This no-bake cheesecake is the perfect solution when you want a rich, creamy dessert without the hassle of baking. The smooth combination of labneh, fresh cheese, and tangy yogurt creates a light and velvety filling, while the crisp biscuit base provides a buttery crunch. Topped with a luscious blackberry sauce, this cheesecake is an irresistible treat that’s easy to prepare. Whether served as a full-sized cake or in individual portions, this dessert is sure to impress everyone at the table.
Why You’ll Love This Recipe
You’ll love this no-bake cheesecake for its simplicity and versatility. The filling is luxuriously creamy and light, with a hint of lemon zest adding a refreshing brightness. The biscuit crust, made with melted butter, creates the perfect contrast to the smooth filling. The best part? You don’t need to worry about baking or water baths—just mix, chill, and serve! The homemade blackberry sauce adds a burst of fruity sweetness that beautifully complements the tangy cheesecake. This recipe can be easily customized with your favorite berries or other toppings, making it a great go-to dessert for any occasion.
Perfect Occasion
This no-bake cheesecake is perfect for warm-weather gatherings when you want a refreshing dessert that doesn’t require an oven. It’s an excellent choice for casual family dinners, celebrations, or when you have guests coming over. Since it needs to be chilled for a few hours, it’s a great make-ahead option for dinner parties, potlucks, or holidays like Easter and Christmas. The individual portions also make it a fun dessert for events where you want to offer guests their own mini cheesecakes.
Decoration Tips
For a beautiful presentation, drizzle the blackberry sauce over the cheesecake in a swirling pattern to create a marbled effect. You can also top it with fresh blackberries or any other berries for added color and flavor. If you’re serving it for a special occasion, garnish each slice with a sprig of mint or a dusting of powdered sugar to give it a polished, elegant look. For a more rustic presentation, serve the sauce on the side and let your guests pour it over their slices to taste.
Ingredients:
For the Cheesecake Base:
- 200g biscuits (finely crushed)
- 80g melted butter (to mix with the biscuit crumbs)
For the Cheesecake Filling:
- 300g labneh cheese (drained)
- 200g fresh cheese
- 100g thick yogurt (make sure it’s not sour)
- 100g powdered sugar (about 5 heaping tablespoons)
- 1 tablespoon lemon zest
- 150g melted butter (cooled to room temperature)
- 200ml heavy cream (whipped until it holds its shape, 32-35% fat content)
For the Blackberry Sauce:
- 1 cup blackberries
- 1 tablespoon water
- 1 tablespoon sugar
Instructions:
- Prepare the Biscuit Base:
Start by mixing the finely crushed biscuits with the melted butter until the mixture resembles wet sand. Press this mixture into the base of a 20cm springform pan or muffin tins if you’re making individual cheesecakes. Use a spoon or the back of a measuring cup to press the base down firmly. Place the base in the fridge to set while you prepare the filling. - Prepare the Cheesecake Filling:
In a large bowl, mix the labneh, fresh cheese, yogurt, powdered sugar, and lemon zest together until smooth and creamy. Pour in the melted butter and mix again until fully combined. Gently fold in the whipped cream with a spatula, making sure not to over-mix so that the filling stays light and airy. - Assemble the Cheesecake:
Take the prepared crust out of the fridge and pour the cheesecake filling over the biscuit base, spreading it evenly with a spatula. You can line the sides of your pan with baking paper to make it easier to remove later, but this step is optional. Place the cheesecake back in the fridge to chill for at least 2 hours if you’re in a hurry, or overnight for best results. - Make the Blackberry Sauce:
While the cheesecake is chilling, prepare the sauce by cooking the blackberries, water, and sugar in a small saucepan over medium-low heat. Stir occasionally and mash the berries with a fork until they break down and the sauce thickens. Once done, let the sauce cool completely before using it. - Finishing Touches:
Once the cheesecake has set, drizzle the blackberry sauce over the top in a swirling pattern. If you want to create a marbled effect, gently swirl the sauce into the cheesecake with a toothpick or knife. For the best flavor, let the cheesecake chill for a few more hours after adding the sauce. - Serve and Enjoy:
Slice the cheesecake or unmold the mini portions, serve chilled, and enjoy the creamy, fruity goodness!
Enjoy!
