No-Bake Blackberry Cheesecake Bars
Prepare to be captivated by the visually stunning, swirled topping of blackberries adorning this no-bake cheesecake. Its appearance resembles a work of art rather than a mere dessert. The cheesecake itself boasts a delightful tartness and a fluffy, creamy texture that is simply unmatched. While you may not need to use all of the blackberry topping for the swirling effect, be sure to save the remaining portion. By serving the cheesecake with this extra sauce, you'll indulge in even more of the exquisite blackberry flavor.
Ingredients
- 6 oz. blackberries
- 1/4 c. granulated sugar
- Juice of 1/2 lime
FOR THE CRUST
- 1 sleeve graham crackers, crushed (about 1 1/4 c.)
- 5 tbsp. unsalted butter, melted
- 1/4 c. granulated sugar
FOR THE CHEESECAKE FILLING
- 1 c. heavy cream
- 1 c. powdered sugar, divided
- 2 (8-oz.) blocks cream cheese, softened
- 1/4 c. Greek yogurt, preferably full fat
- 1 tsp. pure vanilla extract
- Juice of 1 lime
- Pinch of kosher salt
Instructions
- Make blackberry topping: In a medium saucepan over medium heat, add blackberries, sugar, and lime juice. Simmer, breaking up blackberries with a fork, until all blackberries are broken down and mixture just begins to thicken, about 8 minutes. Strain mixture through a fine mesh strainer into a bowl. Let cool. (Mixture will remain liquidy.)
- Make crust: In a food processor, pulse graham crackers until fine crumbs. In a medium bowl, add graham cracker crumbs, sugar, and melted butter and mix until mixture looks like wet sand.
- Add crust mixture to an 8”-x-8” baking dish and spread into an even layer. Using the back of a spoon or small measuring cup, pack crust in tightly.
- Make filling: In a large bowl, using a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), beat cream and 1/4 cup powdered sugar until stiff peaks form. Transfer whipped cream to another bowl.
- In the bowl you used to whip the cream, beat cream cheese and remaining ¾ cup powdered sugar until smooth. Add Greek yogurt, vanilla, lime juice, and a pinch of salt. Beat until no lumps remain. Add about ¼ cup of whipped cream and stir into mixture. Add remaining whipped cream and gently fold in until just combined.
- Pour mixture over crust and use an offset spatula to smooth top. Drop small spoonfuls of blackberry topping all over top of cheesecake. Use a toothpick to swirl mixture into top of cheesecake. Add more blackberry topping until your desired pattern and coverage is reached.
- Cover in plastic wrap and refrigerate until well chilled, at least 4 hours or up to overnight.
Nutrition
Calories: 485kcalCarbohydrates: 38gProtein: 5gFat: 35gSaturated Fat: 20gCholesterol: 110mgSodium: 266mgPotassium: 154mgFiber: 2gSugar: 31gCalcium: 92mgIron: 1mg
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