Description
A creamy, luscious no-bake cheesecake topped with fresh blackberries, perfect for summer gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh blackberries
- 1/4 cup sugar (for blackberry topping)
- 1 tablespoon lemon juice
Instructions
- Prepare the crust: In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press this mixture firmly into the bottom of your 9-inch springform pan, creating an even layer. Chill in the refrigerator while preparing the filling.
- Make the filling: In a large bowl, use a mixer to beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and free of lumps.
- Whip the cream: In a separate bowl, whip the heavy cream using a mixer until stiff peaks form.
- Combine: Gently fold the whipped cream into the cream cheese mixture using a spatula without deflating it.
- Assemble: Pour the cream cheese filling over the chilled graham cracker crust and smooth the top. Refrigerate for at least 4 hours to set completely.
- Prepare the blackberry topping: In a saucepan over medium heat, combine blackberries, sugar, and lemon juice. Cook until the blackberries begin to break down. Let it cool.
- Serve: Pour the blackberry topping over the cheesecake before slicing. Serve chilled and enjoy!
Notes
For best results, allow cream cheese to soften before use. Chill the cheesecake for at least 4 hours before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 18g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg