I rarely make No-Bake Cheesecakes because I really like the baked versions.

But I have friends who really dig these cheesecakes and I am always happy to bake some for them when my schedule allows.

And today I am sharing this beautiful recipe for a No Bake Blackberry Cheesecake with you!

No-bake cheesecakes are one of the easiest cakes to bake and it is really difficult to muck it up when making this cake. The one thing you need to be, though, is patient because the cake needs time to set, so it is best to make this cake one day before you want to serve it.

These cakes are great when you have guests coming and you don’t have a lot of time to prepare dessert, and they please everyone! 

Let me show you how easy it is to make this cake!

Use a food processor to blitz the Graham crackers until fine. Alternatively, place them in a ziplock bag, push the air out and seal. Then bash with a rolling pin until fine.

Transfer the crumbs into a bowl and add the melted butter. Stir to mix.Press the crumbs onto the base of a lined and lightly greased 6-inch baking tin with a removable base.

Place this in the fridge while you get on with the filling.

Soak the gelatin in ice water to soften.

In a heat-proof saucepan, warm the cream and sugar until small bubbles start to form at the sides of the pan. Do not let the cream come to a boil. Turn the heat off, add the gelatin and stir until the gelatin is fully dissolved. Set this aside to cool.

In a mixer, beat the cream cheese. 

Add the yogurt and whisk. Then add lemon juice and continue whisking until well-mixed.

Add and fold the cooled cream mixture into this. Pour into the baking pan. Place spoonfuls of blackberry puree (blitz the blackberries then push through a sieve) all over the cake top.

Draw swirls using a wooden skewer. Be careful not to dig too deeply into the cake!

Wrap with cling film and chill for a minimum of 4 hours, or over-night for best results.

Unmold, cut and serve while the cake is chilled.

Enjoy!

No-Bake Blackberry Cheesecake

2016-06-16 14:04:21

Serves 6

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For the base

1. 80g Graham crackers (or any preferred biscuits), crushed
2. 35g butter, melted

For the cake

1. 6g gelatin
2. 70g heavy cream
3. 200g cream cheese
4. 50g caster sugar
5. 130g Greek yogurt
6. 30g lemon juice

For the swirls

1. 1/2 punnet blackberries

For the base

1. Use a food processor to blitz the Graham crackers until fine. Alternatively, place them in a ziplock bag, push the air out and seal. Then bash with a rolling pin until fine.
2. Transfer the crumbs into a bowl and add the melted butter. Stir to mix.
3. Press the crumbs onto the base of a lined and lightly greased 6-inch baking tin with a removable base.
4. Place this in the fridge while you get on with the filling.

For the cake

1. Soak the gelatin in ice water to soften.
2. In a heat-proof saucepan, warm the cream and sugar until small bubbles start to form at the sides of the pan. Do not let the cream come to a boil. Turn the heat off, add the gelatin and stir until the gelatin is fully dissolved. Set this aside to cool.
3. In a mixer, beat the cream cheese.
4. Add the yogurt and whisk. Then add lemon juice and continue whisking until well-mixed.
5. Add and fold the cooled cream mixture into this. Pour into the baking pan. Place spoonfuls of blackberry puree (blitz the blackberries then push through a sieve) all over the cake top.
6. Draw swirls using a wooden skewer. Be careful not to dig too deeply into the cake!
7. Wrap with cling film and chill for a minimum of 4 hours, or over-night for best results.
8. Unmold, cut and serve while the cake is chilled.

By Diana Gale

Adapted from Carol

Adapted from Carol

The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/