No bake blackberry cheesecake is light, smooth, creamy, and delicious, with a buttery graham cracker crust, cheesecake layer, and blackberry mousse on top.
For the cheesecake crust:
- 2 cups Graham-style cracker crumbs (about 10 oz.)
- 1/2 cup butter, melted (100 grams)
For the cheesecake filling:
- 2 cups heavy cream
- 2 (8 oz.) blocks cream cheese, at room temperature
- 1/3 cup icing sugar
- 1 lemon, zested and juiced
- 1 teaspoon vanilla extract
- 2 (15 ml) packs gelatin powder, divided
- 1/2 cup water, divided
- 1 + 1/2 cups blackberries, divided
Make the Crust:
- In a large bowl, stir together graham cracker crumbs and melted butter until well mixed. If you are using whole graham crackers, simply add the crackers into a food processor and process until fine crumbs form.
- Press the crumb mixture firmly into a parchment lined 8-inch springform pan and freeze for at least 15 minutes, allowing the crust to set before filling.
Make the Cheesecake Filling:
- In a large mixing bowl, add heavy cream and whip with a stand mixer or hand mixer until stiff peaks form, about 3-4 minutes. Set aside.
- In a medium mixing bowl, use the mixer to combine cream cheese, sugar, lemon juice, lemon zest, and vanilla extract until evenly combined.
- In a small mixing bowl, add 1/4 cup of water and 1 pack (15 ml) gelatin powder on top and let it sit for 3-4 minutes (or according to package instructions). Then, microwave on high for 15 seconds or warm up the jar in a hot water bath for 1 minute and stir well until gelatin is completely dissolved
- Add the dissolved gelatin and half of the whipped cream to the cream cheese mixture and stir until well combined. Pour the filling into the cooled crust and smooth out the surface using a small icing spatula. Refrigerate for at least 1 hour to set or freeze for at least 15 minutes.
Make the Blackberry Mousse Layer:
- Add 1 cup blackberries in a blender and blend until smooth, about 1 minute. If you prefer a smoother filling, strain the blackberry puree through a mesh sieve and discard the seeds.
- Dissolve the second pack of gelatin powder in the remaining 1/4 cup water (using the same method as above).
- Add the dissolved gelatin and blackberry puree into the remaining whipped cream and mix with a hand mixer or spatula until evenly combined.
- Pour the blackberry mousse filling over the cooled cheesecake filling and smooth out the surface using a small icing spatula. Refrigerate for at least 6-8 hours or overnight to set completely. The longer the better it will set.
- Garnish with the remaining 1/2 cup blackberries on top and serve.
This no bake blueberry cheesecake recipe is easy to make and assemble, but it does take time. Don’t rush, especially when waiting to let the cheesecake set. If you cut into the cheesecake when it's not fully set, it won't keep its shape.
How to make it gluten-free: To make this no bake cheesecake gluten-free, all you need to do is substitute your favorite gluten-free cookie in place of graham crackers.
How to store: No bake cheesecake should not be left out at room temperature for more than 2 hours. To store, cover the cheesecake or transfer to an airtight container and store in the refrigerator for up 4-5 days.
How to freeze: Once set, wrap the entire cheesecake tightly in a few layers of aluminum foil or plastic cling wrap and transfer to a freezer bag and seal the bag. Store it upright in the freezer for up to 3 months.
- Prep Time: 30 minutes
- Chill Time: 6 hours
- Category: Cake
- Method: No Bake
- Cuisine: American
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