No Bake Mini Blackberry Cheesecakes - Handle the Heat
Filed Under: Cheesecake | Dessert | Spring | Summer

No Bake Mini Blackberry Cheesecakes

June 1st, 2017
5 from 3 votes
5 from 3 votes

Adorable No Bake Mini Blackberry Cheesecakes are ultra fresh, vibrant, and simple to make with no oven (or even stove) required! Perfect for spring or summer.

Yield: 12 mini cheesecakes

Prep Time: 30 minutes

Adorable No Bake Mini Blackberry Cheesecakes are ultra fresh, vibrant, and simple to make with no oven (or even stove) required! Perfect for spring or summer.

Tessa's Recipe Rundown...

Taste: Ultra fresh with the perfect balance of sweetness and tartness.
Texture: The crust is crunchy and buttery, while the cheesecake filling is super creamy, luscious, and rich.
Ease: Ridiculously easy. The hardest part is waiting for them to chill and set before eating!
Pros: Perfect spring or summer dessert. Fast, easy to transport, and requires no oven use.
Cons: I’ve noticed if you don’t use high quality bricks of cream cheese, you end up with extra moisture which makes it harder for these cheesecakes to set firmly.
Would I make this again? Absolutely!

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When it’s 110°F or hotter here in Phoenix, the last thing I want to do is turn on the oven.

Sometimes I make that sacrifice in order to continue testing new recipes to share with you. It’s a small price to pay to wake up to my dream job every day!

That’s why I love thinking up new no bake recipes once the temperatures start to soar.

I knew I wanted to create a no bake recipe incorporating berries of some kind, and I’m absolutely pleased with how delicious and beautiful these No Bake Mini Blackberry Cheesecakes turned out to be.

I’m a weirdo and would much rather eat berries raw and fresh than bake with them, so this recipe worked out perfectly to preserve the sweet and tart freshness of the blackberries.

To keep things really simple, I use blackberry jam in the cheesecake itself, then make a simple puree of fresh (or you could use defrosted frozen) blackberries to dollop on top. I find that adding fresh fruit to a no bake cheesecake “batter” makes it way too watery to set properly.

Adorable No Bake Mini Blackberry Cheesecakes are ultra fresh, vibrant, and simple to make with no oven or stove required! Perfect for spring or summer.

I particularly love mini cheesecakes because they’re so much quicker and simpler to make and transport than full sized cheesecakes. Plus it gives the illusion of moderation, that is until you realize you’ve actually eaten 4 mini cheesecakes…

Adorable No Bake Mini Blackberry Cheesecakes are ultra fresh, vibrant, and simple to make with no oven or stove required! Perfect for spring or summer.

For perfectly adorable mini cheesecakes, get yourself a mini cheesecake pan. I use mine all of the time. The bottoms are removeable just like a springform or tart pan so you can pop out each cheesecake and keep it perfectly in tact.

If you don’t have a mini cheesecake pan, you could use a muffin tin. Just be sure to line it with paper or foil liners, otherwise the graham cracker crust might crumble and the cheesecake might stick when you go to remove them. Or, another super cute idea, is to use mini mason jars to assemble and serve this recipe in. You might end up with less than 12 cheesecakes but they’d be perfect for a dinner party or BBQ.

These No Bake Mini Blackberry Cheesecakes are bound to be crowd pleasers, so if you make it be sure to snap a picture and share it on Instagram, tagging #handletheheat, before every last one vanishes.

Use high quality bricks of cream cheese. Lower quality brands tend to leech too much moisture. Don’t use cream cheese meant for spreading on bagels!

Also, if you’re feeling cheesecake inspired, I’ve got a full guide on how to make perfect traditional cheesecakes. No cracks, no lumps, nothing but perfection:

5 from 3 votes

How to make
No Bake Mini Blackberry Cheesecakes

Yield: 12 mini cheesecakes
Prep Time: 30 minutes
Total Time: 30 minutes
Adorable No Bake Mini Blackberry Cheesecakes are ultra fresh, vibrant, and simple to make with no oven (or even stove) required! Perfect for spring or summer.


For the crust:

  • 1 sleeve (9 crackers, 140 grams) graham crackers
  • 4 tablespoons (57 grams) unsalted butter, melted

For the cheesecake:

  • 12 ounces (340 grams) cream cheese, at room temperature*
  • 1/2 cup (100 grams) granulated sugar
  • 3/4 cup (180 grams) heavy cream
  • 1 teaspoon lemon juice
  • 1/4 cup (80 grams) blackberry preserves

For topping:

  • 1 cup (145 grams) blackberries
  • 1 tablespoon granulated sugar
  • 2 teaspoons lemon juice
  • Blackberries, for garnish


For the crust:

  1. Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.

