This No Bake Blackberry Cheesecake recipe is the perfect easy-to-make cheesecake dessert that’s ultra creamy, silky smooth & delicious, and packed with fresh juicy blackberries!
Estimated reading time: 10 minutes
We’re in the middle of berry season and as far as we’re concerned it’s the most wonderful time of the year! We’ve shared SO many of our favourite berry recipes with you already, but this No Bake Blackberry Cheesecake recipe takes the cake (see what we did there…?)!
It’s SO cool and creamy, and it’s absolutely packed with juicy fresh blackberries – if you’re a fan of blackberries even a little bit, you’re going to LOVE this delicious cheesecake!
This No Bake Blackberry Cheesecake recipe contains a secret ingredient that helps no bake cheesecakes set – lemon juice! The acid in the lemon reacts with the proteins in the milk, causing it to curdle and become thick and sturdy. This means it will slice more cleanly than a cheesecake made without the addition of lemon juice!
There are so many reasons we love this Blackberry Cheesecake recipe. Here are just a few!
- It’s made with a SECRET INGREDIENT. Lemon juice is the secret ingredient that helps this no bake cheesecake set! The acid in the lemon reacts with the proteins in the milk, causing it to curdle and become thick and making it easier to cut clean slices.
- It is so FLAVOURFUL. The blackberries are so flavourful and make the most delicious cheesecake!
- It is so EASY to MAKE. The recipe uses just a few simple ingredients and it is so quick to whip together.
Follow these tips for the BEST no bake cheesecake you’ll ever make!
Low fat cream cheese has a high water content and liquifies much more easily at room temperature than regular full fat cream cheese does. Using full fat cream cheese will help your no bake cheesecake stay firm and help it slice cleanly for serving.
Make sure that when you add the whipping cream to the cream cheese mixture, you are adding the whipped measurement, not the liquid. As a rule of thumb, the liquid measurement will double when whipped.
Use whipped cream or whipped topping whipped to stiff peaks. Under-whipped cream can be too liquid-y and therefore prevent the cheesecake from setting.
Adding citrus juice to your cheesecake filling mixture causes a protein in the cream cheese to become firm. This helps the cheesecake set nicely and creates really clean slices.
Adding extra berries increases the water content of the cheesecake, which can prevent it from setting properly and slicing cleanly. Be sure to follow the recipe and add only as many berries as it calls for. Try to follow as closely as possible!
Frozen berries will release a lot more water than fresh ones, which can change the texture of the cheesecake and prevent it from setting. If you absolutely must use frozen berries, thaw them first and drain them very well before using.
Set the cheesecake in the fridge first, and then the freezer for best results. Our no bake cheesecakes always turn out best when the chill for 6-8 hours in the fridge and then spend 3-4 hours in the freezer to firm up for those gorgeous, clean slices.
If you are having trouble with this blackberry cheesecake recipe, follow the solutions we recommend below.
Make sure the cream cheese is softened before mixing. If the cheesecake is too runny after the recommended time, add more time in the fridge until it is set.
Over-mixing the ingredients can cause the crust to crumble. Make sure to mix just until it is combined to avoid incorporating too much air.
Make sure to press the cookie mixture firmly into the pan (a spoon is helpful to make it uniform). If it is still too crumbly, add in some extra butter.
Make sure that your cream cheese is at room temperature before mixing. Lumps can also be avoided by beating the cream cheese until smooth before adding the other ingredients. Use a spatula to scrape down the sides of the bowl to avoid chunks.
Over-mixing can lead to a dense texture. Mix only until the ingredients are combined to maintain a light and fluffy consistency.
Adjust the sweetness by adding more or less sugar according to your tastes and preferences. Taste the mixture before chilling and make adjustments accordingly.
