Blackberry Cream Cheese Dessert Recipes

NO BAKE BLACKBERRY CHEESECAKE

Steps:

• Combine the graham cracker baking crumbs and melted butter until moistened and crumbly.
• Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
• Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
• Add the lemon juice and lemon zest and mix well until incorporated, scraping down the sides of the bowl to ensure everything is incorporated and distributed evenly.
• Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks in the batter.
• Add the mashed blackberries and fold them in gently until the blackberries are streaked throughout the batter.
• Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula or offset spatula.
• Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 3-4 hours.

BLACKBERRY CHEESECAKE SQUARES

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
• Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the melted butter and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!)
• For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
• Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
• For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
• In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.
• Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).
• When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.

BLACKBERRY CREAM CHEESE DESSERT

Steps:

• Melt butter and mix with flour and press into a 9x13 pan.
• Bake at 350 degrees for 20 minutes, then cool.
• Mix cream cheese,powdered sugar & milk together and pour over crust.
• Mix sugar,water,blackberries & cornstarch in a saucepan, bring to a boil and cook 3 minutes(or until beginning to set up) then set aside to cool.
• Pour cooled blackberry topping over cream cheese layer, top with whipped topping, refrigerate a few hours.

BLUEBERRY CREAM DESSERT

Steps:

• In a large bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into a greased 13-in. x 9-in. baking dish. In another bowl, beat cream cheese and remaining sugar until smooth; stir in eggs and vanilla. Pour over crust., Bake at 350° for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving.

EASY BLACKBERRY AND CREAM CHEESE DANISH RECIPE

Steps:

• Preheat oven to 375 degrees.
• In a small bowl, combine cream cheese, sugar, vanilla, and flour. Set aside.
• Open crescent roll dough and unroll, leaving crescents all together in one large rectangle
• On an ungreased baking sheet, lay the crescent roll rectangle. The dough should be almost the entire length of a half sheet pan. (If you're not using a crescent roll sheet, be sure to press edges together to even out edges and seal any holes.)
• Cut 1/2 inch diagonal strips up each side of the dough.
• Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with blackberry pie filling or fresh blackberries (or both). You may not need to use the whole can, just enough to cover it well.
• Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
• Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
• Once danish has cooled, remove to serving platter.