This No-Bake Blackberry Cheesecake is an absolutely irresistible dessert that combines a buttery graham cracker crust, smooth cream cheese filling, and a luscious blackberry puree layer. It’s a showstopper of a dessert that’s both easy to prepare and deliciously satisfying. Whether for a special occasion or just because, this cheesecake will wow your guests and satisfy your sweet tooth!
Why You’ll Love This Recipe
I love this Blackberry Cheesecake because it has the perfect balance of creamy, tangy filling and sweet, fruity blackberry puree. The no-bake aspect makes it super easy to prepare, and the gelatin gives the cheesecake the perfect texture without the need for baking. The fresh blackberry topping is a beautiful and vibrant touch, elevating the dessert both in flavor and appearance. It’s a great dessert to make ahead, so it’s ready when you need it!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crust:
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1 ½ cups graham cracker crumbs
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1/3 cup unsalted butter, melted
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¼ cup granulated sugar
For the Cheesecake Filling:
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1 ¼ cups heavy cream
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2 teaspoons gelatin powder
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¼ cup cold water
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2 (8 oz) packages cream cheese, room temperature
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2/3 cup granulated sugar
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2 teaspoons vanilla extract
For the Blackberry Puree Layer:
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2 cups fresh blackberries (plus more for decorating)
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½ cup granulated sugar
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2 teaspoons gelatin powder
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¼ cup water
Optional:
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Powdered sugar for dusting
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Whipped cream or vanilla ice cream for serving
Directions
Step 1: Preparing the Graham Cracker Crust
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Preheat the Oven: Preheat your oven to 350°F (175°C).
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Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand and everything is well incorporated.
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Press the Crust: Press the crumb mixture evenly into the bottom of a 9-inch springform pan, using the back of a spoon or the bottom of a glass to pack it tightly.
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Chill: Place the pan in the refrigerator to chill while you prepare the filling.
Step 2: Making the Cheesecake Filling
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Bloom the Gelatin: In a small bowl, sprinkle 2 teaspoons of gelatin powder over ¼ cup of cold water. Let it sit for 5-10 minutes to bloom.
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Heat the Gelatin: In a small saucepan, gently heat the bloomed gelatin until it fully dissolves, stirring constantly. Be careful not to let it boil. Set it aside to cool slightly.
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Mix the Cheesecake Filling: In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract together using a hand mixer or stand mixer until smooth and creamy.
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Whip the Cream: In a separate bowl, whip the heavy cream to stiff peaks using a hand mixer.
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Combine: Gently fold the whipped cream into the cream cheese mixture until smooth.
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Add Gelatin: Slowly stir in the cooled gelatin mixture and mix until fully incorporated.
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Pour the Filling: Pour the cheesecake filling over the prepared graham cracker crust, smoothing the top with a spatula.
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Chill: Refrigerate the cheesecake for at least 1 hour to allow the filling to set.
Step 3: Preparing the Blackberry Puree Layer
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Make the Puree: In a blender, combine the fresh blackberries and granulated sugar. Blend until smooth, then strain the mixture through a fine mesh sieve to remove the seeds. You should be left with a smooth blackberry puree.
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Bloom the Gelatin: Sprinkle 2 teaspoons of gelatin powder over ¼ cup of water in a small bowl and let it sit for 5-10 minutes.
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Dissolve the Gelatin: Heat the bloomed gelatin in a small saucepan over low heat until fully dissolved. Remove from heat and let it cool slightly.
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Mix Gelatin and Puree: Stir the dissolved gelatin into the blackberry puree, ensuring it’s evenly mixed.
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Cool the Puree: Allow the blackberry mixture to cool to room temperature.
Step 4: Assemble the Cake
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Add the Blackberry Layer: Once the cheesecake layer has set in the fridge, carefully pour the cooled blackberry puree over the cheesecake layer. Spread it evenly with a spatula.
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Chill Again: Return the cheesecake to the refrigerator and chill for at least 4 hours, or overnight, until the layers are fully set.
Step 5: Decorating and Serving
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Remove from Pan: Once set, carefully run a knife around the edges of the cheesecake and release the latch of the springform pan to remove it.
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Decorate: Garnish the cheesecake with fresh blackberries on top. You can also dust it with powdered sugar for a finishing touch.
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Serve: Serve the cheesecake chilled, either on its own or with a scoop of whipped cream or vanilla ice cream for an extra indulgence.
Servings and Timing
This recipe yields 12 servings. The total time is about 1 hour and 30 minutes with 15 minutes of active prep time, 15 minutes for the crust, 1 hour for the cheesecake filling to set, and 4 hours of chill time for the blackberry layer.
Variations
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Berry Compote: If you prefer a slightly less sweet topping, you can make a berry compote with blackberries, sugar, and lemon juice. Simply cook it down into a thicker, jammy texture and drizzle it over the cheesecake.
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Chocolate Drizzle: Add a chocolate drizzle on top for an extra rich touch.
