This year I stayed in Southern California for Thanksgiving because plane tickets were just too darn expensive. $400 round trip to Portland and back? I can only afford to pay that fare once a year, and that’s for Christmas. So, instead I went to my friend Ryan’s family’s Thanksgiving at his grandparents house. Jeremy has been going there for the past four years, and it was nice that I was able to come this year, too. We had a great time, the food was delicious and the company was wonderful. I decided to make a pie to contribute to the dessert table, and finally settled on blackberry cream cheese. I know cream cheese mixtures baked are usually referred to as cheesecake, but this is in a pie crust with pie filling, so to me it pretty much shouts “PIE!”. I used the crust from my Buttermilk Blueberry Pie recipe because I loved that crust so much, but cut it down by about 1/4 because I made a lattice top instead of a full top, but if you want to make a full top for the pie you can feel free to use the larger recipe in that post. Also of note, this recipe is for a pie that is to be made in a springform cake pan, not a regular pie pan. If you want to make it in a regular pie pan, I would suggest cutting the entire recipe in half.

Blackberry Cream Cheese Pie

Course Dessert
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Author Eva Kosmas Flores


Blackberry Filling

  • 4 Cups Blackberries fresh or frozen
  • 3/4 Cup Sugar
  • 3 Tablespoon corn starch
  • 3 Tablespoon butter melted
  • 1 Tablespoon Lemon Juice
  • 1/4 Teaspoon cinnamon
  • 1/4 Teaspoon Salt

Cream Cheese Filling

  • 8 Ounces Cream Cheese
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Plain Yogurt
  • 1 and 1/2 Teaspoons Grated Lemon Peel
  • 1 Teaspoon Corn Starch


  • 1 Egg whisked (to brush over the crust)
  • 3 Cups Flour
  • 1 Cup Butter cold and hard
  • 1/2 Cup Ice Water
  • 2 and 1/4 Teaspoons Sugar
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Nutmeg


  1. First make the crust. In a large bowl mix together all of the dry ingredients. Cut the butter into roughly pea-sized pieces over the bowl, allowing the butter pieces to fall into the dry ingredients. Pour the cold water into the bowl and mix the dough together with your hands, kneading until everything is completely blended. Wrap the dough in plastic wrap and place it in the refrigerator until you roll it out later.
  2. To make the cream cheese filling, place all the ingredients in a medium sized bowl and mix with an electric mixer until smooth. Set aside.
  3. To make the blackberry filling, mix together the dry ingredients in a large bowl until they are evenly distributed, then add the blackberries, butter, and lemon juice and stir until the berries are coated in the sugary mixture.
  4. Preheat the oven to 350 degrees Fahrenheit. Lightly grease and flour the inside of the cake pan. Take the dough out of the refrigerator and roll it out onto a well-floured surface, keeping it in a nice circular shape. Once it is about 1 cm thick, transfer it onto the cake pan and mold it into the sides of the pan, letting the extra crust hang off the sides.
  5. Spread the cream cheese filling evenly in the bottom of the pie, then pour the blackberries on top. Trim off any extra crust, leaving about 2 inches of crust outside the filling. Fold the 2 inches of crust back over the top of the pie, as you would with a galette. Combine the trimmings into a ball and roll it out, then cut out any decorative shapes or lattice strips you want to put on the pie.
  6. Arrange the cut-outs and lattice on top of the pie. You can put a few drops of water on the crust where you plan on placing a decorative cut-out to help secure it. Once everything is arranged, brush the exposed crust with the whisked egg. Place the pie in the oven and bake for 45 minutes to 1 hour, or until the crust is a nice golden brown.
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