2 (8 oz.) blocks cream cheese, at room temperature
1/3 cup icing sugar
1 lemon, zested and juiced
1 teaspoon vanilla extract
2 (15 ml) packs gelatin powder, divided
1/2 cup water, divided
1 - 1/2 cups blackberries, divided
Instructions
Make the Crust-
In a large bowl, stir together graham cracker
crumbs and melted butter until well mixed. If you
are using whole graham crackers, simply add the
crackers into a food processor and process until
fine crumbs form.
Press the crumb mixture firmly into a parchment
lined 8-inch springform pan and freeze for at
least 15 minutes, allowing the crust to set before
filling.
Make the Cheesecake Filling-
In a large mixing bowl, add heavy cream and whip
with a stand mixer or hand mixer until stiff peaks
form, about 3-4 minutes. Set aside.
In a medium mixing bowl, use the mixer to combine
cream cheese, sugar, lemon juice, lemon zest, and
vanilla extract until evenly combined.
In a small mixing bowl, add 1/4 cup of water and 1
pack (15 ml) gelatin powder on top and let it sit
for 3-4 minutes (or according to package
instructions). Then, microwave on high for 15
seconds or warm up the jar in a hot water bath for
1 minute and stir well until gelatin is completely
dissolved
Add the dissolved gelatin and half of the whipped
cream to the cream cheese mixture and stir until
well combined. Pour the filling into the cooled
crust and smooth out the surface using a small
icing spatula. Refrigerate for at least 1 hour to
set or freeze for at least 15 minutes.
Make the Blackberry Mousse Layer-
Add 1 cup blackberries in a blender and blend
until smooth, about 1 minute. If you prefer a
smoother filling, strain the blackberry puree
through a mesh sieve and discard the seeds.
Dissolve the second pack of gelatin powder in the
remaining 1/4 cup water (using the same method as
above).
Add the dissolved gelatin and blackberry puree
into the remaining whipped cream and mix with a
hand mixer or spatula until evenly combined.
Pour the blackberry mousse filling over the cooled
cheesecake filling and smooth out the surface
using a small icing spatula. Refrigerate for at
least 6-8 hours or overnight to set completely.
The longer the better it will set.
Garnish with the remaining 1/2 cup blackberries on
top and serve.
Give the cheesecake enough time to set- This no
bake blueberry cheesecake recipe is easy to make
and assemble, but it does take time. Don’t rush,
especially when waiting to let the cheesecake set.
If you cut into the cheesecake when it's not fully
set, it won't keep its shape.
How to make it gluten-free- To make this no bake
cheesecake gluten-free, all you need to do is
substitute your favorite gluten-free cookie in
place of graham crackers.
How to store- No bake cheesecake should not be
left out at room temperature for more than 2
hours. To store, cover the cheesecake or transfer
to an airtight container and store in the
refrigerator for up 4-5 days.
How to freeze- Once set, wrap the entire
cheesecake tightly in a few layers of aluminum
foil or plastic cling wrap and transfer to a
freezer bag and seal the bag. Store it upright in
the freezer for up to 3 months.
Originally Submitted
6/5/2023
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You can add this NO BAKE BLACKBERRY CHEESECAKE recipe to your own private DesktopCookbook.
