No Bake Blackberry Cheesecake
If you’re looking for the ultimate summer dessert that’s equal parts creamy, tangy, and effortless, this No Bake Blackberry Cheesecake is it. Made with fresh blackberries and no oven required, it’s one of those blackberry dessert recipes you’ll come back to all season long.
This dreamy summer berry cheesecake is light, refreshing, and perfect for warm days when turning on the oven feels like a crime.
Love no bake cheesecake? Try my vanilla No Bake Cheesecake, Chocolate No Bake Cheesecake, or combine the two in my Layered No Bake Cheesecake. I’ve also got No Bake Nutella Cheesecake and Cherry Delight, which is basically no bake cheesecake made for a crowd in a 9×13-inch pan with cherry topping.
Why You’ll Love This Recipe
- No oven needed – perfect for hot summer days
- Fresh, vibrant flavor from juicy blackberries
- Make-ahead friendly for parties and gatherings
- Beginner-friendly with simple ingredients
- A standout among blackberry dessert recipes
There’s just something amazing about an easy no-bake cheesecake with fruit. It’s creamy, fruity, tangy, and satisfying.
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No Bake Blackberry Cheesecake
If you love easy, refreshing desserts, this No Bake Blackberry Cheesecake deserves a spot in your rotation. It’s one of the best blackberry dessert recipes for summer—simple to make, stunning to serve, and packed with seasonal flavor.
Whether you’re hosting a BBQ or just craving something sweet, this summer berry cheesecake delivers every time.
Ingredients You’ll Need
NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.
Jump
- Graham Crackers – Regular honey graham crackers make a great crust.
- Brown Sugar – Using brown sugar in the filling instead of granulated adds a subtle caramel undertone that pairs beautifully with the graham cracker crust. You can substitute it with granulated sugar without any issues. This is also in the crust and topping for extra flavor.
- Butter – To bind the crust. Use salted butter to enhance the flavors and balance the overall sweetness of the dessert.
- Cream Cheese – Use full-fat, block-style cream cheese for best results. Not the cream cheese in a tub.
- Sour Cream – Provides a sophisticated tang that balances the rich cream cheese.
- Lemon Juice — To enhance the tang of the cream cheese and brighten the fruit topping.
- Vanilla Extract – For flavoring.
- Whipped Topping – (aka Cool Whip) To create a light whipped texture. You can substitute it with stabilized whipped cream.
- Fresh Blackberries – Frozen works great too.
- Water – To help make the blackberries into a sauce.
- Cornstarch – To thicken the berry topping.
How to Make No Bake Blackberry Cheesecake
1. Make the Crust
- In a food processor or blender, pulse the graham crackers, brown sugar, and melted butter together until the texture resembles wet sand.
- Press the mixture very firmly into the bottom and halfway up the sides of a 9-inch springform pan. Chill the crust in the freezer while you prepare the filling and topping.
2. Make the Filling and Refrigerate
- In a large bowl with an electric hand mixer, beat the cream cheese, brown sugar, sour cream, lemon juice, and vanilla together until completely smooth.
- Gently fold the whipped topping into the cream cheese mixture using a spatula until the filling is uniform and airy.
- Pour the filling over the graham cracker crust and smooth the top. Cover and refrigerate for at least 4 to 6 hours or overnight to set.
3. Prepare the Blackberry Topping
- Combine the blackberries, brown sugar, and water in a small saucepan over medium heat. Cook for 3 minutes, stirring frequently. Gently press on some of the berries to release their juices. Bring to a simmer.
- Whisk the cornstarch with the lemon juice in a small bowl to create a slurry and stir it into the bubbling blackberries.
- Continue to cook, stirring frequently, for 1-2 minutes until slightly thickened before removing from the heat. Set aside to cool to room temperature. Then cover and chill completely in the fridge.
4. To Serve
- Gently remove the sides of the springform pan and place the cheesecake onto a large plate. (To catch any excess topping.)
- Spoon the blackberry topping over the top of the chilled cheesecake.
- Garnish with whipped cream, if desired. Cut and serve. (TIP: Run a knife under water and dry it off with a towel before making each cut for clean slices.)
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How to store No Bake Blackberry Cheesecake
- STORING: Keep this cheesecake in the refrigerator, ideally in the springform pan or an airtight cake carrier, for up to 5 days. If you find the topping starts to “bleed” into the white filling over time, that’s normal! To prevent this for a party, wait to add the blackberry topping until no more than one hour before serving.
- FREEZING: This recipe does not freeze well, as the sour cream and whipped topping can change texture when thawed.
Substitutions
- Blackberries: If blackberries aren’t in season, raspberries or blueberries are excellent substitutes. If using frozen berries, do not thaw them beforehand, just add 1-2 extra minutes to the initial simmer time.
- Brown Sugar: Using brown sugar in the filling instead of granulated adds a subtle caramel undertone that pairs beautifully with the graham cracker crust. You can substitute it with granulated sugar without any issues.
- Crust: For a darker contrast, swap the graham crackers for chocolate graham crackers or sandwich cookies (like Oreos).
