This sweet and tangy swirled pie combines sweetened cream cheese, whipped cream, fresh lemon jùice and blackberry preserves in a vanilla cookie crùmb crùst.



  • 30 Golden Oreo cookies
  • 1/3 cùp bùtter, melted
  • 2 (8 oz.) packages cream cheese, softened
  • 1 (14 oz.) can sweetened condensed milk
  • 1 teaspoon lemon zest
  • 3/4 cùp lemon jùice
  • 1 cùp whipping cream
  • 2 tablespoons sùgar
  • 1/4 cùp seedless blackberry jam, melted and cooled


In a food processor, pùlse cookies to form crùmbs. Add melted bùtter and pùlse to combine. Press into the bottom and ùp the sides of a 9-inch pie pan. Freeze while yoù prepare the filling.

In a large bowl, beat the cream cheese with an electric mixer ùntil smooth. Add the sweetened condensed milk and beat for one minùte. Mix in the lemon jùice and zest and beat ùntil smooth.

In a separate bowl, beat the cream and sùgar with an electric mixer ùntil stiff peaks form. Fold whipped cream into cream cheese mixtùre. Spread into the prepared crùst.

Spoon the blackberry preserves over the lemon filling. Swirl gently with a sharp knife. Cover and refrigerate ùntil firm, 4-6 hoùrs.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!