This Easy No-Bake Blackberry Cheesecake is a dream dessert, especially as the weather starts warming up! It features a buttery graham cracker crust, a smooth and creamy no-bake cheesecake filling, and a vibrant, tangy homemade blackberry coulis topping. I absolutely love this recipe because it delivers all the rich flavor of cheesecake without having to turn on the oven (except for a quick bake of the crust!). This Blackberry Cheesecake is perfect for summer gatherings, potlucks, or anytime you need a refreshing and elegant dessert that’s surprisingly simple to make.
Why You’ll Love This No-Bake Blackberry Cheesecake
- No-Bake Filling: The creamy cheesecake filling sets beautifully in the fridge – no oven required for the main part!
- Fresh Blackberry Flavor: The homemade blackberry coulis provides an intense, authentic berry flavor.
- Creamy and Smooth: The combination of cream cheese and whipped cream creates a luscious, smooth texture.
- Easy to Make: Uses simple ingredients and straightforward no-bake techniques.
- Perfect for Make-Ahead: This cheesecake needs to chill, making it ideal for preparing in advance.
Ingredients for Blackberry Cheesecake
Here’s what you’ll need to make this delicious no-bake cheesecake. The full list with measurements is in the recipe card below.
Cheesecake Base
- Graham cracker crumbs (Crumb)
- Unsalted butter (Fat)
Cheesecake Filling
- Full fat cream cheese (Dairy)
- Granulated white sugar (Sweetener)
- Vanilla essence (Flavoring)
- Lemon juice (Acid)
- Thickened cream (Heavy cream) (Dairy)
Blackberry Topping and Decoration
- Blackberries (fresh or frozen) (Fruit)
- Granulated white sugar (Sweetener)
- Fresh lemon juice (Acid)
- Corn flour (Cornstarch) (Thickener)
- Blackberries, for decoration (Fruit)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic flavor of this Blackberry Cheesecake, but here are some delicious variations:
- Different Berry Topping: Use raspberries, strawberries, or mixed berries to make the coulis.
- Add Lemon Zest: Incorporate lemon zest into the cream cheese filling for an extra citrusy kick.
- Chocolate Crust: Use chocolate graham crackers or Oreo crumbs for the base.
- Add Nuts: Sprinkle toasted chopped pecans or almonds over the finished cheesecake.
- Different Crust: Try a vanilla wafer or shortbread cookie crust.
How to Make No-Bake Blackberry Cheesecake
Let me show you how easy it is to make this refreshing Blackberry Cheesecake:
Make the Cheesecake Base
- First, I line my 7-inch springform cheesecake tin with parchment paper.
- I break the graham crackers into smaller pieces and blitz them briefly in a food processor until they form fine crumbs.
- I melt the butter (either in the microwave or in a pot on the stove).
- I pour the melted butter into the cookie crumbs and mix until it resembles fine, damp bread crumbs.
- I pour this mixture into the lined tin and press it down firmly to form the base. I try not to press too firmly, or the base might become too hard.
- I chill the crust in the fridge for at least one hour (or up to overnight) to let it set.
Make the Cheesecake Filling
- (I make sure my cream cheese is at room temperature for a smooth filling!) I beat the room temperature cream cheese briefly in a large bowl with an electric mixer just to soften it.
- I add the lemon juice, granulated sugar, and vanilla essence to the cream cheese and beat on low speed until combined and the sugar has all dissolved.
- In a separate bowl, I whip the cold thickened (heavy) cream until firm peaks form.
- Gently, using a spatula, I fold the whipped cream into the cream cheese mixture until well combined. Folding helps keep the filling light and airy.
Assemble and Chill
- I put the cheesecake filling onto the prepared, chilled base and smooth down the top with a spatula.
- I chill the Blackberry Cheesecake in the fridge for at least four hours, but preferably overnight, until completely firm.
Make the Blackberry Coulis Topping
- I put the blackberries (fresh or frozen work fine) in a tall jug suitable for an immersion blender (or use a regular blender). I blend the blackberries until smooth.
