This No Bake Blackberry Cheesecake is the perfect easy-to-make cheesecake dessert that’s ultra creamy, silky smooth & delicious and packed with fresh juicy blackberries!
We’re in the middle of berry season and as far as we’re concerned it’s the most wonderful time of the year! We’ve shared SO many of our favourite berry recipes with you already, but this No Bake Blackberry Cheesecake recipe takes the cake (see what we did there…?)! It’s SO cool and creamy, and it’s absolutely packed with juicy fresh blackberries – if you’re a fan of blackberries even a little bit, you’re going to LOVE this delicious cheesecake!
This No Bake Blackberry Cheesecake recipe contains a secret ingredient that helps no bake cheesecakes set – lemon juice! The acid in the lemon reacts with the proteins in the milk, causing it to curdle and become thick. In no bake cheesecakes containing dairy cream cheese this little scientific fact works to our advantage, helping the cheesecake to become thick and sturdy and slice more cleanly than a cheesecake made without the addition of lemon juice!
Use full fat cream cheese. Low fat cream cheese has a high water content and liquifies much more easily at room temperature than regular full fat cream cheese does. Using full fat cream cheese will help your no bake cheesecake stay firm and help it slice cleanly for serving.
Use whipped cream or whipped topping whipped to stiff peaks. Under-whipped cream can be too liquid-y and therefore prevent the cheesecake from setting.
Use Citrus. Adding citrus juice to your cheesecake filling mixture causes a protein in the cream cheese to become firm. This helps the cheesecake set nicely and creates really clean slices.
Add only as many berries as the recipe calls for. Adding extra berries increases the water content of the cheesecake, which can prevent it from setting properly and slicing cleanly. Be sure to follow the recipe as closely as possible!
Use fresh berries, not frozen. Frozen berries will release a lot more water than fresh ones, which can change the texture of the cheesecake and prevent it from setting. If you absolutely must use frozen berries, thaw them first and drain them very well before using.
Set the cheesecake in the fridge first, and then the freezer for best results. My no bake cheesecakes always turn out best when the chill for 6-8 hours in the fridge and then spend 3-4 hours in the freezer to firm up for those gorgeous, clean slices.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh blackberries
Directions:
In a bowl, mix graham cracker crumbs with melted butter. Press the mixture into the base of a springform pan to form the crust.
In a separate bowl, blend together cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the fresh blackberries into the cheesecake mixture.
Pour the cheesecake filling onto the crust, spreading it evenly.
Refrigerate for at least 4 hours or until set.
Once chilled, remove from the springform pan, slice, and serve.
Savor the fusion of flavors and share the joy with your loved ones! 🤗