Blackberry No Bake Cheesecake

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.

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!

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

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.

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.

Chilling

• 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.

Slicing

• 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.

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, Instagram and YouTube for new updates.