Description
This year, Blackberry Cheesecake has become the must-try dessert, winning hearts with its luxurious texture, rich flavor, and the perfect balance of sweet and tart. This no-bake cheesecake combines the creaminess of a classic cheesecake with the vibrant freshness of blackberries, making it a refreshing and indulgent treat. Its layers of buttery graham cracker crust, velvety cheesecake filling, and tangy blackberry puree create a dessert that feels sophisticated yet comforting. Perfect for special occasions or a luxurious end to any meal, this cheesecake is both visually stunning and incredibly delicious.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 1 1/4 cups heavy cream
- 2 teaspoons gelatin powder
- 1/4 cup cold water
- 2 (8 oz) packages cream cheese, room temperature
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
For the Blackberry Puree Layer:
- 2 cups fresh blackberries (plus more for decorating)
- 1/2 cup granulated sugar
- 2 teaspoons gelatin powder
- 1/4 cup water
Instructions
1. Prepare the Crust:
- In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture is evenly moistened and crumbly.
- Press the mixture into the bottom of a 9-inch springform pan to form a firm, even layer. Place the pan in the refrigerator to chill while you prepare the filling.
2. Make the Cheesecake Filling:
- In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to bloom.
- Gently heat the bloomed gelatin in a small saucepan over low heat until fully dissolved. Be careful not to let it boil. Set it aside to cool slightly.
- In a large bowl, beat the cream cheese, sugar, and vanilla extract together using an electric mixer until the mixture is smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gradually fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
- Stir the cooled gelatin into the cheesecake filling, mixing until fully combined.
- Pour the filling into the prepared crust, spreading it evenly with a spatula. Chill in the refrigerator for at least 1 hour to allow the filling to set before adding the blackberry layer.
3. Make the Blackberry Puree Layer:
- In a medium saucepan, combine the fresh blackberries, sugar, and water. Cook over medium heat, stirring occasionally, until the blackberries have softened and released their juices (about 5-7 minutes).
- Use a blender or immersion blender to puree the mixture until smooth. Strain the puree through a fine-mesh sieve to remove seeds.
- Sprinkle the gelatin powder over the blackberry puree, stir to combine, and let it sit for a few minutes to bloom.
- Gently heat the blackberry mixture over low heat until the gelatin is fully dissolved. Remove from heat and let it cool slightly.
- Pour the cooled blackberry puree over the set cheesecake layer, spreading it evenly with a spatula. Chill the cheesecake in the refrigerator for at least 3 hours, or until fully set.
4. Serve:
Once fully chilled, remove the cheesecake from the springform pan. Decorate with additional fresh blackberries and serve chilled.
- Prep Time: 30mins
- Cook Time: 1hr