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Every summer I can't help but throw together this silky no bake blackberry cheesecake whenever I spot gorgeous berries at the store. Sweet, juicy fruit teams up with tangy, cool filling and a crumbly graham crust. Friends always snag seconds before it disappears.
When I made this last July for a barbecue, folks kept raving about how dreamy the filling was. It's rich, the berries are jammy, and trust me, nobody stops after just one piece.
Dreamy Ingredients
- Salted butter: brings everything together in the base and bumps up flavor. Go for the good stuff.
- Graham cracker crumbs: give that iconic sweet base. Blitz your own for fresher flavor.
- Heavy whipping cream: this is what makes the final bite so light and mousse-like. Keep it icy cold before you begin.
- Sour cream: brings a creamy tang for classic flavor. Stick with the rich full fat type.
- Powdered sugar: mixes easily and makes your filling extra airy. Sift if you want it super smooth.
- Cream cheese: full fat melts in and keeps it extra velvety. Let it soften first so you get zero lumps.
- Cornstarch: thickens the berry layer so it sets up just right. Make sure it’s fresh or you’ll risk clumps.
- Water: blends cornstarch with berries so you get a silky sauce. Tap water works.
- Ground cinnamon: sneaks in warmth to the topping. Just a pinch is enough.
- Vanilla extract: perks up the filling and the fruit. Real vanilla means better flavor.
- Granulated sugar: balances out tart berries and gives sweetness everywhere you need it. Fine sugar melts in best.
- Fresh blackberries: bring bold flavor and color—choose ones that look juicy and shiny.
Easy Step by Step
- Add the Topping and Serve:
- Spoon the blackberries on cooled cheesecake. Slice into squares and serve chilled.
- Simmer the Topping:
- Drop the heat and gently bubble for 8 to 10 minutes so your berries break down and sauce thickens. Stir a few times and cool the topping afterwards.
- Prepare Blackberry Topping:
- Combine blackberries, sugar, vanilla, cinnamon, water, and cornstarch in a saucepan over medium. Stir often until glossy and mixed well. Bring up to a boil.
- Chill to Set:
- Let the cheesecake rest in the fridge for at least 4 hours, or freeze about 2 hours. Wait until it feels firm before adding berries.
- Assemble the Cheesecake:
- Add the creamy filling onto your cold crust. Use a spatula to smooth the top completely.
- Combine Filling and Cream:
- Carefully fold your whipped cream into the cream cheese blend. Take it slow so the mixture stays nice and fluffy. You want it light.
- Whip the Cream:
- Beat heavy cream cold from the fridge with a hand mixer. Go medium-high until you see stiff peaks, but not so far that it curdles.
- Make the Filling:
- Whip up softened cream cheese, powdered sugar, vanilla, and sour cream using a medium bowl. It should be totally smooth and silky when you're done.
- Chill the Crust:
- Press crumb mixture tightly into a 9x13 pan, covering every bit. Pop it in the freezer until you're ready to fill.
- Prepare the Crust:
- Stir up graham cracker crumbs and sugar, then mix in melted butter until it’s like damp sand.
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I always feel super nostalgic making this since blackberries remind me of summers picking fruit with my kids. We'd sneak a handful on the way home, hands all purple, then come home and throw this together—so worth it.
Smart Storage
You can stash this dessert in the fridge, covered, for up to 5 days. It freezes like a dream for 3 months, too. For neater squares, cut it while partly frozen. Let slices sit out a few minutes before eating for best texture.
Swaps That Work
If you’re missing fresh blackberries, switch in frozen ones, or toss in raspberries and blueberries together. For the base, trade graham crackers for digestives or even vanilla cookies. Tweak how much sugar you use if your fruit is sweeter or tarter.
Fun Ways to Serve
Slice generous squares for sharing, or layer into little mason jars for easy party servings. You can dollop on whipped cream or sprinkle with toasted almonds right before serving if you’re feeling fancy.
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A Little Backstory
No bake cheesecakes got their start from chilled European custards and grew popular in the US thanks to easy cream cheese pies. Folks love making them in summer since you use simple ingredients and keep the oven off. Home bakers of every age dig the no-fuss results.
Frequently Asked Questions
- → Can I use frozen blackberries?
Totally! Go for frozen berries if you can’t find fresh ones. Just simmer ’em a little longer if they’re extra juicy.
- → How do I store the cheesecake?
Pop it in the fridge and it’ll be good all week. Or freeze it for a few months — just let it thaw in the fridge before serving.
- → Is it possible to prepare the topping in advance?
Sure can. Make the berry topping a few days ahead, stash it in the fridge, or freeze for months, then use when you’re ready.
- → What size pan should I use?
9x13 inch pan is your best bet. Makes slicing way easier and helps the layers set up nice and firm.
- → Can I substitute the spices in the fruit topping?
Skip the cinnamon if you want, or swap in something like nutmeg or coriander for a twist.