This easy blackberry cheesecake with a graham cracker crust combines a creamy no-bake filling with a bright blackberry coulis and fresh berries — perfect for summer and easily made year‑round with frozen fruit.
Why you’ll love this recipe
- Uses fresh, juicy blackberries at their best.
- Simple no-bake method — no oven required.
- Make ahead for easy entertaining.
- Works with frozen berries when fresh aren’t available.
Ingredients
For the blackberry coulis
Blackberries: fresh or frozen (thawed) — fresh gives a nicer texture for decoration.
Granulated sugar: balances the tartness; caster sugar works too.
Lemon juice: brightens the coulis and balances sweetness.
Cornflour (optional): thickens the coulis so it sits nicely on the cheesecake.
For the no-bake cheesecake
Cream cheese: use full-fat for the best texture and flavor; light varieties may not set as well.
Thickened or heavy cream: whip to firm peaks and fold into the cream cheese for a light filling.
Granulated sugar: to sweeten the filling; caster sugar is fine too.
Vanilla extract: adds aroma; use to taste.
Lemon juice: a little brightens and balances the sweetness.
Graham crackers or biscuits: crushed to form the base — Digestive, Nilla wafers or Oreos (for a chocolate base) also work.
Unsalted butter: melts into the crumbs to bind the base.
How to make blackberry cheesecake
See the recipe card below for exact ingredient amounts and timings.
To make the graham cracker base
Line a springform tin with parchment. Break graham crackers into pieces and blitz in a food processor until fine crumbs form. Melt the butter and combine with the crumbs until evenly moistened.
Press the mixture firmly but not overly compacted into the prepared tin. Chill in the fridge for at least one hour or up to overnight before filling.
To make the cheesecake filling
Bring the cream cheese to room temperature and beat briefly to soften. Add sugar, lemon juice and vanilla and mix on low until smooth and the sugar has dissolved.
Whip the cream in a separate bowl to firm peaks, then gently fold it into the cream cheese mixture to keep the filling light and airy.
Pour the filling over the chilled base, smooth the surface and refrigerate for at least four hours, ideally overnight, to set.
To make the blackberry coulis
If using frozen berries, thaw completely. Blend the berries and, if you prefer a seed-free sauce, strain through a sieve. Combine the sieved puree with lemon juice, sugar and cornflour (if using) in a small saucepan.
Heat the mixture until bubbling, then reduce to a gentle simmer and stir for 15–20 minutes until thickened. Allow the coulis to cool completely — it will thicken more as it cools.
To assemble the cheesecake
Release the cheesecake from the tin and remove the parchment. Smooth the sides with a spatula if needed and transfer to a serving plate.
Just before serving, spoon the chilled blackberry coulis over the cheesecake and arrange fresh blackberries around the edge for decoration.
How to serve
Slice with a warm, dry knife for cleaner cuts. Because the coulis can soak into the cake over time, add the topping just before serving for the best texture.
How to store
Undecorated cheesecake
Fridge: Store covered for up to five days.
Freezer: Wrap whole cake or individual slices; freeze up to two months, best within one month for texture.
Blackberry coulis
Fridge: Keeps up to five days in a sealed container.
Freezer: Freeze in an airtight container for up to three months. Freezing in ice cube trays is handy for single-serving portions.
Recipe tips and frequently asked questions
Can I use frozen blackberries?
Yes — swap fresh for frozen in the same quantity. Defrosted berries are fine for the coulis, but fresh berries look better for decorating.
Can I use store-bought jam or sauce?
You can, but a fresh coulis will give a brighter, fresher flavour.
Can I change the base?
Absolutely. Try a chocolate Oreo base for a richer contrast with the berries.
Have you made this recipe? Tell me how it went in the comments and tag your photos on Instagram so I can see your creations!
More berry dessert inspiration
Try other berry favourites like blueberry coulis, raspberry ice cream or strawberry crunch cheesecake for more seasonal treats.
📋 Recipe
Blackberry Cheesecake
This easy blackberry cheesecake with graham cracker crust combines a creamy no-bake filling with a tangy blackberry topping — great for summer.
Equipment
- Springform tin (7″ x 2.5″ / 18cm x 6.5cm recommended)
- Electric hand beaters or stand mixer
- Food processor or blender
Ingredients
For the base
- 2 1/3 cups (250 g) graham cracker crumbs
- 1 stick (½ cup / 115 g) unsalted butter, melted
For the filling
- 2 x 8 oz tubs (450 g total) full-fat cream cheese
- ½ cup (110 g) granulated sugar
- 1 ½ teaspoons vanilla essence
- 1 tablespoon lemon juice
- 1 cup (250 ml) thickened or heavy cream
For the coulis and decoration
- 3 cups (450 g) blackberries (fresh or frozen)
- ⅓ cup (75 g) granulated sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons cornflour (optional)
- 12 blackberries for decoration
Instructions
Make the base
- Line the springform tin with parchment paper.
- Blitz graham crackers in a food processor to fine crumbs.
- Melt the butter and mix into the crumbs until evenly moistened.
- Press into the lined tin, not too compact. Chill for at least 1 hour.
Make the filling
- Beat room-temperature cream cheese until soft. Add sugar, lemon and vanilla and mix on low until smooth.
- Whip the cream to firm peaks, then fold gently into the cream cheese mixture.
- Spoon onto the chilled base, smooth the top and chill 4 hours or overnight.
Make the coulis
- Blend blackberries and strain for a smooth sauce if desired.
- Combine the puree with lemon juice, sugar and cornflour in a saucepan. Heat to a simmer and cook 15 minutes, stirring, until thickened. Cool completely.
Assemble
- Remove cheesecake from pan and peel off parchment. Smooth sides and transfer to a serving plate.
- Just before serving, spoon on the cooled coulis and arrange fresh blackberries on top.
Notes
Cake size: a taller 7″ tin creates a deeper cake; a wider tin will make a lower cheesecake but it will still be delicious. Cornflour is optional but helps prevent the coulis from soaking into the cake. Store the undecorated cheesecake in the fridge up to five days or freeze (without coulis) up to two months. Freeze coulis separately, preferably in ice cube trays for single portions.
Nutritional disclaimer
Nutritional information is an estimate based on an online database. Values may vary by brand and ingredients used.
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