Blackberry Cheesecake No Bake (Printable Version)
Soft cream cheese, bold blackberries, and crunchy graham fill this refreshing, cold bite of happiness.
# What You'll Need:
→ Fruit Topping
01 -
5 tablespoons cornstarch
02 -
1/4 teaspoon ground cinnamon
03 -
2 teaspoons vanilla extract
04 -
4 cups fresh blackberries (roughly 24 ounces)
05 -
1 1/2 cups granulated sugar
06 -
1/2 cup water
→ Filling
07 -
1/3 cup sour cream
08 -
2 cups heavy whipping cream, nice and cold
09 -
24 ounces cream cheese, let it soften (that's three 8-ounce blocks)
10 -
1 1/2 cups powdered sugar
11 -
1 teaspoon vanilla extract
→ Graham Cracker Crust
12 -
3/4 cup salted butter, melted
13 -
1/2 cup granulated sugar
14 -
2 cups crushed graham crackers
# Step-by-Step Guide:
01 -
Grab a big bowl and toss in your sugar with the graham crumbs. Pour in melted butter and mix till it all looks like wet sand.
02 -
Use your hands or a spatula and smash that mixture over the bottom of a 9x13 dish. Stick the whole thing in your freezer for a bit so it can firm up while you work on the next part.
03 -
Get your cream cheese, powdered sugar, a splash of vanilla, and sour cream in a bowl. Whip till all the lumps are gone and it's just one smooth mess.
04 -
Take a cold bowl and pour in your heavy cream. Beat it till you get those stiff peaks that don't flop over.
05 -
Now, gently fold that whipped cream into your cream cheese goop. Don't go wild so it stays fluffy.
06 -
Grab your cold crust and pile the cheesecake mix on top. Smooth it out so it looks even, using an offset spatula if you have one.
07 -
Put the pan in your fridge for at least 4 hours, or slide it into the freezer for at least 2 hours so it can get set.
08 -
Toss the blackberries, sugar, cinnamon, vanilla, water, and cornstarch into a medium pan and mix together. Keep stirring and crank up the heat till it really starts to bubble.
09 -
When it boils, turn the heat down and let it chill out for 8 to 10 minutes. Give it a stir every now and then until your berries break down and you get a thick, jammy sauce. Take it off the stove and cool it completely.
10 -
Once the blackberry stuff is nice and cool, spread it over the set cheesecake layer. Slice up into squares and dish out.
# Additional Notes:
01 -
You can make the cheesecake filling ahead of time and keep it chilled for a week or frozen for three months. If you freeze it, put it in the fridge overnight to thaw before using.
02 -
The berry topping keeps well for up to three days in the fridge or three months in the freezer.
03 -
If you don't have fresh blackberries, use frozen ones or mix berries together instead.
04 -
Don't like cinnamon or want something new? Try nutmeg or coriander, or skip it altogether.