No Bake Blackberry Cheesecake

This creamy no bake blackberry cheesecake has become my go to summer dessert anytime I spot plump blackberries at the market The bright fruit paired with a cool tangy filling and buttery graham crust always disappears in minutes at gatherings

I whipped this up last Fourth of July to beat the heat and it instantly became a family favorite We all agreed the rich filling and jammy blackberry layer made second helpings practically required

Ingredients

• Fresh blackberries: provide bold color and jammy fruitiness look for plump shiny berries for best flavor
• Granulated sugar: balances tartness in both topping and crust choose fine white sugar for smoothness
• Vanilla extract: enhances both cream and fruit depth use pure vanilla for stronger aroma
• Ground cinnamon: brings a subtle warmth in the berry compote
• Water: binds cornstarch and berries for the perfect sauce consistency tap water is fine
• Cornstarch: thickens the topping so it slices neatly check freshness to avoid clumps
• Cream cheese: full fat is best for creaminess soften before mixing
• Powdered sugar: sweetens and fluffs up the filling sift to avoid lumps
• Sour cream: imparts mild tang for classic cheesecake taste use full fat for richness
• Heavy whipping cream: is the secret to a light mousse like filling keep it very cold for best whip
• Graham cracker crumbs: create a tender buttery base pulse your own for fresher taste
• Salted butter: ties the crust together and adds flavor quality makes a difference

Step by Step Instructions

Prepare the Crust:

Mix graham cracker crumbs with granulated sugar until evenly blended Next pour in melted butter and stir until all crumbs are moistened The mixture should look like wet sand

Chill the Crust:

Firmly press the crumb mixture into the bottom of a nine by thirteen inch baking dish Cover the surface completely Place in freezer to firm while you make the filling

Make the Filling:

Beat softened cream cheese with powdered sugar vanilla and sour cream in a medium bowl Use a hand mixer to whip until there are no lumps and the mixture is silky

Whip the Cream:

In a separate chilled bowl beat the cold heavy cream on medium high until stiff peaks form Take your time and watch that it does not over mix and curdle

Combine Filling and Cream:

Gently fold the whipped cream into the cream cheese mixture Use a spatula and soft strokes to keep the mixture airy This step gives lift to the whole dessert

Assemble the Cheesecake:

Spread the creamy cheesecake filling onto your chilled crust Smooth the top with an offset spatula for a clean flat surface

Chill to Set:

Refrigerate the cheesecake for at least four hours or freeze for around two hours Make sure it feels set before topping with fruit

Prepare Blackberry Topping:

In a saucepan over medium heat stir together blackberries sugar vanilla cinnamon water and cornstarch until coated and combined Bring to a boil while stirring

Simmer the Topping:

Lower heat and simmer for around eight to ten minutes until the berries have broken down and the sauce becomes thick and jammy Stir occasionally to prevent sticking Let cool completely before using

Add the Topping and Serve:

Spread the blackberries evenly on top of the chilled cheesecake Cut into neat squares and serve cold

Pin

Blackberries are my favorite summer fruit and starring them in this cheesecake always brings me back to picking wild berries with my kids Sticky fingers and all we always nibbled a few on the walk home before making this treat together

Storage Tips

The assembled cheesecake keeps well covered in the fridge for up to five days It also freezes beautifully for up to three months If frozen slice while still slightly firm for cleaner squares then let sit at room temperature a few minutes before serving

Ingredient Substitutions

You can use frozen blackberries or even a mix of raspberries and blueberries if blackberries are not available For the crust try digestive biscuits or vanilla wafers Adjust sugar to taste if swapping berries

Serving Suggestions

Serve this cheesecake in generous squares for a crowd Individual mason jar portions also work well for parties For extra flair top each slice with whipped cream or scatter a few toasted almond slivers right before serving

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Cultural and Historical Context

No bake cheesecakes likely evolved from European chilled custards and American cream cheese pies The style makes a perfect dessert for hot months and its success relies on simple pantry ingredients Everyone from grandmas to young home bakers loves the fuss free results

Recipe FAQs

→ Can I use frozen blackberries?

Yes, frozen blackberries or a mix of berries can be used if fresh are unavailable. Adjust simmering time as needed.

→ How do I store the cheesecake?

The cheesecake filling keeps refrigerated for up to a week or can be frozen for up to three months. Thaw overnight in the fridge before serving.

→ Is it possible to prepare the topping in advance?

Absolutely. The blackberry topping can be prepared ahead, stored in the refrigerator for up to three days or frozen for up to three months.

→ What size pan should I use?

A 9x13 inch baking dish works best for easy slicing and firm setting of the layered dessert.

→ Can I substitute the spices in the fruit topping?

Cinnamon can be omitted or replaced with spices like coriander or nutmeg for a different flavor profile.