This easy blackberry cheesecake with graham cracker crust combines creamy no bake cheesecake with a tangy blackberry topping that's great for summer.
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This no bake blackberry cheesecake is a winning combination of ripe blackberry coulis topping drizzled over a luscious no bake cheesecake and topped with juicy fresh blackberries. The result is a pretty, fresh berry cheesecake that's great for summer or make it with frozen blackberries for a year-round treat.
Why you'll love this recipe
- Fabulous way to use beautiful, fresh, juicy in season blackberries.
- Make the most of ripe summer blackberries.
- Easy no bake recipe, no need to turn on the oven.
- Make it in advance for easy entertaining.
Looking for more fabulous berry recipes? Why not try making my blackberry coulis, no bake blueberry cheesecake or strawberry crunch cheesecake cones. Delicious!
Ingredients
For the homemade blackberry coulis
Blackberries: I've used fresh blackberries to keep things simple, but out of season you can use frozen blackberries.
Granulated sugar: balances the sweetness of the blackberries! Plain old granulated is best, but you could use castor sugar too.
Lemon: a dash of fresh lemon juice brightens up the blackberry topping and helps contrast the creamy sweetness of the cheesecake.
Corn flour (not pictured): a dash of corn flour helps thicken the coulis and keep it in place when you want it to say i.e. on top of the cheesecake!
For the no bake cheesecake
Cream cheese: full fat cream cheese is best for this recipe for that classic creamy cheesecake taste. If you use light cream cheese it may not set properly. If you can't get Philadelphia you can try using a different brand.
Cream: I use thickened cream which has a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Granulated sugar: plain old granulated is best, but you could use castor sugar too.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.
Lemons: a dash of lemon juice helps balance the sweetness of the cream cheese. Fresh is best, I don't recommend bottled lemon juice.
Graham Crackers: are a type of sweet plain cookie with wholegrain which are the classic cheesecake base. It also works well with most types of sweet cookies, including Digestive, Nila wafers or chocolate-flavored cookies such as Oreos.
Unsalted Butter: because butter makes most things taste better. In this case it binds and sets the base.
How to make blackberry cheesecake
See the full recipe card at the end of the post for ingredient amounts and instructions.
To make the graham cracker base
Grease and line your cheesecake tin. Break up the Graham crackers into smaller pieces. Blitz in a food processor until they resemble bread crumbs.
Melt the butter in the microwave or a small pot on the stove. Add the melted butter to the Graham cracker crumbs and mix well.
Tip the base mix into the lined cake tin. Press down with the back of a spoon or cup. You need to press firmly enough for the base to hold together, but not too firm or your base will be difficult to cut and eat.
Chill the base in the fridge for at least one hour and up to overnight before filling.
To make the cheesecake filling
Juice the lemon. Beat the cream cheese briefly to soften it. Add the sugar, lemon juice and vanilla essence. Mix on low until the sugar is dissolved.
In a separate bowl whip the cream until it forms firm peaks. Gently fold the whipped cream into the cream cheese mix, taking care not to knock out the air from the whipped cream.
Tip the cheesecake mix into the chilled base, taking care to smooth out the air bubbles. Smooth the top of the cheesecake with an offset spatula.
Chill the cheesecake in the fridge for a minimum of four hours, preferably overnight.
To make the blackberry topping for the cheesecake
Make sure the frozen berries are fully thawed before blending them. I prefer to sieve out the seeds for a smoother coulis, but you can keep them if you want.
Squeeze the lemon. Transfer the sieved blackberries to a saucepan with the lemon juice, sugar and cornflour if using. Whisk well to combine. Heat until it starts to bubble. Keep stirring for fifteen to twenty minutes until the coulis becomes thick. Don’t forget that it will get thicker as it cools down.
Allow the sauce to cool completely.
To assemble the cheesecake
Remove the cheesecake from the tin. Use a spatula to smooth down the sides if you like. Slide a knife between the base and the parchment paper and carefully transfer the cake to a plate or serving board.