To make this blackberry dessert recipe, you’ll need these items on hand (paid links):
- mixing bowls
- 9-inch springform pan
- Stand Mixer with paddle attachment or a Hand Mixer
- measuring cups and spoons
- Liquid Measuring Cup
- Microplane Zester
- citrus juicer
- Silicone Spatula
- Masher, or use a fork
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To make this no bake blackberry cheesecake recipe, you will need these ingredients (paid links):
FOR CHEESECAKE:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons melted butter
- 900 grams full fat cream cheese (about 32 ounces)
- 1 1/4 cup powdered sugar
- zest of 1 lemon
- juice of 1/2 lemon
- 1 1/2 cup whipped cream or whipped topping
- 1 cup blackberries mashed
FOR DECORATING:
- whipped topping or whipped cream, and fresh blackberries
Try these simple variations on this blackberry dessert recipe!
- Lavender Blackberry – Add in a few teaspoons of dried culinary lavender to the crust or filling.
- Chocolate Crust – Swap out the graham crackers for an chocolate cookie crust to give delicious contrast with the tangy blackberry fruit.
- Coconut Berry – Mix in some shredded coconut with the graham cracker crumbs to make the crust. It gives a subtle tropical flavour to compliment the berry filling.
- Blueberries or Raspberries – Try our No Bake Blueberry Cheesecake or Easy No Bake White Chocolate Raspberry Cheesecake for another berry flavoured no bake cheesecake.
- Mixed Berry – use a combination of blueberry, strawberry, and raspberry jam to create a vibrant and colourful swirl pattern. Garnish the cheesecake with a variety of fresh berries.
If you’re looking for even more delicious summer dessert ideas for all your summer events, we’ve put together this amazing guide to No Bake Cheesecakes with so many delicious cheesecake recipes. Check it out in The Busy Baker Shop!
EASY NO-BAKE CHEESECAKE RECIPES & TIPS
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Time needed: 4 hours and 20 minutes
Follow these steps to make this easy blackberry cheesecake!
- Prep the crust first.
Combine the graham cracker baking crumbs and melted butter until moistened and crumbly.
- Press the crust in to pan.
Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
- Combine together.
Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
- Add the secret ingredient.
Add the lemon juice and lemon zest and mix well until incorporated, scraping down the sides of the bowl to ensure everything is incorporated and distributed evenly.
- Fold the whipped cream into the mixture.
Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks in the batter.
- Fold mashed blackberries in.
Add the mashed blackberries and fold them in gently until the blackberries are streaked throughout the batter.
- Pour mixture into pan.
Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula or offset spatula.
- Let the cheesecake set.
Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 3-4 hours.
- Garnish the top of the cheesecake.
Top with whipped cream or whipped topping and some fresh blackberries for garnish (optional).
Can I use a store bought crust?
Yes, especially if you’re short on time, purchasing a pre-made Oreo or graham cracker crust in a pie plate works great! Just skip the make-your-own crust part of this recipe and follow the directions for making the cheesecake filling. This is always a great time-saver and a way to make this No Bake Blackberry Cheesecake recipe even easier than it already is!
Is a no bake cheesecake better than a baked cheesecake?
One is not better than the other. The choice depends on your personal preference. Baked cheesecake has a denser and richer consistency. No-bake cheesecake is quicker and easier to prepare, with a lighter texture.
How long does it take for the no bake cheesecake to set?
Let the cheesecake sit in the freezer for 2-4 hours and then in the fridge overnight. We always find that chilling overnight is best since it helps the cheesecake become very firm and helps it slice nicely.
Can I use a low fat cream cheese for this blackberry dessert recipe?
No, low fat cream cheese has a higher water content that liquifies more at room temperature than full fat cream cheese. This prevents us from using it in no bake cheesecakes as they will not set properly.
Can I freeze this no bake blackberry cheesecake recipe?
Yes, the no bake cheesecake will be in the freezer to help it set and leftovers can be covered in plastic wrap and then wrapped in aluminum foil and stored in the freezer for a few weeks. Consume within a month. Thaw in the fridge overnight or defrost at room temperature uncovered (to prevent condensation) for 45 minutes before serving.
Can I use an alternate crust?
The flavour will change, but you can use crushed Oreo cookies or digestive cookies or gingersnap cookies to make the crust.
How do I store this blackberry dessert recipe?
Simply store in the fridge in an airtight container and then firm up in the freezer for about 2 hours before serving.
Can I make this no bake cheesecake ahead of time?
