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Lemon Blackberry Icebox Cheesecake

Prep Time10 mins
Servings: 1 cheesecake


  • 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


  • 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.