Yesterday, I gave you some tips on how to pick fresh, ripe blackberries.
Today, I’m going to give you a sweet summer recipe that uses up those fresh berries.
This cheese cake recipe could be used with any berry, really. In fact, the original recipe called for gooseberries. I don’t think I’ve ever even seen a gooseberry. I don’t know what they look like.
So, we’ll use blackberries today. You could use raspberries or blueberries or even that canned cherry pie filling if you wanted.
The possibilities are endless.
No-Bake Blackberry Cheese Pie
Source: Out Here magazine, Spring 2010 issue
1/4 cup cornstarch
2 1/4 cups sugar
1/2 cup water
1 cup blackberries
1 1/2 sticks margarine
2 cups graham cracker crumbs
2 8-oz. packages cream cheese
1 tsp vanilla
8 oz. Cool Whip
Mix cornstarch, water, blackberries and 3/4 cup sugar in a small saucepan.
Cook on medium heat until thickened. Cool.
Meanwhile, crush the graham crackers to make crumbs.
Add in butter and mix well.
Press into a pie dish or 9×13 baking dish.
Mix cream cheese, 1 1/2 cups sugar and vanilla.
Fold in Cool Whip for a light, fluffy mixture.
Take your crust…
…and spread half the cream cheese mixture over it.
Next, layer all the cooled berry mixture on top of the cream cheese layer.
Top with the remaining cream cheese mixture.
Garnish with fresh berries or graham cracker crumbs.