The most amazing and incredibly easy, no-bake Blackberry Honey Cheesecake! Light and ultra creamy blackberry honey cheesecake paired with a delicious cinnamon scented honey graham cracker crust!

This post is sponsored by Local Hive™ Honey. All thoughts and opinions are my own. Thank you for supporting the brands that make Short Stack Kitchen possible!

Today's recipe features Local Hive™ Honey's Oregon Blackberry honey. A rare varietal honey that belongs to just one local beekeeper in Oregon's Willamette Valley. How amazing is that to know exactly where your honey comes from?! I also love that Local Hive™ Honey is 100% raw and unfiltered, thus preserving its flavor and health-benefiting nutrients.

Ingredients for No-Bake Blackberry Honey Cheesecake

BLACKBERRY PURÉE

Blackberries - I tested the this recipe with both fresh and frozen blackberries and it worked perfectly both ways. If you are using frozen blackberries, thaw it in the fridge overnight and then drain the excess water and proceed with the instructions.
Local Hive™ Oregon Blackberry Honey - We'll be adding just a bit to sweeten the tart blackberries.

CRUST

Honey Graham Crackers - If you are unable to find graham crackers, you can use digestive biscuits or biscoff cookies.
Brown Sugar - Adds a tiny bit of sweetness and helps the crust bind together.
Cinnamon - Do not skip! Cinnamon adds flavor and compliments the blackberries perfectly.
Butter - Melted unsalted butter adds richness and helps the crust hold together.

BLACKBERRY HONEY CHEESECAKE FILLING

Cream Cheese - Use the blocks, not whipped cream cheese.
Local Hive™ Oregon Blackberry Honey - A rare varietal honey belonging to just one local beekeeper in Oregon's Willamette Valley. It has wonderful fruity and floral notes of blackberry, lotus and vanilla.
Blackberry Purée - Reduced to cook out the water content, leaving a thick concentrated purée.
Vanilla - Use a high quality vanilla paste or extract.
Confectioners' Sugar - Helps thicken the filling.
Heavy Whipping Cream - Whipped to stiff peaks. Gives the cheesecake structure and it's mouselike texture.

Instructions for No-Bake Blackberry Honey Cheesecake

Detailed instructions are in the recipe card below!

BLACKBERRY PURÉE

Step 1 - In the bowl of your food processor fitted with an 'S' blade, add your blackberries and pulse until smooth.

Step 2 - Strain mixture into a small saucepan. Use a spatula to press the purée through the sieve and discard the seeds.

Step 3 - Add 1 tablespoon of blackberry honey.

Step 4 - Over medium heat, reduce the purée down to ⅓ cup (82 g). You'll end up with a very thick concentrated mixture. Set in the fridge to cool down.

CRUST

Step 1 - Add graham crackers into the bowl of a food processor fitted with an 'S' blade and pulse until you get fine crumbs.

Step 2 - Add brown sugar and cinnamon and mix to combine.

Step 3 - Add melted butter and pulse until combined. Mixture should easily hold together when squeezed.

Step 4 - Transfer crust to an 8-inch (23 cm) springform pan and firmly press into the bottom and up the sides of the pan. For best results use a drinking glass with straight sides.

Step 5 - Place in the freezer to firm up while we work on the filling.

BLACKBERRY HONEY CHEESECAKE FILLING

Step 1 - In a large bowl, whisk room temperature cream cheese until smooth. You can use a stand mixer fitted with a paddle attachment or hand-held mixer. Add your blackberry purée, blackberry honey and vanilla paste or extract and mix until smooth.

Step 2 - Add sifted confectioners' sugar and mix until combined and set aside.

Step 3 - Add heavy cream to a large bowl. With a hand-held mixer, whisk the cream on medium until you get stiff peaks.

Step 4 - In 2 additions and with a rubber spatula, gently fold your whipped cream into your cheesecake mixture just until combined. Do not overmix as this can deflate your whipped cream.

Step 5 - Remove the crust from the freezer and transfer the cheesecake filling into the crust. Use an offset spatula to help spread the filling. Cover with foil and allow to chill in the fridge for at least 8 hours before serving. Can be made 1 to 2 days in advance, making it the perfect make-ahead dessert.

Serve with fresh blackberries and a drizzle of honey. Enjoy!!

EXPERT TIPS

Use cream cheese blocks, not cream cheese spread. Make sure your cream cheese is at room temperature as well. This will ensure a smooth and lump free filling.
Before whipping the cream, I like to freeze the bowl and beaters for 10 minutes. Keeping everything cold helps the fat in the cream to stabilize. Additionally, it's important to whip your heavy cream to stiff peaks as it adds structure to this no-bake cheesecake.
If fresh blackberries are not available, frozen blackberries work wonderfully. Just thaw overnight in the fridge, drain the excess water and proceed with instructions as written.
Use all the butter that the recipe calls for in the crust. Ten tablespoons may seem like a lot, but the high amount of butter is needed to help the crust set as it does not require any baking.
Use a springform pan for easy removal.
Chill for at least 8 hours before serving. The longer the better as it will help the cheesecake set more firmly.