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A slice of dessert with a nutty crust, creamy filling, and a layer of dark berry topping, garnished with two lime wedges, on a white plate.
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No Bake Blackberry Cheesecake Recipe

This no-bake blackberry cheesecake has a bright lime filling with deep blackberry flavor and a smooth texture that slices cleanly. The food processor and fridge handle the work, so there is no oven, hand mixer, or springform pan needed.
Course Cheesecake, Dessert, Desserts
Cuisine American, International
Keyword bake blackberry cheesecake, bake cheesecake, berry, blackberry, blackberry cheesecake, cheesecake, cheesecake filling, cheesecake recipe, cream cheese, dessert, fresh blackberries, graham cracker, graham cracker crust, melted butter, mixer, no-bake cheesecake, room temperature, springform pan, whipping cream
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings 12 Slices
Calories 288kcal
Author Zuzana Paar

Equipment

Ingredients

For the Crust:

  • ½ Cup Pecans
  • 1 Cup Almonds
  • ¼ Cup Pumpkin Seeds
  • 2 Tablespoons Refined Coconut Oil 30ml
  • 1 teaspoon Cinnamon
  • 1 Tablespoon Sweetener

For the Cheesecake Filling:

  • ¾ Cup Boiling Water 180ml
  • 4 Envelopes Knox Gelatin
  • ¾ Cup Sour Cream 180ml
  • 8 Ounces Cream Cheese
  • 5 Tablespoons Lemon Juice 75ml
  • 1 Piece Lime Zest
  • ¾ Cup Heavy Cream 180ml
  • 2 Tablespoons Sweetener
  • 2 Cups Blackberries fresh or frozen

For the Blackberry Sauce:

  • 2 Cups Water
  • 4 Cups Blackberries fresh or frozen
  • 3 Tablespoons Lemon Juice 45ml
  • 2 Tablespoons Chia Seeds
  • 2 Tablespoons Sweetener
US Customary - Metric

Instructions

  • Measure all ingredients and bring the cream cheese and sour cream to room temperature.
  • Blend the crust ingredients, press into the tray, then dissolve the gelatin in boiling water and let it cool briefly.
  • Blend the filling ingredients until smooth, add the gelatin, pour over blackberries and crust, then chill for 2 hours.
  • Simmer the sauce until thickened, cool completely, spoon over the cheesecake, then slice and serve.

Notes

  • Use refined coconut oil rather than unrefined in the crust so the coconut flavor does not compete with the lime and blackberry in the filling.
  • Run a sharp knife under warm water before every slice for clean cuts that do not drag through the blackberry sauce.
  • If the sauce thickens more than expected as it cools, stir in a teaspoon of water before spooning it over the cheesecake to bring it back to the right consistency.
  • Press the crust firmly into the corners of the tray, not just the center, so every slice from edge to edge holds together cleanly.

Nutrition

Serving: 1Slice | Calories: 288kcal | Carbohydrates: 10g | Protein: 7g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 35mg | Sodium: 81mg | Potassium: 335mg | Fiber: 7g | Sugar: 7g | Vitamin A: 574IU | Vitamin C: 21mg | Calcium: 127mg | Iron: 1mg