Blackberry Cheesecake Icebox Pie

5 from 1 vote

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.

Prep Time20

Cook Time0

Freeze4

Total Time4 20

Course: Dessert

Cuisine: Southern

Keyword: no-bake dessert, summer

Servings:

Equipment

Hand-held electric mixer

Ingredients

Crust

2 1/2 cups graham cracker crumbs
10 tablespoons salted butter melted
3 1/2 tablespoons granulated sugar

Filling

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

Instructions

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.

Video

Notes

If you don't have fresh blackberries, you can use frozen. Raspberries, blueberries, strawberries, or peaches can be substituted for the blackberries.

A store-bought graham cracker crust can be used to save time.

Nutrition