Slice of Blackberry Cheesecake Icebox Pie on a plate with fresh blackberries.

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. Perfect for cookouts, potlucks and hot summer days!

Slice of Blackberry Cheesecake Icebox Pie on a plate with fresh blackberries.

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. Icebox pies like this Frozen Toffee Pie and this Strawberry Pretzel Icebox Pie are some of my favorite summer desserts.

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.

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Slice of Blackberry Pie with rest of the pie in background.

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.

How To Make Blackberry Cheesecake Icebox Pie

(More detailed instructions and video in recipe card below.)

  1. Stir together graham cracker crumbs, melted butter and sugar. Press into the bottom and up the sides of a greased pie plate. Refrigerate or freeze.
    Making the crust.
  2. Beat pudding mix and milk until it starts to thicken.
    Mixing the filling.
  3. Fold in Cool Whip.
    Adding the Cool Whip to filling.
  4. Fold in mashed blackberries and preserves and transfer to pie crust.
    Mixing blackberries into filling and transferring filling to crust.
  5. Freeze at least 4 hours.
  6. Decorate with whipped cream and blackberries.
    Decorating pie with whipped cream.

Why You’ll Love This Recipe

  • Cool and creamy summer dessert.
  • Great make-ahead recipe. It can be stored in the freezer for up to 2 months.
  • Tons of blackberry flavor from both fresh blackberries and blackberry preserves.
  • Quick and easy.
  • No oven needed.

Substitutions

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.

Substitute For Cool Whip

If you don’t want to use Cool Whip, you can make some fresh whipped cream. You will need about 3 cups.

How To Serve

This pie makes a great summer dessert and it can be made a few days in advance. Serve it cold from the refrigerator. It also tastes great served frozen. 

Blackberry Cheesecake Icebox Pie in a white pie pan.

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Slice of Blackberry Cheesecake Icebox Pie on a plate with fresh blackberries.
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Blackberry Cheesecake Icebox Pie

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.

Course Dessert
Cuisine Southern
Keyword no-bake dessert, summer
Prep Time 20 minutes
Cook Time 0 minutes
Freeze 4 hours
Total Time 4 hours 20 minutes
Servings 8
Calories 429kcal

Equipment

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

Calories: 429kcal | Carbohydrates: 54g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 494mg | Potassium: 176mg | Fiber: 2g | Sugar: 35g | Vitamin A: 558IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 1mg

Recipe adapted from Southern Cast Iron

Blackberry Cheesecake Icebox Pie

Originally posted June 29, 2019.

The post Blackberry Cheesecake Icebox Pie appeared first on Spicy Southern Kitchen.