Why You’ll Love This Recipe
When it comes to the dessert of choice around here, it’s definitely pie, and this one was a huge hit with my family! 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.
- Two Desserts in One: with a cream cheese and whipped cream filling, this is like a cross between a cream pie and a no-bake cheesecake.
- Easy to make – With no oven time and a few easy steps, this pie is perfect for summer gatherings, potlucks, or anytime you need a refreshing dessert.
- Fresh, bright flavor that’s perfect for summer – The tart lemon filling is balanced by the sweetness of condensed milk and the rich, buttery Golden Oreo crust.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
Blackberry Lemonade Pie
This sweet and tangy swirled pie combines sweetened cream cheese, whipped cream, fresh lemon juice and blackberry preserves in a vanilla cookie crumb crust.
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Servings: 8 servings
Calories: 453kcal
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
Instructions
- In a food processor, pulse 30 Golden Oreo cookies to form crumbs. Add 1/3 cup butter, melted 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 2 8 oz. packages cream cheese with an electric mixer until smooth. Add one1 14 oz. can sweetened condensed milk and beat for one minute. Mix in the 3/4 cup lemon juice and 1 teaspoon lemon zest and beat until smooth.
- In a separate bowl, beat the 1 cup whipping cream and 2 tablespoons sugar with an electric mixer until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread into the prepared crust.
- Spoon 1/4 cup seedless blackberry jam over the lemon filling. Swirl gently with a sharp knife. Cover and refrigerate until firm, 4-6 hours.
Nutrition
Serving: 1g | Calories: 453kcal | Carbohydrates: 46g | Protein: 3g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 244mg | Sugar: 27g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Recipe Tips
- Make sure to cool down your blackberry preserves before you swirl them into the pie. Otherwise you’ll have a soupy mess!
- Don’t over-swirl: Swirl the blackberry jam just enough to create a pretty pattern. If you swirl too much it will mix in completely–but still taste amazing!
- For a pretty presentation, finish this pie off with a sprinkling of fresh blackberries and a few sprigs of fresh mint.
- Freeze the crust before filling: Even 5 minutes in the freezer helps it firm up and makes spreading the filling easier without crumbs mixing in.
Storage
- Keep refrigerated: Keep this pie chilled in the refrigerator, covered tightly with plastic wrap or foil, for 4–5 days. Use a pie container with a lid if you have one.
- Freezing: You can freeze the whole pie (or individual slices) for up to 1 month. Wrap well in plastic wrap and then foil, or place slices in a freezer-safe container.
- Thaw before serving: If frozen, let the pie thaw in the refrigerator overnight before serving. The texture may be slightly softer but still creamy and delicious.
Variations & Fun Twists
- Blackberry Limeade Pie: Swap the lemon juice and zest for lime and serve it in a graham cracker crust.
- Lemon Blueberry Pie: Use blueberry preserves instead of blackberry and sprinkle a few fresh blueberries on top.
- Mixed Berry Pie: Use a combination of seedless raspberry, strawberry, and blackberry jams and garnish with fresh berries.
51 comments
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?