blackberry cheesecake

No bake blackberry cheesecake is light, smooth, creamy, and delicious, with a buttery graham cracker crust, cheesecake layer, and blackberry mousse on top.

No Bake Blackberry Cheesecake

Graham-style cracker crumbs (about 10 oz.)

butter, melted (100 grams)

heavy cream

(8 oz.) blocks cream cheese,

icing sugar

lemon,

vanilla extract

(15 ml) packs gelatin powder, divided

water, divided

In a large bowl, stir together graham cracker crumbs and melted butter until well mixed. If you are using whole graham crackers, simply add the crackers into a food processor and process until fine crumbs form.

Press the crumb mixture firmly into a parchment lined 8-inch springform pan and freeze for at least 15 minutes, allowing the crust to set before filling.

Make the Crust:

In a large mixing bowl, add heavy cream and whip with a stand mixer or hand mixer until stiff peaks form, about 3-4 minutes. Set aside.

In a medium mixing bowl, use the mixer to combine cream cheese, sugar, lemon juice, lemon zest, and vanilla extract until evenly combined.

In a small mixing bowl, add 1/4 cup of water and 1 pack (15 ml) gelatin powder on top and let it sit for 3-4 minutes (or according to package instructions). Then, microwave on high for 15 seconds or warm up the jar in a hot water bath for 1 minute and stir well until gelatin is completely dissolved

Add the dissolved gelatin and half of the whipped cream to the cream cheese mixture and stir until well combined. Pour the filling into the cooled crust and smooth out the surface using a small icing spatula. Refrigerate for at least 1 hour to set or freeze for at least 15 minutes.

Make the Cheesecake Filling:

Add 1 cup blackberries in a blender and blend until smooth, about 1 minute. If you prefer a smoother filling, strain the blackberry puree through a mesh sieve and discard the seeds.

Dissolve the second pack of gelatin powder in the remaining 1/4 cup water (using the same method as above).

Add the dissolved gelatin and blackberry puree into the remaining whipped cream and mix with a hand mixer or spatula until evenly combined.

Pour the blackberry mousse filling over the cooled cheesecake filling and smooth out the surface using a small icing spatula. Refrigerate for at least 6-8 hours or overnight to set completely. The longer the better it will set.

Garnish with the remaining 1/2 cup blackberries on top and serve. 

Make the Blackberry Mousse Layer:

This no bake cheesecake is so simple to make you will want to make it for every gathering! It also has a gluten free option. If you love blackberries this dessert is for you!

Blackberry Cheesecake

graham cracker crust

cream cheese, softened

confectioners sugar

fresh blackberries

sugar

cornstarch

water

Combine cream cheese and confectioners sugar in a bowl, mix together well. Fold in whipped topping and spread evenly into graham cracker crust. Put in fridge and let cool for around 3 hours.

Combine all topping ingredients and bring to a boil, continuously stirring so it doesn't burn. Cook for around 2 minutes to thicken. Remove from stove and let topping completely cool. Pour over cheesecake after it has been refrigerated for about 3 hours.  Keep this cheesecake refrigerated.

This beautiful Blackberry No Bake Cheesecake is a simple-to-make smooth, creamy, and velvety dessert with incredible flavor and color. And that is a gift on all its own! Sets up beautifully in the refrigerator, is lightly sweet, and perfect for summer, or anytime you&#x27;re craving blackberries and pretty pink colors.

Blackberry No Bake Cheesecake

(8-ounce) packages full fat cream cheese

confectioner's sugar

heavy whipping cream

graham cracker crumbs (12-14 full sheets)

brown sugar

butter, melted

Butter the bottom and sides of a 9-inch...

Butter the bottom and sides of a 9-inch springform pan.

Make the graham crust: Pulse the graham crackers...

Make the graham crust: Pulse the graham crackers in a food processor (or using a zip top bag with a rolling pin) until crushed. Stir in the brown sugar and then drizzle in the melted butter. Press tightly into the bottom of the springform pan and up the sides. Be sure to pack it tightly so it will hold together when cutting the cheesecake. Put the crust in the freezer to set while you're making the cheesecake; for 10-20 minutes.

