Description
A cool, creamy no bake cheesecake featuring a buttery graham cracker crust topped with fresh blackberries.
Ingredients
Scale
- 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