This Blackberry Cheesecake Cake Filling is smooth, creamy, and packed with fresh blackberry flavor! This recipe is made with simple household ingredients and is ready in under 30 minutes. It chills into the perfect thick and luscious filling for layer cakes, cupcakes, filling a pie crust, and even parfaits.
This post is sponsored by Oregon Berries. All opinions are my own.
Jump to:
Using Oregon Berries
One of my favorite parts about this recipe is using frozen Oregon blackberries. They’re picked at peak ripeness and flash frozen within 24 hours, which locks in their gorgeous color, fresh blackberry flavor, and nutrition. It means you can make this filling year-round without worrying about bland or out-of-season berries. Plus, the frozen berries cook down beautifully into a vibrant blackberry mixture that tastes like summer in every bite.
I especially love layering this filling between vanilla or lemon cake layers, scooping it into parfait cups and topping with fresh blackberries or spooning it over a graham cracker crust for an easy no bake blackberry cheesecake.
Ingredients for the filling
The ingredients you will need to make this blackberry cheesecake filling consist of:
- Frozen blackberries – Adds fresh blackberry flavor and a stunning purple color. I love sourcing berries from Oregon!
- Maple syrup – Sweetens the blackberry mixture perfectly.
- Lemon juice – Brightens and balances the berry flavor.
- Heavy whipping cream – Makes the filling light and fluffy.
- Vanilla extract – Every good recipe uses vanilla!
- Cream cheese – Creates the rich cheesecake base.
- Confectioners’ sugar – Sweetens the filling while keeping it smooth.
Ingredient swaps & substitutions
I wouldn't change much of this recipe, but here are some helpful tips -
- Double the compote - For an even bolder blackberry filling, you can double the blackberry compote recipe and then continue the rest of the recipe as-is.
- Not just for cake! Spoon this blackberry filling into tart shells, layer in a trifle or parfait cups, use it as a dip for fruit, graham crackers, or cookies.
- Dairy-free option. Swap in your favorite dairy-free whipped cream and vegan cream cheese to create a creamy, vegan-friendly version.
Instructions
Step 1: Combine the blackberries, maple syrup, lemon juice and water in a small pot.
Step 2: Simmer for 15-20 minutes until thick.
Step 3: Use an immersion blender to blend the compote until thick and mostly smooth.
Step 4: Transfer blackberry compote to a bowl and in the freezer to cool off.
Step 5: Whip the heavy cream with vanilla until medium-stiff peaks form.
Step 6: Transfer whipped cream to a different bowl. Whip the cream cheese and confectioners sugar until smooth and creamy.
Step ⅞: Fold the whipped cream into the cream cheese mixture.
Step 9/10: Fold the blackberry compote into the cheesecake filling!
Storage
Fridge: Store the blackberry filling in a covered bowl in the fridge for up to 4–5 days. If using in a pie crust, keep refrigerated and serve within 2 days to avoid a soggy crust.
Freezer: Avoid freezing the filling alone. However, a fully assembled cake or filled pie can be frozen for 2–3 months—wrap tightly in plastic wrap and place in a freezer-safe bag. Thaw in the fridge overnight before serving.
Recipe FAQ’s
Yes, but make sure to give it a quick re-whip right before layering otherwise it can be a bit too soft. I would use this filling for a single layered cake, but not a tiered cake with more than 2 layers.
If the filling is still not stable enough once you rewhip & spread it onto the cake layer, freeze it for 10-15 minutes and then re-spread as it is thickened. This works like a charm!
It’s best kept chilled until serving, especially in warmer weather.
Yes, you definitely can! The cook time might vary, so just cook the blackberry compote until it is thick and much of the water has evaporated.
We love sourcing our frozen blackberries for Oregon! You can look at the back of the blackberry bag and read which state/country they are made in. if it reads "product of the USA" they are likely from Oregon. Oregon produces over 95% of the USA's frozen blackberries!
Related recipes you may love
Have you tried this recipe? Consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page. Or, consider following me on Facebook or Instagram! Thanks for visiting.
Ingredients
Blackberry Compote
- 10 ounces frozen blackberries
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon water
Cheesecake Filling
- 2 cups heavy whipping cream cold from the fridge
- 2 teaspoons pure vanilla extract
- 2 (8-ounce) blocks cream cheese, softened at room temperature
- 1 ½ cups confectioners sugar
Instructions
Make the Blackberry Compote
- In a medium saucepan, combine the blackberries, maple syrup, lemon juice and water.
- Turn the stovetop to medium heat and bring to a simmer, mixing often.
- Reduce the heat to low and simmer for 15-20 minutes until thick and jammy, mixing often.
- Use an immersion blender to blend the compote until thick and mostly smooth.
- Set the bowl of blackberry jam in the freezer to cool off. Mix every 2-3 minutes until the blackberry compote is cold. Set aside on the counter meanwhile.
Make the Cheesecake Filling
- Place heavy cream and vanilla extract in a bowl of a stand mixer, fitted with the whisk attachment, and beat until medium-stiff peaks form.
- Transfer the whipped cream to a separate bowl.
- In the now-empty stand mixer bowl, beat the cream cheese with confectioners sugar for 3-5 minutes until smooth.
- Fold the whipped cream into the cream cheese mixture until combined.
- Add the blackberry compote and fold again until combined.
- Refrigerate the filling for at least 1 hour for best spreadable consistency for a cake.
Notes
- Use the filling between cake layers, to fill a pie crust or even in parfait cups.
- The filling has a delicious, yet subtle blackberry flavor. You can double the blackberry compote for even more blackberry flavor!
Comments
No Comments