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Blackberry Cream Cheese Pie

Blackberry Cream Cheese Pie
3 votes, 4.33 avg. rating (84% score)

Yield: 6 to 8 servings

This blackberry cream cheese pie is a beautiful summer dessert that's assembled in no time if you make the syrup a day ahead.


  • 5 cups blackberries
  • 1/2 cup water
  • 3 tablespoons cornstarch
  • 2/3 cup white sugar
  • 1 tablespoon lemon juice
  • 2 packages (3 ounces each) cream cheese, at room temperature
  • 1 tablespoon milk
  • 1 teaspoon grated lemon zest
  • 1 baked 8-inch or 9-inch pie shell
  • Whipped cream and/or additional berries, to garnish (optional)


In a medium-size saucepan, combine 3 cups of the berries with the water. Bring to a boil. Let cool, then strain to remove the seeds. Return the syrup to the saucepan. Stir in the cornstarch, sugar, and lemon juice. Bring to a boil, stirring, and boil for 2 minutes. Cool.

When the syrup is cool, blend the cream cheese, milk, and lemon zest until smooth. Spread evenly in the baked pie shell. Top with the remaining 2 cups uncooked berries. Pour the cooled, thickened syrup evenly over the berries. Refrigerate for 1 hour or more.

Just before serving, decorate with whipped cream and/or additional fresh berries.

Updated Thursday, May 23rd, 2002

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2 Responses to Blackberry Cream Cheese Pie

  1. Anonymous January 5, 2005 at 11:01 pm #


  2. Teresa August 26, 2013 at 8:51 am #

    This pie is scrumptious.. Just perfect..
    There are some steps, but well worth it!!

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