Lemon Blackberry Icebox Cheesecake

Lemon Blackberry CHEESECAKE – the icebox version! A perfect blend of sweet & tart all whirled together in a creamy delicious cheesecake with a golden cookie crust that’s super easy to make!

Blackberries have long been my favorite fruit. I absolutely love them.

Usually, when I do lemon desserts & I decide to pair it with another flavor…. blueberry is the one I lean towards. Lemon & blueberry just blend together perfectly. But, this time I decided to go a different route & pair my favorite fruit with the tartness of lemon in a cheesecake – but I didn’t want a time intrusive cheesecake. This needed to be something that I could simply mix up & go. So, what better than to create a Lemon Blackberry Icebox Cheesecake? The perfect blend of sweet & tart all whirled together in a creamy delicious cheesecake with a golden cookie crust.

It’s addictive, y’all. I may sometimes eat this for breakfast. Don’t judge. It has fruit… 😉

What ingredients do I need to make this Lemon Blackberry Icebox Cheesecake?

The ingredient list is super short! Here’s what you need:

(full printable or screenshot-able recipe at bottom of post)

• Cream cheese
• Lemon
• sweetened condensed milk
• blackberry jam
• butter
• golden Oreos

How do I make the Lemon Blackberry Cheesecake?

It’s so simple! Let me walk you through it.

Finely crush your Golden Oreo cookies – I use a food processor but you can use a rolling pin and a ziplock bag too (or something similar). Mix them in with 5 tablespoons of melted unsalted butter. Press firmly into the bottom of a 9inch pie dish & freeze while you’re preparing the cheesecake filling.

Beat together 2 8oz packages of room temperature cream cheese until smooth & creamy.

Grate in the zest of one large lemon…

Now, squeeze in the juice from that same lemon.

Pour in a can of sweetened condensed milk & whisk the mixture very well. It should be smooth & creamy.

Spread the lemon cheesecake mixture into the bottom of your crust & place back into the freezer while preparing the blackberry swirl.

Microwave 1/4 cup of seedless blackberry preserves in the microwave for about 15 seconds, just to ‘melt’ it a little but not to make it hot. Let cool slightly if you need to.

Pour the blackberry preserves over the pie. Using a knife, carefully a few vertical & horizontal lines through the jam/cheesecake to ‘swirl’ it together.

Freeze overnight or 8 hours. Let sit at room temp for 10 minutes before slicing. Tip: Use a knife ran under hot water to slice.

Print Pin

Lemon Blackberry Icebox Cheesecake

Prep Time 10 minutes minutes

Servings 1 cheesecake

Ingredients

• 25 Golden Oreo cookies
• 5 tablespoons unsalted butter melted
• 2 8 oz containers cream cheese room temperature
• the zest & juice from one large lemon
• 1 can sweetened condensed milk
• 1/4 cup seedless blackberry jam

Instructions

• Finely crush your Golden Oreo cookies - I use a food processor but you can use a rolling pin and a ziplock bag too (or something similar). Mix them in with 5 tablespoons of melted unsalted butter. Press firmly into the bottom of a 9inch pie dish & freeze while you're preparing the cheesecake filling.
• Beat together 2 8oz packages of room temperature cream cheese until smooth & creamy. Mix in the zest & juice from a large lemon. Pour in a can of sweetened condensed milk & whisk the mixture very well. It should be smooth & creamy. Spread the lemon cheesecake mixture into the bottom of your crust & place back into the freezer while preparing the blackberry swirl.
• Microwave 1/4 cup of seedless blackberry preserves in the microwave for about 15 seconds, just to 'melt' it a little but not to make it hot. Let cool slightly if you need to. Pour the blackberry preserves over the pie. Using a knife, carefully a few vertical & horizontal lines through the jam/cheesecake to 'swirl' it together.
• Freeze overnight or 8 hours. Let sit at room temp for 10 minutes before slicing. Tip: Use a knife ran under hot water to slice.