Creamy Blackberry Pie is an easy no-bake dessert: a light whipped blackberry mousse made with fresh cream and cream cheese, set in a sweet buttery pastry case. It’s perfect for summer and comes together in minutes.
This no-bake pie uses simple ingredients and only takes a few minutes to prepare. The filling combines fresh blackberries with whipped cream and cream cheese, lightly sweetened to taste. The result is a creamy, fruity mousse that sits beautifully in a crisp pastry shell.
The base for this recipe is a cooked shortcrust pastry case about 8–9 inches in diameter. You can use a store-bought tart shell, bake your own, or reuse pre-baked cases you’ve frozen from previous baking. I sometimes make mini pastry cases, bake them, and freeze them for quick desserts later.
When blackberries are in season they’re abundant in the UK and many other regions. If you pick more than you can eat fresh, freeze a batch to enjoy in winter—defrost on paper towels before use so excess juice drains away.
Prep Time
5 minutes
Cook Time
None if using a ready-cooked pie crust.
Yield
6 servings
INGREDIENTS
The Base
One 8–9 inch cooked pastry case (shortcrust). Use your favorite recipe or a shop-bought cooked case.
The Filling
200 ml (¾ cup) fresh whipping cream
200 g (7 oz) cream cheese, room temperature
100 g (⅔ cup) blackberries, fresh or frozen
1–2 tablespoons icing (powdered) sugar, optional
A handful white chocolate chips or small chunks, optional
Reserve a couple of whole blackberries for garnish if desired.
Notes and Variations
If fresh berries aren’t available, frozen blackberries work well. Thaw them briefly on kitchen paper to remove excess liquid before folding into the filling.
You can substitute the cream cheese and cream with mascarpone, crème fraîche, or a similar soft dairy for a slightly different texture and flavor—each variation is delicious.
INSTRUCTIONS
- In a mixing bowl, beat the room-temperature cream cheese until light and fluffy.
- Add the whipping cream and continue to whip until the mixture is thick and holds soft peaks.
- Add the blackberries. You can pulse or lightly blend them into the cream for a smooth, uniformly colored filling, or fold them in gently to leave blackberry chunks and texture. Stir in white chocolate chips if using.
- Taste and add 1–2 tablespoons of icing sugar if you prefer a sweeter filling, then whip briefly to combine.
- Transfer the mousse to the cooked pastry case. Serve immediately for a soft, mousse-like texture, or chill for a few hours to firm up slightly.
We’d love your feedback — did you try this recipe or make any changes? Tell us what worked for you and any twists you added. Happy cooking!
Recipe Summary
Quick Creamy Blackberry Pie
- Yield: 6 servings
- Prep Time: 5 minutes
- Total Time: 5 minutes (plus chilling time if desired)
Creamy Blackberry Pie combines whipped cream, cream cheese and fresh or frozen blackberries in a prepared pastry case for a fast, refreshing summer dessert.
Ingredients
The Base
- 9 inch cooked pastry case
The Filling
- 200 ml fresh whipping cream
- 200 g cream cheese, room temperature
- 100 g blackberries (fresh or frozen)
- 1–2 tablespoons icing sugar, optional
- 2 tablespoons white chocolate chips, optional
Instructions
- Whip the cream cheese until fluffy, then add the whipping cream and beat until thick.
- Add blackberries and either fold in for chunks or blend for a smoother filling.
- Sweeten with icing sugar to taste and add white chocolate chips if desired.
- Spoon the filling into the pastry case and serve immediately or chill to set slightly.
Nutrition (approx. per serving)
Calories, fat, carbohydrates and other nutrition values can vary depending on exact ingredients and portion sizes; use the values above as a rough guide.