No-Bake Blackberry Cheesecake

Did you know it’s National Cheesecake Day? Just incase you didn’t know and want to celebrate with me I have this really easy recipe that you can whip up in no time. I have also joined together with other food bloggers to celebrate and we are sharing our love of cheesecakes. I’m positive you could find any type of cheesecake you’re looking for with 65 plus recipes in one place, so don’t forget to scroll down for additional recipes. If you’re a Pinterest fan then go over to my board labeled none other than “Cheesecakes” for more drool worthy eye candy to get you into the cheesecake mood.

I went blackberry picking this year and had fun with family and friends in the “wee” hours of the morning when I’m normally sleeping. I was sorely tempted to just pay my nephews money to pick me some berries and not get out of  my comfy bed, but I didn’t, and here is my iphone pictures to prove it 🙂 .

The berry farm we went to had this cute little shack decorated where they weighed the berries, served fresh cold water and a blackberry demo of how to juice them or deseed the berries for making many recipes. The kids got to help with this fun little job and really enjoyed it.  After picking berries I felt so accomplished since it was still early and I picked all these beautiful berries.  I will be sharing several recipe from my blackberry pickings and hope you enjoy them and give a few a try.

The no-bake cheesecake is a delicious and simple way to enjoy cheesecake without heating up the house or much fuss.  I made this cheesecake for my mother-in-law’s birthday and it was a total hit with the kids and adults.  I made this cheesecake in a 9 X 13 inch pan but a cheesecake pan would work perfectly too.  If you like other berries instead of blackberries then top it with anything you like.  My son requested a plain cheesecake next time since he prefers it that way but to me that’s boring.

No-Bake Blackberry Cheesecake

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Ingredients:
Crust:
2 cups graham cracker crumbs
3/4 cup melted butter
1/4 cup granulated sugar
Filling:
16 ounces cream cheese softened
1/2 cup sour cream
3/4 cup granulated sugar
1 teaspoon vanilla
1 tablespoon fresh lemon juice
2 cups whipping cream
Topping:
4 cups blackberries
1 cup granulated sugar
1 tablespoon cornstarch

Directions:
Step 1: Prepare a 9 X 13 inch pan by spraying with cooking spray.
Step 2: In a food processor put about 2 packages of graham crackers in and process until fine crumbs. If you don’t have a food processor you can put the graham crackers in a ziplock bag and crush with rolling pin. Add a 1/4 cup of sugar to the crumbs and mix well.
Step 3: Melt butter and mix with the graham cracker crumbs. Pour the crumb mixture into the pan and with the back of a measuring cup spread the crumbs out evenly and up sides. Refrigerate crust until you are ready to pour the cheesecake in.
Step 4: In a large mixing bowl beat cream cheese, sour cream, sugar, vanilla, lemon juice until creamy and no lumps.
Step 5: In another bowl or I like to use my high speed blender beat whipping cream.
Step 6: Fold the whipped cream into the cream cheese mixture and pour into the prepared crust. Spread out the mixture onto the crust and cover with plastic wrap and refrigerate while you make the blackberry topping.
Step 7: I used fresh blackberries but you can use frozen as well. Since I am not a lover of the seeds I took half of the blackberries and blended them in the food processor then put them through a sieve to remove the seeds. In a medium large saucepan I put the the remainder of the berries and the juice of the ones I deseeded plus the 1 cup sugar and cornstarch. Stir well and cook on medium until bubbly and thickened, stirring often. Let berry topping cool completely before pouring onto the cheesecake. If the cooked and cooled blackberry topping is too thick then you may add a tablespoon of water to it until thinned to your liking.
Step 8: Pour the topping on top of the cheesecake and put back into the refrigerator at least 4 hours until cold and set.

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Tagged as: blackberry, cheesecake, dessert