For the cheesecake:

  1. In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until creamy and well combined. Add in the cream, lemon juice, and preserves and continue beating for 2 to 3 minutes, until well combined and thickened, with a texture similar to frosting. Divide the mixture among each cavity and cover with plastic wrap.
  2. Chill until firm, at least 4 hours or overnight. The cheesecake can be stored in the fridge in an airtight container for up to 2 days.

For the topping:

  1. Combine the berries, sugar, and lemon juice in the bowl of a blender or food processor and pulse until pureed. Top each cheesecake with a dollop of the sauce. Garnish with a more fresh blackberries. Serve.
Course : Dessert
Cuisine : American

Photos by Constance Higley.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Cheryl — March 21, 2023 at 7:34 am

    How do you get the mini cheesecakes out of the pan without cracking or crushing them. I have pampered chef 24 slot pan which I use for the baked kind. Is that the type of pan you mean?

    • #
      Kiersten @ Handle the Heat — March 22, 2023 at 11:43 am

      Hi Cheryl! This is the pan Tessa recommends for the best, more perfect-looking mini cheesecakes. I think the type of pan you’re describing is a mini muffin/cupcake pan, which is significantly smaller cavities, and doesn’t have the little removeable bottoms like the pan linked above. If you wish to use a regular or mini muffin/cupcake pan, you will need to line with paper or foil liners to most easily remove the cheesecakes – if otherwise, you can cut small strips of parchment paper to criss-cross underneath each mini cheesecake and up the sides (long enough to grab), so you’ll be able to more easily lift each mini cheesecake out – but it will still take some tinkering to perfect this. I would also, in this scenario, recommend using a thin spatula to run around the edge of each cheesecake, to loosen it a little, before attempting to lift out. I hope something here helps, Cheryl! let us know how it goes 🙂

  2. #
    Karen — July 26, 2022 at 6:36 am

    If you made them a day or 2 early – could you freeze (without the fresh berries on top)? Trying to reduce the recipes on the day of a party

    • #
      Kiersten @ Handle the Heat — July 27, 2022 at 9:56 am

      Hi Karen! We haven’t specifically tried that with this recipe, but I don’t see why that wouldn’t work! As you say, just leave off the fresh berry topping and put that on just before serving. I would recommend freezing inside an airtight container, for no longer than a month, and then thawing for several hours or overnight in fridge before serving. Let us know how it goes! 🙂

  3. #
    Keira — December 30, 2021 at 10:19 pm

    Love this is no bake. Thinking about making a bunch of mini desserts for New Years Day.

    • #
      Emily — January 3, 2022 at 11:00 am

      Sounds delicious! I hope you gave this recipe a try 🙂 If you did, let us know what you think!

  4. #
    Alaina — August 6, 2021 at 4:14 pm

    These were delicious & so easy to make! Thank you for such a wonderful recipe that my guests loved!

  5. #
    Nancy C — March 7, 2021 at 1:10 pm

    Can these little cheesecakes be made in small muffin tin with small cupcake liners instead?

  6. #
    Maggie — March 6, 2021 at 2:26 pm

    Can I use a muffin tin? Should I line it? Looks amazing!

  7. #
    Crabby — September 18, 2020 at 3:31 pm

    These cheesecakes are flavor bombs and have become one of our favorite desserts. They wow our company and are a great make ahead. A definite 10! Way to go Tessa! Would Like to know what brand of blackberry preserves you use.

  8. #
    Crabby — June 13, 2020 at 12:02 pm

    This was so delicious! And a perfect, unique dessert for company. Picky Hubby gave it a quick 10! I did add a few steps. I wanted more blackberry flavor in the cheesecake, so I added another tablespoon of blackberry preserves, and didn’t incorporate it all the way so I would have little flecks of color and flavor inside the cheesecake. Then I doubled the topping mixture, and strained out the seeds. It was an absolute flavor bomb! I also used individual silicone cupcake molds. I was a little nervous about the cheesecake being firm enough, so put them in the freezer while we ate. They popped right out of the silicone molds perfectly. So easy, I will be making these with my 8 year old granddaughter for our next FaceTime baking session! Thank you Tessa!

  9. #
    April Stammerman — December 3, 2019 at 9:31 am

    How far in advance can you make these?

  10. #
    April Stammerman — November 23, 2019 at 5:28 am

    Can you use a no bake cheesecake mix?

  11. #
    Nikki — April 19, 2019 at 6:50 pm

    Hi, will it work to make these using a muffin tin instead of a mini cheesecake pan? If so, will the baking time vary? Also, will fresh berries work as a substitute to frozen? I’d love to try this recipe!

  12. #
    Shannon — April 15, 2019 at 7:31 am

    Can you substitute with raspberry and raspberry preserves? Would it make a difference with sugar and lemon juice etc or just substitute as normal!

    • #
      Tessa — April 16, 2019 at 7:49 am

      I would just sub as normal!

  13. #
    Karen Teeling — April 5, 2019 at 11:15 am

    Can you freeze? for how long and how with or without topping/berry?

