 6 hours, preferably overnight.
Topping
- In a small saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat until the blackberries soften and the mixture thickens slightly.
- Allow to cool before spreading the blackberry topping over the cheesecake.
Notes
For best results, ensure cream cheese is softened before use. Chill the cheesecake overnight for clean slices. Leftovers can be stored in the fridge for up to 4 days.