This easy no bake dessert is perfect for when there’s a heat wave and you don’t want to run the oven. If you don’t like blackberries, just substitute a different berry of your choosing.
No Bake Blackberry Cheesecake
Course: DessertCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
20
minutesIngredients
- Blackberry syrup
1 pint blackberries
1/4 sugar
Zest of 1 lime
Juice of 1/2 lime (but you need the other for the cheesecake filling)
- Cheesecake filling
8 oz. cream cheese (I used light)
4 oz. Cool whip (frozen whipped topping – I used Cool Whip Lite)
3 oz. Greek yogurt (I used non-fat)
1/4 cup powdered sugar
1 tsp vanilla
Juice of 1/2 lime
1/4 tsp salt
- Crust
1 premade graham cracker crust
Directions
- Cheesecake filling
- Place cream cheese and whipped topping on counter to soften about an hour. Meanwhile start the blackberry syrup – see below.
- In a large mixing bowl or base of a stand mixer, add cream cheese, whipped topping, yogurt, lime juice, salt, vanilla, and powdered sugar.
- Using a whisk paddle or handheld blender, blend the ingredients for about 2 minutes until smooth.
- Add to the graham cracker crust.
- Add the blackberry syrup. Swirl the syrup with a knife.
- Place in refrigerator for an hour to set.
- Blackberry syrup
- In a large saucepan, add the blackberries, lime juice, zest, and sugar.
- Over a medium heat, bring to a boil.
- As the berries are cooking, use a potato masher to mash the berries.
- Once boiling, lower temperature to a simmer. Simmer for ten minutes while stirring occasionally.
- Using a wire mesh over a large bowl, strain the syrup. Discard the pulp. Use the syrup as stated above.
Notes
- If you don’t like blackberries, simply substitute any berry that you like, for instance, blueberries, strawberries, or even a mix!
- You can make a graham cracker crust from scratch but the store-bought one saves so much time.
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