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No-Bake Blackberry Cheesecake

Blackberry Cheesecake
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A velvety, gelatin-free cheesecake resting on a crisp Graham cracker crust, finished with a bright, seedless blackberry coulis.

Ingredients

Scale

For the Graham Base:

  • 250g (2 ⅓ cups) Graham cracker crumbs
  • 115g (½ cup) unsalted butter, melted

For the Cream Filling:

  • 450g (16 oz) brick cream cheese, room temperature
  • 110g (½ cup) granulated sugar
  • 1.5 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice
  • 250ml (1 cup) cold heavy whipping cream (35%+ fat)

For the Blackberry Coulis & Garnish:

  • 450g (3 cups) fresh blackberries
  • 75g (⅓ cup) granulated sugar
  • 1 tbsp fresh lemon juice
  • 2 tsp cornstarch
  • 12 fresh blackberries (for topping)

Instructions

  1. Prep Base: Line a 7×2.5-inch springform tin with parchment. Pulse Graham crackers into fine crumbs, stir in melted butter until evenly moistened, and press gently into the bottom of the tin. Chill for 1 hour.
  2. Beat Cream Cheese: In a large bowl, beat room-temperature cream cheese, sugar, vanilla, and 1 tbsp lemon juice on low speed until sugar granules dissolve and texture is silky.
  3. Whip & Fold Cream: In a separate chilled bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture in two batches until smooth and uniform.
  4. Fill & Set: Spread filling evenly over the crust with an offset spatula. Tap lightly on the counter, cover, and chill for at least 4 hours (or overnight).
  5. Simmer Coulis: Puree 450g blackberries and press through a fine-mesh sieve into a saucepan to remove seeds. Whisk in sugar, lemon juice, and cornstarch. Bring to a boil, then simmer on low for 15 minutes until thickened. Cool completely.
  6. Unmold & Serve: Release the springform pan and slide the cheesecake onto a platter. Spoon the cooled coulis over the top and arrange whole blackberries around the center before slicing.

Notes

  • Dairy Temperature: Cream cheese must be at room temperature to avoid lumps; heavy cream must be ice-cold to hold stiff peaks.
  • Crust Technique: Avoid packing the crumbs too hard to keep the crust from becoming tough to cut.
  • Storage: Keep covered in the refrigerator for up to 4 days.

Find it online: https://cakeshungry.com/blackberry-cheesecake/