Best No-Bake Blackberry Cheesecake Bars Recipe

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PICTURED: JOEL GOLDBERG; FOOD STYLING: MAKINZE GORE

This no-bake cheesecake gets a gorgeous swirled topping of blackberries that looks more like art than dessert. The cheesecake is tangy and moist with the creamiest texture. You can’t use all of the blackberry filling for the swirl, but save it. You can serve the cheesecake with the extra sauce to get more of that blackberry flavor.

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Yields:

9


portions

Preparation time:

0

hours

20

minutes

Total time:

5

hours

0

minutes

For the blackberry filling

For the dough

1


graham cracker sleeves, crushed (about 1 1/4 tsp)

For the cheesecake filling

1 ea.

powdered sugar, divided

2


(8 oz) block cream cheese, softened

1/4 tsp.

Greek yogurt, preferably whole

1 C.

pure vanilla extract

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  1. Prepare the blackberry filling: In a medium saucepan over medium heat, add the blackberries, sugar and lime juice. Simmer, breaking up the blackberries with a fork, until all the blackberries are broken down and the mixture just begins to thicken, about 8 minutes. Strain the mixture through a fine strainer into a bowl. Let cool. (The mixture will remain liquid.)
  2. Make the crust: In a food processor, grind the graham crackers into fine crumbs. In a medium bowl, add the graham cracker crumbs, sugar and melted butter and mix until the mixture looks like wet sand.
  3. Add crust mixture to an 8” x 8” baking dish and spread into an even layer. Using the back of a spoon or a small measuring cup, firmly pack the crust.
  4. Do the filling: In a large bowl, using a hand mixer (or the bowl of a stand mixer fitted with the whisk attachment), beat the cream and ¼ cup powdered sugar until stiff peaks form. Transfer the whipped cream to another bowl.
  5. In the bowl you used to whip the cream, beat the cream cheese and remaining ¾ cup powdered sugar until smooth. Add the yogurt, vanilla, lime juice and a pinch of salt. Beat until no lumps remain. Add about ¼ cup whipped cream and stir into mixture. Add the rest of the whipped cream and gently fold in until just blended.
  6. Pour the mixture over the crust and use an offset spatula to smooth the top. Spoon small spoonfuls of blackberry filling all over the cheesecake. Use a toothpick to swirl the mixture on top of the cheesecake. Add more blackberry filling until desired pattern and coverage is achieved.
  7. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours or overnight.

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No-Bake Blackberry Cheesecake Bars

PICTURED: JOEL GOLDBERG; FOOD STYLING: MAKINZE GORE

This content is created and maintained by a third party, and uploaded to this page to help users provide their email addresses. You may be able to find more information about this and similar content on piano.io

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