No Bake Blackberry Cheesecake

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

Print Recipe

5 from 2 votes

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

Prep Time20

Cook Time10

Chill Time2

Total Time2 30

Course: Dessert

Cuisine: American

Keyword: No Bake Blackberry Cheesecake Recipe

Servings:

Calories: 730kcal

Ingredients

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 9x13 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 9x13-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