No Bake Blackberry Cheesecake is a decadent and creamy no-bake dessert with an easy Graham cracker crust, cream cheese filling, and fresh blackberry topping!
Combine graham cracker crumbs and granulated sugar in a mixing bowl (or right in a 9x13 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 9x13 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.
Notes
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. Thaw overnight in the refrigerator before spreading onto the cheesecake 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.