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.

Author Amber Brady

Prep Time 25

Cook Time 7

Chill Time 4

Total Time 4 32

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

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.

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