No Bake Blackberry Cream Pie
This No Bake Blackberry Cream Pie dessert features a buttery graham cracker crust topped with a light blackberry and lavender cream filling. You prepare the center by folding a strained fruit reduction into a whipped cream cheese base. The pie requires four hours of refrigeration to achieve a smooth and sliceable consistency.
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Servings: 1 pie (9-inch)
Calories: 3727kcal
INGREDIENTS
For the Crust:
- 1½ cup graham cracker crumbs
- 2 stick unsalted butter melted
For the Blackberry Compote:
- 2 cups fresh blackberries
- 2 tablespoon granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon lavender buds
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese softened
- ½ cup granulated sugar
- 1 can sweetened condensed milk 14oz
- 1 cup heavy whipping cream or use Vanilla Ice Cream*
INSTRUCTIONS
- Prepare the Compote: In a medium saucepan, combine blackberries, sugar, lemon juice, cornstarch, lavender buds, and vanilla. Heat over medium heat until boiling. Mash the berries with a potato masher to release juices. Reduce heat and simmer for 15 to 20 minutes.
- Strain: Pass the mixture through a fine-mesh sieve into a bowl to remove all seeds and lavender stems. Set aside and let the compote cool completely to room temperature.
- Prepare the Crust: Combine graham cracker crumbs and melted butter in a bowl. Press the mixture firmly into a 9-inch pie dish. Flash-freeze for 15 minutes to harden the base.
- Make the Filling: In a large bowl, beat the softened cream cheese and sugar until perfectly smooth and lump-free. Add the sweetened condensed milk and beat until combined.
- Combine: Add the cooled blackberry compote to the cream cheese mixture and fold gently with a spatula. Do not overmix. Fold in the stiffly whipped cream until just combined.
- Set: Pour the filling into the prepared crust and spread evenly. Cover with plastic wrap and refrigerate for at least 4 hours.
- Serve: Garnish with fresh blackberries and any reserved compote before slicing.
Notes
- Preventing Lumps: Ensure your cream cheese is at room temperature before beating with sugar. If lumps remain, they will freeze into ice crystals, ruining the texture. Beat until the mixture is uniform.
- Maintaining Fluffiness: The key to keeping the filling airy is the temperature of your compote. If the compote is warm when added to the cream cheese, it will deflate the air in the whipped cream. Ensure it is at room temperature before folding.
- The Sieve is Mandatory: Do not skip the fine-mesh sieve step. It is the only way to ensure the filling is perfectly smooth and purple rather than chunky and filled with seeds.
- Storage: Keep this pie refrigerated. If you must freeze it for storage, wrap it tightly to prevent ice crystals. You must thaw it in the refrigerator overnight before serving; do not serve it straight from the freezer.
- Variation: If you prefer a richer, denser texture, you can swap the heavy whipping cream for vanilla ice cream. Soften the ice cream slightly and blend it with the cream cheese and sugar using a hand mixer.
Nutrition
Nutrition Facts
No Bake Blackberry Cream Pie
Amount Per Serving
Calories 3727
Calories from Fat 1530
% Daily Value*
Fat 170g262%
Saturated Fat 99g619%
Polyunsaturated Fat 8g
Monounsaturated Fat 45g
Cholesterol 526mg175%
Sodium 2228mg97%
Potassium 2983mg85%
Carbohydrates 497g166%
Fiber 20g83%
Sugar 403g448%
Protein 69g138%
Vitamin A 6425IU129%
Vitamin C 78mg95%
Calcium 1804mg180%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
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