A crisp gingersnap cookie crust topped with a smooth lemony cheesecake base and swirled with blackberry pomegranate jam.
If you are looking for a simple dessert, and one that may be a bit different than the traditional holiday desserts, look no further.
This simple, no-bake Blackberry Pomegranate Cheesecake will be your new favorite — and your guests will love it too!
During this time of year, when the stress is high and your time is short, a no-bake dessert is really the way to go. You can prepare it in advance, store it in the fridge, and on the special day, just take it out and slice it into squares.
Super easy, super delish!
This recipe is great, not just for Thanksgiving, but really for any day or special occasion. You can change. up the type of jam you use to suite your taste or the season. I selected blackberry pomegranate as the flavors remind me of fall and I love these two unique flavors.
This year, like others, I am so thankful for my family, our health, and for the love that holds us together and makes us stronger,
I’m also so thankful that I love to bake and that I can share my sweets with family, friends, co-workers and you! Baking makes me happy and even happier when someone enjoys a bite or two of some wonderful sweet concoction that I have made!
These bars start by making an easy crust from crushed gingersnap cookies, butter, and sugar.
The cheesecake filling includes rich cream cheese, sweetened condensed milk, gelatin, and fresh lemon juice.
It’s topped off with sweet blackberry pomegranate jam, swirled into the filling, and sprinkled with lemon zest. Then pop it in your fridge to let it set and voila, your dessert will be ready!
And the outcome is purely irresistible! The gingersnap crust gives it a unique twist of warm flavors, the filling is smooth and tangy, and the topping is vibrant and sweet. The whole thing is quite beautiful!
Blackberry Pomegranate Cheesecake Bars with Gingersnap Crust {No-Bake}
By: Sheila | Sweet Baked Life 
Ingredients:
- 1-1/2 cups crushed ginger snap bookies
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
- 1 packet unflavored gelatin
- 4 tablespoons water, divided
- 2- 8oz bars cream cheese, softened
- 1/2 can sweetened condensed milk (7 oz)
- 2 tablespoons fresh squeezed lemon juice
- 1 cup blackberry pomegranate fruit spread (Santa Cruz Organic)
- Lemon zest for garnish
Instructions:
- Line an 8×8-inch baking dish with parchment paper and set aside.
- Crush gingersnaps and graham crackers into coarse crumbs. Place inside medium bowl. Add sugar and melted butter and mix until well combined. Pour into prepared dish. Press into bottom with hands or bottom of measuring cup. Place in refrigerator until ready to use.
- Into a small bowl, add 2 tablespoons of cold water and sprinkle the packet of gelatin on top. Let sit for 5 minutes. Then add 2 tablespoons of hot water and stir to dissolve, then set aside until ready to use.
- In a large bowl of a stand mixer with the paddle attachment, beat the cream cheese on high-speed until smooth – about 3 minutes. Add the sweetened condense milk, lemon juice, and the prepared gelatin (if firm, place in microwave for 10 seconds to loosen). Beat on medium-speed until completely combined.
- Remove cooled crust from refrigerator and pour cheese cake filling on top, spread evenly with spatula. Place spoonfuls of the fruit spread randomly on top of the filling, then using a knife, run though the fruit spread into the filling
- Cover with plastic wrap and place in the refrigerator for 8 hours or overnight. When ready to eat, remove from pan using the sides of the parchment paper and place on a cutting board. Cut into pieces and serve. Enjoy!
In this season of gratitude, I treasure you. Now, go an enjoy today and every day with family, good friends and loved ones. And bring them a batch of these bountiful Blackberry Pomegranate Cheesecake Bars with Gingersnap Crust! They will be thankful for you too!
Sweetly,
Sweet Baked Life 