Crustless Blackberry Cheesecake Recipes
NO BAKE BLACKBERRY CHEESECAKE
Steps:
- Combine the graham cracker baking crumbs and melted butter until moistened and crumbly.
- Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
- Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
- Add the lemon juice and lemon zest and mix well until incorporated, scraping down the sides of the bowl to ensure everything is incorporated and distributed evenly.
- Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks in the batter.
- Add the mashed blackberries and fold them in gently until the blackberries are streaked throughout the batter.
- Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula or offset spatula.
- Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 3-4 hours.
Nutrition Facts : ServingSize 1 slice, Calories 418 kcal, Carbohydrate 27 g, Protein 6 g, Fat 33 g, SaturatedFat 17 g, Cholesterol 83 mg, Sodium 372 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 11 g
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