Description
A delicious no-bake cheesecake topped with a sweet blackberry sauce, perfect for any occasion.
Ingredients
Scale
- 4 cups fresh blackberries (about 24 oz.)
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon ground cinnamon
- ½ cup water
- 5 tablespoons cornstarch
- 3 8-ounce packages cream cheese, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
- 2 cups heavy whipping cream, cold
- 2 cups graham cracker crumbs
- ½ cup granulated sugar
- ¾ cup salted butter, melted
Instructions
- Combine graham cracker crumbs and granulated sugar in a mixing bowl (or right in a 9×13 baking dish to reduce dishes).
- Melt butter in a heat-proof bowl in the microwave. Pour melted butter into the graham cracker mixture and stir until evenly combined.
- Press graham cracker mixture evenly across the bottom of a 9×13 baking dish. Place baking dish in the freezer to firm up the crust while making the cheesecake mixture.
- In a medium mixing bowl, beat together cream cheese, 1 ½ cups of powdered sugar, vanilla extract, and sour cream until thoroughly combined.
- Pour 2 cups of heavy whipping cream into a chilled mixing bowl. Beat on medium high speed (either with a standing mixer whisk attachment or with a handheld mixer). Continue beating until whipped cream forms stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture.
- Spread the cheesecake filling evenly over the chilled graham cracker crust. Use an offset spatula to smooth the top of the cheesecake.
- Place cheesecake in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.
- While cheesecake is chilling, prepare the blackberry topping.
- Place blackberries, 1 ½ cups sugar, 2 teaspoons vanilla extract, ¼ teaspoon cinnamon, water, and cornstarch in a medium saucepan.
- Bring mixture to a boil, stirring constantly. Reduce heat and simmer for 8-10 minutes, stirring occasionally, until blackberries are broken down and juices have thickened to a jam-like consistency.
- Remove from heat and let cool completely.
- Spread cooled blackberry topping over the chilled cheesecake. Cut into pieces and serve.
Notes
- Make sure the cream cheese is softened at room temperature for easier mixing.
- The cheesecake can be made a day in advance for better flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 32g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg