Blackberry Cream Cheese Pie

Blackberry Cream Cheese Pie
Sam Jones/Quinn Brein


5 cups blackberries
1/2 cup water
3 tablespoons cornstarch (Add 1 tablespoon at a time until desired consistency)
2/3 cup white sugar
1 tablespoon lemon juice
2 packages (8 ounces each) cream cheese, at room temperature
1 tablespoon milk
3 teaspoons grated lemon zest
1 baked 8-inch or 9-inch pie shell
Whipped cream and/or additional berries, to garnish (optional)


In a medium-size saucepan, combine 3 cups of the berries with the water. Bring to a boil. Let cool, then strain to remove the seeds. Return the syrup to the saucepan. Stir in the cornstarch, sugar, and lemon juice. Bring to a boil, stirring, and boil for 2 minutes. Cool.

When the syrup is cool, blend the cream cheese, milk, and lemon zest until smooth. Spread evenly in the baked pie shell. Top with the remaining 2 cups uncooked berries. Pour the cooled, thickened syrup evenly over the berries. Refrigerate for 1 hour or more.

Just before serving, decorate with whipped cream and/or additional fresh berries.


6 to 8 servings

Reader Comments

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Big berries

The biggest blackberry I have picked this year is 12 grams and 1.5 inches long.

Soooo Delicious

I'm not a big baker, so i was so excited this turned out so well. I used a cinnamon graham cracker crust instead. The family loved it.


The Best Blackberries I have had grew wild in Oregon; large sweet Berries;