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

Cook Time: 5

Servings:

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