Blackberry Cream Cheese Icebox Dessert Bars
Ingredients
Crust
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons sugar
Pinch of salt
Cream Cheese Layer
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lime juice or lemon juice
1 1/2 cups heavy whipping cream, cold
Vanilla Custard Layer
1 box instant vanilla pudding mix, 3.4 oz
1 3/4 cups cold milk
1/2 cup sweetened condensed milk
1 cup fresh blackberries
Blackberry Sauce
2 1/2 cups fresh or frozen blackberries
1/3 cup sugar
1 tablespoon lemon or lime juice
1 tablespoon cornstarch
2 tablespoons water
Topping
1 1/2 cups whipped topping or freshly whipped cream
Fresh blackberries
Lime zest or lemon zest
Crushed graham crackers or chopped nuts
Fresh mint, optional
Instructions
1. Make the crust
Grease a 9×13-inch baking dish or line it with parchment paper.
In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt until the crumbs look like wet sand. Press firmly into the bottom of the dish.
Chill for 20 minutes while preparing the filling.
2. Make the blackberry sauce
Add blackberries, sugar, and lemon or lime juice to a saucepan over medium heat.
Cook for 5 to 7 minutes, stirring often, until the berries release their juices and soften.
In a small bowl, mix cornstarch with water. Stir it into the berry mixture and cook for 1 to 2 minutes, until thickened.
Remove from heat and let cool completely.
3. Make the cream cheese layer
Beat softened cream cheese until smooth.
Add powdered sugar, vanilla, and lime juice. Beat until creamy.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until fluffy and smooth.
Spread half of this mixture over the chilled crust.
4. Add the custard layer
In a bowl, whisk vanilla pudding mix with cold milk until thickened.
Add sweetened condensed milk and whisk until smooth.
Fold in fresh blackberries.
Spread the custard layer over the cream cheese layer.
5. Add blackberry sauce
Spoon the cooled blackberry sauce over the custard layer.
Gently swirl it with a knife or spatula, leaving thick ribbons of berry sauce.
6. Add the top layer
Spread the remaining cream cheese mixture over the blackberry layer.
Top with whipped cream or whipped topping.
Sprinkle with lime zest, crushed graham crackers, chopped nuts, and fresh blackberries.
7. Chill
Cover and refrigerate for at least 6 hours, preferably overnight.
For cleaner slices, freeze for 30 to 45 minutes before cutting.
Serving
Slice into squares and serve cold. Add a fresh blackberry, mint leaf, and extra lime zest on top for a bakery-style finish.
Storage
Keep covered in the refrigerator for up to 4 days.
- You can also freeze the bars for up to 1 month. Thaw in the refrigerator before serving.