Description
A creamy and indulgent no-bake cheesecake topped with a delicious blackberry sauce, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh blackberries, plus extra for garnish
- 1/4 cup sugar (for blackberry topping)
- 1 tablespoon lemon juice
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan and chill.
- Make the filling: Beat together cream cheese, powdered sugar, and vanilla extract until smooth.
- Whip the cream: In another bowl, whip heavy cream until stiff peaks form.
- Combine: Gently fold the whipped cream into the cream cheese mixture.
- Assemble: Pour the filling over the crust and smooth the top. Cover and refrigerate for at least 4 hours.
- Prepare the blackberry topping: Cook blackberries, sugar, and lemon juice in a saucepan until syrupy. Cool completely.
- Serve: Pour the cooled blackberry topping over the cheesecake, slice, and enjoy!
Notes
This cheesecake tastes better if made the day before. For a lighter version, substitute heavy cream with whipped topping.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: no-bake cheesecake, blackberry cheesecake, easy dessert, summer desserts