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  • How to Winterize Blackberries | Gardener’s Path

    How to Winterize Blackberries | Gardener’s Path

    Fall is one of the busiest times in the garden. After bringing in the last of the summer harvests, it’s time to turn our attention to preparing our perennials for winter.

    Some plants winterize themselves by dying back to the ground, going dormant through the cold months and reappearing in the spring.

    But others need some help from the gardener to ensure they survive the chilly months ahead. That’s doubly true if you live in a northern climate.

    A horizontal close up of foliage of a wild blackberry plant covered in frost.A horizontal close up of foliage of a wild blackberry plant covered in frost.

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    If you’re growing blackberries, you’ll likely need to do some winter preparations.

    In mild climates, there’s not much to do at all. But in cooler regions, it’s smart to prepare your plants for the arrival of old man winter.

    How much work you need to do depends on what type of blackberry you’re growing and where you live.

    In this guide, we’ll talk about the specifics of how to winterize your plants so they come back vibrant and productive in spring.

    Here’s what I’ll cover:

    What Types of Blackberries Need Winterizing?

    Most blackberries (Rubus fruticosus agg.) are hardy to USDA Growing Zone 5b, but gardeners in 4b and 5a can still grow these brambles with a little bit extra of winter care.

    Of course, different species and cultivars have different needs, but those listed as “hardy” generally do well down to -10°F, and “tender” types to 10°F.

    A horizontal photo of blackberry bushes growing in on the edge of a field in full bloom.A horizontal photo of blackberry bushes growing in on the edge of a field in full bloom.

    Plants in areas that experience frequent heavy snow and melt can benefit from some winterizing.

    That’s because most blackberries produce the best fruit on canes that grew in the previous year, known as floricanes. So it’s a good idea to protect those year-old canes from the ravages of winter.

    Freezing and thawing, heavy snow, wind, and sunscald can all damage blackberry plants. Providing a little winter protection can help mitigate the damage these conditions cause.

    A vertical photo of blackberry bush leaves covered in frost on a cold day.A vertical photo of blackberry bush leaves covered in frost on a cold day.

    In regions with warmer winters, think Zones 7 and up, you don’t really need to do any winterizing, but feel free to do some preparations if you want to be extra sure you’re keeping your plants safe.

    Potted blackberries should always be winterized to some degree.

    The technique you use will depend on the type of plant you’re growing.

    Climbing Types

    Climbing types like the Pacific blackberry (R. urisnus) or the blackberry and marionberry hybrid ‘Columbia Star’ can be damaged by freezing temperatures and heavy snow.

    To protect the long, climbing canes, you will need to move them off their supports and lay them on the ground.

    To do this, before the first freeze sets in, lay some straw down on the ground adjacent to your plant. Two or three inches should do.

    A horizontal shot of a row of blackberry shrubs in a garden with red and black fruits on the bush.A horizontal shot of a row of blackberry shrubs in a garden with red and black fruits on the bush.

    Then, gently remove the canes from their supports and move them onto the straw. You don’t need to cover the canes, but you might want to pin them down if they appear reluctant to stay in place.

    You can use a piece of wire pushed into the ground, but avoid using rocks or bricks since they block the light and trap moisture.

    In cold climates, it can help to bury the canes by placing a thick layer of straw on top.

    In the spring after the last frost and when the canes are no longer frozen, gently lift them back up and affix them to the trellis or whatever support you’re using.

    Some of the canes might have rooted into the ground, via layering. If that happens, you can either clip away the roots and lift the canes, or snip the cane off on both sides of the root and let a new plant grow where the stem has rooted.

    Remove all of the straw and put it in your compost pile.

    Upright Plants

    For upright plants, you don’t need to do much beyond pruning.

    However, if you expect a period of strong winds, especially if the canes are frozen, you might want to wrap them in frost cloth or stake some kind of wind break around the plants.

    A horizontal photo of blackberries growing up a green trellis.A horizontal photo of blackberries growing up a green trellis.

    If you live in an area with regular visits from deer or rabbits in the winter, some protection from these herbivores is in order.

    Even if they don’t bother with your blackberries during the summer, they may be hungry enough to go browsing during the winter.

    A small fence or netting is usually enough to do the trick.

    Container Plants

    Container plants are more susceptible to the damage caused by winter conditions than those growing in the ground.

    It can help to think of potted plants as though they are growing in one Zone colder than your region.

    So if you live in Zone 6, pretend that your berries are growing in Zone 5 and protect them accordingly.

    A vertical close up shot of blackberry foliage growing in a pot.A vertical close up shot of blackberry foliage growing in a pot.

    Pots are also more prone to freezing and thawing than in-ground soil, which can cause root damage, soil heave, and cracking of the containers.

    If you live in Zone 5, it’s probably best to take your pots into an unheated garage or basement during the coldest months. You’re aiming to keep the plants in temperatures above freezing but below 45°F or so.

    Before first frost, prune the plants back leaving about five canes that are a foot or two long in place. Then move the pots to your chosen location.

    Don’t water the plants at all unless the soil has been completely dry for several weeks. Then, you can add a little water.

    In the spring, after the last predicted frost date, bring the container back into the great outdoors. Do this gradually over the course of a week so you don’t risk sunburning or shocking the plant.

    This process is similar to hardening off that we do with seedlings, and involves bringing the plant out for one hour and setting it in or near the area where it will ultimately grow.

    After an hour, bring it back in. The next day, add an hour before you bring it back in. Keep adding an hour each day until you have exposed it for a full seven hours. Now you can put it in its permanent spot and care for it as usual.

    If you’re in Zones 6 and up, after pruning, wrap the container in burlap or some other protective material and add a layer of leaf or straw mulch to the top of the potting medium to help protect the roots.

    When spring arrives, remove the burlap and what remains of the mulch.

    Pruning

    When the brambles are dormant, this is the time to prune them to encourage new branching and healthy growth.

    Blackberries should be pruned in late winter or early spring at the latest. The exception is fall-bearing types. These should be pruned in the fall.

    A horizontal shot of a gardener with pruning shears snipping off blackberry canes in the garden.A horizontal shot of a gardener with pruning shears snipping off blackberry canes in the garden.

    It’s especially important to prune erect types like ‘Navaho’ and semi-erect types like ‘Chester’ and ‘Triple Crown.’

    Our guide to pruning blackberries will help make the process crystal clear, but I’ll do a quick rundown here.

    Blackberries are made up of primocanes, which are the first-year shoots, and floricanes, which are second-year or older shoots.

    You want a nice mixture of both to encourage healthy growth and fruiting. We have a guide to the difference between primocanes and floricanes if you’re interested in learning more.

    During the winter, you’ll remove all but four to six of the first-year canes. Remove any damaged or diseased canes. Cut the tips of the remaining canes to encourage side branching.

    Prep Ahead for a Colossal Summer Harvest

    The longer you garden, the more you learn that the abundant harvests we enjoy in the summer and fall often start the year before.

    Blackberries can give you a pretty monumental harvest of those tart and luscious treats, but they can’t do that unless you give them the care they need to survive and thrive. Winterizing can be a big part of that process.

    A horizontal close up of blackberries backlit by evening sunshine.A horizontal close up of blackberries backlit by evening sunshine.

    What kind of blackberries are you growing? What part of the world are you? Do you need to prepare your plants for winter? Or are you lucky enough that it doesn’t take much? Let us know all the details of your berry patch setup in the comments section below.

    And for more information about growing blackberries have a read of these guides next:

    Kristine Lofgren

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  • Weekly Meal Plan Aug 12, 2024

    Weekly Meal Plan Aug 12, 2024

    Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

    Holly Nilsson

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  • Blackberry Cheesecake Brownies – Oh Sweet Basil

    Blackberry Cheesecake Brownies – Oh Sweet Basil

    Blackberry cheesecake brownies that will have everyone begging for seconds. A rich brownie base, tangy cheesecake and sweet blackberry swirl!

    Brownies are perfect in every way. Fudgy, moist, chocolatey, and oh-so-satisfying. I’ve loved brownies ever since I was a little girl. I had to share these blackberry cheesecake brownies with you all.

    These brownies look gourmet and no one will know that you actually made these babies in your PJs! That beautiful purple swirl in the white creamy cheesecake is just stunning!

    Blackberry Cheesecake Brownies

    These blackberry cheesecake brownies are perfect: a rich chocolate brownie base topped with tangy cheesecake, all swirled with tart blackberries. Here are the ingredients you will need for each component:

    Blackberry Puree

    • Blackberries: frozen or fresh blackberries work fine
    • Sugar: regular white granulated sugar
    • Water: helps thin out the puree

    Brownies

    • Butter: adds flavor, richness, and all the fat you need for moist tender brownies
    • Sugar: adds sweetness to balance out the bitterness of the cocoa
    • Eggs: gives structure to the brownies
    • Vanilla Extract: adds flavor
    • Salt: enhances all the flavors
    • Cocoa Powder: gives all the rich chocolatey flavor
    • Flour: regular all-purpose flour is all you need

    Cheesecake

    • Cream Cheese: make sure it’s softened to room temperature
    • Greek Yogurt: adds creaminess and tang to the cheesecake layer
    • Egg: adds structure to the cheesecake
    • Sugar: adds sweetness
    • Salt: enhances all the flavors

    The measurements and details for all the ingredients can be found in the recipe card at the end of this post.

    a photo taken over the top of square brownies scattered on a brown piece of parchment with blackberry cheesecake swirled on top and whole blackberries scattered around the brownies

    How to Make Cheesecake Brownies from Scratch

    To make cheesecake brownies from scratch you only need basic ingredients like butter, sugar, eggs, flour, cocoa, etc. for the brownies. You’ll also need a few ingredients for the blackberry puree and cream cheese layers. Here are the step-by-step instructions:

    Blackberry Puree

    1. Combine: add all the ingredients to a saucepan and place over medium-high heat stirring occasionally to break down the blackberries.
    2. Strain: pour the puree into a fine mesh strainer over a small bowl and push the blackberries through with a spatula preserving all the liquid and dispose of the solids.
    3. Cool: allow the strained puree to cool to room temperature.

    Brownies

    1. Prep: preheat the oven to 325°F and line a square baking dish with parchment paper.
    2. Melt: add the butter to a microwave safe bowl and melt the butter in 30 second increments until completely melted.
    3. Stir: add the sugar, eggs, vanilla and salt and stir to combine.
    4. Fold: add in the cocoa powder and flour and fold in until combined then pour the batter into the prepared baking pan.

    Cheesecake

    1. Mix: add all the ingredients for the cheesecake to a stand mixer and whisk until combined thoroughly.
    2. Pour: pour the cream cheese over the brownie batter and spread to the edges of the dish.
    3. Swirl: add dollops of the blackberry puree to the top of the of the cream cheese layer and swirl with a knife or toothpick being careful to not get down to the brownie batter layer.
    4. Bake: place in the preheated oven and bake for 1 hours or until the cheesecake starts to turn golden.
    5. Cool: allow the brownies to cool and place in the fridge to cool for at least 2 hours or overnight.
    6. Serve: cut into 9 large squares and serve.

    All of these instructions can also be found in the recipe card at the end of the post.

    a photo taken over the top of blackberry swirled cheesecake brownies sitting on a piece of brown parchment paper with whole blackberries scattered around ita photo taken over the top of blackberry swirled cheesecake brownies sitting on a piece of brown parchment paper with whole blackberries scattered around it

    How to Swirl Cheesecake Brownies

    Swirling brownies doesn’t take a lot of talent but you should know how to do it properly otherwise the swirls just disappear or you end up with holes in your batter.

    Place your swirl batter in a window pattern as dollops on top of the cheesecake batter. For example, if you have three dollops in a row, the next row would have two dollops in the spaces between the first dollops.

    Now take a toothpick or small knife and place it down in the center of a dollop and drag the mixture through more dollops. Resist the urge to keep swirling, stop once a nice pattern has been created and you can see both the cheesecake and the blackberry.

    Are Wild Blackberries Safe to Eat?

    There are many, many types of wild edible berries. Wild black berries are safe to eat and provide a delicious late summer treat! Just beware of the thorns on the blackberry bushes, they can be brutal!

    Can Blackberries Be Frozen?

    Most berries, including blackberries freeze well and can be used frozen for smoothies or thawed for use in baking and sauces.

    Blackberry cheesecake brownies that will have everyone begging for secondsBlackberry cheesecake brownies that will have everyone begging for seconds

    How to Store Cheesecake Brownies

    Do Cheesecake Brownies need to be refrigerated? That’s often the first question we get about how to store cheesecake brownies. Technically it’s best to refrigerate cheesecake, but sugar actually acts as a stabilizer so these cheesecake brownies do not need to be refrigerated. In fact, refrigeration can often dry out brownies.

    To store cheesecake brownies, merely cover the pan with aluminum foil or place the brownies in an airtight container on the counter for up to 3 days.

    Can Cheesecake Brownies be Frozen?

