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No Bake Blackberry Cheesecake

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close up shot of a slice of blackberry cheesecake on a plate with a blackberry
This creamy no bake blackberry cheesecake recipe is easy to assemble and creates a decadent and dreamy treat.
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Table of Contents
  1. No Bake Blackberry Cheesecake Ingredients
  2. How to Make This No Bake Blackberry Cheesecake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Creamy, rich, decadent, and no baking required, how could this no-bake blackberry cheesecake get any better? With a sweet graham cracker crust topped with creamy cheesecake filling and a sweetened blackberry topping, you’ll love the hints of summer in this delicious dessert.

close up shot of a slice of blackberry cheesecake on a plate with a blackberry

No Bake Blackberry Cheesecake Ingredients

No Bake Blackberry Cheesecake raw ingredients that are labeled

You’ll need:

For the Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • ½ cup granulated sugar
  • ¾ cup salted butter, melted

For the Cheesecake Filling

  • 3 (8-ounce) packages of cream cheese, softened
  • 1½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup sour cream
  • 2 cups heavy whipping cream, cold

For the Fruit Topping

  • 4 cups fresh blackberries (about 24-ounces)
  • 1½ cups granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon ground cinnamon
  • ½ cup water
  • 5 tablespoons cornstarch

SUBSTITUTIONS AND ADDITIONS

BLACKBERRIES: You can substitute frozen blackberries or even mixed berries for fresh blackberries in this delicious cheesecake.

SPICES: We used cinnamon to flavor the blackberry filling, but you could omit the cinnamon or add additional warming spices like coriander or nutmeg.

CRUST: You can stick with the classic graham cracker crust or choose a different flavor for this easy recipe. Chocolate graham crackers, Nilla wafers, or chocolate sandwich cookies also make a delicious cheesecake crust. If you can’t get graham crackers, you can use digestive biscuits in their place, and they work just as well.

WHIPPED TOPPING: For the creamy filling, you can either use a whipped topping such as Cool Whip or make your own homemade fresh whipped cream using our recipe found here.

LEMON ZEST: Add a little bit of lemon zest to your blackberry mixture for a tangy and refreshing twist on the topping.

How to Make This No Bake Blackberry Cheesecake Recipe

STEP ONE: Combine graham cracker crumbs and granulated sugar in a mixing bowl (or right in a 9×13 baking dish to reduce dishes).

OUR RECIPE DEVELOPER SAYS

If your graham crackers don’t come crushed, you can crush them yourself. To crush the graham crackers, you can either put them in a Ziploc bag and crush them with a rolling pin or pulse them in a food processor until they are fine crumbs.

graham cracker crumbs and sugar in a baking dish

STEP TWO: Melt butter in a heat-proof bowl in the microwave. Pour melted butter into the graham cracker mixture and stir until evenly combined.

melted butter poured into the graham cracker crumbs in a baking dish

STEP THREE: Press graham cracker mixture evenly across the bottom of a 9×13 baking dish. Place the baking dish in the freezer to firm up the crust while making the cheesecake mixture.

graham cracker mixture pressed into the bottom of the baking dish

STEP FOUR: In a medium mixing bowl with a hand mixer at medium speed, beat together cream cheese, 1½ cups of powdered sugar, vanilla extract, and sour cream until thoroughly combined.

PRO TIP:

The cream cheese should be at room temperature so that it mixes smoothly into the cheesecake filling mixture.  

cream cheese, sugar, vanilla, and sour cream combined in a bowl

STEP FIVE: Pour 2 cups of heavy whipping cream into a chilled mixing bowl. Beat on medium-high speed either with a stand mixer whisk attachment or a handheld mixer. Continue beating until whipped cream forms stiff peaks.

heavy whipping cream blended in a bowl

STEP SIX: Gently fold the whipped cream into the cream cheese mixture.

whipping cream folded into the cream cheese mixture

STEP SEVEN: Spread the cheesecake filling evenly over the chilled graham cracker crust. Use an offset spatula to smooth the top of the cheesecake.

cheesecake filling spread on top of the graham cracker crumbs in the baking dish

STEP EIGHT: Place cheesecake in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.

PRO TIP:

Don’t skip the chilling step! The time is needed to let the cheesecake set and make it easier to cut.

STEP NINE: While the cheesecake is chilling, prepare the blackberry topping.

STEP TEN: Place blackberries, 1½ cups sugar, 2 teaspoons vanilla extract, ¼ teaspoon cinnamon, water, and cornstarch in a medium saucepan.

blackberry and ingredients combined in a saucepan

STEP ELEVEN: Bring the blackberry mixture to a boil, stirring constantly. Reduce heat and simmer for 8 to 10 minutes, stirring occasionally, until blackberries are broken down, and juices have thickened to a jam-like consistency.

STEP TWELVE: Remove from heat and let cool completely.

