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No-Bake Blackberry Cheesecake Bars

No-bake blackberry cheesecake bars from Summer’s delicious bounty. Yum! Don’t turn on the oven.  Enjoy this creamy, cold refreshment!

No Bake Blackberry Cheesecake Bars
No Bake blackberry Cheesecake Bars

Last night, my husband, Dave and I took a walk, bowls in hand. We strolled down our driveway. Blackberries bushes form an impenetrable hedge down the sides of that long lane.  

 I’m pretty sure blackberries have a mission to take over the world. At least our world. This easy No bake cheesecake recipe is one of the reasons we love those prickly brambles anyway.

Remember the old saying of when you have lemons make lemonade? Well  same applies here. Blackberries are a PAIN to manage. They REALLY love our property. But you can do ENDLESS recipes with them!

 Blackberry pie, Blackberry cobbler and sugar free blackberry cheesecake Cups are a few reasons we pick blackberries every summer. I  freeze gallons up for winter blackberry recipes. Nothing like blackberries in winter!

Fresh Blackberries For No Bake Blackberry Cheesecake Bars
blackberries from our many vines!

Blackberries are SO good for you!

Blackberries provide excellent health benefits. They are Amazingly good for you. Go here to check out the health benefits of these beneficial fruits. In summary, they are incredible allies against alzheimer’s and cancer according to recent research.

All bramble berries are excellent for your health. However, Blackberries have the highest level of cancer fighting antioxidants of all berries. So what’s a few thorns? Go find some blackberries bushes! 

I’ve been doing a lot of recipes with blackberries this season. If you have blackberries and want some different recipes try our Blackberry Coconut oil Crumble Bars, and Blackberry Barbecue sauce .

No Bake Blackberry Cheesecake Bars
No bake Blackberry Cheesecake Bars

No-Bake Blackberry Cheesecake Bars Recipe:

Recipe Update: I have made this delicious recipe for blackberry cheesecake bars several times now. I needed a yummy potluck dessert recently. I pulled a bag of frozen blackberries out of the freezer and whipped up a batch. This easy blackberry cheesecake recipe also has instructions for using frozen berries.  Everybody loves this refreshing dessert!

Substitutions for special diets and variation:

You can substitute the topping with other berry sauces if you want to play with new version of this dessert. Homemade raspberry sauce and blueberry sauce sweetened with maple syrup make great toppings. Just add more cornstarch if you want the topping thicker.

If you  choose  to accommodate special diets with these yummy treats, here are some suggestions:

The FATS:

  • Coconut oil is EXCELLENT in these bars. It’s a great butter and oil replacement for every baked good I have used it in. The coconut oil adds a nice flavor component we really enjoy.
  • If your not a fan you can use melted butter one to one in this recipe.

Other healthy ideas:

  1. Greek Yogurt makes a nice substitution for the sour cream if your looking to cut fat out of this recipe.
  2. feel free to substitute Neufchatel Cheese for the cream cheese to further cut bake on fat and calories.
  3. Use a sugar substitute to replace the sugar in this dessert to lower the carbs and calories.
  4. If you need gluten free or low carb check out the crust in our sugar free pumpkin cheesecake. It’s delicious, low carb and gluten free. The graham cracker crust it totally interchangeable.

NOTES: It’s best to let this homemade blackberry cheesecake chill several hours in the fridge to set properly.

However, what I did last night was serve it in cups. My family never waits for cool down time. One piece set up correctly. I defended it so you can see what these no bake cheesecake bars are supposed to look like.  

TIPS:

The Blackberry Topping:

  • With less cornstarch the topping is more like a thick sauce. The picture at the bottom of the post shows the stiffer set.
  • They both taste delicious and everybody liked both versions. It’s more about how you like them to look. The stiffer ones are a bit easier to cut cleanly.
  • The looser topping has a less chewy texture. So now you can do what you like. Just remember the softer look is what  you’ll get from the recipe as written. 

Other tips and ideas for blackberry cheesecake bars:

  1. This recipe easily doubles to a 9 x 13 inch pan for a large crowd
  2. Use parchment paper in the bottom of your pan for easy removal.
  3. For best results use room temperature cream cheese. You CAN use it straight from the fridge if your whipping it up in a food processor. Otherwise room temperature cream cheese is much easier to work with.

Topping Suggestion:

  1. Put 1 cup of heavy whipping cream in a narrow deep bowl.
  2. Whip the heavy cream into semi stiff peaks.
  3. Add 1 Tablespoon sugar or maple syrup to sweeten it.
  4. Dollop it on at serving time as desired.
No Bake Blackberry Cheesecake Bars
No bake Blackberry Cheesecake Bars. This is a stiffer set in the topping. If you prefer this jelly like topping. Add in more cornstarch into the topping.

Printable Recipe-Blackberry Cheesecake No Bake Bars:

No Bake Cheesecake Bars
Yield: 9

No-Bake Blackberry Cheesecake Bars

Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 30 minutes

No-bake blackberry cheesecake bars from Summer’s delicious bounty. Yum! Don’t turn on the oven. Enjoy this creamy, cold refreshment!

