The 4th of July is approaching, which means Independence Day in America * cue patriotic music *. We have some delicious recipes coming your way today and tomorrow for sides and mains. We love eating dessert first, so we wanted to share our dessert menu item first.
Households everywhere will be serving up their favorite red, white and blue desserts in just a few days! We could not be left out, so we are joining in with our favorite no-bake cheesecake, elevated with a sour cream topping and blackberry compote. We like our desserts to have a little of everything - salty, sweet, tart, creamy…
If you are on dessert duty this Independence Day, you can now outshine even the fireworks with this crowd-pleaser. Sour cream topping is optional, but we love the tartness it adds to the rich and decadent cream cheese filling. Typically, sour cream topping is used with baked cheesecakes and is great for filling up cracks that may appear from the oven being too dry during baking (pro tip!).
[Hailey] As a kid, my mom used to give me sour cream mixed with brown sugar to dip strawberries in at lunch. My friends thought it was weird but I knew even as a child how delicious mixing different flavors and textures could be. Surprisingly versatile, sour cream is a great ingredient to also include in coffee cakes and muffins to add extra moisture.
The blackberry compote in this recipe is ridiculously easy and quick. It only took us about 7 minutes to throw together and can be prepped ahead just like the cheesecake. We had a little extra on the side for our guests to pile on their slices (extra happy points from your guests).
No-Bake Cheesecake with Blackberry Compote
The perfect make-ahead dessert for this summer's festivities. Complete with a salty crust, rich and creamy filling and tart but sweet topping.
Makes: 8-10 servings
Graham Cracker Crust
- 1 1/2 finely crushed graham crackers (about 12 sheets of crackers or 3/4 box)
- 8 TBSP melted unsalted butter
- 1 tsp kosher salt Cheesecake Filling and Sour Cream Topping
- 16 oz Cream Cheese, softened
- 1 1/2 cups heavy cream
- 1 cup powdered sugar + 1/2 cup for sour cream topping
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp orange extract (optional)
- 3/4 cup sour cream Blackberry Compote
- 12 oz frozen blackberries
- 2 TBSP cornstarch
- 1/4 cup of granulated sugar
- 1 tsp each lemon and orange zest
- Combine graham crackers, melted butter and salt. Press firmly into springform pan with the flat bottom of a glass or measuring cup. Place pan into freezer to set while prepping the cheesecake filling.
- In a large bowl, whisk (preferably with an electric mixer) together cream cheese, 1 cup of powdered sugar, vanilla and orange extract, and lemon juice.
- In a metal bowl (chilled if possible), beat the heavy cream until stiff peaks form. Gently fold the whipped cream into your cream cheese mixture.
- Pour the cream cheese mixture into the springform pan with prepped graham cracker crust. Smooth out the top and place into the refridgerator for at least 4 hours or overnight.
- In a smaller bowl, mix together remaining powdered sugar and sour cream. Set aside for topping later.
- In a saucepan, combine blackberries, sugar and zest and allow the blackberries to thaw over medium heat. Stir occasionally to break down the blackberries. Combine the cornstarch with about a tablespoon of water to create a slurry and add to the blackberries once they are warmed through. Stir well and take off the heat, allowing to cool.
- Once everything is set and cooled, remove the cheesecake from the springform pan and place on the serving platter/pedastal. Top the center with sour cream topping and blackberry compote. Slice up and enjoy!