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A stunning Blackberry Raspberry Cheesecake Delight featuring intertwined dark and red swirls.

Classic Blackberry Raspberry Cheesecake Delight

Indulge in this delightful no-bake cheesecake featuring a creamy, tangy filling swirled with a homemade blackberry and raspberry compote atop a classic graham cracker crust. Perfect for any occasion and easy to prepare.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 40 minutes
Servings 8 slices
Calories 350 kcal

Equipment

  • small saucepan
  • medium bowl
  • 8x8 inch pan
  • large bowl
  • cold bowl
  • knife

Ingredients
  

Crust

  • 1.5 cups graham cracker crumbs
  • 1/4 cup unsalted butter melted

Cheesecake Filling

  • 8 oz cream cheese full-fat, softened
  • 1/2 cup powdered sugar confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream cold

Berry Compote

  • 1.5 cups fresh or frozen blackberries
  • 0.5 cup fresh or frozen raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice freshly squeezed

Instructions
 

Prepare the Berry Compote/Swirl

  • Combine blackberries, raspberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat for 8-10 minutes until berries soften and the mixture slightly thickens, then cool completely.

Prepare the Crust

  • Mix graham cracker crumbs and melted unsalted butter in a bowl. Press this mixture firmly and evenly into the bottom of an 8x8 inch pan.

Make the Cheesecake Base

  • Beat softened cream cheese with powdered sugar and vanilla extract in a large bowl until smooth.

Whip the Heavy Cream

  • In a separate cold bowl, whip the cold heavy cream until stiff peaks form, ensuring it is light and airy.

Combine Cheesecake Filling

  • Gently fold the whipped cream into the cream cheese mixture, mixing until just combined without overdoing it.

Assemble the Cheesecake

  • Pour the combined cheesecake filling over the graham cracker crust in the 8x8 inch pan.

Add Berry Swirl

  • Dollop spoonfuls of the cooled berry compote over the cheesecake filling and gently swirl with a knife to create a pattern.

Chill

  • Refrigerate the cheesecake for at least 4 hours, or ideally overnight, until it is fully set.

Serve

  • Once set, slice the cheesecake and serve, garnishing with fresh berries if desired.

Notes

For best results, make sure your cream cheese is at room temperature for a smooth filling. Chilling overnight ensures the cheesecake is perfectly set and easy to slice.