This no bake blackberry cheesecake is a cool, creamy dessert that comes together in under a day. The silky cream cheese filling blends with whipped cream for a light texture, while fresh blackberries add bright, tart fruitiness. The buttery graham cracker crust gives a crisp, slightly sweet base. It smells of vanilla and butter and looks glossy and jewel-toned with the blackberry topping. If you enjoy simple fruity desserts that can be made ahead, you might also like this easy baked cranberry brie bites for an appetizer or snack.
Recipe Information
- Prep Time: 20 minutes
- Cook Time (chill time): 4 hours
- Total Time: 4 hours 20 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 460 kcal
- Protein: 4 g
- Carbohydrates: 33 g
- Fat: 32 g
- Fiber: 2 g
- Sugar: 19 g
- Sodium: 200 mg
Why Make This No Bake Blackberry Cheesecake
This cheesecake is fast, forgiving, and impressive. You don’t need an oven or special equipment. The texture is light and creamy rather than dense, and fresh blackberries add a bright, slightly tart contrast to the sweet filling. It’s perfect for warm days, potlucks, or when you want a make-ahead dessert that still tastes fresh. The glossy blackberry topping makes the cheesecake look elegant without extra work.
How to Make No Bake Blackberry Cheesecake
You’ll make the crust, prepare a smooth cream cheese filling folded with whipped cream, fold in half the berries, chill until firm, and finish with fresh blackberries on top. Use cold heavy cream for better whipping, and let the cream cheese soften to avoid lumps. Press the crust firmly so the base holds together when you slice.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh blackberries
Directions:
Step 1: Preparation
In a bowl, combine graham cracker crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Use the bottom of a measuring cup to compact it. Chill the crust in the refrigerator while you make the filling.
Step 2: Mixing
In a separate bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined and creamy. In another clean bowl, whip the heavy cream with a mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until the texture is light and uniform. Fold in half of the blackberries gently so they don’t break up too much and turn the filling purple.
Step 3: Cooling
Pour the cheesecake mixture over the chilled crust in the pan and spread it evenly with a spatula. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours or until set. The chill time lets the filling firm and the flavors meld.
Step 4: Finishing
Before serving, top the set cheesecake with the remaining fresh blackberries. You can arrange them in a circle or scatter them casually. Chill briefly if needed so the berries sit cool against the creamy filling. Release the springform pan carefully and slice with a warm, dry knife for clean edges.
How to Serve No Bake Blackberry Cheesecake
Serve chilled. For neat slices, wipe the knife clean between cuts and warm the blade under hot water, then dry before slicing. Offer a dollop of whipped cream or a light drizzle of honey for extra sweetness. This cheesecake pairs well with a cup of coffee, a glass of dessert wine, or iced tea. It’s elegant for dinner parties and simple enough for family gatherings.
How to Store No Bake Blackberry Cheesecake
- In the refrigerator: Cover the cheesecake with plastic wrap or store in an airtight container for up to 3–4 days. Keep extra berries separate if you want them very fresh.
- In the freezer: You can freeze individual slices wrapped tightly in plastic and foil for up to 1 month. Thaw overnight in the fridge before serving. Note: fresh blackberries may soften after freezing; add fresh berries after thawing for best texture.
Expert Tips for Perfect No Bake Blackberry Cheesecake
- Soften cream cheese at room temperature for 20–30 minutes for a lump-free filling. Don’t heat it in the microwave too long.
- Use cold heavy cream straight from the fridge for faster whipping and better volume.
- Press the crust firmly and evenly; a compact crust prevents crumbling when you slice.
- If you like a brighter flavor, add 1–2 teaspoons lemon zest to the filling to lift the blackberry flavor.
- If blackberries are very juicy, toss them with a teaspoon of cornstarch before folding to prevent the filling from becoming watery.
- For cleaner slices, chill the cheesecake fully and run the knife under hot water between each cut.
Delicious Variations
- Blackberry swirl: Reserve 1/2 cup blackberries, mash with a teaspoon of sugar, and swirl into the filling before chilling.
- Chocolate graham crust: Add 2 tablespoons cocoa powder to the crust for a chocolate base.
- Mini cheesecakes: Divide the crust and filling into a muffin tin lined with liners for individual portions.
- Lemon-blackberry: Add 2 tablespoons lemon juice and 1 teaspoon zest to the filling for a citrus twist.
- Vegan version: Use a vegan cream cheese, coconut cream whipped to peaks, and vegan butter for the crust.
Frequently Asked Questions
Q: Can I use frozen blackberries?
A: Yes. Thaw frozen blackberries and drain excess liquid before folding them into the filling. Pat them dry if needed to avoid a watery filling. You can also use frozen berries for the topping but fresh berries look and taste best.
Q: How long does the cheesecake need to chill to set properly?
A: Chill for at least 4 hours. For the best texture, chill 6–8 hours or overnight. Longer chilling helps the filling firm and slice more cleanly.
Q: Can I make this ahead for a party?
A: Absolutely. Make it a day ahead, keep it covered in the fridge, and add the fresh berry topping just before serving to keep them bright.
Q: My whipped cream deflated when folding. How do I avoid that?
A: Fold gently with a spatula, using a wide movement from the bottom up to keep air in the whipped cream. Don’t overmix. Stiff peaks are best for stability.
Q: Can I substitute mascarpone or Greek yogurt for cream cheese?
A: You can swap half the cream cheese with mascarpone for a richer flavor. Full substitution with Greek yogurt will change texture and may be softer; use strained Greek yogurt and reduce heavy cream slightly.
Q: How do I prevent the crust from becoming soggy?
A: Press the crust firmly and chill it well before adding the filling. If your berries are extra juicy, add a thin barrier like a tablespoon of melted chocolate spread over the crust and let it set before adding filling.
Conclusion
This no bake blackberry cheesecake is an easy, make-ahead dessert that looks special and tastes bright and creamy. The buttery crust, smooth filling, and fresh blackberries create a pleasing balance of texture and flavor. Try variations like a chocolate crust or a lemon twist to match the occasion. For another take on fruity, crowd-pleasing recipes, see this Curly Girl Kitchen no-bake blackberry cheesecake for inspiration and serving ideas. Enjoy making it — the chill time is worth the reward of a cool, fresh-tasting dessert.
Print
No Bake Blackberry Cheesecake
- Total Time: 260 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A cool, creamy no bake cheesecake featuring a buttery graham cracker crust topped with fresh blackberries.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh blackberries
Instructions
- In a bowl, combine graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Chill the crust in the refrigerator while you make the filling.
- In a separate bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Fold in half of the blackberries gently.
- Pour the cheesecake mixture over the chilled crust and spread it evenly. Cover loosely with plastic wrap and refrigerate for at least 4 hours.
- Before serving, top the cheesecake with the remaining fresh blackberries. Chill briefly if needed, then slice and serve.
Notes
For neat slices, wipe the knife clean between cuts and warm the blade under hot water.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 19g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