- Sour Cream: If you’re out of sour cream, full-fat Greek yogurt provides a similar tang and structural support.
- No Whipped Topping: Not a fan of Cool Whip? Make this stabilized whipped cream instead.
Recipe Notes
- When making the crust, ensure every crumb is moistened by the butter. If the crust is too dry, it will crumble when you try to slice it. If it’s too wet, it will become hard in the fridge. Only add 1 Tablespoon of extra butter, if necessary.
- Your cream cheese needs to be fully softened. If it’s even slightly chilled, you will get tiny beads of cream cheese in your filling that are impossible to smooth out once you add the whipped topping.
- The Slurry Rule: Always mix your cornstarch with a cold liquid before adding it to the hot berries. Dumping dry cornstarch into a hot pan will result in gummy white lumps.
- Wait to cut. If you cut this cheesecake before the 4-hour mark, it will likely have a pudding consistency. The full 4 to 6 hour chill is what gives it that clean, sliceable cheesecake structure.
No Bake Blackberry Cheesecake
No Bake Blackberry Cheesecake made with fresh berries and a creamy filling. This easy summer berry cheesecake is perfect for any occasion.
Yields servings
Ingredients
Crust
- 9 sheets (140 g) graham crackers, (1 sleeve; about 1 ⅓ cups crumbs)
- ¼ cup (50 g) light brown sugar, gently packed
- 4 Tbsp (57 g) salted butter, (½ stick) melted
Filling
- 16 oz (452 g) block-style cream cheese, (two 8oz/226g packages) room temperature
- ½ cup (100 g) light brown sugar, gently packed
- ¼ cup (60 g) sour cream
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 8 oz (226 g) frozen whipped topping, thawed
Topping
- 1 ½ cups (175 g) blackberries, fresh or frozen
- ¼ cup (50 g) light brown sugar, gently packed
- 2 Tbsp water
- 1 Tbsp cornstarch
- 1 Tbsp lemon juice
- Additional whipped cream, optional garnish
Equipment
Instructions
- FOR THE CRUST: In a food processor or blender, pulse the graham crackers, brown sugar, and melted butter together until the texture resembles wet sand.
- Press the mixture very firmly into the bottom and halfway up the sides of a 9-inch springform pan. Chill the crust in the freezer while you prepare the filling and topping.
- FOR THE FILLING: In a large bowl with an electric hand mixer, beat the cream cheese, brown sugar, sour cream, lemon juice, and vanilla together until completely smooth.
- Gently fold the whipped topping into the cream cheese mixture using a spatula until the filling is uniform and airy.
- Pour the filling over the graham cracker crust and smooth the top. Cover and refrigerate for at least 4 to 6 hours or overnight to set.
- FOR THE TOPPING: Combine the blackberries, brown sugar, and water in a small saucepan over medium heat. Cook for 3 minutes, stirring frequently. Gently press on some of the berries to release their juices. Bring to a simmer.
- Whisk the cornstarch with the lemon juice in a small bowl to create a slurry and stir it into the bubbling blackberries. Continue to cook, stirring frequently, for 1-2 minutes until slightly thickened before removing from the heat. Set aside to cool to room temperature. Then cover and chill completely in the fridge.
- TO SERVE: Gently remove the sides of the springform pan and place the cheesecake onto a large plate. (To catch any excess topping.) Spoon the blackberry topping over the top of the chilled cheesecake. Garnish with whipped cream, if desired. Cut and serve. (TIP: Run a knife under water and dry it off with a towel before making each cut for clean slices.)
Notes
- STORING: Keep this cheesecake in the refrigerator, ideally in the springform pan or an airtight cake carrier, for up to 5 days. If you find the topping starts to “bleed” into the white filling over time, that’s normal! To prevent this for a party, wait to add the blackberry topping until no more than one hour before serving.
- FREEZING: This recipe does not freeze well, as the sour cream and whipped topping can change texture when thawed.
- SUBSTITUTIONS:
- Blackberries: If blackberries aren’t in season, raspberries or blueberries are excellent substitutes. If using frozen berries, do not thaw them beforehand, just add 1-2 extra minutes to the initial simmer time.
- Sour Cream: If you’re out of sour cream, full-fat Greek yogurt provides a similar tang and structural support.
- No Whipped Topping: Not a fan of Cool Whip? Make this stabilized whipped cream instead.
- When making the crust, ensure every crumb is moistened by the butter. If the crust is too dry, it will crumble when you try to slice it. If it’s too wet, it will become hard in the fridge. Only add 1 Tablespoon of extra butter, if necessary.
- Wait to cut. If you cut this cheesecake before the 4-hour mark, it will likely have a pudding consistency. The full 4 to 6 hour chill is what gives it that clean, sliceable cheesecake structure.
Nutrition
Serving: 1 slice | Calories: 251kcal | Carbohydrates: 36g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 385mg | Potassium: 206mg | Fiber: 1g | Sugar: 28g | Vitamin A: 219IU | Vitamin C: 5mg | Calcium: 181mg | Iron: 1mg
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