Blackberry Cheesecake is fresh and fruity dessert. Easy and creamy cheesecake recipe is so delicious and so elegant, a homemade graham cracker crust topped with a smooth and rich cheesecake filling and blackberry swirl!
We are in the middle of berry season and as far as we are concerned it’s the most wonderful time of the year! I shared so many of my favorite berry recipes with you already, but this Blackberry Cheesecake recipe takes the cake
How to Make Blackberry Cheesecake?
This cheesecake has few easy steps:
• For base of this blackberry cheesecake we start with a homemade graham cracker crust. Just three easy ingredients crushed graham crackers, sugar and some melted butter. That is it. Mix everything together, press it into the pan and leave in the fridge to set.
• For blackberry filling: cook blackberries, sugar, and water in a sauce pan until the berries pop and release juices.
Whisk together cornstarch and lemon and stir into the berries and cook for a few minutes or until thickened.
Remove from heat and let cool on your counter while you make the cheesecake filling.
• For cheesecake filling, you will need some cream cheese, powdered sugar, heavy whipping cream and vanilla extract.
• And the end assemble the Blackberry Cheesecake
Tips for the Best No Bake Cheesecake:
• Use full fat cream cheese. Using full fat cream cheese will help your no bake cheesecake stay firm and help it slice cleanly for serving.
• 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.
• Leave the cheesecake in the fridge. No bake cheesecake always turn out best when the chill for 6-8 hours in the fridge
The hardest part of making this cheesecake is really just waiting for them to chill. They are perfect topped with some fresh blackberries or if you desired a little whipped cream.
How to freeze a Blackberry Cheesecake?
This No Bake Blackberry Cheesecake is the ultimate dessert because it is freezer friendly. To freeze a No Bake cheesecake, wrap in several layers of plastic wrap and place in the freezer. Thaw at room temperature for at least 2 hours for easier slicing. When it is still partially frozen, the taste and texture is like an ice cream cake. Since the cheesecake has fresh blackberry filling in it, if you aren’t going to eat within 1-3 days, it’s best to freeze it then thaw before serving.
If you are a fan of blackberries even a little bit, you are going to love this delicious cool and creamy cheesecake. It comes together quickly, looks beautiful and tastes amazing. Enjoy!
Blackberry Cheesecake
Course: DessertCuisine: AmericanDifficulty: Easy10
servings30
minutes6
hours30
minutesBlackberry Cheesecake is fresh and fruity dessert. Easy and creamy cheesecake recipe is so delicious and so elegant, a homemade graham cracker crust topped with a smooth and rich cheesecake filling and blackberry swirl!
Ingredients
- For the crust:
2 ½ cups graham crackers crumbs
6 tablespoons unsalted butter, melted
4 tablespoons sugar
- For Blackberry filling:
1 ½ cup fresh blackberries
2 tablespoons water
2 tablespoons granulated sugar
½ tablespoon cornstarch
1 tablespoon lemon juice
- For cheesecake filling:
16 oz. cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy cream
- For Garnish:
Fresh Blackberries, optional
Directions
- To make crust:
- In a medium bowl, combine graham cracker crumbs, sugar and melted butter, mix until well combined
- Press crumb mixture onto bottom of the prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, set in the freezer to firm while making blackberry filling
- To make blackberry filling:
- Add blackberries, water and sugar to a saucepan over medium heat until the berries pop and release juices, turn heat to low
- Whisk together cornstarch and lemon juice and stir into blackberries and stir 2-3 minutes or until sauce thickens
- Remove from heat and let cool on your counter while you make the cheesecake filling
- To make cheesecake layer:
- In a medium bowl, mix cream cheese and sugar until smooth and creamy, set aside
- In separate bowl whip heavy cream until soft peaks form add vanilla extract and continue mixing until stiff peaks form
- Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine
- To assemble cheesecake:
- Spoon half the cheesecake batter into the refrigerated graham cracker crust.
- Drop half the blackberry filling over the top of the cheesecake filling.
- Gently swirl with a toothpick.
- Spoon the remaining cheesecake filling over the top and spread out gently.
- Swirl the other half of filling into the top.
- Set in the fridge to firm
- Refrigerate for at least 6-8 hours or until set
- When the topping is set and cooled run a thin knife around the sides and remove the springform pan sides
- Top with fresh blackberries or pipe the whipped cream around the edge of the cheesecake if desired
- Serve
