Blackberry No-Bake Cheesecake
No-bake cheesecake, with graham cracker crust, topped with wild blackberries or seasonal fresh fruit. The perfect dessert for those hot summer nights.
Servings: 8
Ingredients
- GRAHAM CRACKER CRUST:
- 1 1/2 c. graham cracker crumbs
- 1/4 c. granulated sugar
- 6 T. butter melted
- CHEESECAKE FILLING :
- 2 (8 oz.) pkg. cream cheese room temperature
- 1 (14 oz.) can sweetened condensed milk
- 2 T. fresh lemon juice
- 1 tsp. vanilla extract
- 16 oz. fresh or frozen blackberries thawed or other fresh fruit
Instructions
- GRAHAM CRACKER CRUST: In a large bowl, mix together graham cracker crumbs, sugar, and melted butter. Firmly press mixture into the bottom and up the sides of a 9-inch pie plate, Springform pan OR divide among eight (8 oz.) mason jars.
- CHEESECAKE: In a large bowl, using an electric mixer, beat cream cheese and sweetened condensed milk until smooth and creamy. Add lemon juice and vanilla extract, beat until well combined.
- Pour or pipe cream cheese mixture over graham cracker crust. Refrigerate for 3-4 hours until firm. Top with fresh fruit and serve.
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