Description
A delightful no bake cheesecake made with fresh blackberries, creamy cheese, and a graham cracker crust, perfect for summer gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 16 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 cups fresh blackberries
- 1/4 cup granulated sugar (for blackberry sauce)
Instructions
- In a bowl, mix graham cracker crumbs and melted butter until evenly coated. Press into the bottom of a springform pan and refrigerate.
- In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
- In another bowl, whip heavy cream and vanilla extract until stiff peaks form.
- Gently fold whipped cream into cream cheese mixture until light and airy.
- Pour cream cheese mixture over the chilled graham cracker crust and smooth the top.
- In a saucepan, combine fresh blackberries and granulated sugar. Cook over medium heat until syrupy, then cool.
- Pour blackberry sauce over the cheesecake layer and refrigerate for at least 4 hours until it sets.
Notes
Serve chilled, garnished with mint and whole blackberries. Can be stored in the refrigerator for 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 17g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg