No-Bake Blackberry Cheesecake Bars
Some recipes just have that magical quality where everything comes together with ease, and everyone in the house goes absolutely nuts over them. These No-Bake Blackberry Cheesecake Bars are exactly that kind of recipe. I first made them on a whim during one of those “I-need-something-sweet-but-I-don’t-want-to-turn-on-the-oven” moments. It was a warm Saturday afternoon, the kids had been running around outside, and I wanted a cool, creamy dessert that wouldn’t take all day to make—or heat up the kitchen.
What I didn’t expect was the reaction. My husband took one bite and immediately claimed the entire batch for himself (don’t worry, I made a second one). The kids licked their forks clean and begged for seconds. Even my picky eater, who usually turns up his nose at anything with “fruit swirls,” asked if we could make it again the next day.
What I love most about this recipe—besides how absolutely stunning those blackberry swirls look—is how truly effortless it is. The graham cracker crust is buttery and crisp, the filling is luxuriously creamy with just the right touch of tang, and the blackberry sauce? It’s the jewel-toned ribbon that ties the whole dessert together. Whether you’re serving these for a backyard BBQ or a cozy weeknight treat, they always look impressive and taste like you spent hours on them (but you didn’t). This is the kind of dessert that finds its way into your regular rotation—just wait until you try it.
Questions I Often Get Asked About This Recipe
Can I use frozen blackberries instead of fresh?
Yes! Just thaw them first and strain any excess liquid. They work beautifully in the sauce.
How long do these need to chill before serving?
At least 4 hours is ideal, but overnight is even better if you want really clean slices.
Can I make this in advance?
Absolutely. These bars are actually best made a day ahead, which makes them perfect for entertaining.
What can I substitute for graham crackers?
Digestive biscuits, vanilla wafers, or even crushed shortbread cookies will work in a pinch.
Do I need a mixer for this?
A hand mixer or stand mixer makes whipping the filling easier, but it can be done by hand if needed—it’ll just take a little extra effort.
What You Need to Make No-Bake Blackberry Cheesecake Bars
For the crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
For the filling:
16 oz (2 blocks) cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 1/2 cups heavy whipping cream
For the blackberry swirl:
1 1/2 cups fresh or frozen blackberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch + 1 tablespoon water (for slurry)
Special tools:
8×8-inch or 9×9-inch baking pan
Parchment paper
Hand mixer or stand mixer
Small saucepan
Fine mesh strainer (optional)
How to Make No-Bake Blackberry Cheesecake Bars
Prepare the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a parchment-lined baking pan. Place in the fridge to chill while you make the filling.
Make the blackberry swirl: In a small saucepan over medium heat, combine blackberries, sugar, and lemon juice. Stir and cook until the berries break down (about 5 minutes). Mix cornstarch with water and stir into the sauce to thicken. Let cool completely.
Whip the filling: In a large bowl, beat the softened cream cheese, powdered sugar, vanilla, and lemon juice until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture until fully incorporated.
Assemble the bars: Pour the cheesecake filling over the chilled crust and smooth the top. Dollop the cooled blackberry sauce over the top and use a toothpick or knife to swirl it through the surface.
Chill: Refrigerate for at least 4 hours or overnight until set. Slice into bars and serve cold.
Tips for Making the Best No-Bake Blackberry Cheesecake Bars
Line your pan with parchment paper for easy removal and clean cuts.
Use room-temperature cream cheese to ensure a lump-free filling.
Let the blackberry sauce cool completely before swirling—otherwise it can melt the filling.
For perfect slices, freeze the bars for 15 minutes before cutting.
Get creative with toppings—a few fresh blackberries or a dusting of powdered sugar adds a nice touch for serving.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This recipe is a game-changer. I brought them to a family gathering and they were gone in minutes!” – Emily R.
⭐️⭐️⭐️⭐️⭐️ “So creamy and rich without being too heavy. The blackberry swirl is just beautiful and tastes amazing.” – Jenna W.
⭐️⭐️⭐️⭐️ “Really good flavor, but next time I’ll double the blackberry sauce. My family loves extra fruit!” – Nicole M.
⭐️⭐️⭐️⭐️⭐️ “Perfect for summer when I don’t want to turn on the oven. This is officially my new go-to dessert.” – Rachel T.
⭐️⭐️⭐️⭐️ “Delicious, but I had a little trouble getting clean slices. Will try freezing before cutting next time!” – Daniel S.
Printable Recipe
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No-Bake Blackberry Cheesecake Bars
Cool, creamy, and bursting with berry flavor, these No-Bake Blackberry Cheesecake Bars are a summertime favorite in our home. With a buttery graham cracker crust, rich vanilla cheesecake filling, and a gorgeous blackberry swirl on top, they’re a crowd-pleasing dessert that’s surprisingly easy to make—no oven required!
Ingredients
- For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- For the filling:
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 1/2 cups heavy whipping cream
- For the blackberry swirl:
- 1 1/2 cups fresh or frozen blackberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch + 1 tablespoon water (for slurry)
- Special tools:
- 8x8-inch or 9x9-inch baking pan
- Parchment paper
- Hand mixer or stand mixer
- Small saucepan
- Fine mesh strainer (optional)
Instructions
- Prepare the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a parchment-lined baking pan. Place in the fridge to chill while you make the filling.
- Make the blackberry swirl: In a small saucepan over medium heat, combine blackberries, sugar, and lemon juice. Stir and cook until the berries break down (about 5 minutes). Mix cornstarch with water and stir into the sauce to thicken. Let cool completely.
- Whip the filling: In a large bowl, beat the softened cream cheese, powdered sugar, vanilla, and lemon juice until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture until fully incorporated.
- Assemble the bars: Pour the cheesecake filling over the chilled crust and smooth the top. Dollop the cooled blackberry sauce over the top and use a toothpick or knife to swirl it through the surface.
- Chill: Refrigerate for at least 4 hours or overnight until set. Slice into bars and serve cold.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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