- I strain the blended blackberries through a fine-mesh sieve to remove the seeds.
- I add the strained, blitzed blackberries to a small pot. I squeeze and add the lemon juice.
- I add the sugar and corn flour (cornstarch) and mix well.
- I bring the coulis to a boil over medium heat, then reduce to a simmer.
- I simmer for approximately fifteen minutes, stirring frequently, until the sauce has reduced and thickened. The coulis will thicken more as it cools.
- I remove it from the heat, allow it to cool completely, and then chill it in the fridge until ready to serve the cheesecake.
Finish and Serve
- (The blackberry topping is best added just before serving the cheesecake.) I remove the chilled cheesecake from the springform pan and carefully peel away the parchment paper. I smooth the sides of the cheesecake with an offset spatula if needed.
- Using a large sharp knife, I carefully separate the base of the cake from the parchment paper on the bottom and transfer it to a serving plate or board.
- Just before serving, I pour the delicious chilled blackberry coulis over the top.
- I top with fresh blackberries.
Tips and Tricks for the BEST No-Bake Cheesecake
Here are my secrets for making this Blackberry Cheesecake truly exceptional:
- Room Temperature Cream Cheese: This is crucial for a smooth, lump-free filling.
- Whip Cream to Firm Peaks: Ensure the heavy cream is properly whipped to provide structure to the no-bake filling. Use cold cream and a chilled bowl.
- Chill Time is Key: Don’t skimp on the chilling time! The cheesecake needs several hours (preferably overnight) to fully set and firm up.
- Press Crust Firmly (But Not Too Firmly): Pack the crust well so it holds together, but not so hard that it becomes difficult to cut.
- Strain the Coulis: Straining the blackberry puree removes the seeds for a smooth, professional coulis topping.
How to Serve
This Blackberry Cheesecake is perfect for:
- Spring and Summer Desserts: Light, refreshing, and highlights seasonal berries (though frozen work too!).
- Potlucks and Parties: An easy make-ahead dessert that always impresses.
- Brunches: An elegant addition to a brunch spread.
- Anytime Treat: When you need a creamy, fruity dessert fix!
Serve chilled, sliced with a sharp knife dipped in hot water and wiped clean between cuts.
Make Ahead and Storage
This cheesecake is ideal for making ahead! Prepare the entire cheesecake (without the coulis topping and fresh berry garnish) up to 2 days in advance and keep it covered in the refrigerator. Make the coulis separately and store it in the fridge. Top with coulis and fresh berries just before serving. Leftover cheesecake will keep well in the refrigerator for up to 4-5 days.
FAQs about Blackberry Cheesecake
- Can I use frozen blackberries?
- Yes, frozen blackberries work well for the coulis topping. You can use fresh or frozen for the garnish.
- Can I make this gluten-free?
- Yes! Simply use gluten-free graham crackers for the crust.
- My cheesecake didn’t set firmly. Why?
- It likely needed more chilling time. Ensure it chills for at least 4 hours, preferably overnight. Also, make sure you whipped the cream to firm peaks and used full-fat cream cheese.
Enjoy this creamy, refreshing, and easy-to-make No-Bake Blackberry Cheesecake! It’s a perfect dessert for any occasion.
Print
Blackberry Cheesecake
- Prep Time: 25 minutes
- Chill Time: 4 hours
- Cook Time: 20minutes
- Total Time: 4 hours 45 minutes
- Yield: 10 slices 1x
- Category: Dessert, Snack
- Cuisine: American
Description
This easy blackberry cheesecake with graham cracker crust combines creamy no-bake cheesecake with a tangy blackberry topping that’s great for summer.
