No-bake Blackberry Cheesecake
This no-bake cheesecake, made without gelatin or whipped cream, is my under-the-sleeve recipe when I have to bring a dessert to a gathering and need to make one in a snap. It’s super creamy, silky and sweet and, every time someone tastes it they fall in love with it.
That’s what happened, once again, when I brought this no-bake cheesecake to a friends gathering a few days ago. I made this pretty thing last minute the night before and managed to take a few minutes to take some pics right before we were leaving home. Can’t tell you how many times I yelled “I’m coming” that afternoon! I couldn’t take any pictures of the cut cheesecake of course, but at least I got some to share the recipe with you, right before Valentine’s Day!
Now if you excuse me, I’m going to sleep. Need to rest for my heart shaped doughnut-making weekend! Enjoy!
Recipe notes
1. Check the recipe for the original no-bake cheesecake here!
2. I used blackberries but you can use blueberries as well.
3. Remember that this cheesecake doesn’t have a thick consistency, which means slices will be a little wobbly when you cut them. But lets get pass through that and enjoy each bite of this delicious no-bake cheesecake.
No-bake Blackberry Cheesecake
Ingredients
Crust
◯ Graham Crackers – 15 whole crackers
◯ Raw sugar – 2 TBSP
◯ Butter, melted – 10 TBSP
Blackberry Filling
◯ Blackberries – 2 cups
◯ Freshly squeezed lemon juice – ¼ cup
◯ Raw sugar – ¼ cup
◯ Cornstarch – 2 TBSP
◯ Regular cream cheese – 16 oz. (2 boxes)
◯ Condensed milk – 14 oz. (1 can)
◯ Freshly squeezed lemon juice – 2 TBSP
◯ Vanilla extract – ½ Tsp
◯ Fresh fruits or chopped nuts to decorate
Details
Yield:
an 8” to 9” tart
Total time:
25 minutes plus chilling overnight
Active time:
25 minutes
Equipment:
hand electric mixer or stand mixer, tart pan with removable bottom
Steps
To make the graham cracker crust:
Preheat oven to 350°.
Place your tart pan on a baking sheet.
Place the cookies and sugar in a food processor and pulse them until you have small crumbs.
With the food processor running start pouring the butter on a stream through the large lid hole of the food processor. Stop the motor and scrap down the walls and bottom of the bowl to redistribute the butter. Pulse again and repeat this process a few more times, until you press the crumbs and they hold its form. The butter should seem well distributed and the crumbs should look hydrated.
Transfer the crumbs to the tart pan and press them towards the bottom and edges. You may use a small bowl or measuring cup with a flat bottom to press the cookie crumbs. Press them until the border is about ¼” thick, then distribute the rest of the crumbs through the center.
Bake for 6 to 7 minutes. If the crust is a bit inflated when you take it out, very gently reshape it with the utensil you used to press the crumbs. It will take its form back. Let it cool down completely before assembling the tart.
To make the filling:
In a small saucepan combine blackberries, 2 tablespoons of the lemon juice and sugar. Cook over medium heat for about 20 minutes, until blackberries look almost disintegrated and have released their juice. Retire from heat and let them cool for one minute. Transfer to a Nutri-Bullet or small blender and crush the fruit. Pass it through a sieve onto your saucepan to leave out any seeds and skin. Add the 2 tablespoons of cornstarch and mix until dissolved. Return to heat and cook over medium-low heat for 3 to 5 minutes, until a thick paste has formed. Let it cool completely.
Next, in the bowl of a mixer with the whisk attached whip the cream cheese for 3 minutes in medium speed (#4 in the Kitchen Aid mixer), until the cheese is airy and fluffy but peaks are still a bit stiff. Slow the speed to low and drizzle a bit of the condensed milk and let it incorporate. Drizzle a bit more and let it incorporate. If needed, stop the mixer and using a rubber spatula scrap down any cream cheese. Pour the remaining condensed milk, vanilla and remaining lemon juice and mix for 30 seconds. Add the blackberry mixture and wait until incorporated to speed up the mixer again. Whip for 1 to 2 minutes. Taste to make sure all the flavors are well integrated. Mix for 1 minute if necessary. Pour over the crust and chill overnight.
Decorate with fresh fruits and chopped nuts before serving.
