No Bake Blackberry Cheesecake

This creamy no bake blackberry cheesecake recipe is easy to assemble and creates a decadent and dreamy treat.

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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.

No Bake Blackberry Cheesecake Ingredients

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If you’re looking to indulge in a sweet treat without heating up your oven, you might want to try no-bake blackberry cheesecake.

This summery dessert features a crumbly graham cracker crust, creamy cheesecake filling, and a tangy blackberry topping.

The smooth texture of the cheesecake pairs perfectly with the juicy burst of blackberries in every bite.

You’ll need:

For The Graham Cracker Crust:

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

For The Cheesecake Filling:

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

For The Fruit Topping:

• 4 cups of fresh blackberries (about 24 ounces)
• 1½ cups of granulated sugar
• 2 teaspoons of vanilla extract
• ¼ teaspoon of ground cinnamon
• ½ cup of water
• 5 tablespoons of 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 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 in the topping.

How To Make This No-Bake Blackberry Cheesecake Recipe

First, you will make the easy graham cracker crust before topping it with creamy cheesecake. While it is chilling in the fridge, you will make the juicy blackberry topping to add just before serving.

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

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.

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.

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

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 the whipped cream forms stiff peaks.

STEP SIX: Gently fold the whipped cream 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.

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

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.

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

STEP TWELVE: Remove from the heat and let cool completely.

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

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. This is such a great treat to take to a potluck or share at a summer barbecue.

For a more refreshing and lighter option, sliced strawberries, kiwi, or tropical fruits will do the trick, providing a fruity burst of flavor to complement the creaminess of the cheesecake.

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

MORE BLACKBERRY RECIPES

Dessert Bars

Blackberry Pie Bars

Cobblers & Crisps

Easy Blackberry Cobbler

Storage

This blackberry cheesecake keeps well. Here is how to store it for later enjoyment.

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.

The hardest part of this no-bake blackberry cheesecake 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.

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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 minutes

Cook Time 10 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 12

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Ingredients

  

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Graham Cracker Crust

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

Filling

• 24 ounces cream cheese, softened
• 1½ cups powdered sugar
• 1 teaspoon vanilla extract
• ⅓ cup sour cream
• 2 cups heavy whipping cream, cold

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

Instructions

 

• Combine graham cracker crumbs and granulated sugar in a mixing bowl (or right in a 9×13 baking dish to reduce dishes).
• Melt the butter in a heat-proof bowl in the microwave. Pour melted butter into the graham cracker mixture and stir until evenly combined.
• Press the 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 the cream cheese, 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 the 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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