Ingredients
Scale
For the Graham Cracker Base:
- 2 ⅓ cups (250g) Graham cracker crumbs (from about 18–20 full crackers)
- 1 stick (½ cup / 115g) unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces (450g total, two 8-ounce tubs/blocks) full-fat cream cheese, softened to room temperature
- ½ cup (110g) granulated white sugar
- 1 ½ teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 1 cup (250ml) heavy whipping cream (thickened cream), cold
For the Blackberry Coulis Topping and Decoration:
- 3 cups (1 lb / 450g) fresh blackberries, divided
- ⅓ cup (75g) granulated white sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons cornstarch (cornflour)
- 12 fresh blackberries, for decoration
Instructions
. Make the Cheesecake Base:
- Prep Pan: Line the bottom and sides of the springform cheesecake tin with parchment paper.
- Make Crumbs: Break the graham crackers into smaller pieces and process them in a food processor until they form fine crumbs. Alternatively, place crackers in a zip-top bag and crush with a rolling pin.
- Combine: Melt the butter in a microwave-safe bowl or small saucepan. Pour the melted butter into the graham cracker crumbs and mix with a fork until the crumbs are evenly moistened.
- Press into Pan: Pour the crumb mixture into the lined tin. Press down firmly and evenly to form the base. Do not press too hard, or the base may become too dense.
- Chill: Chill the crust in the refrigerator for at least 1 hour (or up to overnight) until firm.
2. Make the Cheesecake Filling:
- Beat Cream Cheese: Ensure the cream cheese is at room temperature for a smooth filling. In a large bowl, using an electric mixer, beat the room-temperature cream cheese briefly to soften it.
- Add Sugar & Flavorings: Add the granulated sugar, vanilla extract, and lemon juice to the cream cheese. Beat on low speed until combined and the sugar has dissolved. Increase speed and beat until smooth and creamy.
- Whip Cream: In a separate, chilled bowl, whip the cold heavy whipping cream with clean beaters until firm peaks form.
- Fold Together: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until just combined and no streaks remain. Do not overmix.
- Assemble: Pour the cheesecake filling onto the prepared, chilled base and smooth the top with an offset spatula.
- Chill: Chill the cheesecake in the refrigerator for at least four hours, or preferably overnight, until completely firm and set.
3. Make the Blackberry Coulis Topping:
- Blend Berries: Place 2 cups of the fresh blackberries in a tall jug suitable for an immersion blender (or use a regular blender). Blend until smooth.
- Strain: Pour the blended blackberries through a fine-mesh sieve into a small saucepan, pressing gently on the solids to extract the juice. Discard the seeds/solids.
- Cook Coulis: Add the lemon juice, sugar, and cornstarch to the strained blackberry puree in the saucepan. Whisk well to combine, ensuring the cornstarch is dissolved.
- Simmer and Thicken: Bring the mixture to a boil over medium heat, then reduce to a simmer. Simmer for approximately 15 minutes, stirring frequently, until the sauce has reduced and thickened enough to coat the back of a spoon. The coulis will thicken more as it cools.
- Cool and Chill: Remove the coulis from the heat, allow it to cool completely, and then chill in the refrigerator until ready to serve.
4. Assemble and Serve:
- Release Cheesecake: Once the cheesecake is fully chilled and set, carefully remove the sides of the springform pan. Gently peel away the parchment paper from the sides. Use a large, sharp knife to carefully separate the base from the bottom parchment paper and transfer the cheesecake to a serving plate or board.
- Top and Decorate: Pour the chilled blackberry coulis over the top of the cheesecake just before serving. Decorate with the remaining 12 fresh blackberries.
- Serve: Slice and serve chilled.
Notes
- Cream Cheese: Use full-fat, block-style cream cheese softened to room temperature for the best texture.
- Heavy Cream: Ensure the cream is very cold for optimal whipping. “Thickened cream” in some regions is similar to US heavy whipping cream.
- Coulis: Straining the coulis removes seeds for a smoother topping. Ensure it’s completely cool before topping the cheesecake.
- Chilling Time: Do not skip the chilling times for the crust and the cheesecake filling; they are crucial for the dessert to set properly. Overnight chilling is recommended for the best texture.
- Storage: Store leftover cheesecake covered in the refrigerator for up to 4 days.