Ingredients
Scale
Blackberry Topping
- 6 oz. blackberries
- 1/4 cup granulated sugar
- Juice of 1/2 lime
Crust
- 1 sleeve graham crackers, crushed (about 1 1/4 cups)
- 5 Tbsp. unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Filling
- 1 cup heavy cream
- 1 cup powdered sugar, divided
- 2 (8-oz.) blocks cream cheese, softened
- 1/4 cup Greek yogurt, preferably full fat
- 1 tsp. pure vanilla extract
- Juice of 1 lime
- Pinch of kosher salt
Instructions
- Make blackberry topping: Simmer blackberries, sugar, and lime juice until blackberries break down and mixture thickens, about 8 minutes. Strain through fine mesh strainer; let cool.
- Make crust: Pulse graham crackers until fine crumbs. Mix with sugar and melted butter until mixture resembles wet sand. Press into an 8″x8″ dish and pack tightly.
- Make filling: Beat cream with 1/4 cup powdered sugar until stiff peaks form. Set aside. Beat cream cheese with remaining powdered sugar, then add Greek yogurt, vanilla, lime juice, and salt until smooth. Stir in 1/4 cup whipped cream, then fold in remaining whipped cream gently.
- Pour filling over crust and smooth. Drop spoonfuls of blackberry topping over cheesecake. Use toothpick to swirl topping. Add more topping as desired.
- Cover and refrigerate until chilled, at least 4 hours or overnight.
Notes
- Use extra blackberry sauce when serving for more flavor.
- For best results, use fresh blackberries rather than frozen.
- Can be made a day ahead and stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake / Chilled
- Cuisine: American
- Diet: Vegetarian