This post may contain affiliate sales links. Please see my full disclosure policy for details
This No-Bake Blackberry Lemon Cheesecake is bursting with all your favorite summer flavor, and doesn’t even require an oven. The cookie crust is filled with a no-bake lemon cheesecake with white chocolate and a blackberry swirl.
This post is sponsored by Oregon Berries, all thoughts are my own.
Things are really heating up here in Portland, and that can only mean one thing. It’s No-Bake Dessert season!!
My second favorite season of the year, because well pumpkin. But you know what I mean.
No-Bake desserts are my jam, and while I’m particular to cheesecakes myself, there’s so many fun and creative desserts you can make without turning on the oven.
Summer is also berry season here in Oregon, so we’re celebrating with a No-Bake Blackberry Lemon Cheesecake.
This cheesecake has a vanilla cookie crust and a tangy lemon white chocolate no-bake cheesecake featuring a gorgeous blackberry sauce swirled throughout. Top it off with some fresh whipped cream and you’ve got yourself a gourmet dessert without even turning on the oven.
If you love my No-Bake Lemon Cheesecake, then you’ll love this one even more. The lemon flavor comes from a combination of lemon curd and lemon zest which added that lemon punch on your tongue. With the addition of the white chocolate, it adds that subtle sweetness to offset the tart of the lemon and blackberries.
Can we just take a minute to appreciate that color in the blackberry swirl? Swoon.
Even if you don’t have access to fresh blackberries, you can absolutely make the cheesecake because I actually used frozen Marion blackberries for this dessert.
My friends at Oregon Berries help keep the freezer stocked all year round with berries so I never have to worry what time of year it is.
Let me tell you a little bit about the harvest. The berries are picked at the height of freshness and then frozen within 24 hours at the height of ripeness. This means you can enjoy your favorite berries all year round. The frozen berries are also great for sauces and smoothies.
In Oregon we have over 11 varieties of berries, but for this cheesecake I chose the Marion Blackberry. Here we just call them marion berries. They are tart with a hint of sweetness, and the harvest begins in early July.
The blackberry sauce is SUPER simple, and we will break down this cheesecake with a few helpful hints for each part of this cheesecake.
How to make the quick blackberry sauce
You don’t need much for this cheesecake, meaning a little goes a long way as you layer it throughout.
- Start with 5 ounces (about half a bag) of frozen blackberries and combine with 1 tablespoon of water in a small saucepan.
- Heat in a saucepan over medium low heat and until it’s boiling. Then mix in 1 teaspoon cornstarch. Reduce to low and continue cooking until it thickens. This means most of the liquid will be evaporated and it resembles the consistency of jam.
- You’ll want to allow the sauce to cool before adding it to your cheesecake. If it’s too hot it could cause problems with the cheesecake setting.
How to make the no-bake lemon cheesecake
- Make a simple crust using graham crackers, Lemon cookies or Golden Oreos. While I prefer a springform pan, you can make these in a deep dish 9inch pan as well.
- Be sure to grind the cookies into a fine crumb (filling and all), combine with melted butter and then press into your pan. If you’re not familiar with how to make a crust in a springform pan, don’t worry! Read through all my tips, and you’ll be just fine!
- It also helps if you refrigerate or freeze the first while you’re preparing the filling.
- For the filling, there’s a few components (and dishes) but it’s actually very simple to do.
- First make a batch of homemade whipped cream. Hot tip, If you do this first, you won’t have to clean your mixing bowl and you’ll be ready to go when it’s time to mix everything together. If you’d like to substitute with a pre-made whipped topping, you’re welcome to do so.
- Next beat the cream cheese until it’s nice I smooth. I tend to use cold cream cheese and just beat it for a little longer, scrape down the bowl a couple times. Then, add the sugar, lemon curd and lemon zest.
- The recipe calls for melted white chocolate. The white chocolate adds a particularly nice finish to the cheesecake and takes a little bit of the tanginess out of the cheesecake by balancing it out with the sweetness of the chocolate.
- To melt the white chocolate, combine it with 2 tablespoons of heavy whipping cream and microwave at 50% power to prevent the chocolate from seizing. Stir it until it’s completely smooth. It may seem separated at first but just keep stirring. You may need to return to the microwave for another 15 seconds if it’s not coming together. Let it cool for a few minutes before adding it to the cream cheese.
- Finally, it’s time to combine all the ingredients together! First add the white chocolate to the cream cheese mixture, make sure it’s well combined and then fold in the whipped cream. Be sure to really mix the from the bottom of the bowl to the top.
