Description
A simple no-bake cheesecake with a fresh blackberry swirl, perfect for summer desserts.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh blackberries
- 1/4 cup sugar for blackberry sauce
- 1 tablespoon lemon juice
Instructions
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator for 15 minutes.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- In another bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Pour the cream cheese mixture over the crust and smooth the top.
- For the blackberry sauce: In a saucepan, combine blackberries, 1/4 cup sugar, and lemon juice. Cook over medium heat until berries break down, about 5-7 minutes. Cool and swirl into the cheesecake.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Notes
Use fresh blackberries for the best flavor; store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 18g
- Fat: 26g
- Carbohydrates: 25g
- Protein: 5g