Go Back
+ servings

No Bake Blackberry Cheesecake

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.
Prep Time 20 mins
Cook Time 10 mins
Chill Time 2 hrs
Total Time 2 hrs 30 mins
Course Dessert
Cuisine American
Servings 12
Calories 730 kcal


Graham Cracker Crust

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


  • 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


  • Combine graham cracker crumbs and granulated sugar in a mixing bowl (or right in a 9x13 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 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 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.


  • 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.


Sodium: 376mgCalcium: 117mgVitamin C: 10mgVitamin A: 1842IUSugar: 57gFiber: 3gPotassium: 229mgCholesterol: 136mgCalories: 730kcalTrans Fat: 1gMonounsaturated Fat: 12gPolyunsaturated Fat: 2gSaturated Fat: 29gFat: 48gProtein: 7gCarbohydrates: 71gIron: 1mg