Today I’m sharing a deliciously light and creamy no bake blackberry cheesecake recipe. I started by simmering fresh blackberries into a jammy compote, then straining out the seeds. The blackberry compote flavors the mousse-like no bake cheesecake filling, and gives it such a lovely natural color. The graham cracker crust is perfectly salted, for a wonderful salty sweet balance, and a little almond flour gives it a nutty depth of flavor. For a beautiful presentation, top this cheesecake with fresh blackberries and chopped almonds.
You might also love these blackberry crumb bars, no bake vanilla bean cheesecake with blueberry sauce, and strawberry pretzel pie.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Ingredients
Filling
- Blackberries. Fresh or frozen blackberries are cooked into a jammy compote, then strained to flavor the no bake cheesecake filling.
- Granulated Sugar. Adds sweetness to the blackberries.
- Vanilla Extract. Flavor.
- Cream Cheese. The cream cheese is the star of our no bake cheesecake filling. Full fat cream cheese is preferable for the best flavor.
- Heavy Whipping Cream. Heavy whipping cream whipped to soft peaks helps to thicken and set the cheesecake. The whipped cream also makes this dessert very light, silky and creamy, almost mousse-like in texture.
- Powdered Sugar. Sweetens the filling, while the fine texture dissolves easily.
- Gelatin. Gelatin is an animal protein that is commonly used as a setting or jelling agent in jello and no bake desserts. I use unflavored powdered gelatin, which comes in a box containing four 1/4-oz envelopes. I have no experience with using gelatin sheets, and can’t advise on how to use them in this recipe.
Crust
- Graham Crackers. The graham crackers are crisp and crunchy, with hints of honey and cinnamon. When crushed, they’re perfect for soaking up melted butter to form the base of the cheesecake.
- Almond Flour. The almond flour adds a nutty depth of flavor that’s just wonderful with the blackberry cheesecake filling. It also helps to keep the crust crisp.
- Sugar. Just a little sugar to sweeten the crust.
- Coarse Kosher Salt. A salted graham cracker crust is best, as the salt enhances the flavor and balances the sweetness.
- Unsalted Butter. Melted butter moistens the crushed graham crackers and binds the crust together.
See the recipe card at the end of the post for the full ingredients list and instructions.
Instructions
Make the blackberry puree.
- Combine the blackberries, sugar and water in a saucepan. Bring to a simmer over medium heat, and cook for several minutes until the berries have softened enough that you can easily smash them, and the liquid becomes thick and jammy.
- Pulse the blackberries a few times in a food processor to make a thick puree.
- Place a fine mesh strainer over a bowl, and press the pureed berries through the strainer to remove the seeds. This takes a bit of effort, but just keep working and pressing the mixture until you’ve pressed through all of the fruit. Discard the seeds.
- Chill the strained blackberry puree until needed for the filling.
Bake the crust.
- Preheat the oven to 325. You’ll need to have ready an 8-inch springform pan with a removable bottom.
- In a bowl, combine the crushed graham crackers, almond flour, salt and sugar. Drizzle with the butter and stir until moistened and crumbly.
- Press the crumbs evenly and firmly against the bottom and several inches up the sides of the pan.
- Bake the crust for 10 minutes until fragrant and crisp. Set aside to cool completely.
Optional: Add more blackberry flavor and flecks of color by folding fresh chopped blackberries into the filling.
Make the filling.
- With an electric mixer, beat the cream cheese for 1 minute until smooth. Add the powdered sugar, vanilla and blackberry puree, and beat until smooth.
- In a microwaveable glass measuring cup or bowl, whisk together 1/2 cup of the heavy whipping cream with the gelatin. Let stand for 5 minutes. Microwave on high for 1 minute, stirring after 30 seconds, to dissolve the gelatin. If any small lumps of undissolved gelatin remain in the warmed cream/gelatin mixture, pour it through a mesh strainer. Set aside.
- Slowly add the remaining 1 cup cold heavy whipping cream to the cream cheese mixture, beating on medium speed until thick and fluffy, scraping the bowl down several times. Add the warm cream/gelatin mixture and beat until smooth.
- If desired, fold in chopped blackberries into the filling, and spread the filling into the cooled crust.
- Cover loosely with plastic wrap (not touching the filling), and refrigerate until completely set, about 6 hours, or overnight.