Make the Blackberry Syrup: In a heavy bottom...

Make the Blackberry Syrup: In a heavy bottom saucepan, whisk together sugar, cornstarch, and water.  Add the blackberries and cook over medium-high heat, stirring constantly, until bubbling. Reduce the heat and simmer, stirring, for 90 seconds to 2 minutes, or until slightly thickened. Pour through a fine mesh sieve into a bowl and set aside to cool. I like to nest the bowl in another bowl with ice water to help cool it quickly.

Whip the Cream: Using a hand mixer or...

Whip the Cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.

Combine the Ingredients: Using a hand mixer or...

Combine the Ingredients: Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and blackberry syrup together on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed. Add the confectioners’ sugar, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.

Fold in Whipped Cream: Gently fold the whipped...

Fold in Whipped Cream: Gently fold the whipped cream into the cheesecake until combined. I like to use a rubber spatula.

Remove the crust from the freezer and transfer...

Remove the crust from the freezer and transfer the cheesecake filling into the prepared springform pan. Use an offset spatula to smooth down the top. Refrigerate for at least 6 to 8 hours; I like to refrigerate overnight for best results.

When ready to serve, top with additional blackberries,...

When ready to serve, top with additional blackberries, dollops of whipped cream, and slice into wedges.

https://mediavine-res.cloudinary.com/video/upload/nugokvjauvqav2yijsux.mp4

This beautiful Blackberry No Bake Cheesecake is a simple to make smooth, creamy, and velvety dessert with incredible flavor and color. And that is a gift on all its own! Sets up beautifully in the refrigerator, is lightly sweet and perfect for summer, or anytime you're craving blackberries and pretty pink colors.

Golden Oreos (crushed)

butter (melted)

blackberries

lemon juice

lemon zest

cream cheese (room temperature)

eggs

sour cream

In a medium saucepan, add in the blackberries, sugar, lemon juice, and lemon zest. Cook over medium heat for about 20 minutes or until the blackberries are completely broken down.

Strain out the seeds in the blackberry sauce with a fine mesh strainer.

Place back in the saucepan over medium heat.

In a small bowl, add in the cornstarch and about 1/4 cup of the strained blackberry sauce. Whisk until combined and there are no lumps.

Add the cornstarch mixture into the saucepan with the rest of the blackberry sauce and whisk until combined.

Let the sauce come up to a boil while stirring constantly. Once the sauce comes up to a boil, let it boil for 1 minute to thicken the sauce. Remove from heat and let cool.

Blackberry Sauce

Preheat oven to 325 degrees. Spray the sides of a 9-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.

Mix the crushed Oreos, melted butter, and sugar until it resembles wet sand and can be packed down.

Press the crust evenly into the bottom of the prepared pan.

Place in the oven for 10 minutes. Remove from the oven and let cool while you work on the cheesecake filling.

Crust

Add the cream cheese to a large mixing bowl. Beat with a hand mixer on medium until the cream cheese is smooth. Scrape down the sides of the bowl.

Add in the sugar and beat on medium again until combined.

Add in the eggs one at a time and beat in each egg completely before adding the next. Scrape down the bowl after adding each egg.

Add in the sour cream, heavy cream, lemon, and lemon zest. Beat on medium until the mixture comes together. It will be runny.

Pour the batter on top of the crust in the prepared pan.

Pour the blackberry sauce evenly on the cheesecake. Using a skewer or knife, swirl the sauce into the cheesecake.

Wrap the springform pan with 2 layers of heavy-duty tin foil. Place the cheesecake into a slightly bigger pan and fill with one inch of water.

Place in the oven with a tented piece of tin foil over the top of the cheesecake to prevent browning on the top. Let the cheesecake bake for 1 hour 25 minutes or until done. To make sure the cheesecake is done, gently give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it&#039;s done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.

Remove the cheesecake from the springform pan. Slice and serve.

