No-Bake Blackberry Cheesecake are creamy, easy to make, and give you a simple cheesecake dessert without the complex process that traditional cheesecake require.

How can I serve no-bake blackberry cheesecake bars?

Our no-bake blackberry cheesecake bars recipe works best when prepared in a baking dish and cut into individual bars. The other option that we recommend is to serve them in individual cups as a scoopable cheesecake dessert. If you would like to prepare these no bake blackberry cheesecake bars as a traditional cheesecake, you can use a small spring form pan. Chill overnight to ensure it is firm and set completely before removing.

No-Bake Blackberry Cheesecake Bars Recipe

Substitutions for special diets

You can substitute the topping with other berry sauces if you want to play with new version of this dessert. Homemade raspberry sauce and blueberry sauce sweetened with maple syrup make great toppings. Just add more cornstarch if you want the topping thicker.

If you choose to accommodate special diets with these no bake blackberry cheesecake bars , here are some suggestions

  • Coconut oil is excellent in these bars. It’s a great butter and replacement for baked goods. The coconut oil adds a nice flavor component we really enjoy.
  • If you’re not a fan of the slight coconut flavor, you can use melted butter one to one in this recipe. Or use refined coconut oil to avoid the flavor.
  • Neufchatel Cheese is what we use to cut on fat and calories, but full fat cream cheese will give a richer flavor and thicker, creamier texture.
  • Use a sugar substitute to replace the sugar in this dessert to lower the carbs and calories. You could also use raw honey or pure maple syrup.
  • If you need gluten free or low carb check out the crust in our sugar free pumpkin cheesecake. The crust is delicious, low carb, and gluten free.

NOTES: It’s best to let these no-bake blackberry cheesecake bars chill several hours in the fridge to set properly. However, this dessert can absolutely be prepared in cups which does not require a long chill time, and will give you a simple easy serve treat.

Other tips for no-bake blackberry cheesecake bars

  1. This recipe easily doubles to a 9 x 13 inch pan or more single serve cups for a large crowd.
  2. Use parchment paper in the bottom of your pan for easy removal.
  3. For best results use room temperature cream cheese.
  4. The longer it chills the stiffer it will become making it easier to serve if you are needing to cut into it.

How can I garnish no-bake blackberry cheesecake bars?

These no-bake blackberry cheesecake bars can be served in a variety of ways and garnished as simple or decadent as you desire. Here are some ideas that you can try.

  • Top with a simple homemade whipped cream
  • Place fresh berries on top to let people know what it is made of
  • Sprinkle crumbles of the crust over the fruit topping
  • Garnish with fresh mint leaves or rosemary sprigs
  • Finish with sugared berries for a decadent vibe
  • Place small fresh flower on top for a summer event (remove before eating)

prep time: 20 MINUTES

cook time: 10 MINUTES

additional time: 2 HOURS

total time: 2 HOURS 30 MINUTES



  • 2 cups fresh washed blackberries
  • 1/4 Cup water
  • 1 cup sugar
  • 2 tablespoons cornstarch mixed with 4 tablespoons water


  • 1 1/2 Cup graham crackers-crushed
  • 2 Tablespoons sugar
  • 1/4 Cup walnuts
  • 1/2 cup coconut oil-melted
  • 1/2 tsp. vanilla


  • 12 ounces Neufchatel cheese- room temperature
  • 1/4 Cup Greek yogurt
  • 3/4 Cup sugar
  • 1 tsp. vanilla



  1. Put the blackberries, water and sugar into a 2 quart pot. Stir often. Bring to a boil.
  2. While the blackberries are heating put the cornstarch in a small cup and add 2 tablespoons water. mix well.
  3. Add the cornstarch to the berries and stir until thickened. Remove from heat and set in the fridge or freezer to cool until needed.


  1. Pulse the graham crackers with the walnuts and vanilla and sugar in a food processor until they make crumbs.
  2. Pour the coconut oil in a stream into the crumbs and pulse until it’s well mixed.
  3. Press the crust into the bottom only of an oiled 8 x 8 pan. Set in the fridge.


  1. Combine the cream cheese, sour cream, vanilla and sugar and beat on low speed until mixed.
  2. Mix with an electric mixer until the mixture is perfectly smooth and blended.

Assemble the Layers

  1. Pour the filling over the crust and smooth it into an even layer.
  2. Pour the cooled blackberries over the cream cheese layer.
  3. Refrigerate at least 2 hours, or until set enough to serve.



-I have used cinnamon graham crackers with good results for this crust. They are sweetened so you can reduce or omit the sugar if you use them.

-If you use regular graham crackers try adding a teaspoon of cinnamon.

-This recipe works great with regular cream cheese in place of the neufchatel cheese.


You may use either fresh or frozen blackberries in this recipe, HOWEVER, drain the water from washing the fresh berries or defrosting them frozen. Otherwise the topping will be VERY loose.