Description
There’s something undeniably nostalgic about blackberry season. Whether you remember picking them off brambly bushes as a kid or just love the way they burst with flavor in the summer sun, blackberries have a way of wrapping you up in a warm-weather memory. And when you pair them with silky cheesecake in a perfectly portioned, no-bake dessert? It’s magic.
These No-Bake Mini Blackberry Cheesecakes are like little bites of summer joy. Light, creamy, and just the right amount of tangy, they sit atop a buttery graham cracker crust and get crowned with a luscious blackberry topping that’s sweet, tart, and beautifully vibrant. This recipe is a go-to when I want something elegant without turning on the oven—especially during warmer months when cool, refreshing treats just hit different.
They’re perfect for entertaining (hello, bite-sized desserts at brunch or baby showers), but also make the kind of special weeknight treat that doesn’t require a special occasion. I’ve made these for Mother’s Day, backyard cookouts, and even just for myself on a random Tuesday when I needed a little pick-me-up. You’ll love how easy they are to pull together—and your guests will think you spent hours.
Ingredients
For the crust:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
For the cheesecake filling:
8 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup heavy cream
For the blackberry topping:
1 cup fresh blackberries
2 tablespoons granulated sugar
1 teaspoon lemon juice
1/2 tablespoon cornstarch
1 tablespoon water
Instructions
Step 1: Make the crust
In a small bowl, mix together the graham cracker crumbs and sugar. Pour in the melted butter and stir until everything looks like damp sand. Spoon about 1 to 1½ tablespoons of the mixture into each cup of a mini cheesecake pan (or cupcake liners if you don’t have one). Use the back of a spoon to press the crust firmly and evenly. Pop it in the fridge while you prep the rest.
Step 2: Whip up the filling
In a medium mixing bowl, beat the cream cheese until smooth and creamy—no lumps! Add in the sugar and vanilla, mixing until combined. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture. Take your time here—fold, don’t stir, so the filling stays light and airy.
Step 3: Fill and chill
Spoon the cheesecake filling over the crusts, smoothing out the tops with the back of a spoon or a small offset spatula. Cover and refrigerate for at least 3 hours, or overnight if you’re planning ahead. The longer they chill, the firmer (and tastier) they get.
Step 4: Make the blackberry topping
In a small saucepan, combine the blackberries, sugar, and lemon juice over medium heat. Stir occasionally until the berries break down and release their juices—about 5 minutes. In a small bowl, whisk together the cornstarch and water, then stir it into the blackberry mixture. Simmer for another minute or so, until thickened. Let it cool completely before spooning it over the chilled cheesecakes.
Step 5: Assemble and serve
Once everything is chilled and ready, gently remove the mini cheesecakes from their molds (a warm knife or thin spatula helps). Spoon the blackberry topping over each one and get ready for that first delicious bite. Creamy, fruity, sweet, and a little tart—it’s like sunshine in dessert form.
Notes
Feel free to play with the fruit topping! Raspberries, blueberries, or even a mixed berry blend work beautifully here. For a tangy twist, add a little lemon zest to the cheesecake filling. You can also make these in small jars for a rustic, portable version—perfect for picnics or lunchbox treats.