No Bake Blackberry Cheesecake is an easy cheesecake recipe consisting of a buttery Graham cracker crust, vanilla cream cheese filling, and homemade blackberry topping. This refrigerated dessert tastes just as good as a traditional baked cheesecake, perfect for making in advance or on those hot days when you don’t want to add heat to the kitchen with any oven-baking!
While I’ve made my own Graham cracker crust for this no-bake cheesecake, you could also use store-bought pie crusts for added convenience or even cookie crust. Otherwise, if you love pie-style desserts as I do, why not make a couple of these homemade crusts and store them in the freezer for quickly assembling other decadent treats such as Peanut Butter Chocolate Ice Cream Pie or Key Lime Pie?!
Serve this no-bake blackberry cheesecake as is or with a scoop of vanilla ice cream or a dollop of whipped cream. If you’ve got leftover fresh blackberries then consider decorating the top of your cheesecake with fresh whole berries like I’ve done with this Berry Topped Cake, or use them in other recipes such as Blackberry Muffins, Blackberry Dump Cake, or Blackberry and Apple Crumble.
- There’s no baking required for this cheesecake at all – perfect for those hot days when you want a chilled dessert without the heat from oven-baking!
- This recipe can easily be varied to make other kinds of no-bake fruity cheesecake desserts.
- It tastes just as good as a traditional baked cheesecake and stores well in the fridge and freezer.
What Ingredients do I need for No Bake Blackberry Cheesecake?
- Fresh blackberries – You’ll need about 24 oz. which is around 4 cups for the fruit topping.
- Granulated sugar – For the blackberry topping and the crust.
- Vanilla extract – For the cheesecake filling and the fruit topping.
- Ground cinnamon – This adds a spicy warmth and elevates the blackberry topping flavor.
- Water – For desired consistency in the topping.
- Cornstarch – To help thicken the blackberry topping.
- Cream cheese – Full fat cream cheese that’s softened at room temperature for easy mixing for the cheesecake filling.
- Powdered sugar – Make sure that you measure this carefully otherwise you can end up with an overly sweet and dry filling.
- Sour cream – Adds to the tangy taste of the cheesecake and provides good moisture.
- Whipping cream – To be added cold.
- Graham cracker crumbs – Use a food processor or crush them in a Ziploc bag with a rolling pin.
- Salted butter – melted. You can also use unsalted butter but then I recommend adding a pinch of salt to the mixture.
PRO TIP: Plan a little ahead by leaving yourself enough time to allow the cream cheese to soften at room temperature before starting the recipe. Softened cream cheese mixes better with the other cheesecake filling ingredients and will result in a smoother cheesecake consistency.
How to Make No Bake Blackberry Cheesecake
PREP: Start by preparing the Graham cracker crust which is made by combining crushed Graham crackers, melted butter, and granulated sugar in a mixing bowl. Press the crust mixture into a 9×13-inch baking dish and then store the dish in the freezer while you move on to making the cheesecake filling.
CHEESECAKE FILLING: While the crust firms up in the freezer, start beating the softened cream cheese, powdered sugar, vanilla extract, and sour cream until well combined. In a separate mixing bowl, pour in the heavy whipping cream and beat on medium high until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Once the cheesecake filling is complete, start to spread it evenly over the Graham cracker crust with the help of a spatula.
CHILL: Refrigerate the cheesecake for at least 4 hours or in the freezer for 2 hours.
BLACKBERRY TOPPING: While the cheesecake sets in the fridge or freezer, make the blackberry topping by heating the blackberries, sugar, vanilla extract, cinnamon, water, and cornstarch in a saucepan. Bring the mixture to a boil and then simmer for 8-10 minutes over reduced heat until the blackberries have broken down and the mixture resembles a jam-like consistency. Remove from the heat and spread the blackberry topping over the chilled cheesecake once fully cooled. Cut the cheesecake into slices and serve.
- The cheesecake filling can be made in advance and stored in the fridge for up to 1 week or frozen for up to 3 months to be thawed in the fridge later on before spreading onto the Graham cracker crust.
- You can also prepare the blackberry topping ahead of time, storing it in the fridge for up to 3 days or in the freezer for up to 3 months.