STEP THIRTEEN: Spread cooled blackberry topping over the chilled cheesecake. Cut into pieces and serve.

blackberry topping placed on top of the cheesecake layer in the baking dish

How To Serve

Enjoy this easy dessert on its own or take it over the top with a scoop of vanilla ice cream and a spoonful of whipped cream on top. This is such a great treat to take to a potluck or share at a summer barbecue.

Our basic no-bake cheesecake allows for plenty of customization, while our no-bake blueberry cheesecake is another divine treat.

Storage

IN THE FRIDGE: Store leftovers of this perfect dessert covered in plastic wrap in the refrigerator for 2 to 3 days. You can also store the cheesecake filling in an airtight container in the fridge for up to one week and the blackberry filling for up to three days.

IN THE FREEZER: Store this cheesecake in the freezer for up to 1 month. Cheesecake filling can be frozen for up to 3 months. Thaw in the refrigerator and then spread into the prepared graham cracker crust. Blackberry filling can also be prepared in advance and frozen for three months.

close up shot of blackberry cheesecake in a baking dish with slice missing

The hardest part of this recipe is waiting for it to chill before digging in. The fresh berries, creamy filling, and buttery crust make this the perfect summer dessert to whip up for any gathering.

FREQUENTLY ASKED QUESTIONS

How do you get the cream cheese to room temperature quickly?

To get the cream cheese to room temperature quickly, cut the cream cheese into cubes and place it on a plate for about 20 minutes.

Can I freeze this blackberry no-bake cheesecake recipe?

The cheesecake can be frozen in an airtight container for up to one month.

Could I use a different crust for this no-bake dessert instead of the graham cracker crust?

You could substitute an Oreo cookie crust, chocolate graham cracker crust, or Nilla wafer crust in this no-bake recipe.

Can I use frozen berries?

Either frozen or fresh berries would be delicious in this tasty dessert.

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close up shot of a slice of blackberry cheesecake on a plate with a blackberry

No Bake Blackberry Cheesecake

5 from 1 vote
This creamy no bake blackberry cheesecake recipe is easy to assemble and creates a decadent and dreamy treat.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings 12

Ingredients
  

Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • ½ cup granulated sugar
  • ¾ cup salted butter, melted

Filling

  • 24 ounces cream cheese, softened
  • cups powdered sugar
  • 1 teaspoon vanilla extract
  • cup sour cream
  • 2 cups heavy whipping cream, cold

Fruit Topping

  • 4 cups fresh blackberries, about 24-ounces
  • cups granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon ground cinnamon
  • ½ cup water
  • 5 tablespoons cornstarch

Instructions
 

  • Combine graham cracker crumbs and granulated sugar in a mixing bowl (or right in a 9×13 baking dish to reduce dishes).
  • Melt butter in a heat-proof bowl in the microwave. Pour melted butter into the graham cracker mixture and stir until evenly combined.
  • Press graham cracker mixture evenly across the bottom of a 9×13-inch baking dish. Place the baking dish in the freezer to firm up the crust while making the cheesecake mixture.
  • In a medium mixing bowl, beat together cream cheese, 1½ cups of powdered sugar, vanilla extract, and sour cream until thoroughly combined.
  • Pour 2 cups of heavy whipping cream into a chilled mixing bowl. Beat on medium-high speed either with a stand mixer whisk attachment or a handheld mixer. Continue beating until whipped cream forms stiff peaks.
  • Gently fold the whipped cream into the cream cheese mixture.
  • Spread the cheesecake filling evenly over the chilled graham cracker crust. Use an offset spatula to smooth the top of the cheesecake.
  • Place cheesecake in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.
  • While the cheesecake is chilling, prepare the blackberry topping.
  • Place blackberries, 1½ cups sugar, 2 teaspoons vanilla extract, ¼ teaspoon cinnamon, water, and cornstarch in a medium saucepan.
  • Bring mixture to a boil, stirring constantly. Reduce heat and simmer for 8 to 10 minutes, stirring occasionally, until blackberries are broken down, and juices have thickened to a jam-like consistency.
  • Remove from heat and let cool completely.
  • Spread cooled blackberry topping over the chilled cheesecake. Cut into pieces and serve.

Notes

  • If your graham crackers don’t come crushed, you can crush them yourself. To crush the graham crackers, you can either put them in a Ziploc bag and crush them with a rolling pin or pulse them in a food processor until they are fine crumbs.
  • The cream cheese should be at room temperature so that it mixes smoothly into the cheesecake filling mixture.
  • Don’t skip the chilling step! The time is needed to let the cheesecake set and make it easier to cut.

Nutrition

Calories: 730kcal | Carbohydrates: 71g | Protein: 7g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 376mg | Potassium: 229mg | Fiber: 3g | Sugar: 57g | Vitamin A: 1842IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 1mg
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