  14. #
    Suzanne — March 22, 2019 at 6:39 am

    I am always in the lookout for desserts that cane be made in the mini dessert cups. This looks perfect!

  15. #
    Lucia — July 19, 2018 at 5:15 am

    Can I use fresh blackberries and puree them instead of preserves? Or will they be too watery and throw off the consistency of the mini cakes?

  16. #
    pictaram — January 23, 2018 at 5:00 am

    I love mini cheesecake! Thank you for sharing the recipe! Can’t wait to try it!

  17. #
    Breanna — August 18, 2017 at 1:20 pm

    Hi! If you don’t use the cream cheese meant for bagels then which one do u prefer? I only see Philadelphia or store brands. But nothing else fancy lol so many just let me know what brand?! Thanks! Excited to try these;)

    • #
      Tessa — August 20, 2017 at 11:11 am

      Any brick of cream cheese should work! Just not the spreadable kind 🙂

  18. #
    Christi — August 6, 2017 at 11:17 am

    These look perfect to add to the Wedding Dessert Table for my Granddaughter.
    I’m looking to make at least 36.
    Do you think I could use the Wilton mini baking cups as liners successfully?

    • #
      Tessa — August 7, 2017 at 3:42 pm

      Hi Christi! I’m not sure, I’ve never tried. I don’t like using a mini muffin tin for these because they’re so shallow you barely get any cheesecake! But that’s my personal preference.

  19. #
    evelyn — August 3, 2017 at 3:02 am

    question for you…. down here in Australia we don’t have sticks of butter can you please tell me how much I stick of butter is in grams.

    • #
      Tessa — August 5, 2017 at 10:58 am

      1 stick butter = 113 grams, and I included the gram measurements here 🙂

  20. #
    evelyn — August 3, 2017 at 2:59 am

    definitely going to make these I have been wanting to do your monthly challenges for a while now but could not find the time, so I have made a promise to myself to find time for me one day a week. I just love this your site I have made your swiss meringue butter cream and it was just awesome piped on cupcakes.
    so thankyou for your page.
    your fellow happy baker

  21. #
    Deb Plapp — June 9, 2017 at 9:25 pm

    I made the No Bake Mini Blackberry Cheesecake, and people were really enjoying them. I ended up using paper muffin-type liners (?). I got them at Home Goods. Really cute, much stronger than regular cupcake liners. I also made a batch of raspberry cheesecakes. I didn’t try the blackberry, but the raspberry was very good. I’d like to send you a photo, so I’ll try to figure it out. Thanks, I love your recipes.

    • #
      Tessa — June 14, 2017 at 10:26 am

      So happy to hear that, Deb!

  22. #
    Carolina Bonilla — June 6, 2017 at 9:39 pm

    Hey Tessa, so how firm were these things supposed to get? I made them and they are currently sitting in the fridge right now after a little over 4 hours and they don’t feel any more firm than when I put them in fridge to begin with. (They feel like that thick frosting you buy at the store) Just wondering if that’s how it’s supposed to be or if I did something wrong.

    • #
      Tessa — June 7, 2017 at 5:14 pm

      I find in some fridges they don’t get cold enough to firm up as quickly. Try to chill them overnight and see if they firm up more! However, I will say these definitely aren’t quite as firm as baked cheesecakes but you should be able to move them without anything falling apart.

  23. #
    Gurpreet — June 5, 2017 at 3:46 pm

    Hi Tessa,

    I am planning to make this over the weekend for my daughters first bday. But I don’t have mini cheese cake pan.
    1. Can I make in normal fudge pan and then slice it in pieces? (Might take longer chilling time)
    2. Its winters here in NZ, wont get fresh berries. Can I use frozen?


  24. #
    Judy W. — June 2, 2017 at 9:08 am

    I love reading your blog. So many great tips and recipes. I have found that when I make mini cheesecakes, I use 4 oz. jelly jars because I can freeze them right in the jar and also they are so easy to transport if going to a potluck function. The lids to the jelly jars also protect the cheesecakes when transporting them.

  25. #
    Lady T — June 2, 2017 at 8:52 am

    Tessa I SWEAR I had just been wondernig where you’ve been and was gonna jump on your site – now I know!!!! Awesome that you got to go to Australia!


    • #
      Tessa — June 2, 2017 at 9:25 am

      Haha! It was so much fun, but glad to be back and have so many new recipes that will be publishing in the coming weeks 🙂

  26. #
    Tami G — June 2, 2017 at 7:23 am

    These looks amazing! I have been wanting a mini cheesecake pan for a while…love making cheesecakes. So, I took the plunge and ordered one so I can make these lovely minis. Love your blog and recipes. Keep them coming!

    • #
      Tessa — June 2, 2017 at 9:26 am

      Yay!!! I think you’ll love it.

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