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Blackberry cheesecake. Cheesecake with blackberries and lemon

Blackberry cheesecake. Cheesecake with blackberries and lemon

people icon For 6 euro icon € 3.1 /pers. calories icon 235 kcal/100g


  • 200g. of fresh blackberries
  • 2 medium lemons
  • 200g. caramelized cookies
  • 80g. of butter
  • 600g. cream cheese
  • 500 ml. of liquid whipping cream (35% fat)
  • 200g. of sugar
  • 8 sheets of neutral gelatin
  • A tablespoon of vanilla extract or essence

How to make a blackberry cheesecake without an oven.

We all love cakes, but not everyone likes to fight with temperatures, baking times and more. For those cooks, there is a type of dessert that is not even made on purpose: no-bake cheesecakes.

The traditional cheesecake or chocolate cheesecake does end up being baked, but there are alternatives such as the easy cheesecake recipe that, like the one we bring today, only requires a while in the refrigerator. And they are so good that they will make us forget about traditional cakes, especially in summer, when the heat is on and the last thing we feel like is locking ourselves in the kitchen with the oven on.

This blackberry and lemon cheesecake has an acidic touch that contrasts with the sweetness of the dough and blackberries and is, in addition to being delicious, very refreshing. It is one of those cakes that suspiciously disappears as the hours go by; And who could resist taking a bite every time they open the refrigerator door and see it there, with that purple color and that cookie base?

And when it’s over, no dramas, since it’s very easy to prepare. Well, to be completely honest there is a complicated part: waiting the hours it needs to gain consistency before it can be unmolded! From that moment on, the mystery of his disappearance begins again…

Preparation of the blackberry and lemon cheesecake base

  1. We wash the blackberries under the tap, drain and reserve. We put the cookies in a plastic bag or on plastic wrap and close. We crush them with a rolling pin until they have become a fine powder. We put them in a bowl.
  2. We melt the butter in the microwave. We add it to the bowl and mix very well with the chopped cookies, until we have a uniform dough.
  3. We take a 24 centimeter round mold and cover the bottom with the mixture, flatten it with the help of a spoon until it is completely covered. We put it in the freezer.
  4. We continue hydrating the gelatin sheets: we fill a bowl with very cold water and submerge them for 5 minutes.
  5. Meanwhile we wash and zest the lemons. We cut them in half and squeeze them. Strain the juice and heat it in a saucepan over medium-low heat.
  6. We add the hydrated and drained gelatin and stir until it is completely dissolved, remove from the heat and put in the refrigerator to cool. We take a large bowl and add the cream cheese, sugar and a splash of vanilla essence. We beat with a whisk until we have a mixture without lumps.
  7. Pour the lemon juice with gelatin into the bowl and mix well. Add the cream and beat again until the mixture rises slightly.
  8. Sprinkle the lemon zest, add the blackberries and stir with a spatula or wooden spoon, lightly crushing the berries until the dough changes color to a soft purple.

Assembly, rest and presentation of the blackberry and lemon cheesecake

  1. We retrieve the mold from the freezer and with the help of a silicone brush we paint the walls with butter so that the cake does not stick and is easy to remove from the mold.
  2. We pour the dough with the help of a ladle and — optionally — we take the mold with our hands and carefully tap it on the table a couple of times so that it settles.
  3. We wait a few hours in the refrigerator for the cake to settle and solidify. As my mother always said, better from one day to the next, then she will be perfect.
  4. We carefully unmold as I show you in the video and in the step-by-step recipe. And if you want, you can add one more layer, covering your cheesecake with a good blackberry jam , a dessert that is twice as good.

You can see all the step-by-step photos of the blackberry cheesecake recipe   in this album. Don’t miss any detail and it will turn out perfect.

Tips for a perfect blackberry and lemon cheesecake

  • Preparation time is 45 minutes (and four hours of refrigeration, since we are not going to bake). You just have to leave it in the refrigerator and wait.
  • For this cake to be perfect, all you need to do is refrigerate it. About 3 or 4 hours in the refrigerator is enough, but we can speed up the process by putting it in the freezer (in that case, just a couple of hours may be enough).
  • As the dough will be quite liquid we have to make sure that the mold is perfectly horizontal, if we cool the cake at an angle it will not look perfect.
  • To decorate this cheesecake we can reserve a handful of blackberries or, better yet, combine them with blueberries, raspberries and some mint leaves to add other colors.

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