- While I’ve used fresh blackberries, you can use frozen blackberries or even mixed berries.
- I love the warmth added to the topping by ground cinnamon but this can be left out or you could add other warming spices such as coriander or nutmeg.
This no-bake blackberry cheesecake is completely eggless which is great news for anyone allergic. While traditional baked cheesecakes call for eggs as a binding agent, no-bake cheesecakes firm up by being chilled, either in the fridge or in the freezer.
- Use Golden Oreos for the cheesecake crust instead of graham crackers.
- Substitute frozen blackberries (or even mixed berries) for the fresh blackberries.
- Add some fresh blackberries or mixed berries (such as raspberries, blueberries, and strawberries) to garnish the top of your cheesecake.
- Add 8 ounces of melted white chocolate to the cheesecake filling mixture for a decadent white chocolate and blackberry cheesecake. You could also jazz up your cheesecake by adding white chocolate shavings to the topping.
- Make a lemon blackberry cheesecake by adding some lemon juice and zest to the cheesecake filling.
- Make mini cheesecakes from this recipe by simply assembling your cheesecake in small containers such as ramekins or shallow glass jars.
- While the cinnamon used in this recipe is great for flavoring the blackberry filling, you could omit it if you wish or add additional warming spices like coriander or nutmeg.
This No Bake Blackberry Cheesecake can be stored, and covered, for 2-3 days in the refrigerator or for 1 month in the freezer.
A helpful tip when storing any cake in the freezer is to wrap individual slices in plastic wrap so that you don’t need to defrost more than what you need at any given time. If you opt for this method, then I suggest flash freezing your cheesecake first for about 2 hours and then wrapping the individual pieces – this will make it much easier to store without jeopardizing the cheesecake slices in any way.
No bake cheesecake requires refrigeration for 4 hours, or preferably longer if you have time, for the filling to set properly. A faster way to harden the no-bake cheesecake is to add it to the freezer for about 2 hours.
The main difference is that baked cheesecake contains eggs whereas no-bake cheesecake is eggless and sets by chilling in the refrigerator or freezer. A baked cheesecake is first baked, cooled, and then chilled in the fridge.
No Bake Blackberry Cheesecake
Fruit Topping Ingredients
- 4 cups fresh blackberries about 24 oz.
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon ground cinnamon
- 1/2 cup water
- 5 tablespoons cornstarch
- 3 8-ounce packages cream cheese, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
- 2 cups heavy whipping cream cold
Graham Cracker Crust Ingredients
- 2 cups graham cracker crumbs
- ½ cup granulated sugar
- ¾ cup salted butter melted
- Combine graham cracker crumbs and granulated sugar in a mixing bowl (or right in a 9×13 baking dish to reduce dishes).
- Melt butter in a heat-proof bowl in the microwave. Pour melted butter into the graham cracker mixture and stir until evenly combined.
- Press graham cracker mixture evenly across the bottom of a 9×13 baking dish. Place baking dish in the freezer to firm up the crust while making the cheesecake mixture.
- In a medium mixing bowl, beat together cream cheese, 1 ½ cups of powdered sugar, vanilla extract, and sour cream until thoroughly combined.
- Pour 2 cups of heavy whipping cream into a chilled mixing bowl. Beat on medium high speed (either with a standing mixer whisk attachment or with a handheld mixer). Continue beating until whipped cream forms stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture.
- Spread the cheesecake filling evenly over the chilled graham cracker crust. Use an offset spatula to smooth the top of the cheesecake.
- Place cheesecake in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.
- While cheesecake is chilling, prepare the blackberry topping.
- Place blackberries, 1 ½ cups sugar, 2 teaspoons vanilla extract, ¼ teaspoon cinnamon, water, and cornstarch in a medium saucepan.
- Bring mixture to a boil, stirring constantly. Reduce heat and simmer for 8-10 minutes, stirring occasionally, until blackberries are broken down and juices have thickened to a jam-like consistency.
- Remove from heat and let cool completely.
- Spread cooled blackberry topping over the chilled cheesecake. Cut into pieces and serve.