Description
A creamy and refreshing no-bake cheesecake topped with fresh blackberries, perfect for any gathering.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh blackberries
Instructions
- Combine the graham cracker crumbs and melted butter in a mixing bowl until it resembles wet sand. Press firmly into the bottom of a springform pan to form the crust. Chill in the refrigerator for 30 minutes.
- Beat the softened cream cheese in another bowl until smooth. Gradually add the powdered sugar and vanilla extract, mixing until silky.
- Whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
- Spread the cream cheese filling over the chilled crust, smoothing the top.
- Top with fresh blackberries, arranging them artfully.
- Refrigerate for at least 4 hours, or until set. Serve chilled.
Notes
For extra flavor, prepare a day in advance. This cheesecake can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 10g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg