I know what you’re thinking—blackberries already?? Isn’t it kind of early??? I know they usually peak in June and July, but I was gifted the most beautiful package of blackberries over the weekend from one of my mom’s friends who wanted me to use them to make something for the blog! So today we’re having this Blackberry Delight, and let me tell you, my family and I demolished this thing.
I’m not the biggest fan of blackberries because of all the seeds (I’m a weird texture person), but I do like the actual flavor and was so excited to find something that would show off their pretty color. I turned to my trusty box of my grandmother’s recipes and this was one of the first that I came across. Typically titled after whatever fruit you’re using (strawberry delight, blueberry delight, etc.), it features THE BEST CRUST made of flour, butter, and pecans (I added a tiny bit of brown sugar as well). The filling is the most LUSCIOUS cream cheese filling. It’s softer than a no-bake cheesecake and you sort of have to scoop it rather than slice it. The original recipe calls for topping it with your choice of canned pie filling, but here we’re doing the fresh fruit version.
Like, look at this crust??? The original recipe is made in a 9×13 rectangle pan, but I wanted a really thick slice of this thing, so I made it in a 9-inch springform pan. You can definitely still do the rectangle baking dish. If you go with the springform pan like I did, just know that, like I said, the filling is kind of soft, so it might not hold up super well with the outside of the pan removed.
About this recipe
Crust: all you need for this crust is flour, butter, chopped pecans and a couple tablespoons of brown sugar (you can use either light or dark). It bakes for 25 minutes and that’s all the baking you have to do.
Filling: to make the filling you’ll beat together cream cheese, powdered sugar, and vanilla. The original recipe then folds in a container of Cool Whip, but I had heavy cream on hand already so my version of this recipe calls for freshly whipped cream. If you don’t want to dirty another bowl by whipping the cream, you can definitely still use Cool Whip if you prefer!
Blackberries: You can easily swap out the blackberries here for whatever fruit or berries you have on hand! This would be just as amazing with strawberries, blueberries, or maybe even peaches when they’re in season!
Topping: I had a 16oz container of blackberries, so I used about half of them to make an easy blackberry compote in a saucepan. Essentially, you just cook some blackberries with sugar, some lemon juice, and cornstarch, mashing the blackberries as they turn soft. Once this cools (it can be made a day in advance and stored in the fridge), it’s swirled into the top of the cream cheese filling, and the rest of the whole blackberries go on top.
Storage: Store covered in the refrigerator.
Of all the wonderful desserts my grandmother would make, my mom says this was my grandfather’s absolute favorite. Which makes it even more special. My dad loved the crust, and throughout the days we had this in our fridge, my mom, dad, and I kept catching each other sneaking pieces from the fridge. 😂
So! If you can’t find decent blackberries yet, you’ll definitely want to save this Blackberry Delight recipe for later in the summer! Or make it with whatever berries you’re able to get your hands on.
- 1 16-oz package fresh blackberries, divided
- ¾ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
Brown Sugar Pecan Crust
- 1 cup unsalted butter melted
- 2 cups flour
- 2 tbsp packed brown sugar
- 1 cup chopped pecans
Cream Cheese Filling
- 1 ½ cups heavy cream
- 2 8-oz blocks cream cheese, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
To make the blackberry topping:
- Place half of the blackberries in a small saucepan. Add sugar and lemon juice. Cook for about 5 minutes over medium heat, breaking down berries with a rubber spatula as they soften. Stir in cornstarch and continue cooking for an additional 5 to 10 minutes, stirring often, until mixture reaches a syrupy or sauce-like consistency. Remove from heat and let cool completely. (Topping can be made a day in advance and stored covered in the refrigerator.)
- Preheat oven to 350°F. Lightly spray a 9-inch springform pan with baking spray.
To make the crust:
- Whisk together melted butter, flour, brown sugar, and chopped pecans. Pressinto the bottom of the prepared pan. Bake for 25 minutes, or until golden brown. Remove and allow to cool completely.
To make the filling:
- Whip heavy cream in a stand mixer with the whisk attachment until fluffy and stiff peaks form.
- In another bowl, beat cream cheese until smooth and creamy. Add powdered sugar and vanilla; mix well. Fold in whipped cream until completely incorporated. Spread over cooled crust.
- Spoon blackberry topping over the filling and spread with a spoon. Top with remaining blackberries. Store in the refrigerator until ready to serve. Store covered in the refrigerator.