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Vegan Version: Use vegan cream cheese, coconut whipped cream, and vegan gelatin for a plant-based version of this cheesecake.
Storage and Reheating
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Storing Leftovers: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
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Freezing: You can freeze the cheesecake by wrapping it tightly in plastic wrap and foil. It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
FAQs
Can I use frozen blackberries?
Yes! You can use frozen blackberries instead of fresh. Just thaw them and strain out any excess liquid before making the puree.
Can I use a different berry for the topping?
Absolutely! You can use blueberries, raspberries, or strawberries instead of blackberries for a different flavor.
Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making ahead. Just make sure it has enough time to chill for the layers to fully set.
How do I get clean slices?
For clean slices, dip a sharp knife into warm water before each cut, wiping it clean between slices.
How do I store the cheesecake?
Store the cheesecake in the refrigerator for up to 5 days. Be sure to cover it with plastic wrap or in an airtight container.
Conclusion
This No-Bake Blackberry Cheesecake is the perfect blend of creamy, tangy, and fruity flavors. With a simple graham cracker crust, smooth cheesecake filling, and a refreshing blackberry topping, it’s a dessert that’s sure to impress. Whether you’re celebrating a special occasion or just craving a sweet treat, this cheesecake is the perfect choice!
Print
No-Bake Blackberry Cheesecake
- Total Time: 4 hours 15 minutes
- Yield: 12
Description
This no-bake blackberry cheesecake combines a buttery graham cracker crust with a smooth cream cheese filling and a vibrant blackberry puree topping. It’s a showstopper dessert that’s as beautiful as it is delicious!
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
⅓ cup unsalted butter, melted
¼ cup granulated sugar
For the Cheesecake Filling:
1 ¼ cups heavy cream
2 teaspoons gelatin powder
¼ cup cold water
2 (8 oz) packages cream cheese, room temperature
⅔ cup granulated sugar
2 teaspoons vanilla extract
For the Blackberry Puree Layer:
2 cups fresh blackberries (plus more for decorating)
½ cup granulated sugar
2 teaspoons gelatin powder
¼ cup water
Optional:
Powdered sugar for dusting
Whipped cream or vanilla ice cream for serving
Instructions
Step 1: Prepare the Graham Cracker Crust
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Press the mixture evenly into the bottom of the pan, packing it tightly to prevent crumbling. Chill the crust in the refrigerator while preparing the filling.
Step 2: Make the Cheesecake Filling
Bloom the Gelatin: Sprinkle 2 teaspoons of gelatin powder over ¼ cup of cold water in a small bowl. Let it sit for 5-10 minutes to bloom.
In a small saucepan, gently heat the bloomed gelatin, stirring continuously until it dissolves. Remove from heat and let it cool slightly.
In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract together using a hand mixer or stand mixer until smooth and creamy.
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture to maintain the fluffiness.
Slowly stir in the cooled gelatin mixture until well combined.
Pour the cheesecake filling over the chilled crust in the springform pan, smoothing the top with a spatula. Refrigerate for at least 1 hour to allow the filling to set.
Step 3: Prepare the Blackberry Puree Layer
In a blender, combine the fresh blackberries and granulated sugar. Blend until smooth.
Strain the mixture through a fine mesh sieve to remove seeds, resulting in a smooth blackberry puree.
Bloom the Gelatin for the Puree: Sprinkle 2 teaspoons of gelatin powder over ¼ cup of water in a small bowl and let it sit for 5-10 minutes.
Heat the bloomed gelatin in a small saucepan over low heat until dissolved. Remove from heat and let it cool slightly.
Mix the cooled gelatin into the blackberry puree. Allow the mixture to cool to room temperature.
Carefully pour the blackberry mixture over the cheesecake layer, spreading it evenly.
Step 4: Chill and Set
Return the cheesecake to the refrigerator and chill for at least 4 hours, or overnight, until fully set.
Step 5: Decorate and Serve
Once the cheesecake is set, remove it from the springform pan by running a knife along the edges and gently releasing the latch.
Transfer the cheesecake to a serving platter.
Decorate the top with fresh blackberries for added color and texture.
For clean slices, dip a sharp knife into warm water before each cut, wiping it clean between slices.
Serve chilled, with optional whipped cream or vanilla ice cream.
Notes
Room Temperature Cream Cheese: Make sure to use room temperature cream cheese to avoid lumps in your filling.
Gelatin: Fully dissolve the gelatin before adding it to the cheesecake mixture or puree to prevent clumps.
Chill Time: For clean slices, let the cheesecake chill thoroughly. If you’re in a rush, place it in the freezer for the last hour of chilling, but monitor to avoid freezing it completely.
Blackberries: Fresh blackberries are ideal, but you can also use frozen blackberries if fresh ones are unavailable. Just thaw and drain them first.
Optional Garnishes: For extra flair, drizzle melted chocolate over the top or sprinkle with powdered sugar.
- Prep Time: 15 minutes
- Chill Time:: 4hours
- Category: Dessert
