No-Bake Blackberry Cheesecake is made with a sweet cream cheese layer and fresh blackberries. Only a few ingredients needed to make this simple no-bake cheesecake recipe.
This no-bake blackberry cheesecake recipe is wonderfully smooth and topped with fresh blackberries and a simple blackberry glaze. No bake cheesecakes are deliciously thick and creamy and do not require any eggs. Only a few hours of chilling are needed before you can slice and eat!
NO BAKE CHEESECAKE WITH BLACKBERRIES
No bake cheesecakes are a fantastic dessert because they are delicious and so easy to make! Getting delicious results without too many ingredients or steps is what makes this the best no bake strawberry cheesecake recipe around. Some recipes require the use of gelatin or Cool Whip to stabilize their pies, but we do not use either of those in this simple recipe. The recipe only requires a few basic ingredients to make a delicious dessert!
Ingredients in No-Bake Blackberry Cheesecake
Cream cheese – You will need 2 bricks of cream cheese for the recipe. Make sure they are softened to room temperature before mixing.
Powdered sugar – Powdered sugar sweetens up the cream cheese filling, while keeping a perfectly smooth texture for the cheesecake.
Milk – You will need 4 tablespoons of milk to thin out the cream cheese just a little bit.
Vanilla extract – The higher the quality of the vanilla, the better.
Graham cracker crust – Go ahead and use a pre-made one, or spend a few extra minutes to make your own.
Blackberries – The recipe calls for about 15 ounces of fresh blackberries, but you can definitely add more. Or even add some other berries (strawberries, raspberries, etc) if you’d like!
Blackberry jam – The jam serves as the base for the simple glaze to pour over the fresh berries. You can double or triple the recipe if you want more!
Sugar – Helps to add a little more sweetness to the jam and thickens it up a little bit too!
Vanilla – Adds a little pop of flavor to the glaze.
How to make No-Bake Blackberry Cheesecake
In a large bowl, mix together cream cheese with powdered sugar until well blended. Add milk and vanilla. Beat for about 3 minutes until creamy.
Spread the cream cheese filling into the pie crust. Arrange blackberries in a single layer over the cream cheese filling. Place them in a circular pattern, starting on the outside and working your way into the center. The berries may need to slightly overlap.
To make the glaze, combine the jam and sugar together in a small microwaveable bowl. Microwave on high for 30 seconds. Stir until well blended and then add the vanilla. Brush the glaze over the blackberries.
Refrigerate for at least 3-4 hours before serving.
No-Bake Blackberry Cheesecake
- 16 ounces cream cheese softened
- 1 ½ cups powdered sugar
- 4 Tbsp milk
- 2 tsp vanilla extract
- Graham cracker crust
- 15 ounces fresh blackberries washed and dried
- 3 Tbsp blackberry jam
- 1 Tbsp sugar
- 1 tsp vanilla
- In a large bowl, mix together cream cheese with powdered sugar until well blended. Add milk and vanilla. Beat for about 3 minutes until creamy.
- Spread the cream cheese filling into the pie crust. Arrange blackberries in a single layer over the cream cheese filling. Place them in a circular pattern, starting on the outside and working your way into the center. The berries may need to slightly overlap.
- To make the glaze, combine the jam and sugar together in a small microwaveable bowl. Microwave on high for 30 seconds. Stir until well blended and then add the vanilla. Brush the glaze over the blackberries.
- Refrigerate for at least 3-4 hours before serving.
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WHAT KIND OF CREAM CHEESE TO USE IN CHEESECAKE?
I usually use regular cream cheese, but you can also use a low-fat or non-fat variety if you prefer. Just make sure it is softened to room temperature before adding to the recipe.
HOW TO SOFTEN CREAM CHEESE
Cream cheese is easy to soften – you can set it out at room temperature or soften it more quickly in the microwave.
-To soften at room temperature more quickly, just set the cream cheese on a plate and cut into smaller pieces. The cream cheese should reach room temperature in about 15-20 minutes with this method.
-To soften the cream cheese in the microwave, remove the foil packaging and set the cream cheese in a small bowl or on a plate. Microwave for about 10-15 seconds. If the cream cheese is still cold and hard, continue to microwave for about 5 seconds at a time until the cream cheese is soft throughout. Just make sure not to microwave it too long or it will start to melt!
HOW TO MAKE GRAHAM CRACKER CRUST
I usually use a pre-made graham cracker crust in this recipe, but you can definitely make your own too! Graham Cracker Crusts are so easy to make. I like to use my food processor to crush up 12 graham crackers and then add in 1 tablespoon of brown sugar and 3 tablespoons of melted butter and pulse until it is like sand. If you don’t have a food processor, this graham cracker crust can be done with zip top bags or just in a mixing bowl.
To make a graham cracker crust in a plastic zip top bag, first put in the graham crackers and crush by using your hands or rolling over the crackers with a rolling pin. Add in the brown sugar and melted butter and mix by rolling the bag between your hands until sand like mixture is formed.
To make graham cracker crust in a mixing bowl. Crush the graham crackers with your hand or the backside of a wooden spoon. Add in brown sugar and melted butter and mix until like sand.
Press the graham cracker crust into the bottom of an 9 inch pie pan, bake in a 375ºF oven for 8 minutes, until golden brown. Let the crust cool before adding the filling.
DO I NEED TO REFRIGERATE CHEESECAKE?
YES, absolutely. Even if it isn’t a no-bake cheesecake it should be refrigerated. The ingredients of this cheesecake all need to be kept chilled to keep the consistency and texture. If stored properly and kept cool this delicious dessert will last 5-7 days. If you are serving for an event or party, this cheesecake will be ok for about 2 hours at room temperature.
CAN I FREEZE LEFTOVER CHEESECAKE?
You sure can! The best way to freeze cheesecake is to place it on a hard surface, a piece of cardboard or in a plastic or glass container. Then wrap it well in plastic wrap, then a layer of foil too. Freeze for up to 1 month. To thaw, set in the refrigerator for several hours or at room temperature for about 20-30 minutes.
MORE DELICIOUS NO BAKE CHEESECAKE RECIPES:
- EASY NO BAKE CHEESECAKE
- MINI NO-BAKE CHEESECAKES
- CARAMEL NO-BAKE CHEESECAKE
- MINI NO-BAKE PUMPKIN CHEESECAKES
- NO BAKE MINI OREO CHEESECAKES
- NO-BAKE LEMON CHEESECAKE
- NO BAKE MINI LEMON CHEESECAKES
- NO-BAKE CRANBERRY CHEESECAKE
- NO-BAKE STRAWBERRY CHEESECAKE
No Bake Blackberry Cheesecake made with a graham cracker crust, creamy cheesecake filling and fresh blackberries! Made with just a few ingredients and a few easy-to-follow steps.
My oven broke down a couple weeks ago, and I’ve been trying to make recipes that don’t requiere one! I tried this out two nights ago, and it tasted great. It’s been two days and I still have some left over, and it still hasn’t gone bad!
Sorry to hear about your oven, but I love your resourcefulness in looking for no bake recipes. We’re happy you enjoyed this one.