Just before serving spoon on the cooled blackberry coulis, garnish with some fresh blackberries in a circle around the edge and you're done!
How to serve
To serve this no bake cheesecake with blackberry topping pop it onto a plate, slice and enjoy! To get nice clean slices it helps to gently heat a large knife, wipe dry and slice.
The blackberry topping can soak into the cheesecake and make it go soft overtime, so I recommend adding it just before serving.
How to store
Undecorated cheesecake:
In the fridge: in the fridge for up to five days.
In the freezer: wrap the whole cake or slice and store individual wrapped slices in the freezer for up to two months but best eaten within a month for the best texture.
The blackberry topping:
In the fridge: for up to five days in a covered container in the fridge.
In the freezer: in an airtight container for up to three months. Freeze in ice cubes then transfer into an airtight container or ziplock bag for easy individual servings.
Recipe tips and frequently asked questions
Can I use frozen blackberries for the topping?
Yes you can substitute fresh blackberries for the same amount of frozen blackberries. For the decoration on top fresh blackberries will look nicest, defrosted blackberries might go a bit mushy to use for decorating.
Can I use a can of blackberry sauce or jam?
Well yes you can if you want to, but it won't taste as good as making it yourself 🙂
Can I make this with a different base?
You sure can. A chocolatey Oreo cookie base, like the one in my black forest cheesecake would pair perfectly with the blackberries in this cheesecake.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
📋 Recipe
Blackberry Cheesecake
Equipment
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
- Electric hand beaters or stand mixer
- food processor
Ingredients
For the cheesecake base
- 2 & ⅓ cups (250gms) Graham cracker crumbs
- 1 stick (½ cup/ 115gms) unsalted butter
For the cheesecake filling
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- ½ cup (110gms) granulated white sugar
- 1 & ½ teaspoons vanilla essence
- 1 tablespoon lemon juice
- 1 cup (250mls) thickened cream
For the blackberry topping and decoration
- 3 cups (1 lbs/450gms) blackberries
- â…“ cup (75gms) granulated white sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons corn flour
- 12 blackberries, for decoration
Instructions
To make the cheesecake base
- Line the springform cheesecake tin with parchment paper.
- Break the graham crackers into smaller pieces and blitz briefly in a food processor into crumbs.
- Melt the butter by adding to a microwave proof bowl and microwave for a minute or two, or in a pot on the stove.
- Pour the butter into the cookie crumbs and mix until it resembles fine bread crumbs.
- Pour into lined tin and press down to form the base. Do not press to firmly or your base may become to hard.
- Chill in fridge for at least one hour and up to overnight.
To make the cheesecake filling
- NB Make sure your cream cheese is at room temperature.
- Beat the room temperature cream cheese briefly to soften it. Add the lemon juice, sugar and vanilla to the room temperature cream cheese and beat on low until combined and the sugar has all dissolved.
- In a separate bowl whip the cream until firm peaks form. Gently fold the whipped cream into the cream cheese mix until well combined.
- Put the cheesecake filling onto the prepared base and smooth down. Chill in the fridge for at least four hours, preferably overnight.
To make the blackberry coulis topping
- Put the blackberries in a tall jug you can use an immersion blender in. Blend the blackberries. Strain the blended blackerries.
- Add the blitzed, strained blackberries to a small pot. Squeeze and add the lemon juice. Add the sugar and corn flour and mix well.
- Bring the coulis to a boil, then reduce to a simmer. Simmer for approximatly fifteen minutes, stirring frequently, until the sauce has reduced and thickened. The coulis will thicken more as it cools.
- Remove from the heat, allow to cool and then chill in the fridge until ready to serve the cheesecake.
To assemble the cheesecake
- NB the blackberry topping is best added just before serving the cheesecake.
- Remove the cheesecake from the springform pan and carefully peel the parchment paper. Smooth the sides of the cheesecake with a spatula.
- Use a large sharp knife to carefully seperate the base of the cake from the parchment paper and transfer it to a serving plate or board.
- Just before serving pour the delicious blackberry coulis, top with fresh blackberries and you're done! Delicious!
Notes
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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