No-Bake Blackberry Cream Pie

Name: No Bake Blackberry Cream Pie
Prep time: 30 min
Cook time: 15 min
Total time: 285 min
Ingredients: 12 oz fresh blackberries; 1 cup sugar (divided); 2 tbsp lemon juice; 1 tbsp cornstarch; 10 graham crackers; ½ cup butter (melted); 8 oz cream cheese (softened); ½ cup sour cream; ½ tsp vanilla extract; 8 oz whipped topping (thawed)

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This No Bake Blackberry Cream Pie recipe has a classic graham cracker crust filled with a smooth blackberry cream, and topped with fresh blackberries. It’s a light, refreshing, and delicious dessert that satisfies your sweet tooth.

a slice of blackberry cream pie with fresh blackberries on top being taken out of a whole pie.

Table of Contents

If you’re a fan of our Easy Blackberry Cobbler recipe, you’ll love this light and airy cream pie. With a combination of simple yet delicious ingredients, you can beat the summer heat without turning the oven on.

Easy blackberry cream pie is quick to make, yet being a no bake recipe – you just have to reserve a chill time of at least 4 hours like when making Strawberry Jello Pie. Patience will be rewarded with fantastic tastes, I promise.

No Bake Strawberry Swirl Bars are another no bake dessert recipe that I know you’ll love. Yet if you’re looking for a cream pie recipe with a traditional pie crust, try this Raspberry Chocolate Cream Pie.

Why You’ll Love This Recipe

Texture: Smooth and creamy pie filling with a crumbly crust just like for our Coconut Cream Cheesecake.
Flavor: Tart blackberries with a hint of sweetness, combined with the tanginess of cream cheese and sour cream, and a buttery graham cracker crust.
One of the best no bake desserts using fresh berries.

Total Time: 4¾ hours

Serves: 8

Ingredients and Notes

ingredients to make blackberry cream pie such as whipped topping, fresh blackberries, sour cream, lemon juice and graham crackers.

Blackberries – You can use fresh blackberries, or frozen blackberries if they aren’t in season.
Lemon Juice – I used bottled lemon juice.
Graham Crackers – I used store-brand honey graham crackers, yet any will do.
Whipped Topping – I used Cool Whip for convenience.

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

Recipe Substitutions

You can use salted butter instead of unsalted butter for the pie crust if you need to.
Plain Greek yogurt can be used instead of sour cream, but the flavor will be slightly milder.
3 cups of homemade whipped cream can be used from heavy whipping cream, instead of using Cool Whip.
You can save time by using a pre-made graham cracker bought at any grocery store.

Tips for Success

Make sure the cream cheese doesn’t sit at room temperature for longer than 2 hours.
The blackberry jam needs to be completely cooled before adding it to the pie filling. To speed up the cooling process, I recommend placing it in a plastic bowl or letting it cool on the counter for 30 minutes before placing it in the freezer or fridge for another 10 minutes.
The cream cheese/sugar mixture should be completely smooth and free of lumps before adding the jam to avoid a lumpy pie filling.
The graham cracker crumbs should be firmly pressed into the pie dish, ideally with the flat bottom of a glass or measuring cup to ensure that the crust remains intact when the pie is sliced.

How to Make Blackberry Cream Pie

a small saucepan with fresh blackberries in it and flour.

STEP 1 – Place the blackberries, ½ cup of sugar, lemon juice, and cornstarch in a medium saucepan over medium heat, and stir to combine. Press the blackberries with a wooden spoon or potato masher to help break them apart and release their juices. Let the mixture come to a boil, then lower the heat to a simmer for 15 minutes or until thickened.

blackberry jam in a fine mesh strainer over a glass bowl.

STEP 2 – Remove from the heat and press the jam through a fine mesh sieve into a medium, heat-proof bowl to remove the seeds and any large bits of blackberries. This is optional, but it will give the pie filling a smoother texture. Let the jam cool completely to room temperature.

a food processor with graham cracker crumbs inside it.

STEP 3 – Use a food processor to crush the graham crackers into fine crumbs, then slowly add the melted butter while running the processor at low speed until the crumbs are coated evenly.

STEP 4 – Firmly press the crumbs into a greased 9-inch pie plate or dish, then place the crust in the freezer for at least 15 minutes or until it has hardened.

a glass bowl of cream cheese and sugar ready to be mixed together.

STEP 5 – While the crust is in the freezer, use an electric mixer to combine the remaining ½ cup of sugar, cream cheese, sour cream, and vanilla extract in a large bowl until smooth.

a glass bowl of blackberries filling with whipped topping.

STEP 6 – Add the cooled blackberry jam and continue mixing. Finally, add the thawed whipped topping, and mix until the filling is smooth and everything is combined.

A whole Blackberry Cream Pie in a graham cracker crust in a pie plate.

STEP 7 – Spoon or pour the blackberry filling into the bottom crust, and spread it out evenly. Cover the pie with plastic wrap and chill it in the fridge for at least 4 hours.

A whole Blackberry Cream Pie in a graham cracker crust with fresh blackberries on top, surrounded by fresh blackberries and plates.