Cheesecake

These Mini Blackberry Lavender Cheesecakes are made with lavender cheesecake, blackberry topping, whipped cream and a fresh blackberry on top! Don't let these little treats fool you - they are AMAZING! They might just be the biggest surprise hit to come out of my kitchen!

Mini Blackberry Lavender Cheesecakes

oz (180 grams) blackberries, pureed and strained

tbsp (65 grams) sugar

(100 grams) graham cracker crumbs

tbsp (26 grams) sugar

tbsp (42 grams) butter, melted

oz (339 grams) cream cheese, room temperature

(104 grams) sugar

tbsp (12 grams) flour

(58 grams) sour cream

lavender extract

tsp vanilla extract

eggs, room temperature

Violet gel icing color, optional

(120 milliliters) heavy whipping cream, cold

tbsp (29 grams) powdered sugar

To make the blackberry topping, add the berries to a food processor and puree until smooth. You should end up with a little more than 1/2 cup of puree.

2. Combine the berry puree, sugar and cornstarch in a medium saucepan. Cook over medium-low heat, stirring consistently until mixture thickens and comes to a boil, about 5 minutes.

3. Allow to boil for 45 seconds to 1 minute, then remove from heat. Pour into another bowl and refrigerate and allow to cool completely.

4. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan and spray them with non-stick spray.

. Combine the graham cracker crumbs, sugar and melted butter until well combined. Divide the mixture between the cupcake liners (about 1 1/2 tablespoons per cup) and press into the bottoms.

. Bake the crusts for 5 minutes then remove from the oven. Allow to cool while you make the cheesecake filling.

. To make the filling, reduce oven to 300°F (148°C). In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
8.

Add the sour cream, lavender extract and vanilla extract. Beat on low speed until well combined.
9.

Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
10

Add the gel icing color and gently fold to combine.
11

Divide the cheesecake batter between the cups in the pan. The cups should be mostly full.
12

Bake the cheesecakes for 18-20 minutes, then turn off the oven and leave the door closed for another 10 minutes.
13

Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
14

When cheesecakes are cool and firm, remove them from the pan.
15

Divide the blackberry filling between the cheesecakes, spooning the mixture onto the top.
16

To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer. Whip on high speed until stiff peaks form.
17

Add the gel icing color and gently fold to combine.
18

Pipe the whipped cream onto the tops of the cheesecakes and top with a blackberry.

Beautifully delicious not to sweet yummyness! My daughter asked me to make these when she came to visit. We were not disappointed 💜

These are so yummy!! Went so fast will be keeping this one!

The Best Low Carb Sugar Free Jelly Recipe has only 4 ingredients and is so easy you will make it again and again! This low carb sugar free jelly recipe is the perfect topping for a piece of low carb bread toasted, a Keto Scone or a Keto Biscuit for breakfast.You can customize the flavor of this easy recipe when you change up the berry as well!

The Best Low Carb Sugar Free Jelly Recipe (Keto)

berries

Simply Delish Naturals Jel (any flavor)

tbsp confectioners erithrytol (or powdered sweetener of choice)

In a small saucepan, cook berries down until your able to smash.

Push through sieve or mill to remove seeds and excess pulp.

Pour back into pan.

Whisk in box of Simply Delish Jel and confectioners erithrytol.

Simmer until it coats the back of a spoon.

Pour into jars.

Refrigerate 1 hour to set.

Keeps up to 2 weeks in fridge if sealed in airtight jar.

These easy no-bake mini blackberry cheesecakes are raw vegan, gluten-free, soy-free, creamy and so delicious! They taste like a combination of cheesecake and ice cream, making these cupcakes to the perfect healthy, simple dessert for summer or any other day!

No-Bake Mini Blackberry Cheesecakes

walnuts (or sub almonds, hazelnuts, pecans)

gluten-free oats (or regular oats)

dates (pitted (*see notes))

cashews (soaked, then rinsed and drained *)

coconut milk (full-fat)

tsp vanilla extract (optional)

blackberries (fresh

*Note: See step-by-step photos above!