    Brownies can be frozen successfully, though we are a little hesitant on freezing cheesecake brownies as they can sometimes “sweat” a little upon thawing. You can still eat them, they will just be a little moist on top. You can freeze the brownies for up to 3 months, making sure that they are wrapped tightly with plastic wrap and foil to reduce the risk of freezer burn.

    Blackberry cheesecake brownies that will have everyone begging for secondsBlackberry cheesecake brownies that will have everyone begging for seconds

    Indulge your sweet tooth with these delectable blackberry cheesecake brownies. The perfect combination of rich chocolate, creamy cheesecake, and tangy blackberries, these brownies will satisfy all your dessert cravings.

    More Brownie Recipes to Try:

    Servings: 9 large brownies

    Prep Time: 15 minutes

    Cook Time: 1 hour

    Additional Time: 2 hours

    Total Time: 3 hours 15 minutes

    Description

    Blackberry cheesecake brownies that will have everyone begging for seconds. A rich brownie base, tangy cheesecake and sweet blackberry swirl!

    Prevent your screen from going dark

    For the Blackberry Puree

    • Cook blackberry puree by combining all ingredients in a small saucepan over medium-high heat for 8-10 minutes.

      6 oz Blackberries, 1/4 Cup Granulated White Sugar, 1/4 Cup Water

    • Use a whisk or spoon to help break down the blackberries.

    • Once cooked, place a fine mesh strainer over a small bowl and, using a spatula, squeeze through all of the liquid and dispose of the solids.

    • Let cool to room temperature.

    For the Brownies

    • Preheat oven to 325°F.

    • Line an 8″x8″ baking dish with parchment paper and set aside.

    • In a microwave-safe mixing bowl, melt the butter.

      12 Tablespoons Unsalted Butter

    • Stir in sugar, eggs, vanilla extract, and salt.

      1 1/2 Cups Sugar, 2 Eggs, 2 teaspoons Vanilla Extract, 1/2 teaspoon Salt

    • Once combined, fold in cocoa powder and flour.

      3/4 Cup Cocoa Powder, 1/2 Cup All-Purpose Flour

    • Pour the brownie batter into the baking dish, spreading evenly to the edges.

    For the Cheesecake

    • Combine all cheesecake ingredients in a standing mixer fitted with a whisk attachment.

      8 oz Cream Cheese, 1/4 Cup Greek Yogurt, 1 Egg, 1/4 Cup Sugar, 1/2 teaspoon Salt

    • Cream for 2-3 minutes on medium-high speed.

    • Pour over brownie batter, spreading evenly to the edges.

    • Drizzle the blackberry puree on top of the cheesecake in dollops and swirl using a fork, knife, or toothpick.

    • Try to swirl only into the cheesecake batter, not the brownie batter.

    • Bake for 1 hour, or until the cheesecake begins to turn golden and a knife inserted in the center of the brownies comes out mostly clean.

    • Place in fridge and allow to cool for at least 2 hours but up to overnight.

    • Cut into 9 large squares.

    • Store brownies in the fridge in an airtight container for up to 5 days.

    Store in a covered container in the refrigerator.

    Serving: 1browmieCalories: 470kcalCarbohydrates: 57gProtein: 7gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 120mgSodium: 365mgPotassium: 215mgFiber: 4gSugar: 47gVitamin A: 925IUVitamin C: 4mgCalcium: 60mgIron: 2mg

    Author: Sweet Basil

    Course: 100 Best Brownies and Bars Recipes

    Recommended Products

    This post was originally posted by Sarah from Broma Bakery.

    A pan of Blackberry Cheesecake Brownies with a bite taken outA pan of Blackberry Cheesecake Brownies with a bite taken out

    More chocolate deliciousness:

    Samoas Brownies

    Samoas Brownies from BromaBakery.comSamoas Brownies from BromaBakery.com

    Reese’s Marshmallow Bars

    Reese's Marshmallow Brownies ohsweetbasil.com-4Reese's Marshmallow Brownies ohsweetbasil.com-4

     

    Sweet Basil

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  • FRESH BLACKBERRY PIE

    FRESH BLACKBERRY PIE

    If you love blackberry desserts you must give this delicious blackberry pie a try! It’s a wonderful summer staple and a great addition to any gathering.

    Fresh Blackberry PieFresh Blackberry Pie

    If you have followed our site for any amount of time you know we love this Deep Dish Blackberry Cobbler. It’s been a family favorite and past down 2 generations.

