Blackberry Cheesecake Icebox Pie has a graham cracker crust and a cool and creamy filling made from fresh blackberries and blackberry preserves. Such a delicious no-bake summer dessert.
There’s nothing like a creamy, dreamy icebox pie to cool off on a hot summer day. They’re so refreshing and a welcome ending to any cookout, picnic, or bbq.
Since blackberries are in season locally this time of year. I love to use them in desserts. Scroll down to find more blackberry dessert recipes.
One bite of this Blackberry Cheesecake Icebox Pie and you’ll be hooked. This pie is made with a homemade graham cracker crust. If you are pressed for time, feel free to use a store-bought graham cracker crust.
The filling is a simple mixture of instant cheesecake pudding mix (white chocolate would work well too), whole milk, Cool Whip, mashed fresh blackberries, and blackberry preserves.
I like to decorate the edge of the pie with either fresh whipped cream of more Cool Whip. I use a disposable pastry bag and a large star tip to pipe it on. This no-bake pie tastes great frozen and can be made at least a day or two in advance.
If you don’t have fresh blackberries, you can use frozen. Raspberries, blueberries, strawberries, or peaches can be substituted for the blackberries.
More Blackberry Desserts
- Blackberry Cream Pie
- Kentucky Blackberry Jam Cake
- Blackberry Cupcakes with Blackberry Buttercream
- Easy Blackberry Cobbler
- 2 1/2 cups graham cracker crumbs
- 10 tablespoons salted butter, melted
- 3 1/2 tablespoons granulated sugar
- 1 (3.4-ounce) box instant cheesecake pudding mix
- 1 1/2 cups whole milk
- 1 (8-ounce) container Cool Whip, thawed
- 2/3 cup mashed fresh blackberries
- 1/4 cup blackberry preserves
- whipped cream and blackberries for garnish
- Spray a deep-dish pie plate with cooking spray.
- In a large bowl, stir together graham cracker crumbs, melted butter and sugar.
- Press onto bottom and up the sides of the pie plate. Refrigerate for 1 hour or freeze for 15 minutes.
- Once pie crust is ready, make the filling. Using a hand-held mixer, beat pudding mix and milk until it starts to thicken, about 2 minutes. You can use a whisk if you don't have a mixer.
- Fold in Cool Whip.
- Fold in mashed blackberries and preserves. Transfer filling to pie crust.
- Loosely cover with plastic wrap and freeze for at least 4 hours.
- Garnish with whipped cream and blackberries. Can be served frozen. Or you can thaw at room temperature for 30 minutes before serving.
Want to Save This Recipe?
Recipe adapted from Southern Cast Iron
Disclosure: This post contains affiliate links.