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Blackberry Cheesecake Recipe

Blackberry Cheesecake Recipe

5 from 3 votes
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!
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Prep Time 30 minutes
Cook Time 5 hours
Servings: 12
Course: Dessert
Cuisine: American
Calories: 475
Ingredients Equipment Method Nutrition Notes

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

Equipment

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

Method
 

Make Crust:
  1. Mix crumbs, butter, sugar, salt
  2. Press into 9-inch springform pan
  3. Chill
Make Sauce:
  1. Cook berries, sugar, lemon juice
  2. Add cornstarch mixture
  3. Strain and cool
Make Filling:
  1. Dissolve gelatin in water
  2. Beat cream cheese and sugar
  3. Whip cream separately
  4. Mix in sour cream, vanilla, lemon
  5. Fold in whipped cream
Assemble:
  1. Layer filling and sauce
  2. Swirl for marble effect
  3. Chill 6 hours
  4. Top with berries and cream

Nutrition

Calories: 475kcalCarbohydrates: 45gProtein: 6gFat: 32gSaturated Fat: 19gCholesterol: 105mgSodium: 295mgPotassium: 165mgFiber: 2gSugar: 35gVitamin A: 1125IUVitamin C: 8mgCalcium: 120mgIron: 1mg

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.

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