Easy No-Bake Blackberry Cheesecake (Creamy & Delicious!)

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

1. First, I line my 7-inch springform cheesecake tin with parchment paper.
2. I break the graham crackers into smaller pieces and blitz them briefly in a food processor until they form fine crumbs.
3. I melt the butter (either in the microwave or in a pot on the stove).
4. I pour the melted butter into the cookie crumbs and mix until it resembles fine, damp bread crumbs.
5. 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.
6. I chill the crust in the fridge for at least one hour (or up to overnight) to let it set.

Make the Cheesecake Filling

1. (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.
2. 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.
3. In a separate bowl, I whip the cold thickened (heavy) cream until firm peaks form.
4. 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

1. I put the cheesecake filling onto the prepared, chilled base and smooth down the top with a spatula.
2. I chill the Blackberry Cheesecake in the fridge for at least four hours, but preferably overnight, until completely firm.

Make the Blackberry Coulis Topping

1. 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.
2. I strain the blended blackberries through a fine-mesh sieve to remove the seeds.
3. I add the strained, blitzed blackberries to a small pot. I squeeze and add the lemon juice.
4. I add the sugar and corn flour (cornstarch) and mix well.
5. I bring the coulis to a boil over medium heat, then reduce to a simmer.
6. I simmer for approximately fifteen minutes, stirring frequently, until the sauce has reduced and thickened. The coulis will thicken more as it cools.
7. 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

1. (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.
2. 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.
3. Just before serving, I pour the delicious chilled blackberry coulis over the top.
4. 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.

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