clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A slice of lemon blackberry cheesecake topped with whipped cream swirls and a fresh blackberry on a plate next to a fork.

No Bake Blackberry Lemon Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Julianne Dell
  • Prep Time: 45 minutes
  • Chill Time: 4 hours
  • Cook Time: 0 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 10 slices
  • Category: Cheesecake
  • Method: Refrigerator
  • Cuisine: American


This no-bake blackberry lemon cheesecake is the perfect summer dessert! Every sweet-tart bite is swirled with fresh homemade blackberry sauce. It’s easy to make and you don’t even need the oven.


For the Crust:

  • 1 pkg (15oz) Lemon or Golden Oreos
  • 7 tablespoons (99g) Unsalted butter, melted

For the Blackberry sauce:

For the Filling:

  • 4 ounces (113g) white chocolate bar (Ghirardelli or similar)
  • 1 ¼ cups  (295ml)+ 2 tablespoons (30ml) heavy whipping cream, divided
  • ½ cup (65g) powdered sugar
  • 16 ounces (452g) full-fat cream cheese, at room temperature
  • ½ cup (95g) granulated sugar
  • 1/2 cup lemon curd (store-bought or homemade)
  • One large lemon, zested 

For the Topping:

  • 3/4 cup (177ml) heavy whipping cream
  • 3 tablespoons (24g) powdered sugar
  • Lemon Slices
  • Blackberries for garnish


For the Crust:

  1. 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.
  2. Grind the cookies into a fine crumb using a food processor blender. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  3. Pour the crumbs into the pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while preparing the filling.

For the Blackberry sauce:

  1. Stir the cornstarch into the water to make a slurry. In a saucepan, combine the berries and slurry, heat over medium-low heat and until it’s boiling. Use a spatula to break apart the berries periodically. Reduce to low and continue to simmer until thickened to the consistency of jam, most of the liquid will be evaporated. Remove from the heat and cool completely.

For the Filling: 

  1. 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
  2. Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Beat the heavy cream on medium-high speed until thickened to soft peaks. Add the powdered sugar and continue beating at high speed until stiff peaks form. Set aside.
  3. Beat the cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed. Next, add the sugar, lemon curd and lemon zest and continue beating until smooth. Add the melted chocolate, beating until it’s completely mixed into the cream cheese.
  4. Finally, fold the prepared whipped cream into the mixture and stir until well combined.

Assembly and topping

  1. 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.
  2. Prepare a second batch of whipped cream following the same instructions of above. Pipe the border using a large open round tip and garnish with thin slices of lemons and blackberries.


  • For best results, use a white chocolate bar instead of chocolate chips. 
  • Fresh or frozen blackberries can be used 


    • Refrigerate. After this no-bake blackberry lemon cheesecake has set completely, wrap it tightly with plastic wrap or you can transfer slices to an airtight container. Keep it in the fridge for up to 5 days.

    • Freeze. Only freeze the cheesecake after it’s fully set in the fridge. Double-wrap the pan in plastic wrap and keep it frozen for up to 1 month. Defrost the cheesecake in the fridge before adding toppings and serving.


  • Serving Size: 1 Slice
  • Calories: 739
  • Sugar: 48.3 g
  • Sodium: 214.2 mg
  • Fat: 56.9 g
  • Carbohydrates: 52.8 g
  • Fiber: 0.8 g
  • Protein: 7.5 g
  • Cholesterol: 171.7 mg