No-Bake Blackberry Cheesecake Bars

Make blackberry topping: In a medium saucepan over medium heat, add blackberries, sugar, and lime juice. Simmer, breaking up blackberries with a fork, until all blackberries are broken down and mixture just begins to thicken, about 8 minutes. Strain mixture through a fine mesh strainer into a bowl. Let cool. (Mixture will remain liquidy.)

Make crust: In a food processor, pulse graham crackers until fine crumbs. In a medium bowl, add graham cracker crumbs, sugar, and melted butter and mix until mixture looks like wet sand.

Add crust mixture to an 8”-x-8” baking dish and spread into an even layer. Using the back of a spoon or small measuring cup, pack crust in tightly.

Make filling: In a large bowl, using a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), beat cream and 1/4 cup powdered sugar until stiff peaks form. Transfer whipped cream to another bowl.

In the bowl you used to whip the cream, beat cream cheese and remaining ¾ cup powdered sugar until smooth. Add Greek yogurt, vanilla, lime juice, and a pinch of salt. Beat until no lumps remain. Add about ¼ cup of whipped cream and stir into mixture. Add remaining whipped cream and gently fold in until just combined.

Pour mixture over crust and use an offset spatula to smooth top. Drop small spoonfuls of blackberry topping all over top of cheesecake. Use a toothpick to swirl mixture into top of cheesecake. Add more blackberry topping until your desired pattern and coverage is reached.

Cover in plastic wrap and refrigerate until well chilled, at least 4 hours or up to overnight.