This easy blackberry cheesecake with a graham cracker crust pairs a silky no-bake filling with a bright blackberry coulis and fresh berries — a refreshing dessert for warm weather or anytime you want a simple, elegant treat.
This no-bake blackberry cheesecake features a homemade blackberry coulis spooned over a rich, creamy filling and finished with juicy blackberries. Use fresh blackberries in season for the best flavor, or frozen berries when they’re not available. The recipe is straightforward, makes great leftovers, and is perfect for entertaining since it can be prepared ahead of time.
Why you’ll love this recipe
- Showcases ripe, juicy blackberries at their best.
- No oven needed — a simple no-bake dessert.
- Easily made in advance for gatherings.
- Versatile: works with fresh or thawed frozen berries.
Ingredients
For the blackberry coulis
Blackberries: fresh preferred; frozen works well when out of season.
Granulated sugar: balances the berries — caster sugar can be used if you prefer.
Lemon juice: brightens the coulis and balances the sweetness.
Cornflour: optional, helps thicken the coulis so it sits nicely on the cheesecake.
For the no-bake cheesecake
Cream cheese: full-fat gives the best texture and flavor; room temperature for easier mixing.
Thickened cream: or heavy whipping cream to whip to firm peaks.
Granulated sugar: sweetens the filling — caster sugar is fine as an alternative.
Vanilla extract: adds warmth and depth of flavor.
Lemon juice: a splash to balance the sweetness.
Graham crackers: the classic base; Digestive biscuits, Nilla wafers or Oreos (for a chocolate base) also work.
Unsalted butter: melts into the crumb base to bind it.
How to make blackberry cheesecake
See the recipe card at the end for exact quantities and timings.
To make the graham cracker base
Line a springform pan with parchment paper. Break the graham crackers into pieces and pulse in a food processor until they resemble fine crumbs. Melt the butter, stir it into the crumbs until evenly combined, then press the mixture into the lined pan. Press firmly enough so the base holds together but not so hard it becomes tough. Chill the base for at least one hour (or overnight) before filling.
To make the cheesecake filling
Juice the lemon. Briefly beat the room-temperature cream cheese to soften it, then add the sugar, lemon juice and vanilla and mix on low until the sugar is dissolved. In a separate bowl, whip the cream to firm peaks and gently fold it into the cream cheese mixture, keeping as much air as possible. Spoon the filling onto the chilled base, smooth the top, and chill for a minimum of four hours, preferably overnight.
To make the blackberry coulis
If using frozen berries, thaw them completely before blending. Blend the blackberries until smooth and, if you prefer, strain to remove seeds for a silky coulis. Combine the sieved purée with lemon juice, sugar and cornflour (if using) in a saucepan. Heat gently, bringing to a simmer and stirring for 15–20 minutes until the mixture thickens. Remember it will continue to thicken as it cools. Cool the coulis completely before using.
To assemble the cheesecake
Release the springform and carefully remove the cheesecake from the pan. Peel away the parchment and smooth the sides with a spatula if desired. Transfer the cake to a serving plate using a large knife to separate any stuck edges. Just before serving, spoon the chilled blackberry coulis over the top and arrange fresh blackberries around the edge for decoration.
How to serve
Serve chilled. For clean slices, warm a large sharp knife under hot water, dry it, and slice. To prevent the topping from making the cake soggy, add the coulis just before serving.
How to store
Undecorated cheesecake:
Fridge: up to five days in a covered container.
Freezer: wrap the whole cake or individual slices; freeze up to two months (best within one month for texture).
Blackberry topping:
Fridge: in a covered container for up to five days.
Freezer: freeze in an airtight container for up to three months. Freezing in ice cube trays makes it easy to defrost individual portions.
Recipe tips and frequently asked questions
Can I use frozen blackberries?
Yes. Use the same quantity of thawed frozen berries. Fresh berries look best for garnish since thawed berries can be softer.
Can I use store-bought jam or sauce?
You can, but a homemade coulis will have fresher flavor and a better texture.
Can I change the base?
Absolutely. A chocolate Oreo base pairs beautifully with blackberries if you prefer a richer crust.
Have you made this recipe? Tell me how it went in the comments and tag me on Instagram so I can see your creations!
More berry dessert inspiration
Try these other recipes for more berry ideas:
- Blueberry Coulis (blueberry topping)
- Raspberry Ice Cream
- Strawberry Crunch Cheesecake
📋 Recipe
Blackberry Cheesecake
Equipment
- Springform cake tin, 7″ x 2.5″ (18cm x 6.5cm)
- Electric hand beaters or stand mixer
- Food processor
Ingredients
For the cheesecake base
- 2 & 1/3 cups (250 g) graham cracker crumbs
- 1 stick (1/2 cup / 115 g) unsalted butter, melted
For the cheesecake filling
- 2 x 8 ounce tubs (450 g total) full-fat cream cheese
- 1/2 cup (110 g) granulated sugar
- 1 1/2 teaspoons vanilla essence
- 1 tablespoon lemon juice
- 1 cup (250 ml) thickened cream
For the blackberry topping and decoration
- 3 cups (1 lb / 450 g) blackberries
- 1/3 cup (75 g) granulated sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons cornflour (optional)
- 12 blackberries, for decoration
Instructions
To make the cheesecake base
- Line the springform tin with parchment paper.
- Break the graham crackers into pieces and pulse in a food processor until they form fine crumbs.
- Melt the butter and stir into the crumbs until evenly combined.
- Press the mixture into the lined tin and chill for at least one hour or overnight.
To make the cheesecake filling
- Ensure the cream cheese is at room temperature.
- Beat the cream cheese briefly, then add lemon juice, sugar and vanilla. Mix on low until combined and the sugar dissolves.
- Whip the cream to firm peaks and gently fold into the cream cheese mixture.
- Spread the filling over the chilled base, smooth the top, and chill for at least four hours or overnight.
To make the blackberry coulis topping
- Blend the blackberries and strain if you prefer a seed-free coulis.
- Combine the purée with lemon juice, sugar and cornflour in a small pot and mix well.
- Bring to a simmer and cook, stirring frequently, for about 15 minutes until thickened. It will thicken further as it cools.
- Remove from heat, cool, then chill until ready to use.
To assemble the cheesecake
- Add the blackberry coulis just before serving to avoid the cake getting soggy.
- Carefully remove the cake from the springform pan and peel off the parchment. Smooth the sides if desired.
- Transfer to a serving plate. Spoon the cooled coulis over the top and garnish with fresh blackberries.
Notes
Cake size: A 7″ x 2.5″ (18cm x 6.5cm) tin yields a taller cheesecake with a deep base. A wider tin will produce a flatter but equally tasty cake.
Blackberries: Fresh or frozen both work. Adjust sugar in the coulis to taste since berry sweetness varies.
Cornflour: Optional, but helps keep the coulis from seeping into the cake. If omitted, cook the sauce until reduced to the desired thickness.
Storage: Without the coulis, the cheesecake keeps up to five days in the fridge or can be frozen (whole or sliced) for up to two months — best within one month for texture. Freeze the coulis separately, ideally in ice cube trays for easy portioning.
Nutrition
Carbohydrates: 69 g
Protein: 6 g
Fat: 14 g
Sugar: 36 g
Nutritional information is an estimate. For exact values, calculate using your specific brands and ingredients.
Join the community!
