Blackberry Cream Cheese Pie

blackberry cream cheese pie
Photo Credit
Sam Jones/Vaughan Communications
The Editors
6 to 8 servings
Virginia Cabana East Dover Baptist Church, East Dover, VT
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Try this Blackberry Cream Cheese Pie for a rich and beautiful berry dessert that showcases the delicious taste of the summer harvest. If you have fresh blackberries, even better!

This is a quick, showstopping recipe that travels well. We love bringing this sweet treat to picnics and get-togethers when blackberries are at their peak. You can assemble the pie in no time at all, especially if you make the syrup a day in advance.

For more great ideas, check out our berry good recipes!

5 cups blackberries, divided
2/3 cup sugar
3 tablespoons cornstarch
1 tablespoon fresh 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 piecrust
whipped cream and additional berries, for garnish (optional)
  1. Combine 3 cups of berries with ½ cup of water in a saucepan. Bring to a boil. Let cool, then strain to remove the seeds. 
  2. Return the syrup to the saucepan and add sugar, cornstarch, and lemon juice. Bring to a boil, stirring, and boil for 2 minutes. Set aside to cool.
  3. Use an electric mixer to blend cream cheese, milk, and lemon zest until smooth. Spread evenly into piecrust. 
  4. Top with the remaining 2 cups of blackberries. Pour cooled, thickened syrup evenly over the berries. 
  5. Refrigerate for at least 1 hour before serving.
  6. Just before serving, decorate with whipped cream and fresh berries, if using.
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The Almanac Chefs

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