    ❤️WHY WE LOVE THIS RECIPE

    We love blackberry desserts and this pie is no exception! It’s a delicious summer favorite and one your family will love too. Not a lot of ingredients, made with two crusts and wonderful topped with ice cream.

    🍴KEY INGREDIENTS

    • 2 Pie Shells
    • Blackberries
    • Sugar
    • Vanilla Extract
    • Cinnamon
    • Flour
    • Butter
    • Brown Sugar
    • Milk

    🍽️HOW TO MAKE

    We made our own pie crust when we made this pie, but you can easily use store bought. We prefer Pillsbury and you can roll those out and would be fine for this pie.

    Step 1
    Place bottom crust in your pie place. (Tip: I spray my pie plate with cooking spray before I add the crust. I think this makes the pie come out of the pan easier). Prick bottom crust with fork.  

    Step 2
    Mix all ingredients except butter,  milk and brown sugar in a large bowl with a spoon.  Pour into pie shell.  Cut butter in pieces on top of filling.  Place second pie shell on top and cut slits for steam to escape.  

    Step 3
    Very lightly brush just a tiny bit of milk on top of the shell and sprinkle with 1 teaspoon of brown sugar. 

    Step 4
    Bake in preheated 425 degree oven for 15 minutes.  Reduce heat to 375 degrees and cook 20-25 more minutes until pie is brown on top. Let  cool before cutting. 

    Fresh Blackberry PieFresh Blackberry Pie

    OTHER BLACKBERRY DESSERTS

    We are a huge fan of blackberry desserts and have quite a few on our website. You can always use the search box to look for all of them, but here are a few of our favorites!

    STORING, REHEATING & SERVING SIZE

    We store this pie in the refrigerator, and reheat a slice in the microwave but it’s just as good cold! Makes one pie so about 6-8 slices depending on size.

    Fresh Blackberry Pie

    Leigh Walkup

    This Blackberry Pie is a dessert your family will love. Perfect on a hot summer day topped with ice cream. Made with two pie crusts and so good!

    Prep Time 10 minutes

    Cook Time 15 minutes

    Reduce Heat 20 minutes

    Total Time 45 minutes

    Course Dessert, Pie

    Cuisine American, southern

    • 2 9 inch pie shells, unbaked (You can make them yourself or use bought. I used Pillsbury frozen pie shells.)
    • 4 1/2 cups fresh blackberries
    • 3/4 cup sugar
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon cinnamon
    • 1/2 cup all-purpose flour
    • 3 tablespoons butter or margarine
    • Milk and 1 teaspoon brown sugar for top of crust Optional
    • Place bottom crust in your pie place. (Tip: I spray my pie plate with cooking spray before I add the crust. I think this makes the pie come out of the pan easier). Prick bottom crust with fork. Mix all ingredients except butter, milk and brown sugar in a large bowl with a spoon. Pour into pie shell. Cut butter in pieces on top of filling.

    • Place second pie shell on top and cut slits for steam to escape. Very lightly brush just a tiny bit of milk on top of the shell and sprinkle with 1 teaspoon of brown sugar. Bake in preheated 425 degree oven for 15 minutes. Reduce heat to 375 degrees and cook 20-25 more minutes until pie is brown on top. Let cool before cutting.

     I think you could use frozen blackberries in this recipe, too.

    Keyword Fresh Blackberry Pie

    Let us know by commenting below!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

    Leigh Walkup

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  • Cheesecake Fruit Salad recipe by Oh sweet basil ..

    Cheesecake Fruit Salad recipe by Oh sweet basil ..

    This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it’s so easy it’s foolproof! The perfect summer salad!

    Ummmmm I could eat this berry cheesecake salad recipe for the rest of my life and die happy. Seven years ago we posted this recipe and I’ve been waiting all winter for berry season to hit so we could bring this recipe back to the front for everyone to enjoy.

    It’s sweet deliciousness. It seems a little wrong to take all of those healthy berries and turn them into a calorie fest with everything you put in this dish, but guess what, WORTH IT!!

    Seriously, you should all make this on a perfect sunny day and eat outside with the family. Or maybe take it to a BBQ so everyone can ask you what the amazing recipe is.

    a photo of a bowl of creamy cheesecake fruit salad with sliced bananas and strawberries and whole raspberries and chunks of crushed graham cracker.

    Cheesecake Fruit Salad Ingredients

    This fruit salad recipe is so versatile. I’m going to list out the ingredients that we love, but know from the start that you can totally swap out different fruits or flavors of yogurt. Here is what you will need:

    • Instant Cheesecake Pudding: You want just the pudding powder to add that yummy cheesecake flavor.
    • Cool Whip: adds sweetness and creaminess
    • Strawberry Yogurt: adds more fruity flavor and creaminess to the salad
    • Bananas: cut into 1/2 inch slices
    • Strawberries: stem removed and sliced
    • Raspberries: left whole but rinsed
    • Optional: Blueberries, Blackberries, Peaches, Cherries or Grapes
    • Graham Crackers: If you really want to make this salad taste like a true cheesecake, add crushed up graham cracker.

    PRO TIP: After trying many different combinations of fruit in this recipe, I’ve decided my favorite concoction is fresh bananas, fresh strawberries, fresh blueberries, fresh raspberries and fresh blackberries. So fresh! Haha!

    The measurements for each ingredient can be found in the recipe card at the end of this post.

    a photo of all the ingredients sitting on a wooden cutting board including sliced bananas, strawberries and whole raspberries with bowls of strawberry yogurt, a box of cheesecake jello and whipped cream next to ita photo of all the ingredients sitting on a wooden cutting board including sliced bananas, strawberries and whole raspberries with bowls of strawberry yogurt, a box of cheesecake jello and whipped cream next to it

    How to Make Cheesecake Fruit Salad

    One of my favorite things about this side dish is that it couldn’t be easier! Just two quick steps and you have a delicious fruit salad.

    1. In a large bowl, mix the pudding powder, whipped topping and yogurt together.
    2. Add the fruit and carefully fold it into the creamy cheesecake mixture. Then let it chill in fridge until it’s ready to serve (at least 30 minutes).

    These instructions can also be found in the recipe card below where you can also print or save the recipe.

    a photo of a cheesecake pudding being stirred together with strawberry yogurt and Cool Whipa photo of a cheesecake pudding being stirred together with strawberry yogurt and Cool Whip
    a photo of sliced strawberries, bananas and whole raspberries being folded into a light pink creamy yogurt mixturea photo of sliced strawberries, bananas and whole raspberries being folded into a light pink creamy yogurt mixture

    Watch How This Fruit Salad is Made…

    a photo of a large bowl full of sliced bananas, strawberries and whole raspberries mixed with creamy yogurt and cheesecake pudding.

    How Do You Keep Fruit Salad Fresh?

    Add a little lemon or lime juice to your fruit salad to stop fruits from oxidizing, and keep your fruit salad in the refrigerator to keep it from going mushy.

    This should keep your salad “fresh” for at least the following day.

    This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.com

    Is Fruit Salad a Salad or a Dessert?

    Refreshing fruit salad is perfect as a side dish or a healthy dessert.

    I looooooove how creamy it is and the cheesecake pudding gives it so much more deliciousness!!! And the best part is that it’s easily adaptable to any personal preferences, add blueberries, forget the peaches, etc.

    Can I Use Frozen Berries?

    I wouldn’t recommend using frozen berries in this recipe. The texture ends up mushy and frozen berries release extra juices. Definitely stick with fresh fruit for this recipe.

    a photo of a bowl of creamy cheesecake fruit salad with crumbled graham crackers with sliced strawberries and bananas.

    Where Can I Find Cheesecake Pudding Mix?

    Jello brand makes it, you should find it in any grocery store where they sell pudding/gelatin.

    What to Eat with Berry Cheesecake Salad

    Storing Berry Cheesecake Salad

    Store this fruit salad in the refrigerator all the way up until serving. Then store any leftovers in an airtight container. They will keep for up to 2-3 days.

    This recipe will not freeze well, so I don’t recommend trying to freeze it.

    a photo of a creamy fruit salad with bananas, strawberries and raspberries topped with crushed graham crackersa photo of a creamy fruit salad with bananas, strawberries and raspberries topped with crushed graham crackers

    Bookmark it, print it, write it down, do whatever you do to save a recipe and make this soon! Looking for a healthier berry salad? No problemo! We have this awesome Strawberry Feta Spinach Salad that is the best!

    This delicious recipe for fluffy cheesecake fruit salad is perfect for any occasion. With a light and creamy texture and a burst of fresh fruit, it’s sure to be a hit. Plus, check out our step-by-step video for easy preparation!

    More Fruit Salad Recipes:

    Servings: 5 -6 cups fruit salad

    Prep Time: 5 minutes

    Total Time: 5 minutes

    Description

    This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it’s so easy it’s foolproof!