STEP 8 – Top with additional fresh berries on top of the pie for garnish, if desired, and serve chilled.

Can Blackberry Cream Pie Be Made In Advance?

Yes, blackberry cream cheese pie is a great make ahead dessert. This cream pie will keep in the freezer when well wrapped, for up to three months, as does our No Bake Pumpkin Marshmallow Pie.

a Blackberry Cream Pie in a graham cracker crust with fresh blackberries on top, with a slice of blackberry cream pie out of it.

Serving Suggestions

This cream pie recipe is best when served chilled. While not necessary, it’s a beautiful final tough to serve with fresh blackberries on top. This best cream pie among the no bake blackberry desserts can also be served with more whipped topping or even ice cream.

Storage

Refrigerator: Cover the pie tightly with plastic wrap and store in the refrigerator for up to 3 days. The crust will start to get soggy after that.

Freezer: This pie can be stored in the freezer for up to 2 months. Cover it tightly with both plastic wrap and foil when you freeze it. Thaw it out overnight in the refrigerator before serving.

a slice of blackberry cream pie on a plate with fresh blackberries on top and beside it.

Recipe FAQ

Are there flavor variations with blackberry cream pie?

This cream pie recipe can be made with any kind of berries, swapping out the blackberries with your berry of choice. Try this and make strawberry cream pie, raspberry cream pie, blueberry cream pie, or even a mixed berry cream pie!

What’s the difference between custard pie and cream pie?

One of the main differences between custard pie and cream pie is their main ingredients. Custard pie is typically made with a filling consisting of eggs, sugar, milk or cream. The filling sets into a smooth and creamy texture as it bakes in the oven.
On the other hand, cream pie is made with a filling that includes whipped cream or whipped topping that is placed into a ready crust and not baked.
Custard pies are denser and more solid texture due to the egg-based filling setting during baking. Cream pies, on the other hand, have a lighter and fluffier texture thanks to the whipped cream or topping used in their fillings.

More No Bake Desserts

If you’ve tried this No-Bake Blackberry Cream Pie or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!

No Bake Blackberry Cream Pie

No Bake Blackberry Cream Pie has a classic graham cracker crust filled with a smooth blackberry cream, and topped with fresh blackberries. A light, refreshing, and delicious dessert that satisfies your sweet tooth – the ultimate summer dessert.

5 from 1 vote

Print Pin

Prep Time: 30

Cook Time: 15

Chilling Time: 4

Total Time: 4 45

Servings:

Course: Dessert

Cuisine: American

Author: Tammi

Ingredients

12 oz fresh blackberries
1 cup sugar (divided)
2 tbsp lemon juice
1 tbsp cornstarch
10 graham crackers
½ cup butter (melted)
8 oz cream cheese (softened)
½ cup sour cream
½ tsp vanilla extract
8 oz whipped topping (thawed)

Instructions

Place the blackberries, ½ cup of sugar, lemon juice, and cornstarch in a medium saucepan over medium heat, and stir to combine. Press the blackberries with a wooden spoon or potato masher to help break them apart and release their juices. Let the mixture come to a boil, then lower the heat to a simmer for 15 minutes or until thickened.
Remove from the heat and press the jam through a fine mesh sieve into a medium, heat-proof bowl to remove the seeds and any large bits of blackberries. This is optional, but it will give the pie filling a smoother texture. Let the jam cool to room temperature.
Use a food processor to crush the graham crackers into fine crumbs, then slowly add the melted butter while running the processor at low speed until the crumbs are coated evenly.
Firmly press the crumbs into a greased 9-inch pie dish or pan, then place the crust in the freezer for at least 15 minutes or until it has hardened.
While the crust is in the freezer, use an electric mixer to combine the remaining ½ cup of sugar, cream cheese, sour cream, and vanilla extract in a large bowl until smooth.
Add the cooled blackberry jam and continue mixing. Finally, add the thawed whipped topping, and mix until the filling is smooth and everything is combined.
Spoon the pie filling into the crust, and spread it out evenly. Cover the pie with plastic wrap and chill it in the fridge for at least 4 hours.
Top with additional fresh blackberries, if desired, and serve chilled.

Notes

Storage:

Refrigerator – Cover the pie tightly with plastic wrap and store in the refrigerator for up to 3 days. The crust will start to get soggy after that.
Freezer – This pie can be stored in the freezer for up to 2 months. Cover it tightly with both plastic wrap and foil when you freeze it. Thaw it out overnight in the refrigerator before serving.

No-Baking Tips

• Make sure the blackberry jam is completely cooled before adding it to the pie filling. To speed up the cooling process, I recommend placing it in a plastic bowl or letting it cool on the counter for 30 minutes before placing it in the freezer or fridge for another 10 minutes.

• The cream cheese/sugar mixture should be completely smooth and free of lumps before adding the jam to avoid a lumpy pie filling.

• The graham cracker crumbs should be firmly pressed into the pie dish, ideally with the flat bottom of a glass or measuring cup to ensure that the crust remains intact when the pie is sliced.

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