This one is a must try for cheesecake lovers like myself! As well as blackberry  or any other berry lovers for that matter. You can view the original recipe for this frozen dessert from my friend Beyza’s blog by clicking right here. Check out her beautiful photos and other exquisite recipes while you’re at it… Beyza made this in the form of popsicles and used strawberries since they were in full season at the time she shared her recipe. But by the time I got to try it out, strawberries had left the scene to blackberries. Although blackberries are still in season where I live, you can try your hand at any other fruit you fancy. But I have to say that my personal favorites for cheesecake, whether baked or frozen, are all sorts of berries you can find!  So here it comes… a simple, fuss-free, easy, delicious and most satisfying recipe. Enjoy!


(yields 6 servings using silicone molds of ca. 80-90 ml each)

  • 100 ml fresh whipping cream, chilled
  • 100 gr labneh
  • 6 tbsp confectioner’s sugar (or 3 tbsp honey)
  • 1 tbsp freshly squeezed lemon juice
  • Few drops of vanilla extract
  • 100-120 gr fresh blackberries
  • 75 gr graham crackers (ETİ Burçak)

Step by step method

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  1. Whip cream with a whisk until soft peaks start to form. Using a well-chilled metal mixing bowl will speed up this process. Once you obtain the soft peaks, sift and add the sugar.
  2. Strain excess liquid from labneh. You can leave the labneh to drain through a sieve with cheesecloth if the labneh you use has too much liquid content. Add labneh to whipped cream and mix until well blended.
  3. Crush the graham crackers  and fold them into the mixture.
  4. Cut up blackberries into smaller pieces, add and fold into the mixture. Do not overmix.

  5. Now you can pour mixture into whatever form of mold you prefer to use. I used single serving size silicone cupcake molds. Place them in the freezer and leave to set for at least 4-5 hours.
  6. It’s always a good idea to take your frozen desserts out of the freezer and let them rest at room temperature for about 5 minutes before serving.

  7. If you want to make a simple coulis sauce just heat up about 120 gr of fresh or frozen blackberries. Add 1-2 tbsp of sugar if you find the berries are too tart for your taste. Make a slurry using about 1-2 tsp of cornstarch with just a little water (about 1-2 tbsp) and add the slurry to the fruit. Cook until mixtures starts to boil and mixture thickens a little bit. You can store this sauce in a glass jar with lid for up to 3-4 days in the refrigerator.
  8. Another method for making a coulis sauce wich is even simpler is to blitz frozen fruit with  a little bit of confectioner’s sugar in a blender and pour it over the cheesecakes when serving. Yet this sauce should be made just before serving and should be used immediately.

Bon Appétit!