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Blackberry Cream Cheese

Blackberry Cream Cheese

Indulge in this No-Bake Blackberry Cream Cheese Cheesecake a creamy dream with a sweet-tart berry swirl perfect for any occasion
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 50 minutes
Servings: 8 people
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can sweetened condensed milk 397 g
  • 1 can evaporated milk 400 ml
  • 1 bar cream cheese, at room temperature 300 g
  • 3 large eggs
  • 170 g Maria or Digestive-type cookies
  • 1 bar unsalted butter, melted 90 g
  • 6 tablespoons blackberry jam

Equipment

  • 9-inch springform pan
  • Blender or food processor
  • Mixing bowls
  • Rolling pin and plastic bag for crushing cookies
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 180°C (350°F).
  2. Crush the cookies in a zip-top bag using a rolling pin until fine.
  3. Mix the crushed cookies with melted butter in a bowl until it resembles wet sand.
  4. Press the mixture firmly into the bottom of a 9-inch springform pan.
  5. Add cream cheese, condensed milk, evaporated milk, and eggs to a blender and blend until smooth.
  6. Pour the creamy mixture over the crust and gently shake to settle.
  7. Bake in the preheated oven for about 30 minutes until the center jiggles slightly.
  8. Let the cheesecake cool completely on a wire rack.
  9. Chill in the refrigerator for at least 4 hours (overnight recommended).
  10. Before serving, spoon blackberry jam on top and spread or dollop as desired.

Notes

For a no-bake version, omit the eggs and whip 2 cups of heavy cream until stiff peaks form, then fold into the mixture before chilling.
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze without the jam topping for up to 2 months.
Room temperature cream cheese ensures a smooth filling—take it out of the fridge at least an hour before you start.
For cleaner slices, dip your knife in hot water and wipe it dry between cuts.