Blackberry Cheesecake No-Bake (Printable Version)
# What You'll Need:
→ Fruit Sauce
01 -
1/2 cup water
02 -
5 tablespoons cornstarch
03 -
1/4 teaspoon ground cinnamon
04 -
2 teaspoons vanilla extract
05 -
1 1/2 cups sugar
06 -
4 cups fresh blackberries (about 24 ounces)
→ Creamy Layer
07 -
2 cups cold heavy whipping cream
08 -
1/3 cup sour cream
09 -
1 teaspoon vanilla extract
10 -
1 1/2 cups powdered sugar
11 -
24 ounces softened cream cheese (three 8-ounce blocks)
→ Graham Crust
12 -
3/4 cup melted salted butter
13 -
1/2 cup sugar
14 -
2 cups graham cracker crumbs
# Steps to Follow:
01 -
Take your 9x13 pan and press the graham cracker mix firmly and evenly over the base. Pop it in the freezer for a few minutes while you prep the next layer.
02 -
Toss together the graham crumbs and sugar. Pour in the melted butter. Stir till everything’s damp and it feels like wet sand.
03 -
In another bowl, whip the cream cheese till smooth. Add powdered sugar, a splash of vanilla, and the sour cream. Whip everything together until there’s no lumps.
04 -
Grab a cold bowl and add heavy cream. Whip it pretty hard until those peaks stand up and hold their shape.
05 -
Gently fold that whipped cream into the sour cream-cheese mash. Don’t go crazy—you want it fluffy.
06 -
Spread that creamy filling across the chilled crust. Use a spatula and make it look nice and even.
07 -
Slide the whole thing into the fridge for several hours or stash it in the freezer for a couple. The filling needs time to firm up.
08 -
Toss the berries, sugar, vanilla, cinnamon, water, and cornstarch in a saucepan. Give it a good mix and put it over medium heat. Keep stirring until it starts bubbling.
09 -
Turn down the heat and let it cook 8 to 10 minutes, stirring now and then. You want the berries soft and the sauce thick like jam. Let it cool off the stove.
10 -
Spread that now-cooled berry topping all over the creamy layer. Slice into squares and dig in.
# Additional Tips:
01 -
You can make the creamy layer days ahead and keep it chilled for up to a week, or freeze it for three months. Thaw it in the fridge before using.
02 -
The fruit sauce keeps for three days in the fridge or up to three months frozen.
03 -
When you don’t have fresh blackberries, frozen ones or a berry mix swap in just fine.
04 -
Skip the cinnamon or swap in something else that’s cozy like nutmeg or coriander if you prefer.