This No Bake Blackberry Cheesecake is a rich and creamy dessert with a buttery graham cracker crust, smooth vanilla cream cheese filling, and a vibrant blackberry topping. It's a refreshing, oven-free treat that's perfect for warm weather or special occasions.

Why You’ll Love This Recipe

No need to turn on the oven—ideal for summer days.
Combines a creamy, tangy filling with fresh berry flavor.
Great for making ahead of time.
Simple to customize with different toppings or crusts.
Stores well in both the fridge and freezer.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Graham Cracker Crust:

Graham cracker crumbs
Granulated sugar
Salted butter, melted

For the Cheesecake Filling:

Full-fat cream cheese, softened
Powdered sugar
Vanilla extract
Sour cream
Cold heavy whipping cream

For the Blackberry Topping:

Fresh blackberries
Granulated sugar
Vanilla extract
Ground cinnamon
Water
Cornstarch

Directions

Make the Crust:
Combine graham cracker crumbs and sugar. Stir in melted butter until well mixed. Press into the bottom of a 9x13-inch pan and freeze while making the filling.
Prepare the Filling:
Beat softened cream cheese until smooth. Add powdered sugar, vanilla, and sour cream; mix well. In a separate bowl, whip heavy cream to stiff peaks and fold into the cream cheese mixture. Spread over the crust and refrigerate for at least 4 hours.
Cook the Topping:
In a saucepan, combine blackberries, sugar, vanilla, cinnamon, and water. Simmer gently. Mix cornstarch with water and stir into the berry mixture to thicken. Let cool completely, then spread over the cheesecake.
Chill and Serve:
Once assembled, refrigerate until fully set. Slice and serve chilled.

Servings and Timing

Servings: 12
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes

Variations

Swap blackberries for blueberries, strawberries, or raspberries.
Use crushed cookies or nuts instead of graham crackers for the crust.
Add lemon zest to the filling for a citrus kick.
Make individual cheesecakes using muffin tins.

Storage/Reheating

Store in the refrigerator, covered, for up to 3 days.
For longer storage, freeze individual slices wrapped in plastic and placed in an airtight container for up to 1 month. Thaw in the fridge before serving.

FAQs

How long does it take to set?

The cheesecake should chill for at least 4 hours to set properly. Overnight chilling works best for a firmer result.

Can I use frozen blackberries?

Yes, just thaw and drain them first to avoid excess moisture in the topping.

Is this cheesecake suitable for making ahead?

Definitely. It can be prepared a day in advance and stored in the fridge until serving.

Can I use a different crust?

Yes, other options like crushed cookies or a nut-based crust work well.

How do I get a firmer filling?

Make sure the whipped cream reaches stiff peaks before folding it in, and chill the cheesecake long enough.

Can I add gelatin?

You can add a small amount of dissolved gelatin for a firmer texture, especially if serving in warm weather.

What if the topping is too thin?

Simmer a bit longer or add more cornstarch slurry to thicken.

Is this recipe vegetarian?

Yes, it contains no gelatin or animal-based setting agents.

Can I make it gluten-free?

Use gluten-free graham crackers or cookies for the crust and ensure all other ingredients are gluten-free.

How should I serve it?

Chilled, with optional garnishes like whipped cream or extra blackberries.

Conclusion

No Bake Blackberry Cheesecake is a simple yet impressive dessert that's perfect for any occasion. With a creamy, no-fuss filling and a fresh berry topping, it's sure to be a favorite at summer gatherings, dinner parties, or as a special treat for yourself.

No Bake Blackberry Cheesecake

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Author: Emmily
Total Time: 4 hours 20 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

This No Bake Blackberry Cheesecake is a refreshing and indulgent dessert with a buttery graham cracker crust, smooth and tangy cream cheese filling, and a vibrant blackberry topping. Perfect for summer, this easy no bake cheesecake recipe is ideal for gatherings or a make-ahead treat. Keywords: no bake blackberry cheesecake, easy summer dessert, no bake cheesecake with berries, cream cheese blackberry dessert.

Instructions

Make the Crust:
Mix graham cracker crumbs with sugar. Stir in melted butter until combined. Press mixture into a 9x13-inch pan and freeze while preparing filling.
Prepare the Filling:
Beat cream cheese until smooth. Add powdered sugar, vanilla, and sour cream, mixing well. In a separate bowl, whip heavy cream to stiff peaks, then fold into the cream cheese mixture. Spread evenly over crust and chill for at least 4 hours.
Cook the Topping:
In a saucepan, combine blackberries, sugar, vanilla, cinnamon, and water. Simmer gently. Stir cornstarch slurry into the mixture and cook until thickened. Let cool completely before spreading on the cheesecake.
Chill and Serve:
Once topping is added, refrigerate until fully set. Slice and serve chilled.