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This no-bake blackberry cheesecake bar combines a tangy and fluffy cheesecake base with a beautiful swirled blackberry topping that feels like dessert and art combined. The creamy texture and bright flavors make it a perfect treat for warmer days when you want something cool and refreshing without turning on the oven. The best part is that it comes together fairly quickly and stays impressively light despite its rich cream cheese base.
Ingredients
- Blackberries: about 6 ounces for that fresh tart flavor and to keep the topping naturally sweet and colorful. Choose ripe but firm berries for best results
- Granulated sugar: helps balance the tartness of the blackberries and adds just enough sweetness
- Lime juice: both in the topping and filling adds brightness and a subtle zing
- Graham crackers: for the crust crushed finely to achieve that perfect buttery crisp base. Look for whole graham crackers if you want more texture
- Unsalted butter: melts into the crumbs to hold the crust together without overwhelming flavor
- Powdered sugar: sweetens the cheesecake filling smoothly without lumps
- Cream cheese: provides the creamy dense body of the cheesecake. Use full-fat and soften it to room temperature for a smooth blend
- Greek yogurt: adds a slight tang and creaminess that balances the richness of cream cheese
- Heavy cream: whipped to stiff peaks gives the cheesecake lightness and fluffiness
- Pure vanilla extract: rounds out the flavor with warm notes
- Pinch of kosher salt: enhances sweetness and balances flavors
Step-by-Step Instructions
- Make the Blackberry Topping:
- Cook the blackberries, sugar and lime juice in a medium saucepan over medium heat. Break them up occasionally with a fork and simmer until the mixture thickens slightly, about eight minutes. Strain out the seeds through a fine mesh strainer and let the liquid cool. This topping will be both a garnish and a swirl in the cheesecake.
- Prepare the Crust:
- Pulse graham crackers in a food processor until fine crumbs. In a bowl, combine the crumbs, sugar and melted butter. Mix until the texture is like wet sand. Pack the mixture tightly into an eight by eight inch baking dish, pressing down firmly with the back of a spoon or a small measuring cup. This ensures your crust will hold together well.
- Whip the Cream:
- Using a hand mixer or stand mixer fitted with a whisk attachment, beat the heavy cream with a quarter cup of powdered sugar until stiff peaks form. This whipped cream adds lightness to the filling.
- Prepare the Cheesecake Filling:
- Beat the softened cream cheese with the remaining three quarters cup powdered sugar until smooth. Add Greek yogurt, vanilla, lime juice and a pinch of salt. Mix until thoroughly combined. Add about a quarter cup of the whipped cream and stir, then gently fold in the remaining whipped cream. This technique keeps the filling fluffy and airy.
- Assemble the Dessert:
- Pour the cheesecake filling evenly over the prepared crust. Use an offset spatula to smooth the surface. Drop small spoonfuls of the blackberry topping over the filling. Use a toothpick to swirl the topping into the filling, making a marbled effect. Add more topping if you'd like more pronounced swirls.
- Chill to Set:
- Cover the baking dish with plastic wrap and refrigerate for at least four hours or overnight. This step allows the cheesecake to firm up and the flavors to meld beautifully.
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Storage Tips
Store cheesecakes in an airtight container or cover tightly with plastic wrap to avoid absorbing fridge odors. If freezing wrap individual bars in plastic wrap and then place them in a freezer-safe container. Thaw in the refrigerator overnight before serving to maintain texture.
Ingredient Substitutions
If fresh blackberries are not available frozen berries work well just thaw before cooking. For the crust digestive biscuits or vanilla wafers can replace graham crackers but adjust sugar accordingly. Non-dairy yogurt can be used if you want a dairy-free slight tang though cream cheese flavor will be milder.
Serving Suggestions
Serve chilled bars with extra blackberry topping or fresh berries for an elegant presentation. A dollop of whipped cream or mint leaves complements the dessert nicely. Excellent paired with a cup of lightly brewed tea or a glass of sparkling water with lime slices.
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Cultural Notes
No-bake cheesecakes have roots in American desserts evolving as convenient alternatives to baked versions especially popular in summer months. This recipe puts a fresh seasonal twist on classic flavors making it approachable and visually striking.
Pro Tips
Toast the graham crackers lightly in a dry pan before crushing for a deeper flavor I learned the hard way don’t skip this or your crust might feel a bit bland. Whip the cream just until stiff peaks form to avoid the filling becoming too dense. Be gentle when folding the whipped cream into the filling to keep it airy.
Commonly Asked Questions
- → How do I make the blackberry topping?
Simmer blackberries with sugar and lime juice until thickened, then strain through a fine mesh for a smooth sauce perfect for swirling.
- → What’s the best way to pack the crust?
Press the graham cracker mixture firmly into the pan using the back of a spoon or a measuring cup to create an even, compact base.
- → How is the creamy filling prepared?
Whip heavy cream with powdered sugar until stiff peaks form, then blend cream cheese, remaining sugar, yogurt, vanilla, lime, and salt before folding in the whipped cream gently.
- → Can I prepare these bars ahead of time?
Yes, cover and refrigerate for at least 4 hours or overnight to allow the filling to set fully and flavors to meld.
- → How do I create the swirly topping effect?
Drop spoonfuls of the blackberry sauce on top of the filling and use a toothpick to gently swirl the sauce into the creamy layer.