No Bake Blackberry Cheesecake
A light and creamy cheesecake with a no bake blackberry filling, and a salted graham cracker and almond crust.
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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.
Notes
Leftover no bake cheesecake should be covered and refrigerated, and is best eaten within 3 days.
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