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

Lemon Blackberry Cheesecake

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

Usually, when I make lemon desserts and decide to pair it with another flavor…. blueberry is the one I lean towards.

Lemon and blueberry just blend together perfectly!

But, this time I decided to go a different route and 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 and go. So, what better than to create a Lemon Blackberry Icebox Cheesecake?

Why You’ll Love My Lemon Blackberry Cheesecake

You can whip this up in about 10 minutes! How’s that for an easy dessert?
Just 6 simple ingredients!
Blackberry + lemon – if you’ve not tried this combination yet, you can thank me later.
It’s addictive, y’all. I may sometimes eat this for breakfast. Don’t judge. It has fruit… 😉

Ingredients Needed for Lemon Blackberry 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 to Make Lemon Blackberry Cheesecake

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

Start by finely crushing 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 the crushed oreos in with 5 tablespoons of melted unsalted butter.
Press firmly into the bottom of a 9-inch pie dish and freeze while you’re preparing the cheesecake filling.
Beat together 2 x 8oz packages of room temperature cream cheese until smooth & creamy.

Next, grate in the zest of one large lemon.

Now, squeeze in the juice from that same lemon.

Now you’ll pour in a can of sweetened condensed milk and whisk the mixture very well. It should be smooth and creamy.

Then spread the lemon cheesecake mixture into the bottom of your crust and 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 swirl a few vertical and horizontal lines through the jam/cheesecake to make it pretty.

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.

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