Ingredients

For the topping

  • 2 cups fresh washed blackberries
  • 1/4 Cup water
  • 1 cup sugar
  • 2 tablespoons cornstarch mixed with 4 tablespoons water

For the crust

  • 1 1/2 Cup graham crackers-crushed
  • 2 Tablespoons sugar
  • 1/4 Cup walnuts
  • 1/2 cup coconut oil-melted
  • 1/2 tsp. vanilla

For the filling

  • 12 ounces Neufchatel cheese- room temperature
  • 1/4 Cup Greek yogurt
  • 3/4 Cup sugar
  • 1 tsp. vanilla

Instructions

Make the Topping

  1. Put the blackberries, water and sugar into a 2 quart pot. Stir often. Bring to a boil.
  2. While the blackberries are heating put the cornstarch in a small cup and add 2 tablespoons water. mix well.
  3. Add the cornstarch to the berries and stir until thickened. Remove from heat and set in the fridge or freezer to cool until needed.

Make the crust

  1. Pulse the graham crackers with the walnuts and vanilla and sugar in a food processor until they make crumbs.
  2. Pour the coconut oil in a stream into the crumbs and pulse until it's well mixed.
  3. Press the crust into the bottom only of an oiled 8 x 8 pan. Set in the fridge.

Make the filling

  1. Combine the cream cheese, sour cream, vanilla and sugar and beat on low speed until mixed.
  2. Mix with an electric mixer until the mixture is perfectly smooth and blended.

Assemble the Layers

  1. Pour the filling over the crust and smooth it into an even layer.
  2. Pour the cooled blackberries over the cream cheese layer.
  3. Refrigerate at least 2 hours, or until set enough to serve.

Notes

Variations:

-I have used cinnamon graham crackers with good results for this crust. They are sweetened so you can reduce or omit the sugar if you use them.

-If you use regular graham crackers try adding a teaspoon of cinnamon.

-This recipe works great with regular cream cheese in place of the neufchatel cheese.

FRESH OR FROZEN BERRY NOTE:

You may use either fresh or frozen blackberries in this recipe, HOWEVER, drain the water from washing the fresh berries or defrosting them frozen. Otherwise the topping will be VERY loose.

Nutrition Information

Yield

9

Serving Size

1

Amount Per Serving Calories 470Total Fat 24gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 6gCholesterol 28mgSodium 194mgCarbohydrates 59gFiber 2gSugar 48gProtein 6g

These bars can served smaller since this is a rich dessert. For a potluck cut the bars into one inch by 2 inch size. This will impact the number of servings and calories.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Blackberry Cheesecake Squares-Pin Image
No-bake blackberry cheesecake bars from Summer’s delicious bounty. Enjoy this creamy, cold refreshment without any baking.

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Lisa

Thursday 9th of July 2020

Hi this recipe is quick & easy. I found the crust to be dry, so I added more butter, & about 1/8 cup of sugar. Also in the list of ingredients, it called for 1/2 tsp of vanilla. But in th instructions it nnever mentioned it. Otherwise love this, it is in my frig, setting. Will try it tomorrow. Thanks for sharing.

Diane

Friday 10th of July 2020

Hi Lisa, Thanks for the feedback on this recipe. I'll update it to fix those issues. Please let us know how you like the finished results. All the best!

J Vasicek

Thursday 29th of August 2019

This recipe needs some tweaking. First off, the crust (as this recipes calls for) is as dry as a desert. You can not spread the cheesecake mixture over a graham cracker crust that is this dry. 1/3 cup oil is not enough. Not even close. I added an additional 1/2 stick of butter and it was still too dry. You need less graham crackers or more oil. Not to mention a little sugar in the crust. Second, you say to put the "blackberries, water, and sugar into a saucepan". But you make no mention of how much water to use. However, since your recipe DOES call for four T's of water and you mention mixing TWO of those tablespoons of water with the cornstarch, I just assumed the other two T's go in with the berries. But I don't really think that was enough. In addition, you make no mention of how much sugar to mix in with the berries in the saucepan. So I just added sugar until it was as sweet as I wanted. And a little lemon juice. You do mention putting 3/4 cup sugar in with the cheesecake part, but again, no mention of how much to mix with the berries. Because of this I give the recipe a generous 2 out of 5 stars.

Diane

Thursday 29th of August 2019

Hi J, Thank you for your input on this recipe. I have reviewed it and agree with some of your suggestions. I have updated the recipe and hope you feel it is easier for you to understand and work with. Have a great day!

Mark Wachs

Tuesday 9th of July 2019

I love this desert , I was looking something fast and easy and boy was it. My wife and I agreed that we defiantly have this again. thanks

Diane

Tuesday 9th of July 2019

Hi Mark, Thanks so much for taking the time to comment and rate the recipe for us. This is one of our favorites too. Who wants to cook in mid summer? So happy you enjoyed this recipe. Have a great day!

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