How to assemble this cheesecake
- We’re basically working on thirds. Start by spreading 1/3 of the lemon cheesecake in the bottom of your pan. Use your knife to work it into all the crevasses in the bottom.
- Then spoon 1-2 tablespoons of the blackberry sauce and use your knife to swirl it together.
- Repeat these steps two more times and the cover the cheesecake and pop it in the fridge for a couple hours to let it set.
- I prefer to garnish the top with whipped cream and berries once I have removed the sides of the springform pan and I’m ready to serve it.
- You can prepare this cheesecake a day or two in advance, which can be a huge timesaver if you’re prepping for a BBQ or party. If needed, this cheesecake can be frozen as well, just be sure it’s well covered.
Can I use fresh berries instead of frozen?
Using fresh berries to make the sauce is workable. Follow the same instructions and be sure to smash the berries to get all the juices extract, but boil long enough so the liquid does evaporate.
Do I have to use white chocolate?
Besides being the flavor, the white chocolate adds structure and texture to this cheesecake, so I do not recommend omitting it and I have not tested the recipe without it.
It’s best to use a white chocolate bar that you can find in the baking aisle. High quality chocolate bars will melt down better and be less oily.
If you only have white chocolate chips that will work as well, but you may need to stir and re-melt it to get it completely smooth.
Whether you’re hosting your girlfriends for a night in or heading to a summer BBQ, this No-Bake Blackberry Lemon Cheesecake is the perfect addition to your party. Save yourself the headache and prepare this ahead of time, that’s the beauty of no-bake desserts right?
Facebook | Twitter | Pinterest | Instagram
Follow Beyond Frosting:
Facebook | Twitter | Pinterest | Instagram | Bloglovin
If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!
No-Bake Lemon Blackberry Cheesecake
- Prep Time: 5 hours
- Cook Time: 0 minutes
- Total Time: 5 hours
- Yield: 10 slices
Print Recipe
Pin RecipeDescription
This No-Bake Blackberry Lemon Cheesecake is bursting with all your favorite summer flavor, and doesn’t even require an oven. The cookie crust is filled with a no-bake lemon cheesecake with white chocolate and a blackberry swirl.
Ingredients
For the Crust:
- 1 package Lemon or Golden Oreo, (15.25 oz)
- 7 tablespoons unsalted butter
For the blackberry sauce:
- 5 ounces frozen Oregon Marion Blackberries
- 1 teaspoon water
- 1 teaspoon cornstarch
For the Filling:
- 4 ounces white chocolate bar
- 1 ¼ cups + 2 tablespoons heavy whipping cream, divided
- ½ cup powdered sugar
- 16 ounces cream cheese
- ½ cup granulated sugar
- 1/2 cup lemon curd
- zest of one large lemon
For the Topping:
- 3/4 cup heavy whipping cream
- 3 tablespoons powdered sugar
- Lemon Slices
- Blackberries for garnish
Instructions
- For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
- Grind the cookies into a fine crumb using a food processor or blender.
- In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
- For the blackberry sauce: In a saucepan, combine the berries and water and heat over medium low heat and until it’s boiling. Then, mix in 1 teaspoon cornstarch and stir until well combined. Use your spatula to break apart the berries periodically. Reduce to low and continue to simmer until it thickens. This means most of the liquid will be evaporated and it resembles the consistency of jam. Cool completely.
- For the filling: In a microwave-safe bowl, combine the white chocolate chips and 4 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth
- Prepare the whipped cream. Chill the bowl in the freezer for 10 minutes. Pour the heavy whipping cream into the chilled bowl. Use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
- Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside.
- Beat the softened cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed. Next add the granulated sugar lemon curd and lemon zest and continue beating until smooth.
- Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.
- Finally, fold the prepared whipped cream into the cream cheese filling and stir until well combined.
- To assemble:Pour 1/3 of the batter into the prepared crust and spread evenly. Then spoon about 1/3 of the blackberry purée over the cream cheese and use a knife to swirl it into the batter. Repeat this two more times. Refrigerate 3-4 hours or until the filling has set.
- For the Topping: Prepare a second batch of whipped cream following the same instruction of above. Pipe the border using a large open round tip and garnish with thin slices of lemons and blackberries.
- Category: Cheesecake
- Method: Refridgerator
- Cuisine: American
You might also like:
No-Bake Blueberry Lemon Icebox Cake
Blackberry Bourbon Smash Cupcakes
