Imagine sinking your fork into a luscious, velvety cheesecake bar bursting with fresh blackberry flavor - without ever turning on your oven! These No Bake Blackberry Cheesecake Bars are the ultimate summer dessert that combines creamy, rich textures with the vibrant sweetness of fresh berries. Perfect for those sweltering days when you want something decadent yet refreshingly cool, this recipe is about to become your new secret weapon in the dessert world.
Prep Time: 15 mins
Cook Time: -
Total Time: 4 hrs 15 mins
Cuisine: American
Serves: 12 bars
Ingredients
- 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 cup heavy whipping cream
- 1 cup fresh blackberries
Instructions
- In a medium mixing bowl, combine graham cracker crumbs with melted butter, stirring until the mixture resembles wet sand and can hold its shape when pressed.
- Line a 9x9 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal later.
- Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan, creating a compact crust. Use the back of a spoon or flat-bottomed measuring cup to ensure an even surface.
- Place the crust in the refrigerator to chill and set while preparing the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, with no visible lumps.
- Gradually add powdered sugar and vanilla extract to the cream cheese, mixing on low speed until fully incorporated and smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, creating a light and airy texture.
- Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the mixture, until completely combined.
- Remove the crust from the refrigerator and spread the cheesecake filling evenly over the graham cracker base.
- Carefully arrange fresh blackberries on top of the cheesecake filling, gently pressing them slightly into the surface.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Once set, use the parchment paper handles to lift the cheesecake out of the pan and transfer to a cutting board.
- Using a sharp knife, cut into 12 even bars, cleaning the knife between cuts for clean edges.
- Serve chilled and store any remaining bars in an airtight container in the refrigerator for up to 5 days.
Tips
- Ensure your cream cheese is completely softened at room temperature to avoid lumps and create a smooth filling.
- When whipping cream, use cold heavy cream and a chilled mixing bowl for the best volume and stability.
- Fold the whipped cream gently into the cream cheese mixture to maintain its light, airy texture.
- For clean, precise cuts, run your knife under hot water and wipe dry between each slice.
- For a more intense blackberry flavor, you can gently mash some berries and swirl them into the cheesecake filling before chilling.
- Make sure to refrigerate for the full 4 hours (or overnight) to allow the bars to set completely and develop the best texture.
- For a professional presentation, garnish with additional fresh blackberries or a light dusting of powdered sugar before serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 5g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 85mg
