This sweet and tangy swirled pie combines sweetened cream cheese, whipped cream, fresh lemon juice and blackberry preserves in a vanilla cookie crumb crust.
Why You’ll Love This Recipe
When it comes to the dessert of choice around here, it’s definitely pie. And this Blackberry Lemonade Pie was a huge hit with my pie loving family!
This creamy pie combines the flavors of lemon and blackberry in a Golden Oreo crust. With cream cheese and homemade whipped cream making up the filling, it’s a bit like a cross between a cream pie and a no-bake cheesecake.
Thanks for this recipe, I made it yesterday and it was wonderful! Easy and sophisticated enough to take to a gathering and be a hit of the show.
Lynne
And blackberry and lemon are such a great flavor combination. They’re flavors that sort of epitomize summer time for me. Also, that Golden Oreo crust? I don’t know why I’ve never thought of that before.
Of course, vanilla wafer crumbs or good old graham cracker crumbs will make a wonderful crust too. But I highly recommend the Golden Oreos! They pretty much make this pie perfect.
Just make sure that you cool down your blackberry preserves before you swirl them into the pie. Otherwise you’ll have a soupy mess! And nobody wants that.
I like to finish this pie off with a sprinkling of fresh blackberries and a few sprigs of fresh mint. But that’s totally optional, of course. And I’m pretty sure this pie would also be delicious if you substituted raspberries or strawberries for the blackberries.
I made this for Pi day. My husband kept exclaiming, “whooo!!!” after each bite. He LOVED it. 10/10, 5 stars!
CS
With it’s no-bake filling and lemonade flavor this pie is the perfect summer dessert, and is sure to get raves anywhere you serve it. Not only is the pie delicious, it comes together quickly and easily, and slices beautifully!
It certainly got raves from my family, and it didn’t last long with three teenage boys fighting over every last bite! I know we’ll be making this dreamy, creamy pie for many years to come!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Golden Oreos
- Butter
- Cream cheese
- Sweetened condensed milk
- Lemons
- Whipping cream
- Sugar
- Blackberry jam
Blackberry Lemonade Pie
Ingredients
- 30 Golden Oreo cookies
- 1/3 cup butter melted
- 2 8 oz. packages cream cheese, softened*
- 1 14 oz. can sweetened condensed milk
- 1 teaspoon lemon zest
- 3/4 cup lemon juice
- 1 cup whipping cream
- 2 tablespoons sugar
- 1/4 cup seedless blackberry jam melted and cooled
Equipment
Instructions
- In a food processor, pulse cookies to form crumbs. Add melted butter and pulse to combine. Press into the bottom and up the sides of a 9-inch deep dish pie pan. Freeze while you prepare the filling.
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the sweetened condensed milk and beat for one minute. Mix in the lemon juice and zest and beat until smooth.
- In a separate bowl, beat the cream and sugar with an electric mixer until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread into the prepared crust.
- Spoon the blackberry preserves over the lemon filling. Swirl gently with a sharp knife. Cover and refrigerate until firm, 4-6 hours.
Video
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48 comments
Amy
Would this work in a spring form pan? I don’t think my 9” pie plate would qualify as deep dish.
Danelle
A springform pan should work fine.
Heather
If I want it to set up in less then 4-6 hour can I put it in the freezer? If yes, how long?
Susie C
Hello, All I can say is WOW !! this is the hands down best pie/tart I’ve ever made. I’m 76 & lord knows I’ve made many
I used lemon Oreo’s & made it a 10″ tart. I sure wish I could share a photo.
I & my friend’s thank you we’re all grateful & happy!!
Kayla
I made this Saturday for my family; everyone enjoyed it; very yummy recipe. But as noted by a couple others, there’s is way too much for a 9” pie, too much crust and filling both. I made another little pan of it with the excess. The whole thing might nicely fill a springform pan. The only other thing I would adjust is the crust; it is very loose and crumbly. I may try adding butter, or I may just make a traditional pie crust. I think that would be good.
Rielle
Made this recipe thinking it was a cheesecake… then reread and it definitely states it is a pie and has a pie like consistency. I was expecting it to solidify like a no bake cheesecake and that never happened…
Regardless, the flavor was fantastic! My only complaint was the crust didn’t stick together, and maybe that was my own fault for not pressing the cookie crumbles enough. If I made this again, I think I would modify the recipe to make it into a cheesecake instead by baking the crust instead of freezing and then adding eggs to the batter and baking like a normal cheesecake.
Arlene
So the flavor of this pie is delicious! Easy to make! But nowhere in the instructions does it say to use a deep dish pie because this filling literally was overflowing in my 9 inch pie plate. So I’m hoping it’s going to set up as it sits in the fridge overnight. If not then I guess we’re eating it like it is a trifle. Next time I’m going to divide this recipe into two pies or don’t use two packages of cream cheese which my experience warned me before I even started that it was too much cream cheese. Is it a misprint I wonder?
