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

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