delicious no-bake blackberry cheesecake

Here’s a recipe for a delicious no-bake blackberry cheesecake that’s sure to impress! This dessert is creamy, tangy, and topped with a luscious blackberry sauce. Perfect for any occasion when you want something simple but indulgent.

No-Bake Blackberry Cheesecake

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs (about 10 graham crackers)
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• Pinch of salt

For the filling:

• 16 oz (2 cups) cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups heavy cream (chilled)
• 1/2 cup sour cream (optional, for extra tanginess)
• 1 tbsp lemon juice (optional, for added freshness)

For the blackberry topping:

• 2 cups fresh blackberries
• 1/4 cup sugar (more if you like it sweeter)
• 1 tbsp lemon juice
• 1 tbsp cornstarch (optional, for thickening)

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Instructions:

1. Make the Crust:

1. In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt. Stir until everything is well coated.
2. Press the mixture into the bottom of a 9-inch springform pan (or a regular pie dish) to form an even crust. You can use the back of a spoon to press it down firmly.
3. Place the crust in the fridge to chill for at least 30 minutes (or in the freezer for 15 minutes) to firm up.

2. Make the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 2 minutes).
2. Add the powdered sugar, vanilla extract, and lemon juice (if using). Beat again until fully combined and smooth.
3. In a separate bowl, whip the chilled heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until it’s well combined and fluffy. Be careful not to deflate the whipped cream too much.
5. If you’re using sour cream, fold it into the filling for extra tanginess and creaminess.

3. Assemble the Cheesecake:

1. Pour the cheesecake filling over the chilled crust, spreading it evenly with a spatula.
2. Cover and refrigerate for at least 4 hours (or preferably overnight) to let the cheesecake set.

4. Make the Blackberry Sauce:

1. In a small saucepan, combine the blackberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries begin to break down (about 5–7 minutes).
2. If you prefer a thicker sauce, mix the cornstarch with 2 tbsp of water in a small bowl, then stir it into the blackberry mixture. Cook for another 1–2 minutes until it thickens up.
3. Remove from heat and let it cool to room temperature.

5. Serve:

1. Once the cheesecake has set, remove it from the fridge.
2. Spoon the blackberry topping over the cheesecake just before serving. You can either leave the topping in a chunky style or blend it smooth if you prefer a silky sauce.
3. Slice, serve, and enjoy the creamy, fruity goodness!

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Tips:

• You can make this recipe with any berry topping of your choice (raspberry, strawberry, etc.) if you prefer.
• Add some fresh blackberries or mint leaves as a garnish for extra color and freshness.
• For a lighter version, you can swap the heavy cream for whipped coconut cream or a lighter yogurt-based filling.

Let me know how it goes if you try it out!