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Blackberry No Bake Cheesecake

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This beautiful Blackberry No Bake Cheesecake is a simple to make smooth, creamy, and velvety dessert with incredible flavor and color. And that is a gift on all its own! Sets up beautifully in the refrigerator, is lightly sweet and perfect for summer, or anytime you’re craving blackberries and pretty pink colors.

Blackberry No Bake Cheesecake with fresh blackberries on a white cake stand

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The filling is made with fresh blackberries, delicious cream cheese and whipped cream to create a melt-in-your-mouth sweet and velvety filling, much like a blackberry mousse! It’s then chilled with a thick and crunchy graham cracker crust you will love.

It’s perfect for the warm months of summer and early fall when blackberries are ripe for the picking, or for enjoying afternoon tea with friends.

What is the Difference Between No Bake Cheesecake and Baked Cheesecake?

The most obvious difference is that one is baked and the other is not. But there are other differences as well.

The main ingredient difference is eggs. A baked cheesecake uses eggs while a no-bake cheesecake does not.

A no-bake cheesecake sets in the refrigerator where a baked cheesecake sets in the oven when baked in a water bath.

The textures of these two cheesecakes are also completely different. A no-bake cheesecake is a lot softer and has a mousse-like texture.

Side view of Blackberry No Bake Cheesecake with homemade graham cracker crust and fresh flowers

How is this Blackberry No Bake Cheesecake Different?

I absolutely love my 10 Minute No Bake Cheesecake. It’s incredible easy to make in minutes, plus chilling time. With that recipe you are using a ready-made graham crust along with simple ingredients to very quickly make a cheesecake.

This Blackberry No Bake Cheesecake is made using a 9-inch springform pan, a homemade graham cracker crust and heavy whipping cream beaten into stiff peaks. And the chilling time is a bit longer, but can I just say… it’s SO worth it!

Ingredients for Blackberry No Bake Cheesecake on a round wood board

Blackberry N0-Bake Cheesecake Filling Ingredients

This recipe is very simple with equally simple ingredients, including fresh blackberries.

The exact measurements are in the recipe card at the bottom of this post, but here’s what you need:

  • Heavy Cream: or heavy whipping cream
  • Cream Cheese: Be sure to use blocks of full-fat cream cheese, not spread.
  • Granulated Sugar
  • Confectioners’ Sugar: will help thicken the filling as it sets.
  • Vanilla Extract for flavor
  • Fresh Blackberries
  • Cornstarch for thickening the blackberry syrup
Top view of homemade graham cracker crust in a springform pan
Fill the bottom of a 9-inch springform pan and then press more up the sides of the pan. Using the bottom of a cup measure makes this process super easy.

Homemade Thick Graham Cracker Crust

This no-bake graham cracker crust is thick and sets up beautifully. Using only 3 ingredients, you will love this crust. Simple and delicious.

You will need crushed graham crackers, brown sugar (it helps set the crust) and melted butter.

I make the crust first, pack it tightly into the springform pan and up the sides. Then let it hang out in the freezer while I’m making the cheesecake filling.

View of blackberry cheesecake filling and whipped cream

How to Make Blackberry No Bake Cheesecake

The step-by-step instructions are in the recipe card at the bottom of this post, but this will give you an overview of how to make it.

This Blackberry Cheesecake is really quite easy to make in 4 simple steps: Crust, Blackberry Syrup, Filling, and Chilling.

Step 1: Make the Graham Crust

Crush the graham crackers, stir in brown sugar and melted butter and press tightly into the springform pan. Freeze while you make the filling.

Step 2: Make the Blackberry Syrup

In a saucepan combine sugar, cornstarch, and water. Add fresh blackberries and cook until it bubbles. Then cook for 90 seconds to 2 minutes or until it thickens. Strain through a fine-mesh strainer and set over ice water to cool. This is the step that provides incredibly pretty color to the cheesecake.

Step 3: Whip the Cream and Make the Filling

Whip the cream in a bowl until stiff peaks form. Which means, the cream holds it shape when the beaters are removed.

Then combine the room temperature cream cheese with the blackberry filling until its smooth and creamy. Then add the confectioners’ sugar and vanilla until combined. Fold in the whipped cream.

