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Blackberry Cheesecake

A luscious no-bake blackberry cheesecake with a creamy filling, a crumbly biscuit base, and a beautiful berry topping.
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Prep Time 25 minutes
Total Time 4 hours 30 minutes
Servings: 12 slices
Course: Dessert, Sweet
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Biscuit Base
  • 200 g digestive biscuits, crushed fine
  • 90 g unsalted butter, melted
  • 1 tablespoon caster sugar
For the Cream Cheese Filling
  • 600 g full-fat cream cheese, room temperature
  • 150 g icing sugar, sifted
  • 300 ml double cream, cold
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons fresh lemon juice
For the Blackberry Topping
  • 300 g fresh blackberries (or frozen, thawed)
  • 3 tablespoons caster sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Method
 

Make the Biscuit Base
  1. Crush the digestive biscuits in a zip-lock bag with a rolling pin until fine.
  2. Melt the unsalted butter in a small saucepan over low heat.
  3. Pour melted butter over the biscuit crumbs, add caster sugar, and mix until combined.
  4. Press the mixture into a 23cm springform pan and refrigerate for at least 20 minutes.
Prepare the Cream Cheese Filling
  1. Beat the cream cheese in a mixing bowl until smooth and fluffy.
  2. Add icing sugar, vanilla extract, and lemon juice, then mix until combined.
  3. Whip the double cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Assemble the Cheesecake
  1. Spread the cream cheese filling evenly over the chilled biscuit base.
  2. Tap the pan gently to release any trapped air bubbles and smooth the surface.
  3. Cover with cling film and refrigerate for at least 4-6 hours, preferably overnight.
Make the Blackberry Topping
  1. In a saucepan, combine blackberries, caster sugar, and water. Cook over medium heat until the berries soften.
  2. Mix cornstarch with water until smooth, then add it to the bubbling berry mixture to thicken.
  3. Let the topping cool completely before adding it to the cheesecake.
  4. Once set, spoon the blackberry topping over the cheesecake and spread gently.

Notes

Serve the cheesecake within the first two days for best taste. Store in an airtight container in the fridge.