No-bake blackberry cheesecake bars from Summer’s delicious bounty. Yum! Don’t turn on the oven. Enjoy this creamy, cold refreshment!
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!
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!
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:
- Coconut oil is EXCELLENT in these bars, and for your health. 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 butter one to one in this recipe.
- Use flavorless avocado oil for a heart healthy oil replacement for the saturated fats.
Other healthy ideas:
- Greek Yogurt makes a nice substitution for the sour cream if your looking to cut fat out of this recipe.
- feel free to substitute Neufchatel Cheese for the cream cheese to further cut bake on fat and calories.
- Use a sugar substitute to replace the sugar in this dessert to lower the carbs and calories.
- 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.
- 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:
- This recipe easily doubles to a 9 x 13 inch pan for a large crowd
- Use parchment paper in the bottom of your pan for easy removal.
- 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.
- If you want a topping for this rich dessert:
- put 1 cup of heavy whipping cream in a separate bowl.
- whip it semi stiff peaks.
- Add 1 Tablespoon sugar or maple syrup to sweeten it.
- Dollop it on at serving time as desired.
- (For the topping)
- 2 cups fresh washed blackberries (frozen works as well. reduce water in sauce as instructed)
- 2 tablespoons cornstarch mixed with 4 tablespoons water(for frozen, thawed watery berries-eliminate water and use blackberry juices-you can drain some off into a bowl and mix the cornstarch in that way- then pour it into the gently boiling berries. That's what I did. For stiffer set add another Tablespoon cornstarch)
- (for the crust)
- 1 1/2 Cup graham crackers-crushed (I'm using cinnamon grahams-low fat is fine)
- 1/4 Cup walnuts
- 1/3 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
(Make the Topping)
- Put the blackberries, water and sugar into a 2 quart pot. Stir often. Bring to a boil.
- While the blackberries are heating put the cornstarch in a small cup and add 2 tablespoons water. mix well.
- 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)
- Pulse the graham crackers with the walnuts, in a food processor until they make crumbs.
- Pour the coconut oil in a stream into the crumbs and pulse until it's well mixed.
- Press the crust into the bottom only of an oiled 8 x 8 pan. Set in the fridge.(you can bake the crust if you wish. I didn't because that's not no-bake!)
(make the filling)
- Combine the cream cheese, sour cream, vanilla and sugar and beat on low speed until mixed.
- Mix with an electric mixer until the mixture is perfectly smooth and blended.
- Pour the filling over the crust and smooth it into an even layer.
- Pour the cooled blackberries over the cream cheese layer.
- Refrigerate at least 2 hours, or until set enough to serve.( my family will never wait for desserts to cool. I served this in cups before it was cooled. They loved it!)
Amount Per Serving:Calories: 489 Total Fat: 21g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 29mg Sodium: 286mg Carbohydrates: 70g Fiber: 4g Sugar: 30g Protein: 7g