Step 4: Fill the Pan and Chill

Transfer the blackberry filling to the prepared graham cracker crust and smooth the top with an offset spatula. Chill in the refrigerator for at least 6 to 8 hours, but preferable overnight.

How to Thicken Blackberry No Bake Cheesecake

There are 2 steps that help thicken a no bake cheesecake filling.

  1. Beat the cold heavy cream into stiff peaks. The fold gently into the filling so you don’t deflate the air you’ve just whipped. This helps give no bake cheesecake a mousse-like texture.
  2. Refrigerate the cheesecake for at least 6-8 hours, but as mentioned, I prefer to make it the day before and refrigerate overnight. Freezing the cheesecake to speed up its setting makes it lose it’s velvety texture.

Tips for Making a Perfect No Bake Cheesecake

This classic No Bake Cheesecake is incredibly easy to make. Here are some tips to make it foolproof:

Whipping Cream

  • It’s very important that you beat the heavy cream into stiff peaks. In fact, it’s the most important step to a successful no bake cheesecake filling.

Cream Cheese

  • Bring the cream cheese to room temperature. This will help provide a smooth and velvety texture. Using chilled cream cheese will result in a lumpy cheesecake.

Mixing the Filling

  • Be careful not to over-mix or work the ingredients. Folding the ingredients works beautifully or a careful use of a hand mixer. The more the ingredients are worked, the softer the texture will be.


  • Allow at least 6 to 8 hours to chill this Blackberry No Bake Cheesecake. I always make the cheesecake the day before and chill overnight for the best slices and texture.


  • Be sure to smooth the filling into the crust. An offset spatula helps make this easy. After chilling the cheesecake, decorate with dollops of whipped cream and add additional fresh blackberries to the top.

More No Bake Desserts


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Side view of Blackberry No Bake Cheesecake slice on a white plate with flowers
Blackberry No Bake Cheesecake with fresh blackberries on a white cake stand

Blackberry No Bake Cheesecake

Yield: 10 to 12 servings
Prep Time: 30 minutes
Chilling Time: 8 hours
Total Time: 8 hours 30 minutes

This beautiful Blackberry No Bake Cheesecake is a simple-to-make smooth, creamy, and velvety dessert with incredible flavor and color. And that is a gift on all its own! Sets up beautifully in the refrigerator, is lightly sweet, and perfect for summer, or anytime you're craving blackberries and pretty pink colors.


Graham Crust

  • 2 cups graham cracker crumbs (12-14 full sheets)
  • 1/3 cup brown sugar
  • 1/2 cup butter, melted


  • 3 cups blackberries, plus more for garnishing
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 3 (8-ounce) packages full fat cream cheese
  • 3 tablespoons confectioner's sugar
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cup heavy whipping cream


  1. Butter the bottom and sides of a 9-inch springform pan.
  2. Make the graham crust: Pulse the graham crackers in a food processor (or using a zip top bag with a rolling pin) until crushed. Stir in the brown sugar and then drizzle in the melted butter. Press tightly into the bottom of the springform pan and up the sides. Be sure to pack it tightly so it will hold together when cutting the cheesecake. Put the crust in the freezer to set while you're making the cheesecake; for 10-20 minutes.
  3. Make the Blackberry Syrup: In a heavy bottom saucepan, whisk together sugar, cornstarch, and water. Add the blackberries and cook over medium-high heat, stirring constantly, until bubbling. Reduce the heat and simmer, stirring, for 90 seconds to 2 minutes, or until slightly thickened. Pour through a fine mesh sieve into a bowl and set aside to cool. I like to nest the bowl in another bowl with ice water to help cool it quickly.
  4. Whip the Cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
  5. Combine the Ingredients: Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and blackberry syrup together on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed. Add the confectioners’ sugar, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
  6. Fold in Whipped Cream: Gently fold the whipped cream into the cheesecake until combined. I like to use a rubber spatula.
  7. Remove the crust from the freezer and transfer the cheesecake filling into the prepared springform pan. Use an offset spatula to smooth down the top. Refrigerate for at least 6 to 8 hours; I like to refrigerate overnight for best results.
  8. When ready to serve, top with additional blackberries, dollops of whipped cream, and slice into wedges.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 136mgCarbohydrates: 33gFiber: 2gSugar: 23gProtein: 2g

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