Blackberry Cheese Pie
Indulge in the luscious decadence of a Blackberry Cheese Pie, a no-bake dessert that artfully combines creamy richness with vibrant berry sweetness. This tantalizing recipe features a buttery graham cracker crust as the base for a velvety cream cheese filling made with whipped cream for an extra light-but-creamy texture. The crowning jewel is a homemade blackberry sauce, its sweet-tart complexity enhancing every bite. Perfect for summer gatherings or any time you're craving a fruity dessert, this pie is a showstopping treat. With minimal baking and a refrigerator-set design, it's an easy, crowd-pleasing dessert. Garnish with fresh blackberries for an elegant touch, and savor this irresistible blend of flavors.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 2 cups Blackberries
- 0.5 cup Granulated sugar (for blackberry sauce)
- 1 tablespoon Cornstarch
- 3 tablespoons Water
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs and 3 tablespoons of granulated sugar together. Add the melted butter and stir until the mixture resembles wet sand.
Press the mixture evenly into a 9-inch pie pan, covering the bottom and sides. Bake the crust in the preheated oven for 8-10 minutes, then let it cool completely.
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the vanilla extract and mix well.
In a separate bowl, whip the heavy whipping cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Spread the cream cheese filling evenly over the cooled crust. Refrigerate the pie for at least 2 hours to allow it to set.
To prepare the blackberry sauce, combine the blackberries and 0.5 cup granulated sugar in a medium saucepan over medium heat. Cook until the blackberries start to break down, about 5-7 minutes.
In a small bowl, mix the cornstarch and water to form a slurry. Add this to the blackberry mixture and stir well. Cook for another minute or until the sauce thickens slightly. Remove from heat and let cool to room temperature.
Spread the cooled blackberry sauce evenly over the cream cheese layer. Alternatively, you can drizzle it decoratively.
Chill the pie for an additional hour, then slice and serve. Garnish with fresh blackberries if desired.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 315 mg | 14% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 42.1 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 151 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
