Name: Blackberry Cheesecake Pie
Prep time: 25 min
Cook time: 35 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: Blackberry Sauce: 170 g fresh blackberries, 2 tbsp water, 2 tbsp granulated sugar, pinch of salt, ½ tbsp cornstarch, 1 tbsp lemon juice; Crust: 1½ cups graham cracker crumbs, 3 tbsp granulated sugar, 7 tbsp unsalted butter (melted); Cheesecake Filling: 2 packages (225 g each) cream cheese (softened), ½ cup granulated sugar, 2 tbsp sour cream, 1 tsp vanilla extract, 2 tbsp flour, 2 large eggs; Optional Toppings: Whipped cream, fresh blackberries

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This Blackberry Cheesecake Pie is a creamy, fruity dessert that perfectly combines the tangy sweetness of blackberries with a smooth cheesecake filling and a buttery graham cracker crust. The homemade blackberry sauce adds a burst of flavor and beautiful color, making it a show-stopping dessert for any occasion—especially during summer when berries are at their best.

Why You’ll Love This Recipe

This recipe is the ultimate fusion of cheesecake and fruit pie. It’s rich but refreshing, elegant yet easy to prepare. The graham cracker crust gives a delightful crunch, while the creamy cheesecake and vibrant blackberry swirl create an irresistible contrast in texture and flavor. Whether you’re serving it at a summer gathering or a cozy family dinner, this dessert is sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Blackberry Sauce:
• 1 can (170 g) fresh blackberries
• 2 tablespoons water
• 2 tablespoons granulated sugar
• A pinch of salt
• ½ tablespoon cornstarch
• 1 tablespoon lemon juice

For the Crust:
• 1½ cups graham cracker crumbs (about 10 whole crackers)
• 3 tablespoons granulated sugar
• 7 tablespoons unsalted butter, melted

For the Cheesecake Filling:
• 2 packages (225 g each) cream cheese, softened
• ½ cup granulated sugar
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 2 tablespoons flour
• 2 large eggs

Directions

Prepare the Blackberry Sauce:
In a saucepan over medium heat, combine the blackberries, water, sugar, and salt. Stir occasionally until the blackberries release their juices.
Thicken the Sauce:
Mix cornstarch with lemon juice to form a slurry. Add it to the blackberry mixture and cook for 2–3 minutes until the sauce thickens. Remove from heat and let it cool completely.
Prepare the Crust:
Preheat the oven to 175°C (350°F). In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and up the sides of a 9½-inch (24 cm) deep pie dish. Refrigerate to set while preparing the filling.
Make the Cheesecake Filling:
Beat the cream cheese and sugar until smooth. Add sour cream, vanilla, and flour, and mix again. Add the eggs one at a time, mixing just until combined.
Assemble the Pie:
Spread half of the cheesecake mixture over the crust. Add half the blackberry sauce and gently swirl it with a knife. Repeat with the remaining cheesecake mixture and blackberry sauce, creating a marbled effect.
Bake and Cool:
Bake for about 35 minutes or until the edges are set and the center is slightly jiggly. Cool on a wire rack for 1 hour, then refrigerate for at least 2–3 hours until fully chilled.
Serve:
Optionally, top with whipped cream and fresh blackberries before serving.

Servings and Timing

Servings: 8–10 slices
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Cooling and Chilling Time: 3–4 hours
Total Time: Approximately 4½ hours

Variations

Mixed Berry Version: Use a combination of blueberries, raspberries, and blackberries for a more colorful dessert.
Lemon Cheesecake Twist: Add 1 teaspoon of lemon zest to the cheesecake batter for a zesty flavor.
Chocolate Crust: Replace the graham crackers with chocolate cookies for a rich, decadent base.
Mini Pies: Make individual cheesecakes in muffin tins for easy serving at parties.

Storage/Reheating

Store the Blackberry Cheesecake Pie covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. To serve from frozen, thaw overnight in the refrigerator. This dessert is best enjoyed chilled and should not be reheated.

FAQs

1. Can I use frozen blackberries instead of fresh?

Yes, frozen blackberries work perfectly. Just thaw and drain them before using.

2. Can I make this pie ahead of time?

Absolutely. It tastes even better the next day after the flavors have set.

3. What if I don’t have graham crackers?

You can substitute digestive biscuits, vanilla wafers, or any plain sweet cookies.

4. How do I prevent cracks in the cheesecake?

Avoid overmixing the batter and do not overbake. Cooling gradually also helps prevent cracks.

5. Can I make this without eggs?

Yes, replace each egg with ¼ cup of Greek yogurt or a commercial egg substitute.

6. How do I know when the cheesecake is done?

The edges should be set and the center slightly wobbly—it will firm up as it cools.

7. Can I add a topping besides whipped cream?

Yes, try a drizzle of chocolate ganache or a dusting of powdered sugar.

8. Can I make this gluten-free?

Yes, use gluten-free graham crackers or cookies for the crust.

9. How long should it chill before serving?

At least 2–3 hours, but overnight chilling yields the best texture.

10. Can I use other fruits instead of blackberries?

Yes, raspberries, blueberries, or cherries are great substitutes.

Conclusion

This Blackberry Cheesecake Pie is a perfect combination of creamy, fruity, and crunchy textures. It’s simple to make, elegant to serve, and guaranteed to delight anyone who tries it. Whether for a special occasion or a casual gathering, this dessert will always leave a lasting impression.