Blackberry Lemonade Pie Recipe

in relation to the dessert of desire round right here, it’s definitely pie. And this Blackberry Lemonade Pie was a large hit with my pie loving own family!

This creamy pie combines the flavors of lemon and blackberry in a Golden Oreo crust. With cream cheese and homemade whipped cream making up the filling, it’s a piece like a cross between a cream pie and a no-bake cheesecake.

This sweet and tangy swirled pie combines sweetened cream cheese, whipped cream, fresh lemon juice and blackberry preserves in a vanilla cookie crumb crust.


  • 30 Golden Oreo cookies
  • 1/three cup butter, melted
  • 2 (eight ounces.) packages cream cheese, softened
  • 1 (14 oz.) can sweetened condensed milk
  • 1 teaspoon lemon zest
  • three/4 cup lemon juice
  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 1/four cup seedless blackberry jam, melted and cooled


  1. In a meals processor, pulse cookies to shape crumbs. upload melted butter and pulse to mix. Press into the bottom and up the sides of a nine-inch pie pan. Freeze even as you put together the filling.
  2. In a huge bowl, beat the cream cheese with an electric mixer until clean. add the sweetened condensed milk and beat for one minute. blend inside the lemon juice and zest and beat until clean.
  3. In a separate bowl, beat the cream and sugar with an electric powered mixer until stiff peaks shape. Fold whipped cream into cream cheese combination. unfold into the organized crust.
  4. Spoon the blackberry preserves over the lemon filling. Swirl gently with a sharp knife. cover and refrigerate till company, 4-6 hours.