No-Bake Blackberry Cheesecake
Tutor: Meinir Fôn Hughes, cake maker and baker
Join cake maker Meinir as she shows you how to make a delicious no-bake blackberry cheesecake, the perfect summer dessert to enjoy while blackberries are in season.
This no-bake cheesecake recipe combines an Oreo biscuit base and three layers of cream cheese filling, each delicately flavoured with homemade blackberry sauce. It takes a little time and care to put together, but the result is a stunning homemade cheesecake that makes the most of seasonal fruit.
Blackberries are at their best right now, so it’s the ideal time to pick up a punnet or head out for a forage and share this beautiful cheesecake with friends and family this summer.
When is blackberry picking season?
Blackberries are ripe from August to early October. - National Trust
Preparation
Make sure you have all the ingredients.
Video time
4 minutes
- 250g Oreo biscuits
- 60g melted butter
- 200g blackberries (frozen or fresh)
- 50g caster sugar
- 60g icing sugar
- 300g cream cheese
- 170g double cream
- 1tsp vanilla extract
- 60g fresh blackberries (halved)
- Food processor
- Electric mixer or hand whisk
- 9” tin
- Saucepan
- Sieve
- Spatula or knife
For the biscuit base:
- Use a food processor to break down the biscuits into a breadcrumb-like consistency. (Or crush with something hard like a rolling pin.)
- Then add the melted butter and give it a good mix.
- Pour half of the biscuit mix into a 9” tin. Using your hands, press the biscuits firmly into the corners of the tin.
- Add the other half of the biscuit mix into the center of the tin. Use your hands to press the mix firmly into the bottom of the tin.
- Then use a flat cup to press everything together, and allow to set in the fridge whilst making the rest of the cheesecake.
For the blackberry sauce:
- Put the blackberries (200g) and caster sugar into a saucepan and bring to a boil.
- Allow to boil until it’s thickened and the blackberries have broken down into small pieces.
- Use a sieve to smooth out the sauce, and allow it to cool whilst making the cream cheese filling.
For the cream cheese filling:
- Combine the cream cheese and icing sugar, with either a mixer or by hand.
- Mix the double cream until thickened - you can use an electric whisk or a hand whisk.
- In two parts: Add the double cream into the cream cheese mixture and fold everything together.
- Evenly split the cream cheese mix into three separate bowls.
- Add 25g of the blackberry sauce into one of the cream cheese mixes.
- Add 1 tsp of the blackberry sauce into another of the cream cheese mixes.
- Add the fresh blackberries and vanilla into the final cream cheese mix. Fold gently.
To assemble:
- Add the mix with fresh blackberries and vanilla to the biscuit base. Spread evenly with a spatula or knife.
- Add the mix with 1 tsp of blackberry sauce as the second layer. Spread carefully.
- Add the mix with 25g of blackberry sauce as the final layer. Spread carefully.
- Allow the cheesecake to set in the fridge for at least 4 hours, or overnight.
- Decorate the top using more fresh blackberries and some edible flowers.
