No-Bake Blackberry Cheesecake
A creamy, no-bake cheesecake topped with a sweet-tart blackberry sauce. Perfect for summer or any occasion when you want a refreshing, easy-to-make dessert.
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons sugar
- 6 tablespoons unsalted butter melted
- For the cheesecake filling:
- 16 oz cream cheese softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ½ cup sour cream
- For the blackberry topping:
- 2 cups fresh blackberries
- ¼ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch optional, for thickening
Instructions
- Combine graham cracker crumbs and sugar in a bowl. Add melted butter and mix until coated. Press into a 9-inch springform pan or pie dish. Refrigerate.
- Beat softened cream cheese until smooth. Add whipping cream, powdered sugar, vanilla extract, lemon juice, and sour cream. Beat until light and fluffy. Spread over crust and refrigerate for 4+ hours or overnight.
- For topping, combine blackberries, sugar, and lemon juice in a saucepan. Heat until berries release juices and mixture bubbles. Add cornstarch if desired and cook until thickened. Let cool to room temperature.
- Pour cooled blackberry topping over chilled cheesecake and refrigerate for an additional hour or until set.
- Serve chilled with whipped cream, extra berries, or mint for garnish if desired.