No Bake Blackberry Bars (Printable Version)
# What You'll Need:
→ Blackberry Topping
01 -
170 g blackberries
02 -
50 g granulated sugar
03 -
Juice of 1/2 lime
→ Crust
04 -
1 sleeve graham crackers, crushed (approximately 125 g)
05 -
70 g unsalted butter, melted
06 -
50 g granulated sugar
→ Cheesecake Filling
07 -
240 ml heavy cream
08 -
125 g powdered sugar, divided
09 -
450 g cream cheese, softened
10 -
60 g full-fat Greek yogurt
11 -
1 tsp pure vanilla extract
12 -
Juice of 1 lime
13 -
Pinch of kosher salt
# Step-by-Step Directions:
01 -
Combine blackberries, sugar, and lime juice in a medium saucepan over medium heat. Simmer for about 8 minutes, mashing blackberries with a fork, until the mixture breaks down and slightly thickens. Strain through a fine mesh sieve and allow to cool.
02 -
Pulse graham crackers in a food processor until fine crumbs form. In a bowl, combine graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand.
03 -
Press the crust mixture evenly into an 8-inch square baking dish, compacting tightly with the back of a spoon or measuring cup.
04 -
Beat heavy cream with 60 g powdered sugar using a hand or stand mixer until stiff peaks form. Transfer whipped cream to a separate bowl.
05 -
In the mixing bowl, beat cream cheese with remaining powdered sugar until smooth. Incorporate Greek yogurt, vanilla extract, lime juice, and salt. Stir in about 60 ml of the whipped cream, then gently fold in the remaining whipped cream until fully blended.
06 -
Pour the filling over the crust and smooth the surface with an offset spatula. Drop spoonfuls of blackberry topping across the surface and create swirls using a toothpick. Add additional topping as desired for pattern and coverage.
07 -
Cover tightly with plastic wrap and refrigerate for a minimum of 4 hours or overnight to set.
# Helpful Notes:
01 -
Reserve extra blackberry topping to serve alongside for intensified flavor.