Blackberry No-Bake Cheesecake
December 5, 2023
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kate
We’re featuring our Blackberry No-Bake Cheesecake, a luscious and effortless treat that’s sure to impress. This recipe combines the rich creaminess of cheesecake with the tartness of fresh blackberries, all nestled atop a buttery graham cracker crust. Perfect for those who prefer not to use an oven, this dessert is as simple as it is delicious. With a prep time of just 30 minutes and a chill time of 12 hours, you can easily prepare this stunning no-bake cheesecake a day ahead for any special occasion. Let’s dive into the recipe and create a dessert that’s both indulgent and refreshingly easy to make!
Prep Time: 30 mins
Chill Time: 12 hours
Total Time: 12 ½ hours
Ingredients
For the crust…
- 215 grams of Graham Crackers
- ¼ cup light brown sugar
- ¼ cup butter, melted
For the cheesecake filling…
- 4 8 oz blocks of cream cheese, room temperature
- ⅓ cup of granulated sugar
- ¼ cup of sweetened condensed milk
- The juice of 1 lemon
- 1 tablespoon of vanilla extract
- ⅓ cup sour cream
- 1 cup heavy whipping cream
- 6 tablespoons of powdered sugar
- 1 6 oz container of blackberries
For the garnish…
- 1 6 oz container of blackberries
Steps
- Place the graham crackers and brown sugar in a food processor. Pulse until it forms a fine crumb texture. With the processor running, slowly pour in the melted butter.
- Transfer the graham cracker mixture into a prepared springform pan. I used a 10 ½-inch pan, but for a taller cheesecake, opt for a smaller-sized pan.
- Evenly spread the crumbs over the pan to create a smooth layer. Firmly press down the crumbs using a cup to create a compact crust. Place the pan in the freezer while you prepare the filling.
- Ensure the cream cheese is at room temperature; otherwise, the filling might turn lumpy. Once the cream cheese is at the right temperature, add it to a large bowl. Whisk it on medium speed until it becomes light and smooth. Periodically scrape down the sides of the bowl to mix thoroughly.
- Beating between additions, add the granulated sugar, sweetened condensed milk, lemon juice, vanilla extract, and sour cream to the cream cheese mixture. Whisk until smooth and well combined.
- Use the heavy whipping cream and powdered sugar to make a whipped cream. Add both ingredients to a chilled bowl, whisk on medium – high speed until stiff peaks form. Be careful to not overmix.
- Fold the whipped cream into the cream cheese mixture. Mixing just enough to incorporate.
- Split the cream cheese mixture in half. Pour the first half into the prepared springform pan. Place in the refrigerator for at least 15 minutes.
- Place one package of blackberries into a blender and blend until you achieve a smooth puree. For an even smoother consistency, you can optionally strain the puree through a sieve.
- Pour the blackberry puree into the other half of the cream cheese mixture. Fold in just enough to combine.
- Pour the blackberry cheesecake filling mixture into the pan as the second layer. For a styled look, use a cake spatula and a turntable to create a swirl on the top layer.
- Allow the cheesecake to set in the fridge overnight. The longer it chills, the better it will set, ensuring a firmer and more well-defined texture for your cheesecake.
- Arrange the remaining blackberries on top of the cheesecake for a deliciously tart garnish. To slice the cheesecake cleanly, use a damp knife, cleaning it between each cut for neat servings.
- Enjoy, and may the odds be ever in your favor!