Description
A delicious no-bake cheesecake featuring a creamy filling and a crunchy graham cracker crust, topped with fresh blackberries.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh blackberries
Instructions
- In a mixing bowl, pour in the graham cracker crumbs and melted butter. Use a fork to combine until the mixture resembles wet sand.
- Firmly press this blend into the bottom of your springform pan, ensuring an even layer. Chill the crust in the refrigerator for a minimum of 30 minutes to hold its shape.
- Meanwhile, in another bowl, beat the softened cream cheese with your electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture using your spatula.
- Spread the creamy filling over the chilled graham cracker crust, smoothing the top with your spatula.
- Generously top with fresh blackberries, positioning them artfully for an inviting presentation.
- Cover with plastic wrap and refrigerate for at least 240 minutes or until set. Serve chilled for the ultimate refreshment.
Notes
Consider making this cheesecake a day ahead to enhance the flavors. For a more intricate flavor, swirl blackberry puree into the filling before spreading it over the crust.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 15g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cheesecake, dessert, no bake, blackberry, summer