No Bake Blackberry Cheesecake Recipes

NO BAKE BLACKBERRY CHEESECAKE

Steps:

• Add heavy whipping cream to a mixer bowl and beat with wire whisk attachment until thickened on medium speed.
• Add powdered sugar and vanilla and beat until combined at low speed. Raise to high and beat until stiff peaks form. Pour into another bowl and cover and refrigerate.
• Add cream cheese to mixer and beat until fluffy, about 1-2 minutes. Add blackberries and beat until well combined, about 2 minutes. Fold in half of whipped cream mixture.
• Mix chocolate graham cracker crumbs and butter together and spoon into 4 8 oz bowls or cups. Top with blackberry mixture. Top with remaining whipped cream.
• Garnish with blackberries if desired.
• Refrigerate until ready to serve.

NO-BAKE BLACKBERRY CHEESECAKE

Steps:

• First, crush the cookies. Do this in two batches, put them into a mini chopper or food processor and pulse a few times until they are completely crushed.
• In a small bowl, use a fork to combine crushed cookie crumbs with melted butter and brown sugar.
• Pour the moist crumb mixture into a 7-inch springform cheesecake pan. Use a small glass or a measuring cup and press firmly on the bottom and up the sides. Then place the pan into your freezer for at least 10 minutes or more.
• First, pour the heavy cream into a small pot and place it on the stovetop. Sprinkle 1 +1/2 teaspoons of the gelatine powder over the cream and turn on low heat.
• Add the sugar and stir until the sugar and gelatin have completely dissolved, and the cream is heated for about 2 to 3 minutes. Do not bring to a boil. Turn off the heat.
• Next, place the cream cheese, vanilla extract, sour cream, lemon juice, and lemon zest into a blender. Blend on low speed for about 30 seconds.
• Pop open the top of the lid on the blender and slowly pour in the hot cream mixture. Close the top, grab a kitchen towel, and hold down the top of the blender as you press the lowest speed for a few seconds. Then gradually increase its speed to the highest, and puree the mixture for about 2 minutes. Stop the blending and use a spatula to scrape down the sides of the blender to blend the mixture evenly. Blend again for an additional minute.
• Then remove the prepared crust from the freezer. Slowly pour the cream cheese mixture into the crust. Transfer the cheesecake pan back into the freezer, while you make the blackberry layer.
• In the same small pot (and no need to rinse) pour in the heavy cream, and sprinkle over the cream with 1 + 1/2 teaspoons of unflavored gelatin powder. Turn on low heat. Heat the cream and stir in the sugar. Stir until the gelatin and sugar are completely dissolved. Turn off the heat.
• Use your blender again, and no need to rinse it. Toss in the fresh blackberries, and blend on low speed. Open the top of the cover and slowly pour in the hot cream mixture and close the lid of the blender.
• Hold down the top and turn on the lowest speed for a few seconds. Then gradually increase your speed to the highest speed for about 1 to 2 minutes.
• Then turn off the blender, and use a spatula to scrape down the sides of the blender to blend the mixture evenly. And, blend again for an additional minute.
• Finally, pull out the cheesecake from the freezer. Gently pour the blackberry mixture over the cheesecake layer and transfer to your refrigerator and chill (uncovered) for at least 2 hours or more before serving. Overnight is best.
• Before you open the latch, loosen the sides of the cheesecake using a warm knife. Gently run warm water over the knife for a few seconds, wipe it dry, then slowly slide a knife around the cheesecake to ensure it's not sticking to the springform pan.
• Then open the latch and remove the band from the cheesecake.
• Garnish with fresh blackberries and a sprig of mint on top.
• Transfer to a serving plate and serve.
• Serves 8 to 10

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.

NO BAKE BLUEBERRY CHEESECAKE

Steps:

• Combine crumbs and sugar, pour melted butter. Press into pan (I use 9" springform pan) chill covered (I make this the night before).
• Beat cream cheese, add sugar.
• Soak gelatin in milk for 5 minutes, and heat it up (or place it in microwave) to melt the gelatin.
• Gradually pour this while beating the cream cheese mixture.
• Fold in whipped cream.
• Spread on top of crust. Top with blueberry syrup.
• NOTE: the syrup must be thick or else it'll fall from the cake.
• Chill covered a few hours.

NO-BAKE BLUEBERRY CHEESECAKE

Steps:

• In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool. , Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping. , Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan.

NO BAKE BLACKBERRY CHEESECAKE

Steps:

• 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.
• 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.
• 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.

NO BAKE BLACKBERRY CHEESECAKE

Steps:

• Butter 2 8cm chef steel ring moulds and put on a baking tray lined with baking paper. Crush the biscuits to crumb and pour on the melted butter and mix thoroughly. Take 2 tablespoons of the crumb and press into each mould, firming down to create the cheesecake base. Place the tray in the fridge for about 20 minutes.
• Whisk the cream, sugar and cream cheese to a fairly stiff mix. Separate into even amounts in two bowls. Crush 10 blackberries through a sieve, collecting the juice in a small bowl and discard the seeds left over.
• Pour 2 teaspoons of the juice into one of the fillings and stir until combined. Pour this on top of the set biscuit bases and place back in the fridge for 10 minutes.
• Pour the creamy cheesecake filling on top of the blackberry filling being careful not to mix the two layers. Then drop a few drops of blackberry juice on top of the cheesecake and swirl to decorate. Place back in the fridge to set for about 4 hours or overnight.