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Blackberry Cheesecake Recipe

Blackberry Cheesecake Recipe

This no-bake blackberry cheesecake features a creamy filling swirled with fresh blackberry sauce, all set on a buttery graham cracker crust. With its stunning purple marbling and crown of fresh berries, it's a beautiful, refreshing dessert that's perfect for any occasion - no oven needed!
5 from 3 votes
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Course: Dessert
Cuisine: American
Keyword: Blackberry Cheesecake Recipe
Prep Time: 30 minutes
Cook Time: 5 hours
Servings: 12
Calories: 475kcal
Cost: $27

Equipment

  • 9-inch springform pan
  • Electric mixer (stand or hand-held)
  • Fine-mesh sieve
  • Mixing bowls
  • Rubber spatula
  • Parchment paper

Ingredients

Crust:

  • 2 cups graham cracker crumbs
  • ½ cup melted butter
  • ¼ cup sugar
  • ¼ teaspoon salt
  • Blackberry Sauce:
  • 3 cups fresh blackberries
  • ½ cup sugar
  • 2 tablespoon lemon juice
  • 2 tablespoon water
  • 1 tablespoon cornstarch

Filling:

  • 24 oz cream cheese softened
  • 1 cup sugar
  • 2 cups heavy cream
  • ¼ cup sour cream
  • 2 teaspoon vanilla extract
  • 2 tablespoon lemon juice
  • 1 envelope unflavored gelatin
  • ¼ cup cold water
  • Topping:
  • 1 cup fresh blackberries
  • Whipped cream
  • Mint leaves optional

Instructions

Make Crust:

  • Mix crumbs, butter, sugar, salt
  • Press into 9-inch springform pan
  • Chill

Make Sauce:

  • Cook berries, sugar, lemon juice
  • Add cornstarch mixture
  • Strain and cool

Make Filling:

  • Dissolve gelatin in water
  • Beat cream cheese and sugar
  • Whip cream separately
  • Mix in sour cream, vanilla, lemon
  • Fold in whipped cream

Assemble:

  • Layer filling and sauce
  • Swirl for marble effect
  • Chill 6 hours
  • Top with berries and cream

Notes

  • For the creamiest texture, make sure your cream cheese is at room temperature. Take it out of the fridge 2 hours before starting.
  • Don't overmix the filling once you add the whipped cream - fold it in gently to keep it light and fluffy.
  • Chill your mixing bowl and beaters for 15 minutes before whipping the cream.
  • To get clean slices, dip your knife in hot water and wipe it dry between each cut.
  • Fresh blackberries work best, but you can use frozen (thaw and drain them first).
  • Let the blackberry sauce cool completely before swirling into the cheesecake.

Nutrition

Calories: 475kcal | Carbohydrates: 45g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 105mg | Sodium: 295mg | Potassium: 165mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1125IU | Vitamin C: 8mg | Calcium: 120mg | Iron: 1mg