No-Bake Blackberry Cheesecake Bars
Photo : JOEL GOLDBERG
Ingredients
FOR THE BLACKBERRY TOPPING
- 6 oz. blackberries
- 1/4 c. granulated sugar
- Juice of 1/2 lime
FOR THE CRUST
- 1 sleeve graham crackers, crushed (about 1 1/4 c.)
- 5 Tbsp. unsalted butter, melted
- 1/4 c. granulated sugar
FOR THE CHEESECAKE FILLING
- 1 c. heavy cream
- 1 c. powdered sugar, divided
- 2 (8-oz.) blocks cream cheese, softened
- 1/4 c. Greek yogurt, preferably full fat
- 1 tsp. pure vanilla extract
- Juice of 1 lime
- Pinch of kosher salt
Directions
- Make blackberry topping: In a medium saucepan over medium heat, add blackberries, sugar, and lime juice. Simmer, breaking up blackberries with a fork, until all blackberries are broken down and mixture just begins to thicken, about 8 minutes. Strain mixture through a fine mesh strainer into a bowl. Let cool. (Mixture will remain liquidy.)
- Make crust: In a food processor, pulse graham crackers until fine crumbs. In a medium bowl, add graham cracker crumbs, sugar, and melted butter and mix until mixture looks like wet sand.
- Add crust mixture to an 8”-x-8” baking dish and spread into an even layer. Using the back of a spoon or small measuring cup, pack crust in tightly.
- Make filling: In a large bowl, using a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), beat cream and 1/4 cup powdered sugar until stiff peaks form. Transfer whipped cream to another bowl.
- In the bowl you used to whip the cream, beat cream cheese and remaining ¾ cup powdered sugar until smooth. Add Greek yogurt, vanilla, lime juice, and a pinch of salt. Beat until no lumps remain. Add about ¼ cup of whipped cream and stir into mixture. Add remaining whipped cream and gently fold in until just combined.
- Pour mixture over crust and use an offset spatula to smooth top. Drop small spoonfuls of blackberry topping all over top of cheesecake. Use a toothpick to swirl mixture into top of cheesecake. Add more blackberry topping until your desired pattern and coverage is reached.
- Cover in plastic wrap and refrigerate until well chilled, at least 4 hours or up to overnight.