No-Bake Blackberry Nectarine Cheesecake

Last night, we had guests for dinner and board games. Nothing too fancy, you know, just throw a couple of frozen pizzas in the oven (actually, we had these guys' frozen pizza, so as it turns out it was kind of fancy). The day before, I was texting the guests about dessert options, and given the choice between blackberry cobbler, cheesecake, or cookies, the answer was "Yes". Well! I got to thinking, and I started thinking that blackberry cheesecake sounded rather good, and to put it on a cookie crust sounded even better. So I mishmashed a few things together, and here's what I wound up with:

 Using nectarines instead of peaches prevents oxygen discoloration

I promised my Twitter followers a recipe, so here it is:

Crust

15 Pecan Sandies cookies, crushed to oblivion

2 Tbsp butter, room temperature

1/2 cup pecan pieces

Combine the crushed cookies and butter with a pastry cutter or your fingers. Press firmly and evenly into the bottom and sides of a 9-inch pie pan. Sprinkle pecans across the bottom, patting them into the crust a bit so they stick. Bake in a 350-degree oven for 8-10 minutes. Allow the crust to cool completely before adding filling.

Filling

2 8-oz packages cream cheese, room temperature

1 14-oz can sweetened condensed milk

1 Tbsp lemon juice + enough nectarine juice to make 1/4 cup

1 teaspoon pure vanilla extract

1/2 pint frozen blackberries, chopped into pieces

Note about the nectarine juice: Peel a ripe nectarine, then just sort of squish it to death with your fingers - you'll get lots of juice and a bit of pulpy stuff, too. The puply stuff is okay, because it'll all get blended in when you mix up the filling. :)

To make the filling, just dump all of that stuff except the blackberries into one large bowl. Mix it with an electric mixer on high until alllllllll the lumpy-bumpies are gone, or at least 5 minutes. Gently fold in the blackberries. Pour the filling into the cooled pie crust, and top with a sliced nectarine and a couple of whole blackberries. This cheesecake needs to be refrigerated at least 6 hours before serving, but it's best to make it the afternoon before and let it refrigerate overnight so it can really set up.

Enjoy!