No bake cheesecake with blackberries
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
Description
This no-bake cheesecake features a creamy filling and a rich cookie base, topped with fresh, seasonal blackberries for a refreshing end-of-summer treat.
Ingredients
Units
Scale
Base
- 5 oz (150 g) cookies
- 1 tbsp (15 ml) cocoa powder
- 5 tbsp (70 g) butter
- 1 tbsp (15 ml) powdered sugar
Filling
- 17.6 oz (500 g) cream cheese
- 3 1/2 oz (100 g) powdered sugar
- 1 cup (250 ml) whipping cream
- 1 tbsp (15 ml) vanilla extract
Blackberry topping
- 10 1/2 oz (300 g) blackberries
- 5 oz (150 g) sugar
- 1 package powdered gelatin
- 3/4 cup (200 ml) blackberry juice or water
Instructions
- Combine the finely ground cookies with the cocoa powder and powdered sugar in a bowl.
- Add the melted butter to the cookie mixture and combine well.
- Press the mixture into the bottom of a 24 cm diameter round pan to form the base. Place in the refrigerator while preparing the filling.
- In a separate bowl, combine the cream cheese and powdered sugar until smooth.
- In another bowl, whip the cream until soft peaks form, then gently fold it into the cream cheese mixture along with the vanilla extract.
- Spread the cream cheese filling evenly over the chilled base.
- Top with fresh blackberries, distributing them evenly over the surface.
- Refrigerate the cheesecake for at least 4 hours, or until set.
- Serve chilled and enjoy.
Notes
- For best results, use fresh, ripe blackberries.
- You can substitute the cookies with graham crackers or digestive biscuits if preferred.
- Store the cheesecake in the refrigerator and consume within 3 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18
- Sodium: 220
- Fat: 25
- Carbohydrates: 28
- Fiber: 2
- Protein: 5
- Cholesterol: 70
If You Liked This Recipe, You’ll Love These
- No-Bake Strawberry Cheesecake
- No-Bake Chocolate Hazelnut Cheesecake
- Simple No-Bake Orange Cheesecake
- Cheesecake and Blueberry Parfaits
Frequently Asked Questions
How long does the cheesecake need to set in the refrigerator?
The instructions call for refrigerating the assembled cheesecake for at least 4 hours until set. The notes add that it should be consumed within 3 days for optimal freshness, and it should be served chilled straight from the fridge.
Can I use a different base if I don’t have the cookies the recipe calls for?
Yes — the notes say you can substitute the cookies with graham crackers or digestive biscuits. The base is made from 5 oz (150 g) of cookies combined with cocoa powder, powdered sugar, and melted butter, so any neutral, crisp biscuit will give you the same press-in crust.
What kind of cookies do I use for blackberry pie?
Can this be frozen?
Can the. No bake cheesecakes be frozen?
Can the jello liquid squares be frozen?
Ca