Blackberry No-Bake Cheesecake
Prep: 30 minutes
Chilling Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 10 to 12 servings
Ingredients:
Graham Crust:
2 cups graham cracker crumbs 12-14 full sheets
1/3 cup brown sugar
1/2 cup butter melted
Cheesecake:
3 cups blackberries plus more for garnishing
1 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons water
3 8-ounce packages full fat cream cheese
3 tablespoons confectioner’s sugar
1 teaspoon vanilla extract
1 and 1/4 cup heavy whipping cream
Directions:
Butter the bottom and sides of a 9-inch springform pan.
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 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 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 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 cream into the cheesecake until combined. I like to use a rubber spatula.
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, dollops of whipped cream, and slice into wedges.
Notes:
Tips for Making a Perfect No-Bake Cheesecake:
This classic No Bake Cheesecake is incredibly easy to make. Here are some tips to make it foolproof:
Whipping Cream:
It’s very important that you beat the heavy cream into stiff peaks. In fact, it’s the most important step to a successful no bake cheesecake filling.
Cream Cheese:
Bring the cream cheese to room temperature. This will help provide a smooth and velvety texture. Using chilled cream cheese will result in a lumpy cheesecake.
Mixing the Filling:
Be careful not to over-mix or work the ingredients. Folding the ingredients works beautifully or a careful use of a hand mixer. The more the ingredients are worked, the softer the texture will be.
Chilling:
Allow at least 6 to 8 hours to chill this Blackberry No Bake Cheesecake. I always make the cheesecake the day before and chill overnight for the best slices and texture.
Slicing:
Be sure to smooth the filling into the crust. An offset spatula helps make this easy. After chilling the cheesecake, decorate with dollops of whipped cream and add additional fresh blackberries to the top.
Nutritional Facts:
Serving: 1g | Calories: 242kcal | Carbohydrates: 33g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 136mg | Fiber: 2g | Sugar: 23g
Recipe courtesy of 31 Daily.com
Recipe Collections: Delicious Desserts