- To serve, run a sharp knife around the side of the cheesecake, to loosen the crust from the sides of the pan. Unlock the sides to remove it from the base.
- Garnish the top of the cheesecake with fresh blackberries and chopped almonds.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Should I use fresh or frozen blackberries?
Both work great for this recipe, so use whichever you can get your hands on.
Can I make this cheesecake with another berry or fruit?
Absolutely, you can substitute other berries or stone fruits for the blackberries. I’ve even added rhubarb to the compote along with the blackberries, which adds a lovely tartness and a delicious combination of flavors.
What kind of gelatin should I use?
- You should use unflavored powdered gelatin for this recipe, which is easily available in the US. I don’t have any experience with gelatin sheets, so I’m not able to advise on how to use them.
Can I make no bake cheesecake without gelatin?
- You can omit the gelatin if you prefer, but you’ll need to make sure your cream is whipped thick enough, as you don’t want it to deflate and cause your cheesecake not to set. The gelatin ensures your no bake cheesecake will be perfectly set.
Do I have to use a springform pan?
- A springform pan is a type of cake pan that has sides that can be removed from the base. It’s typically used for cheesecakes and other molded desserts so that the cheesecake can be easily removed from the pan and presented on a cake pedestal.
- If you don’t have a springform pan, you can assemble this recipe in a deep-dish pie pan, and just serve it the same as you would slices of pie.
You Might Also Like
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
No Bake Blackberry Cheesecake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 8-inch Springform Pan with Removable Bottom
- Electric Mixer (Stand or Hand-Held)
Ingredients
Blackberry Puree
- 12 oz blackberries
- ¼ cup granulated sugar
- 2 tbsp water
Crust
- 1 ½ cups finely crushed graham crackers (about 1 1/2 sleeves)
- ½ cup almond flour
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tbsp granulated sugar
- ½ cup unsalted butter, melted
Filling and Garnish
- 1 lb cream cheese, softened to room temperature
- ½ cup powdered sugar
- 1 tsp vanilla extract
- chilled blackberry puree, from above
- 1 ½ cups cold heavy whipping cream, divided
- 1 envelope (1/4 oz) unflavored powdered gelatin
- blackberries and chopped almonds, for garnish
Instructions
Blackberry Puree
- Combine the blackberries, sugar and water in a saucepan. Bring to a simmer over medium heat, and cook for several minutes until the berries have softened enough that you can easily smash them, and the liquid becomes thick and jammy.
- Pulse the blackberries a few times in a food processor to make a thick puree.
- Place a fine mesh strainer over a bowl, and press the pureed berries through the strainer to remove the seeds. This takes a bit of effort, but just keep working and pressing the mixture until you've pressed through all of the fruit. Discard the seeds.
- Chill the strained blackberry puree until needed for the filling.
Crust
- Preheat the oven to 325. You'll need an 8-inch springform pan with a removable bottom.
- In a bowl, combine the crushed graham crackers, almond flour, salt and sugar. Drizzle with the butter and stir until moistened and crumbly.
- Press the crumbs evenly and firmly against the bottom and several inches up the sides of the pan.
- Bake the crust for 10 minutes until fragrant and crisp. Set aside to cool completely.
Filling
- With an electric mixer, beat the cream cheese for 1 minute until smooth. Add the powdered sugar, vanilla and blackberry puree, and beat until smooth.
- In a microwaveable glass measuring cup or bowl, whisk together 1/2 cup of the heavy whipping cream with the gelatin. Let stand for 5 minutes.Microwave on high for 1 minute, stirring after 30 seconds, to dissolve the gelatin.If any small lumps of undissolved gelatin remain in the warmed cream/gelatin mixture, pour it through a mesh strainer.Set aside.
- Slowly add the remaining 1 cup cold heavy whipping cream to the cream cheese mixture, beating on medium speed until thick and fluffy, scraping the bowl down several times. Add the warm cream/gelatin mixture and beat until smooth.
- If desired, fold in chopped blackberries into the filling, and spread the filling into the cooled crust.
- Cover loosely with plastic wrap (not touching the filling), and refrigerate until completely set, about 6 hours, or overnight.
- To serve, run a sharp knife around the side of the cheesecake, to loosen the crust from the sides of the pan. Unlock the sides to remove it from the base.
- Garnish the top of the cheesecake with fresh blackberries and chopped almonds.
Beautiful!
So lovely Heather! Your post are most inspiring…