Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

For the best texture, ensure your cream cheese is completely softened before beating

To get the smoothest filling, beat the cream cheese thoroughly until no lumps remain before adding other ingredients

You can use digestive biscuits instead of graham crackers for the crust if preferred

If blackberries are very tart, you may need to increase the sugar in the puree slightly

Ensure the gelatin is completely dissolved before adding to the cheesecake mixture to avoid lumps

For a firmer set, you can increase the gelatin to 2 1/2 teaspoons

The cheesecake can be made up to 2 days ahead and stored covered in the refrigerator

If fresh blackberries aren't available, frozen work well - just thaw and drain excess moisture before using for decoration

For a more intense color, add a few drops of purple food coloring to the cheesecake mixture

To prevent the crust from sticking to the pan, you can line the sides with parchment paper as well as the bottom

No-Bake Blackberry Cheesecake

Name: No-Bake Blackberry Cheesecake
Prep time: 30 min
Total time: 6 h 30 min
Yield: 10-12 servings
Cuisine: American
Ingredients: For the Graham Cracker Crust:; 2 cups (240g) graham cracker crumbs (about 15 full sheets); 2 tablespoons granulated sugar; 1/2 cup (113g) unsalted butter, melted; Pinch of salt; For the Blackberry Puree:; 2 cups (280g) fresh or frozen blackberries; 1/4 cup (50g) granulated sugar; 1 tablespoon lemon juice; For the Cheesecake Filling:; 24 oz (680g) cream cheese, softened; 3/4 cup (150g) granulated sugar; 1/4 cup (60ml) heavy cream; 1 tablespoon vanilla extract; 1/4 cup (60ml) fresh lemon juice; 2 teaspoons unflavored gelatin powder; 3 tablespoons cold water; 1 cup blackberry puree (reserved from above); For the Blackberry Topping:; 2 cups (280g) fresh blackberries; 1/3 cup (67g) granulated sugar; 2 tablespoons cornstarch; 2 tablespoons water; 1 tablespoon lemon juice; For Decoration:; 1 cup (140g) fresh blackberries; Fresh mint leaves (optional); Edible flowers (optional); Whipped cream (optional)

This luscious No-Bake Blackberry Cheesecake features a buttery graham cracker crust topped with a silky-smooth cream cheese filling infused with fresh blackberry puree. The gorgeous purple-hued dessert is crowned with a vibrant blackberry topping and decorated with fresh berries for a beautiful presentation. Each slice delivers the perfect balance of sweet-tart blackberries and rich, creamy cheesecake—all without turning on your oven!

Prep Time

30 Minutes

Cook Time

0 Minutes

Total Time

6H30 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Graham Cracker Crust:

2 cups (240g) graham cracker crumbs (about 15 full sheets)

2 tablespoons granulated sugar

1/2 cup (113g) unsalted butter, melted

Pinch of salt

For the Blackberry Puree:

2 cups (280g) fresh or frozen blackberries

1/4 cup (50g) granulated sugar

1 tablespoon lemon juice

For the Cheesecake Filling:

24 oz (680g) cream cheese, softened

3/4 cup (150g) granulated sugar

1/4 cup (60ml) heavy cream

1 tablespoon vanilla extract

1/4 cup (60ml) fresh lemon juice

2 teaspoons unflavored gelatin powder

3 tablespoons cold water

1 cup blackberry puree (reserved from above)

For the Blackberry Topping:

2 cups (280g) fresh blackberries

1/3 cup (67g) granulated sugar

2 tablespoons cornstarch

2 tablespoons water

1 tablespoon lemon juice

For Decoration:

1 cup (140g) fresh blackberries

Fresh mint leaves (optional)

Edible flowers (optional)

Whipped cream (optional)

Instructions

Prepare the pan: Lightly grease a 9-inch springform pan and line the bottom with parchment paper.

Make the graham cracker crust: In a medium bowl, combine graham cracker crumbs, sugar, and salt. Add melted butter and mix until the mixture resembles wet sand.

Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Use the bottom of a flat measuring cup to compact the crust.

Place the crust in the freezer while preparing the filling.

Make the blackberry puree: In a medium saucepan, combine blackberries, sugar, and lemon juice.

Cook over medium heat until the berries break down and release their juices, about 5-7 minutes.

Remove from heat and strain through a fine-mesh sieve, pressing with a spoon to extract all the juice and pulp, discarding the seeds. Let cool completely.

Prepare the gelatin: In a small bowl, sprinkle the gelatin over the cold water and let stand for 5 minutes to bloom.

After blooming, heat the gelatin mixture in the microwave for 10-15 seconds until melted, or place the bowl in a pan of hot water. Stir until completely dissolved and set aside.

Make the cheesecake filling: In a large mixing bowl using an electric mixer, beat cream cheese until completely smooth and free of lumps, about 3-4 minutes.

Add sugar and beat for another 2 minutes until well incorporated and smooth.

Beat in heavy cream, vanilla extract, and lemon juice until smooth.

With the mixer running on low speed, slowly pour in the dissolved gelatin mixture and mix until well combined.

Gently fold in 1 cup of the cooled blackberry puree until evenly distributed, creating a beautiful purple color throughout the filling (you may leave some streaks for a marbled effect if desired).

Pour the filling into the chilled crust and smooth the top with a spatula.

Refrigerate for at least 4 hours or preferably overnight until firmly set.

Make the blackberry topping: In a medium saucepan, combine fresh blackberries, sugar, cornstarch, water, and lemon juice.

Cook over medium heat, stirring frequently, until the mixture comes to a boil and thickens, about 5-7 minutes.

Remove from heat and let cool completely to room temperature.

Once the cheesecake is set and the topping is cooled, spread the blackberry topping over the cheesecake.

Return to the refrigerator for at least 1 hour to set the topping.

Before serving, carefully release the sides of the springform pan and transfer the cheesecake to a serving plate.

Decorate the top with fresh blackberries, mint leaves, edible flowers, or whipped cream as desired.

For clean slices, dip a sharp knife in hot water and wipe dry between each cut.

No-Bake Blackberry Cheesecake

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

No-Bake Blackberry Cheesecake

Ingredients

Instructions