No Bake Blackberry Cheesecake (Print Version)
# Ingredients:
→ Fruit Topping
01 -
4 cups fresh blackberries (about 24 oz)
02 -
1 1/2 cups granulated sugar
03 -
2 teaspoons vanilla extract
04 -
1/4 teaspoon ground cinnamon
05 -
1/2 cup water
06 -
5 tablespoons cornstarch
→ Filling
07 -
24 oz cream cheese, softened (3 packages, 8 oz each)
08 -
1 1/2 cups powdered sugar
09 -
1 teaspoon vanilla extract
10 -
1/3 cup sour cream
11 -
2 cups heavy whipping cream, cold
→ Graham Cracker Crust
12 -
2 cups graham cracker crumbs
13 -
1/2 cup granulated sugar
14 -
3/4 cup salted butter, melted
# Instructions:
01 -
In a large bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and stir until the mixture is evenly moistened.
02 -
Press the graham cracker mixture evenly across the bottom of a 9x13 inch baking dish. Place the dish in the freezer for several minutes to firm up the crust while you prepare the filling.
03 -
In a medium bowl, beat together softened cream cheese, powdered sugar, vanilla extract, and sour cream until completely smooth and combined.
04 -
In a chilled bowl, pour in the cold heavy whipping cream. Beat on medium-high speed until stiff peaks form.
05 -
Gently fold the whipped cream into the cream cheese mixture, taking care to retain the aeration.
06 -
Spread the cheesecake filling evenly over the chilled graham cracker crust. Use an offset spatula to smooth the surface.
07 -
Place the assembled cheesecake in the refrigerator for at least 4 hours or in the freezer for a minimum of 2 hours to allow the filling to set.
08 -
In a medium saucepan, combine blackberries, granulated sugar, vanilla extract, ground cinnamon, water, and cornstarch. Stir to combine and bring to a boil over medium heat, stirring constantly.
09 -
Once boiling, reduce heat and simmer for 8 to 10 minutes, stirring occasionally, until the blackberries have broken down and the sauce has thickened to a jam-like consistency. Remove from heat and cool completely.
10 -
Spread the cooled blackberry topping evenly over the chilled cheesecake filling. Cut into individual squares and serve.
# Notes:
01 -
The cheesecake filling can be prepared in advance and kept refrigerated for up to 1 week or frozen for up to 3 months. Thaw overnight in the refrigerator before use.
02 -
The blackberry topping may be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months.
03 -
Frozen blackberries or a mixture of berries can be substituted if fresh are unavailable.
04 -
Cinnamon can be omitted or replaced with other warming spices such as coriander or nutmeg.