Description
A luscious no-bake cheesecake featuring a buttery graham cracker crust and a creamy filling topped with fresh blackberries.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream
- 2 cups fresh blackberries
Instructions
- Combine the graham cracker crumbs with melted butter until a sandy mixture forms. Press into the bottom of a 9-inch springform pan.
- Beat the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl until smooth and creamy.
- Whip the heavy cream until thick peaks form, taking care not to over-whip.
- Fold the whipped cream into the cream cheese mixture gently until fully combined.
- Spread the cheesecake filling evenly over the crust and smooth the top with a spatula.
- Pile the fresh blackberries on top of the cheesecake filling.
- Cover with plastic wrap and refrigerate for at least 4 hours to set.
- Slice with a hot, dry knife and serve chilled.
Notes
Make ahead for best flavor. Use room temperature cream cheese for smooth filling.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg