Blackberry Cheesecake Filling for Cake

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Course: Dessert

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 322kcal

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.

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.

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!