This easy No Bake Blackberry Cheesecake is the cool, creamy, and company-worthy pie your family and friends will go crazy for! With rich and smooth retro diner flavor, it’s a dainty dessert with a delightful tart twist!
This no bake blackberry cheesecake is SO good, everyone will think you worked crazy hard to make it.
It’s not, and you didn’t.
But that can be our little secret! 🙂
Kim writes: “So fresh and yummy!!”
Built on a pre-made graham cracker crust, this super easy blackberry cheesecake is nothing short of cream cheese heaven topped with a delicious blackberry topping.
All you’ll need are 7 simple ingredients. Then with just 5 minutes prep, your cheesecake will be ready to pop in the fridge to chill.
In fact, it’s just as easy to make as my No Bake Blueberry Cheesecake Recipe, luscious No Bake Cherry Cheesecake, and fruity No Bake Easy Strawberry Cheesecake!
So what are you waiting for?
With hardly any effort, you’ll have cheesecake paradise sitting smugly right on your plate, just waiting to be devoured…
Ingredients
You’ll need these simple ingredients to make this easy no bake blackberry cheesecake recipe…
- Blackberry Pie Filling – you can use either homemade or store bought cans, like I use with my 3 ingredient Crockpot Blackberry Dump Cake.
- Graham Cracker Pie Crust – store bought or homemade.
- Philadelphia Original Cream Cheese – be sure to use the full fat Philadelphia cream cheese. Other brands won’t set up properly.
- Sweetened Condensed Milk
- Lemon Juice
- Sugar – just regular white granulated sugar.
- Vanilla – adds a warm hint of flavor.
Also, for best results, I recommend using only high quality ingredients when making your blackberry cream cheese pie!
How To Make Blackberry Cheesecake
Making this easy no bake blackberry cheesecake recipe is as simple as 1, 2, 3!
Here’s what you’ll do…
1. Mix up your cheesecake mixture, and pour into graham cracker crust.
2. Chill in fridge overnight, or for at least 10 hours.
3. Then top with blackberry pie filling just before slicing and serving, and you’re done.
Seriously, when it comes to my Easy No Bake Pie Recipes, this is one of the very EASIEST!
Scroll down for the printable recipe card with detailed, step-by-step instructions.
Make Ahead Tips
Want to prep ahead of time? Go for it!
You can make up your cheesecake base and store in the refrigerator up to 3 days. Then top with blackberry pie filling just before serving.
That makes this easy blackberry cheesecake one of the best Thanksgiving Make Ahead Recipes and Easy Christmas Dessert Recipes with Few Ingredients!
How to Store
Leftovers of your blackberry cream pie, with the topping added, can be stored in your refrigerator, covered, for up to 1 day.
What To Serve Blackberry Cheesecake
You can make your indulgent blackberry cream cheese pie even better with a delicious cup of coffee, tea or hot cocoa.
So before serving up that first slice, make sure you have either some Homemade Espresso, Chick Fil A Sweet Tea, or Stovetop Hot Chocolate in your mugs ready to go!
Reviews
Here’s what your frugal friends are saying about this easy blackberry cheesecake recipe…
Chris writes: “Deliciousness”
Anna writes: “Amazing!”
Kim writes: “So fresh and yummy!!”
Betty writes: “Love this!”
Erika writes: “Delicious”
Nancy writes: “Incredible!”
Rafaela writes: “Scrumptious!”
Tasia writes: “A delicious pie!”
Brandi writes: “So good!!”
Joanna writes: “Delicious!”
Delicious Pies
Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
No Bake Blackberry Cheesecake
Doubling Recipe Tip
If doubling or tripling recipe with buttons below, ingredient notes found after comma will not adjust. Increase ingredients as needed.
Ingredients
- 21 oz. Blackberry Pie Filling , (1 can)
- 1 Graham Cracker Pie Crust, (9 inch)
- 8 oz. Philadelphia Original Cream Cheese, softened (use the full fat Philadelphia cream cheese – other brands won't set up properly)
- 14 oz. Eagle Sweetened Condensed Milk, (1 can)
- ¼ cup Lemon Juice
- 1 tbsp. Sugar
- 1.5 tsp. Vanilla Extract
Instructions
- Gather your ingredients.
- In medium mixing bowl, beat Cream Cheese with mixer, until fluffy.
- Add Sweetened Condensed Milk, Lemon Juice, Sugar and Vanilla Extract, and beat until well combined and creamy.
- Pour mixture into Graham Cracker Pie Crust, and cover.
- Chill in refrigerator overnight, or for at least 10 hours… allowing the cheesecake plenty of time to firm up and set.
- Also place Blackberry Pie Filling can in refrigerator to chill overnight.
- When ready to serve, remove from refrigerator and carefully pour contents of chilled Blackberry Pie Filling can onto the top of the pie.
- Then slice and ENJOY!!
Notes
- Make Ahead Tips: You can make up your cheesecake base and store in the refrigerator up to 3 days. Then top with blackberry pie filling just before serving.
- How to Store: Leftovers of your blackberry cream pie, with the topping added, can be stored in your refrigerator, covered, for up to 1 day.
- FAQ’s: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card
Like this recipe? Rate & comment below!
I love a good no-bake cheesecake, and blackberries are my all-time favorite berry! I would love to see this pie as an option on the Thanksgiving dessert table. I might just have to steal it and take it away to the closet and hide it. Yum!
If you steal it before anyone notices, is that really stealing!?! 🙂
This looks like such a lovely, fuss-free dessert. I like that the filling only needs a few simple ingredients and that the blackberry topping goes on just before serving, so the crust stays crisp. Chilling it overnight also sounds ideal for making ahead for guests. Thanks for sharing such a clear and tempting recipe — I will definitely try the full-fat cream cheese tip.