No Bake Blackberry Cream Pie

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

5 from 1 vote

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.

Prep Time30

Cook Time15

Chilling Time4

Total Time4 45

Course: Dessert

Cuisine: American

Servings:

Calories: 487kcal

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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