No-Bake Blackberry Swirl Cheesecake: Luscious Blackberry Swirls and Fresh Whipped Cream
There’s something special about using freshly picked blackberries in a dessert like this one. I’ve spent many warm summer afternoons picking blackberries from a nearby patch, with the sun shining down and the air filled with the sweet scent of ripening fruit. If you’ve never picked blackberries, it’s quite a challenge—the branches are covered in sharp thorns, and you need to wear long sleeves to protect your arms as the thorns seem to find you no matter how careful you are. Despite the effort, it’s all worth it when you turn those berries into something delicious. At least one picking gets made into blackberry jelly, perfect for desserts like this cheesecake. The day I create this cheesecake, I know I will want fresh ones for garnish, so it was all about timing—making sure you have the jelly for the day you make the cheesecake. You can always use store bought jelly as well, just choose a nice natural one to capture the true essence of the blackberries.
Did You Know?
Blackberries are more than just a sweet and tangy treat; they’re also a nutritional powerhouse. These berries are packed with antioxidants, particularly Vitamin C and anthocyanins, which help protect your cells from damage and support immune health. A single cup of blackberries contains only about 62 calories, but it’s loaded with dietary fiber, Vitamin K, and manganese, which are essential for bone health and metabolic function. Including blackberries in your diet can aid in digestion, improve heart health, and contribute to glowing skin. This cheesecake not only satisfies your sweet tooth but also brings a healthy dose of nutrients to your table.
Yield:
12 servings
Ingredients:
Crust:
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Filling:
2 (8-ounce) packages cream cheese, softened
1 cup powdered sugar
1 cup Greek yogurt
1 teaspoon vanilla extract
1/2 cup heavy cream, whipped
1/2 cup blackberry jelly
Whipped Cream:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Topping:
Fresh blackberries
Additional whipped cream
Instructions:
Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
Personal Tip: Press the crumbs firmly into the bottom of the pan using the back of a spoon for an even, sturdy crust.
Press the mixture into the bottom of a 9-inch round springform pan.
Personal Tip: Refrigerating the crust while you prepare the filling helps it set and makes the cheesecake easier to slice.
Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy.
Personal Tip: Make sure the cream cheese is fully softened to avoid lumps in the filling.
Add the Greek yogurt and vanilla extract, mixing until well combined.
Personal Tip: The Greek yogurt adds a tangy flavor and creaminess that balances the sweetness of the cheesecake.
Gently fold in the whipped cream until well incorporated.
Personal Tip: Folding in the whipped cream gently helps maintain the light, airy texture of the filling.
Assemble the Cheesecake:
Pour half of the cheesecake filling over the prepared crust and smooth the top.
Personal Tip: Use a spatula to spread the filling evenly and avoid air bubbles.
Spoon dollops of blackberry jelly over the filling and use a knife to swirl it through.
Personal Tip: For a beautiful swirl effect, drag the knife gently through the jelly in a figure-eight pattern.
Pour the remaining cheesecake filling over the top and smooth it out.
Personal Tip: Repeat the dollops and swirling process with more blackberry jelly for an even more dramatic look.
Refrigerate for at least 4 hours or until set.
Personal Tip: For the best results, let the cheesecake chill overnight to fully set and develop its flavors.
Make the Whipped Cream:
In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Personal Tip: Keep the bowl and beaters cold for faster whipping and better texture.
Decorate the Cheesecake:
Remove the cheesecake from the springform pan and place it on a serving plate.
Personal Tip: Run a knife around the edge of the pan before releasing the springform to ensure a clean edge.
Pipe the whipped cream around the edges of the cheesecake.
Personal Tip: Use a piping bag with a star tip for a decorative finish.
Garnish with fresh blackberries and additional whipped cream on top.
Personal Tip: Add a few mint leaves for a pop of color and freshness.
Nutritional Information (Per Serving):
Calories: 290 | Fat: 20g | Saturated Fat: 11g | Carbohydrates: 25g | Fiber: 1g | Sugars: 18g | Protein: 6g
Kitchen Tips, Great Ideas, How to Save Money
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Choose Store Brand Ingredients: Opt for store-brand graham crackers, butter, cream cheese, and Greek yogurt to save money without sacrificing quality. Many store brands offer comparable products at a lower price point.
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Make Your Own Graham Cracker Crumbs: Instead of buying pre-crushed graham cracker crumbs, purchase whole graham crackers and crush them yourself using a food processor or blender. It's cost-effective and ensures freshness.
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Use Frozen Blackberries: If fresh blackberries are expensive or out of season, use frozen blackberries for the topping. Thaw them slightly before using, and they'll work just as well for garnishing your cheesecake.
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Substitute Homemade Whipped Cream: Skip store-bought whipped cream and make your own using heavy whipping cream, powdered sugar, and vanilla extract. It's fresher, tastier, and more economical than the canned variety.
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Buy Cream Cheese in Bulk: Purchase cream cheese in larger packages or when it's on sale. It can be stored in the refrigerator for several weeks, allowing you to use it for multiple recipes or cheesecakes.
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Shop Sales for Greek Yogurt: Look for sales and promotions on Greek yogurt, or buy in larger containers to save money per ounce. Greek yogurt adds creaminess and protein to the cheesecake filling.
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Portion Control: Cut the cheesecake into smaller slices to serve more people or to make it last longer. This not only stretches your dessert but also reduces waste and saves money in the long run.
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Make Ahead and Freeze: No-bake cheesecakes like this one freeze well. Wrap individual slices tightly in plastic wrap and freeze for up to a month. Thaw slices in the refrigerator overnight for a quick and easy dessert option.
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Share and Enjoy: Share slices of this delicious cheesecake with friends, family, or neighbors. It's a delightful way to spread joy and ensure everyone gets to enjoy a slice without overspending.
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Reuse Springform Pan: Invest in a quality springform pan that can be used for various dessert recipes. Proper care and maintenance will extend its lifespan, making it a worthwhile investment for future cheesecakes and desserts.
Let’s Learn About Cream Cheese
Cream cheese is a key ingredient in many desserts, especially cheesecakes, thanks to its rich, smooth texture and mild flavor. It’s made from a combination of milk and cream, thickened with lactic acid bacteria to create its signature creamy consistency. When shopping for cream cheese, it’s important to look for products with minimal ingredients—ideally just milk, cream, and salt. Many commercial varieties contain stabilizers and preservatives, which can affect the texture and taste. Cream cheese is high in fat, particularly saturated fat, so it’s best enjoyed in moderation. It also contains a good amount of Vitamin A, which is essential for maintaining healthy skin and vision. For those looking to reduce their fat intake, there are lower-fat versions available, but they often include additional ingredients to maintain the texture. Always store cream cheese in the refrigerator, and once opened, use it within a week or two for the best quality. By choosing natural cream cheese with fewer additives, you can enjoy a purer, richer flavor in your desserts.