One More Blackberry Recipe! No-Bake Cheesecake

      I decided that it was possible to work on wedding ideas and cook with delicious blackberries at the same time! I came up with a delicious no-bake blackberry cheesecake that will be one of the varieties that we will serve at the wedding reception!  As you can see, Engaged Daughter gives it her approval! (Notice her beautiful ring!)  Here is how I did it:

 No-Bake Blackberry Cheesecake

16 Graham Crackers
​2 T. sugar
3 8oz. packages cream cheese
3 T. butter, melted
3/4 c.. sugar
2 tsp. vanilla
1 8oz container Cool Whip
2 6oz boxes blackberries
1/2 c. sugar
1 lemon
Whipped Cream for garnish

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       Make a graham cracker crust with the crackers and 2 T. sugar like I explained here.  Put in in the bottom of a spring-form pan.  Chill in the fridge until needed.
     Whip the cream cheese, butter, sugar and vanilla all together until fluffy. Grate the zest from the lemon and blend into the mixture.  Juice the lemon for later. Fold in the Cool Whip until blended, then spread it on top of the crust.  Chill for a while as you make the blackberry syrup.  
      Smash the blackberries through a sieve to remove most of the seeds. You can reserve a few blackberries for garnish later.  I did that, but then forgot to use them for the photos! Sorry!  Put the blackberries into a small pot and blend in about 1/2 c. sugar.  Bring to a boil, stirring occasionally, then let simmer at a low boil.  Add the lemon juice to the mix.  Continue to simmer about 10 min. Then, turn off and cool slightly.        Take the cheesecake out of the fridge and poke a few holes in the mixture.  Then, dot some of the syrup, a few tablespoons over the cheesecake, letting it go into the holes. Use a knife and swirl it through the cheesecake in a couple of directions.  Smooth it out again and put it back in the fridge.  Save the rest of the blackberry syrup for later.  In about an hour or so, the blackberry mixture will be like a jelly!  Spread that mixture over the top of the cheesecake and then chill until ready to serve.
      Just before you want to serve, use whipped cream to decorate the top and don't forget your reserved blackberries.  

Here is how I dotted on the syrup. If you look closely, you can see where I poked it.

After it is swirled and re-smoothed.

With the blackberry jelly added.

I was out of heavy cream, so I whipped up some coconut milk that I had! It was delicious. Did you know you could whip coconut milk?

   So easy and delicious! I hope you try it!  
 Also, remember theblackberry-lemon marmalade?  I made labels for the tops of my jars.  Can anyone tell me a program I can use to make these available to you to print?

    The labels on the lids are great because they get thrown away with the lid after you are finished with the jam and there is no sticky residue to clean off of the jar to reuse it!  Leave me a comment if you have any suggestions please!