E
Thanks for the suggestion to just use one block of cream cheese. That’s what I did and it turned out great. Even though I used low fat cc. I stuck it in the freezer for a few hours to help set and it worked great
Kelly Denault
Could you use a premade cookie crust?
Brian st. Clair
I made this but cooked some fresh raspberry and top with raspberry was great everyone loved it wanted the recipe. Making the blackberry tonight a+ thank you for this recipe.
Cherie
If I want to use a different biscuit, what weight would I use and do I have to allow something extra to make up for the lack of cream filling that is in Oreos?
Danelle
I haven’t ever figured that out, but I would probably add a dozen more biscuits and a few extra tablespoons of butter. You might have extra, but you’d be sure to have enough!
Rhonda Bucci
I agree with the last comment. I too had a lot of filling left over and could have used a bigger pie dish or made two.
Has anyone else had the same results and why is there so much filling left over?
Thank you.
Rena W.
I made this light and delicious dessert for my family for Easter dinner. The recipe says to use a 9 inch pie pan, but I used a 10 inch quiche pan and it was filled to capacity so there is no way this would fit in a 9 inch pan. I will make this again as I got rave reviews.
Jenni
I followed the recipe exactly but my pie did not set up properly. It wasn’t exactly runny, but it definitely did not hold its shape when sliced. What went wrong?
Barb
Make sure you’re using condensed milk and not evaporated.
Sarah
I’ve had trouble with recipes in the past if I use spreadable cream cheese in a tub rather than cream cheese in a block. Could that have been the issue with the pie not setting up?
Shantille
Mine didn’t set up either and I followed the recipe as printed. I think I would reduce the amount of lemon juice next time to see if it holds up better.
Barb
Just wondering Jenni if you might have forgotten to whip the heavy cream? Just a thought. It should have turned out, the recipe is pretty straight forward.
Erica
It seems as if this recipe made enough to fill two 9-inch pie pans. I guess it’s not the worst result but I’m not sure why it made so much.
Stephinee
Can you use a Graham cracker crust instead of an oreo crust?
Danelle
Of course!
Kimberly
It states to melt the jam and then cool. Is this necessary, and if so, do I put it in the microwave?
Danelle
Melting it makes it easy to swirl into the pie. If you don’t cool it first, it will soften the rest of the pie. And yes, you can do it in the microwave.
Hannah
Can I refrigerate it over night?
Danelle
Absolutely!
Mikayla H
Is the butter salted or Unsalted?
Diane
I’ve made this several times and my daughter asked me to make it for her birthday tomorrow. It’s so good, my family absolutely loves it.
Meredith
Do you have a recipe for the blackberry jam?
Jan
Looks fantastic! Can I freeze it?
Danelle
I’ve never tried freezing it, so I can’t say for sure. But if you give it a try, I’d love to hear how it goes.
Hope Schambach
This looks amazing! If I wanted to make for a 9x13s dish, would I double it?
Danelle
Yes, I would double it.
Dawn
This looks so amazingly delicious 🙂 It’s nice to find a dessert that I can make without the oven on too since the warm weather is finally arriving here and once it arrives, it sticks around until October. I don’t bake much from now until October!
One of our household members isn’t big on blackberries, but I am sure he will like this one (he loves cheesecake.) Or I can make half strawberry and half blackberry.
Hope Schambach
This looks amazing! If I wanted to make for a 9x13s dish, would I double it?
Alycia
Any suggestions for making this in regular or mini muffin tins? Planning on taking it for a potluck at work
Wendy Livingston
We made this pie this past weekend for a dinner party we were invited to and it was a huge hit. We’re making it again this weekend for a dinner party we’re hosting. I used the lemon flavored Oreos for the crust and they made it even better!
CS
I made this for Pi day. My husband kept exclaiming, “whooo!!!” after each bite. He LOVED it. 10/10, 5 stars.
Lynne Henkiel
Thanks for this recipe, I made it yesterday and it was wonderful! Easy and sophisticated enough to take to a gathering and be a hit of the show.
Danelle
Thank you SO much!
Kim
Can I use fresh squeezed lemons for the juice?
Danelle
Absolutely!
Rae Lynn
This looks amazing and I intend to make it asap! I am wondering though, do I use the whole cookie filling and all or do I remove the filling?
Danelle
I use the whole cookie!
Kelly
I want to substitute cool whip. How much?
Danelle
You’ll need about two cups. A little more or less won’t affect the outcome, so it won’t need to be exact.
Glen M
This pie is heavenly.
Carissa Nelson | Spoonful of Easy
Yay for no bakes! This looks amazing. Love the tip on the Golden Oreo crust — yes!!! Great recipe!