Yes, you can make this cheesecake up to 2 days ahead of serving.
We hope you love this blackberry cheesecake recipe as much as we do! Let us know in the comments below, what’s your favourite easy no bake dessert? We’d love to know!
More No Bake Desserts
- Easy No Bake Peanut Butter Chocolate Cheesecake
- Easy No Bake Chocolate Peanut Butter Cheesecake Pie
- Easy No Bake Strawberry Swirl Cheesecake
- Easy No Bake Orange Creamsicle Cheesecake
- Easy No Bake Chocolate Mousse Vegan Cheesecake
- Easy No Bake Strawberry Cheesecake
- Easy No Bake Classic Tiramisu
- Easy No Bake Chocolate Mocha Tiramisu
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No Bake Blackberry Cheesecake
Recipe: Equipment
- Stand Mixer with a paddle attachment
- Masher or use a fork
Recipe: Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons melted butter
- 900 grams full fat cream cheese (about 32 ounces)
- 1 1/4 cup powdered sugar
- zest of 1 lemon
- juice of 1/2 lemon
- 1 1/2 cup whipped cream or whipped topping
- 1 cup blackberries mashed
For decorating:
- whipped topping or whipped cream, and fresh blackberries
Recipe: Instructions
- Combine the graham cracker baking crumbs and melted butter until moistened and crumbly.
- Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
- Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
- Add the lemon juice and lemon zest and mix well until incorporated, scraping down the sides of the bowl to ensure everything is incorporated and distributed evenly.
- Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks in the batter.
- Add the mashed blackberries and fold them in gently until the blackberries are streaked throughout the batter.
- Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula or offset spatula.
- Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 3-4 hours.
For serving:
- Top with whipped cream or whipped topping and some fresh blackberries for garnish (optional).
Recipe: Notes
Make Ahead Instructions
Make this cheesecake up to 2 days ahead of serving.Storage Instructions
Store in the fridge in an airtight container and then firm up in the freezer for about 2 hours before serving.Freezer Instructions
Wrap slices individually in plastic wrap and then place in an airtight container in the freezer. Consume within a month. Thaw in the fridge overnight or defrost at room temperature uncovered (to prevent condensation) for 45 minutes before serving. Remove the fresh fruit first as it does not thaw well.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
EASY NO-BAKE CHEESECAKE RECIPES & TIPS
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Love the light purple colour on this cake— the perfect cake to serve to guests! I’ll definitely be trying this recipe!
What a great and easy recipe! Looks so delicious!
Thanks!
What a vibrant looking cheesecake. Perfect for summer.
What a creamy and delicious cheesecake – a great way to use blackberries and I love that it is no bake too!
This cheesecake is perfection! A great summertime recipe and super easy to make. I may never bake a cheesecake again!
So glad you loved it!
Totally love cheesecake! And blackberries are inexpensive at the moment so going to try this recipe 🙂
Can’t love berry season any more than I already do and recipes like this are exactly why. So delicious with all that lovely blackberry flavor coming through!
Im so loving the color.. Blueberries are incredible for a reason.. Would love a bite!!
Hope you enjoy it!
This no-bake recipe is perfect especially given the hot weather! Will try this weekend!
Thanks so much!
I love no bake recipes, so easy and always delicious! My family and I are going to love this recipe. Such a colorful and great looking cake! I’m so excited to make this soon!
I love no bake desserts and this looks so refreshing and perfect for the season. As a fan of berries including blackberries, I will definitively make this. Thanks for sharing. Great tempting photos too!!
Thanks so much!
This is a brilliant recipe, easy to make and it looks very professional. I make a blackberry coulis to serve it with.
Blackberry coulis sounds great! Thank you for taking the time to leave your feedback ☺️
Can we substitute the blackberries for strawberries? I did make this and it was delish.
That looks yumm! For strawberries 🍓 check out this recipe https://thebusybaker.ca/easy-no-bake-strawberry-swirl-cheesecake/
How come you only use powdered sugar in the cake no white sugar as well?
We prefer powder sugar as it melts faster in the cream cheese mixture. Hope this helps!