Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 1/2 cups blackberries, pureed
Instructions
In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese until smooth. Stir in sweetened condensed milk until fully combined.
Fold in lemon juice and zest. Spread the mixture over the crust.
Gently swirl in blackberry puree using a toothpick or knife. Cover and refrigerate overnight.
Remove from the pan and slice into 8-10 servings.
Notes
For a gluten-free crust, substitute gluten-free graham cracker crumbs.
Chill for at least 4 hours, but overnight is ideal for optimal texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 60mg