    Prevent your screen from going dark

    • Mix in a large bowl the dry cheesecake pudding powder, cool whip and strawberry yogurt.

      1 Package Instant Cheesecake Pudding, 1 1/2 Cups Cool Whip, 2 Containers Strawberry Yogurt

    • Fold in the fruit being careful not to smash and chill in the fridge for 30 minutes.

      1 Banana, 1 Pint Raspberries, 1 Cup Grapes, 1 Peach

    • If desired, sprinkle some crushed graham crackers on top for even more cheesecake similarity.

      Graham Crackers

    There have been questions about actually mixing up the pudding first. You do not mix the pudding before making this recipe. You are only using the dry powder mixed with the other ingredients.
    Use whatever fruit you prefer, blackberries, strawberries, raspberries, grapes, peaches etc.
    Best when eaten right away, but can be stored for 2-3 days in the refrigerator.

    Serving: 1gCalories: 224kcalCarbohydrates: 45gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 270mgPotassium: 369mgFiber: 7gSugar: 31gVitamin A: 287IUVitamin C: 30mgCalcium: 48mgIron: 1mg

    Author: Sweet Basil

    Course: 100 + Salad Recipes to Obsess Over, 200+ Easy Side Dish Recipes Every Mom Needs, America’s Best 4th of July Desserts, Recipes and Sides

    Recommended Products

     

    A bowl full of fluffy cheesecake fruit salad with strawberries, bananas and blueberriesA bowl full of fluffy cheesecake fruit salad with strawberries, bananas and blueberries
    This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.comThis cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.com
    This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.comThis cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.com
    This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.comThis cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.com
    This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.comThis cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.com
    This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.comThis cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.com

     

    Lemon berry fluff trifle stacked with graham cracker crust! ohsweetbasil.comLemon berry fluff trifle stacked with graham cracker crust! ohsweetbasil.com

    A hint of lemon and that wonderful graham cracker crust make one of my favorite trifles ever!

    This is our favorite salad ever. It’s full of fresh berries and brown sugar almonds but that sweet lemon dressing is the real star.

    Our favorite #salad #recipe ever! It seems so simple but then when you get that perfect bite with spinach, berry, and brown sugar almonds, a light lemon dressing, good mercy! ohsweetbasil.comOur favorite #salad #recipe ever! It seems so simple but then when you get that perfect bite with spinach, berry, and brown sugar almonds, a light lemon dressing, good mercy! ohsweetbasil.com

     Still looking for a yummy fruit salad? Try this ambrosia salad!

    Sweet Basil

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  • Homemade Blackberry Pie

    Homemade Blackberry Pie

    This blackberry pie recipe is sweet and tangy with fresh blackberry flavor.

    This classic recipe has a fresh, juicy blackberry filling nestled inside a buttery flaky crust. Perfect for any occasion, this pie is as delicious as it is easy to make.

    easy Blackberry Pie with ice cream

    Sweet & Juicy Blackberry Pie

    I live on the West Coast, and blackberries grow wild absolutely everywhere here; I can’t even tell you how many buckets my kids and I used to pick for summer baking and jam!

    • Use fresh or frozen blackberries in this pie recipe.
    • Use either flour or cornstarch as the thickener, your choice!
    • This is as easy as (blackberry) pie with just a handful of ingredients!
    • Pie freezes well either before or after baking, making it a great way to enjoy summer berries.
    pie crush , blackberries , flour , sugar , butter and ingredients to make Blackberry Pie with labelspie crush , blackberries , flour , sugar , butter and ingredients to make Blackberry Pie with labels

    Ingredients for Blackberry Pie

    Blackberries If fresh blackberries are in season, they will have the best sweet/tart flavor. You can also make this with frozen berries, they don’t have to be thawed. Be sure to check a few of the berries per the notes in the recipe to ensure the pie thickens correctly.

    Sugar/Cinnamon -Sweeter, more ripe berries may need a bit less sugar. I like a pinch of cinnamon in this pie, but lemon zest or lemon juice can be added as well.

    Thickener – Use either flour or cornstarch to thicken the blackberry pie filling. Read the notes in the recipe below, some berries may need a little bit of extra thickener.

