Who doesn’t love a dessert that doesn’t require any baking or cooking? This no bake Blackberry Cheesecake Tart is a great example of an easy dessert that requires zero baking skills but is still super impressive. It has a buttery cookie crust, covered in a layer of blackberry jam and smothered with a super silky and fluffy cheesecake filling. And that’s it. No baking. No faffing around with gelatine, water baths or thermometers. Just pop in the fridge to set. This bit of patience is the hardest part. Then decorate with some fresh blackberries and serve. It couldn’t be simpler.
If you like this no bake Blackberry Cheesecake Tart or are looking for similar type of desserts, have a look at my White Chocolate Cherry Tart, my no bake Honey & Mascarpone Tart, or my easy Caramel Cheesecake Tart. Some of these tarts have a pastry crust. But if you’re not great with pastry, feel free to substitute the pastry for an easy cookie crust as I used in this recipe.
Blackberry Cheesecake Tart (no bake)
Ingredients
Cookie Crust
- 300 grams Vanilla Cookies* Crushed
- 85 grams Unsalted Butter Melted
Filling
- 250 grams Blackberry Jam, Jelly or compote**
- 500 grams Plain Cream Cheese (2 tubs) Softened to room temperature
- ½ Cup Fresh Whipping Cream
- ½ tsp Vanilla paste or extract
- 3 Tbsp Castor Sugar
Topping
- Fresh Blackberries
Instructions
Cookie Crust
- Crust the cookies into a fine crumb using a food processor or place in a sealable bag and smash with a rolling pin
- Place in a medium bowl and pour over the melted butter. Stir until all the crumbs are coated
- Transfer the crumb mixture to an approx. 20cm pie dish or tart tin and pack tightly up the sides and the bottom with the back of a spoon or silicone spatula. Ensure you have a nicely compacted and even crust
- Place in the fridge for around 30 minutes to an hour
Filling
- When the crust has chilled and set, spread the jam, jelly or compote in an even layer on the bottom of the crust. If the jam or jelly is not very spreadable, heat it up in the microwave for a few seconds to loosen it up. Take care not to disturb the crust
- Place back in the fridge for around 30 minutes before adding the cheesecake layer. This is especially important if it's slightly runny to ensure the cheesecake layer does not mix with the jam but sits on top
- Note: Make sure that the cream cheese is fully softened to ensure you don't have little lumps in the mixture
- For the cheesecake layer, whip the cream until stiff peaks using a stand mixer or electric hand mixer. Then, in a separate bowl, mix the softened cream cheese, vanilla and sugar until smooth and combined
- Fold the whipped cream gently into the cream cheese mixture. Try not to knock out all the air but ensure that the two are completely combined
- Gently spoon the cheesecake mixture evenly on top of the jam layer, ensuring the two don't mix. Gently even out the top to ensure the jam layer is fully covered
- Place in the fridge to set for at least 2 hours or preferably overnight. This is another great recipe to prep the night before
- Top with fresh blackberries and serve
Notes
- 250 grams fresh or frozen blackberries
- 1 Tbsp lemon juice
- 2 Tbsp honey or castor sugar
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