Vanilla No Bake Cheesecake with Blackberry Sauce
1 1/2 cups graham cracker crumbs (1 packet pulsed in a food processor)1/4 cup butter (1/2 stick) or margarine, melted
1/3 cup granulated sugar
2 8 oz packages cream cheese, softened
3/4 cup milk
1 lemon
1 3.4 oz package instant vanilla pudding
1 8 oz container frozen whipped topping
blackberry sauce
whipped cream
Blackberry Sauce
3 Tbsp sugar
2 tsp cornstarch
3/4 cup water
1 cup fresh blackberries, washed, and pureed
2 Tbsp lemon juice
Combine the graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a springform pan or a pie pan. Place in the refrigerator.
In a large mixing bowl add the cream cheese packages and with an electric mixer, beat until smooth. Gradually add in the milk and mix until a smooth consistency. Finely zest the lemon with a microplane to measure 1/2 tsp of zest. Add in the zest and about 1 tsp of lemon juice along with the vanilla pudding mix. Mix again for a few minutes until the mixture is thickened but has a smooth texture. With a spoon or rubber spatula fold in the frozen topping until the mixture is an even consistency. Remove the crust from the refrigerator and spread the filling evenly over the crust with a spatula. Refrigerate for about three hours to set completely.
To make the sauce combine the sugar, cornstarch and water in a saucepan over medium heat. Stir well and bring to a boil. Add in the blackberry puree and 2 Tbsp of lemon juice. Bring back to a boil, stirring frequently and simmer for about 4 minutes until the sauce is a deep purple red color and is starting to thicken. Remove from heat and cool to room temperature.
Slice the dessert into wedges. Drizzle with blackberry sauce and top with whipped cream.
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