    Pie Crust Store-bought pie crust makes prep and assembly so easy! Or use this homemade pie dough, and make it from scratch! Feeling fancy? Try a lattice top.

    filling in a bowl to make Blackberry Piefilling in a bowl to make Blackberry Pie

    How to Make a Blackberry Pie

    The humble yet sweet and decadent pie is just what is needed for dessert!

    1. Mix the blackberries with the filling ingredients per the recipe below.
    2. Line a pie plate with the bottom crust. Fill with blackberry mixture.
    3. Cover pie with remaining crust, brush with egg wash, and bake until golden brown.
    4. Cool before serving to allow the pie to set.

    Serve with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

    How Much Flour/Cornstarch to Add

    Depending on how juicy the blackberries are, you may need a bit more or less of the thickener.

    Taste a few of the berries. Berries that are smaller, tart, or have a little crunch when you bite them will need about 3 tablespoons of cornstarch or ⅓ cup of flour.

    If they are sweet, ripe, and soft, they will have more juice and may need closer to 4 tablespoons of cornstarch or an extra 2 tablespoons of flour.

    Frozen blackberries will need the additional flour/cornstarch.

    Blackberry Pie before bakingBlackberry Pie before baking

    Tips for a Perfect Blackeberry Pie

    • If using frozen berries, add the larger amount of flour/cornstarch in the recipe.
    • Be sure to cut a few slits in the top crust to allow steam to escape before the egg wash. You can sprinkle the top with a little bit of sugar if you’d like.
    • Place an empty baking sheet on the rack underneath the baking dish in the oven just in case of bubble-over.
    • If the edges of the crust start to brown before the pie is baked, cover them with thin strips of aluminum foil or a pie shield.
    • Like most fruit pies, allow it to cool before cutting or the filling won’t set and the pie will be runny.
    cooked Blackberry Pie in the pancooked Blackberry Pie in the pan

    More Summer Berry Recipes

    Did you make this Blackberry Pie? Be sure to leave a rating and a comment below!

    Blackberry Pie slice on a plate with ice creamBlackberry Pie slice on a plate with ice cream

    5 from 44 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Homemade Blackberry Pie

    Homemade blackberry pie is made with easy ingredients like fresh or frozen berries and a pre-made crust!

    Prep Time 15 minutes

    Cook Time 45 minutes

    Cool Time 4 hours

    Total Time 5 hours

    • If making homemade pie crust, prepare the crust according to recipe directions.
    • Preheat oven to 375°F.

    • Roll half of the crust into a 12-inch circle. Line a 9-inch pie plate with the rolled crust.

    • In a large bowl, gently toss blackberries, sugar, cornstarch, and cinnamon together. Pour into the pie crust. Cut up the butter and dot it over the berries.

    • Roll the remaining crust and place over top of the pie. Cut the crusts to the edge of the pie plate and gently fold the edges to seal.

    • Whisk the egg yolk with 1 tablespoon of water and brush over the pie.

    • Place the pie plate on a large baking pan (lined with parchment paper if you’d like) and bake for 45-55 minutes or until the crust is golden and the filling is bubbly.

    • Remove from the oven and place on a cooling rack. Cool at least 4 hours at room temperature.

    Sugar: Taste some of the blackberries. If they’re tart and a bit underripe, you can add the full amount of sugar. If they taste quite sweet, the sugar can be reduced slightly.
    Cornstarch: You will need 3-4 tablespoons of cornstarch, depending on how juicy the berries are. Sweet and ripe berries tend to have more juice and may need closer to 4 tablespoons of cornstarch. Berries that are smaller and more tart will need about 3 tablespoons of cornstarch.
    Flour: If you’d prefer, use all purpose flour to thicken the berry mixture. Berries that are sweet and ripe tend to have more juice and may need about 2 tablespoons of extra flour. Berries that are smaller and more tart will need about ⅓  cup of flour.
    Leftover pie can be stored (covered)  in the fridge for up to 3 days. Serve cold or reheat in the microwave.

    Serving: 1slice | Calories: 228 | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 112mg | Potassium: 170mg | Fiber: 5g | Sugar: 17g | Vitamin A: 313IU | Vitamin C: 19mg | Calcium: 35mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert, Pie
    Cuisine American
    plated Blackberry Pie with writingplated Blackberry Pie with writing
    Blackberry Pie with ice cream and a titleBlackberry Pie with ice cream and a title
    slices of Blackberry Pie on plates and a photo with plated slice and ice cream and a titleslices of Blackberry Pie on plates and a photo with plated slice and ice cream and a title

    Holly Nilsson

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