Lightly grease a 12-cup muffin pan. Cut strips of parchment paper and lay them in the slots for easier removal, (*see photo above).

Put the walnuts, oats, and dates into a food processor or blender and process until it forms a coarse, slightly sticky mixture.

Divide the crust mixture into 12 equal pieces (about 25 g each) and press them into the muffin tins to cover the bottom, using your fingers, a glass, or a teaspoon.

Walnut Oat Crust

Put the cashews, coconut milk, agave syrup, lemon juice, and vanilla extract (if using) into a blender and blend until smooth and creamy. Pour ⅔ of the cream filling into the muffin cups until half full, leaving the rest to make the blackberry layer. Tap a few times to release any air bubbles, then pop it into the freezer for 20 minutes to set.

Cheesecake Filling

Add the blackberries to the remaining cream filling and blend together until smooth.

Pour it on top of the plain layer of each muffin, smoothing out evenly (the filling will slightly expand when frozen so be sure to not over-fill the tins). Freeze for at least 2 hours, until set.

Once frozen, remove by pulling on the parchment tabs or loosening them with a small knife to pop out.

Let thaw for 10 minutes before serving to soften or enjoy them completely frozen!

Blackberry Filling

Also bezgl. „easy to make“ muss ich mich ganz auf die Aussage meines Partners verlassen, der dieses Rezept schon vor ein paar Wochen ausprobiert hatte. Letztes Wochenende war es so herrlich warm und sonnig und ich habe in der Sonne liegend laut von einem ‚Bluebeery no bake cake‘ geträumt… Da geht er einfach zur Gefriertruhe holt zwei Stück von diesen ‚Minikuchen‘ raus und meinte: „Lassen wir sie kurz in der Sonne auftauen, dann können wir sie gleich essen.“ Und dann haben die auch noch so wunderbar geschmeckt!!! Der perfekte Sommergenuss! 
Easy to make, easy zu portionieren, schnell verfügbar, herrlich lecker und aus lauter guten Zutaten 🤗🥰. Was kann man sich mehr wünschen? Danke, für dieses wunderbare Rezept! 🙏😘

I can't wait to make these! What do you grease the cupcake pan with?

Hello 🌸

Instead of making mini cheesecakes I decided to make a bigger cake out of it. 
I never liked eating cheesecake (made out of dairy), but a plant based one is a complete game changer! 
The combination of fat rich coconut milk, vanilla aroma, lemon juice and, of course, cashew nuts gave an amazing balanced flavor and texture. 
These 3 layers eaten together make such a perfekt connection.

I m becoming a big fan of yours Bianca.

This week I made your raspberry white chocolate cake twice(!) and these wonderful little beauties for someone on a “no refined sugar” diet.
They had it all: easy to make, great taste and a pleasure for the eyes as well.

Next week the lemon tart or the strawberry cream cake.

My dog is so happy because to compensate all these irresistible cakes I “have to” make, we re having long walks xoxo

The recipe is amazing - easy to prepare, healthy,  so yummy and it looks wonderful. Now I know I prefer mini raw cakes cause it takes less time to defrost it and eat it :)

These were an absolute delight and they taste like a summer field.. perfect mix of berries, coconut, nuts and lemon give it a palette run.. thank you for sharing this amazing sugar fix for me

Top 7 blackberry cheesecake recipes from across the web

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Blackberry Cheesecake

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Blackberry Cheesecake

Mini Blackberry Lavender Cheesecake...

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No-Bake Mini Blackberry Cheesecakes

Top 7 blackberry cheesecake recipes from across the web

The most viewed blackberry cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No Bake Blackberry Cheesecake

Blackberry Cheesecake

Blackberry No Bake Cheesecake

Blackberry Cheesecake

Mini Blackberry Lavender Cheesecake...

The Best Low Carb Sugar Free Jelly ...

No-Bake Mini Blackberry Cheesecakes

The most viewed blackberry cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine