Unbaked blackberry cheesecake

    2 hours 5 min

    Making a blackberry cheesecake has been on my to do list for many years although I could not find any recipe, so I used one I have tried and tested with other fruits as it is simple with little cooking involved. As we all know blackberries are in supply once a year but for those who go out and collect the berries and freeze them you can have a supply for many months ahead. This recipe is quite rich and I’m sure people will adapt this to their liking. I do hope you will enjoy even though initially some work in fruit preparation is required.


    East Midlands, England, UK
    13 people made this

    Serves: 10 

    • For the blackberry puree
    • 450g to 700g blackberries
    • 50g to 75g caster sugar
    • 2 teaspoons arrowroot powder
    • 2 tablespoons water
    • For the biscuit base
    • 400g to 500g ginger biscuits
    • 50g to 75g butter
    • For the cheesecake
    • 1 (250g) tub mascarpone cheese
    • 150ml double cream
    • 25g to 50g caster sugar
    • whipped cream to top, optional

    Prep:20min  ›  Cook:45min  ›  Extra time:1hr setting  ›  Ready in:2hr5min 

      For the blackberry puree:

    1. In a saucepan over a medium heat combine the blackberries and sugar and cook gently until fruit breaks down and releases its juice, mashing occasionally to help the process along, about 15 to 20 minutes. Spoon the mixture into a sieve and press through with the back of a spoon into a clean saucepan. Combine the arrowroot with the water then add to the blackberry puree and stir for 5 minutes, or until the puree has thickened. Set aside to cool.
    2. Preheat the oven to 180 C / Gas 4. Grease a 25cm extra deep loose bottomed flan dish.
    3. For the biscuit base:

    4. Place the ginger biscuits into a plastic bag, press out the extra air and seal shut. Carefully run a rolling pin over the biscuits to break them into crumb. Transfer the crumb to a mixing bowl.
    5. In a saucepan over a low heat, melt the butter then add to the ginger crumb and mix well. Spoon the crumb base into the base and sides of the prepared flan dish and apply pressure to pack tightly with the back of a wooden spoon.
    6. Bake the base in the preheated oven for 10 to 15 minutes, until just browned. Remove from the oven and allow to cool fully.
    7. Spread half of the blackberry puree over the ginger biscuit base. By now the blackberry puree should be very thick and beginning to set, if not, repeat the process of mixing the above ratio arrowroot to water then mixing into the puree.
    8. For the cheesecake:

    9. In a mixing bowl combine the mascarpone and double cream and whisk until stiff peaks form, add extra sugar to taste if desired. Spread this over the blackberry puree base. Over this spoon the remainder of the blackberry puree. Place in the fridge to chill for at least an hour. Remove from the fridge, top with extra whipped cream if desired and enjoy.


    Alternative fruits are that can be used are numerous and obviously some whole fruits can be used to decorate on top of the finished cheesecake.

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    Reviews in English (1)


    Can't really be called 'unbaked' as the recipe requires the biscuit crumb to be baked in the oven for 10 to 15 minutes!  -  15 Sep 2016