Blackberry Cream Cheese Dessert Food

LUSCIOUS BLACKBERRY CREAM CHEESE DESSERT

Steps:

• 1. Preheat oven to 350 degree F.
• 2. Melt butter and mix with the flour and ( nuts ) if using. Press into a 9 x 13 pan.
• 3. Bake for 20 minutes and cool.
• 4. Mix cream cheese,powdered sugar & milk together and spread evenly over cooled crust. Refrigerate while making the filling.
• 5. Mix sugar, water, blackberries & cornstarch in a medium saucepan, bring to a boil and cook 3 minutes or until thickened; then set aside to cool.
• 6. Pour cooled blackberry topping over cream cheese layer.
• 7. Top with whipped topping, refrigerate for a couple hours before serving.

BLACKBERRY CREAM CHEESE DESSERT

Steps:

• Melt butter and mix with flour and press into a 9x13 pan.
• Bake at 350 degrees for 20 minutes, then cool.
• Mix cream cheese,powdered sugar & milk together and pour over crust.
• Mix sugar,water,blackberries & cornstarch in a saucepan, bring to a boil and cook 3 minutes(or until beginning to set up) then set aside to cool.
• Pour cooled blackberry topping over cream cheese layer, top with whipped topping, refrigerate a few hours.

BLACKBERRY CRUNCH NO-CHURN ICE CREAM

Steps:

• Place an 8-inch square pan in the freezer for 30 minutes. Combine the jam and blackberries in a small saucepan over medium heat. Cook, stirring frequently, until the blackberries soften and the jam becomes liquidy, about 5 minutes. Set aside to cool.
• Beat the cream cheese, sweetened condensed milk, vanilla and salt in a large bowl with a hand-held mixer until smooth. Set aside. (Wash and dry the beaters.)
• Beat the heavy cream in a large bowl with the hand-held mixer until stiff peaks form. Fold the cream cheese mixture into the whipped cream.
• Spoon half of the mixture into the frozen pan. Set aside some of the cookies to sprinkle on top. Sprinkle the cream mixture with half of the remaining crushed cookies and fold gently to incorporate the cookies in the cream. Spoon half of the jam on top and swirl with a wooden skewer or chopstick. Repeat the process with the remaining cream, jam and cookies. Sprinkle the reserved cookies on top.
• Cover tightly with plastic wrap and freeze until firm, at least 6 hours but preferably overnight. To serve, let the ice cream stand at room temperature for about 5 minutes before scooping into serving bowls.

BLACKBERRY CHEESECAKE SQUARES

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
• Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the melted butter and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!)
• For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
• Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
• For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
• In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.
• Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).
• When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.

BLACKBERRY CREAM CHEESE COOKIES

Steps:

• 1. Spray a baking sheet with cooking spray; set aside. When ready to prepare cookies- preheat oven to 350^. Beat margarine, cream cheese, vanilla and sugar in a bowl until fluffy. Mix in flour and salt until a soft dough is formed. Cover and refrigerate 2-3 hours. Then on lightly floured surface roll dough to 1/8-inch thickness; with a cookie cutter cut into 3-inch rounds. Place 1/4 teaspoon of preserves(here you may add any of your favorite sugar-free jams, or preserves) in the center; fold in half and crimp edges. With a sharp knife pierce top of each cookie for steam release. Bake cookies until lightly browned, about 8-10 minutes. Cool on wire rack.

DELUXE BLACKBERRY COBBLER

Steps:

• In a mixing bowl, combine the cream cheese and butter.
• Combine the flour and salt in another bowl; stir into the cream cheese mixture.
• Pour the orange juice over the cream cheese/flour mixture.
• Stir with a fork just until moistened; shape into a ball and chill for 1 hour.
• Preheat the oven to 425 degrees.
• Divide the dough in half and press one half on the bottom and sides of a greased 1 1/2 quart baking dish.
• The dough should come to within 1 inch of the top of the dish.
• In a saucepan, combine the blackberries, sugar, apples, lemon juice, lemon rind, and vanilla; bring to a boil and let boil for 10 minutes.
• Pour over the crust in the prepared baking dish.
• With the remaining dough half, shape irregular pieces about 1/4" thick.
• Place the dough pieces on top of the fruit in a patchwork fashion, leaving some fruit exposed.
• Dot with the remaining 1 T butter.
• Bake at 425 degrees for 40 minutes or until the cobbler is golden.
• Serve warm in dessert dishes with a scoop of vanilla ice cream on top.

EASY BLACKBERRY AND CREAM CHEESE DANISH RECIPE

Steps:

• Preheat oven to 375 degrees.
• In a small bowl, combine cream cheese, sugar, vanilla, and flour. Set aside.
• Open crescent roll dough and unroll, leaving crescents all together in one large rectangle
• On an ungreased baking sheet, lay the crescent roll rectangle. The dough should be almost the entire length of a half sheet pan. (If you're not using a crescent roll sheet, be sure to press edges together to even out edges and seal any holes.)
• Cut 1/2 inch diagonal strips up each side of the dough.
• Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with blackberry pie filling or fresh blackberries (or both). You may not need to use the whole can, just enough to cover it well.
• Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
• Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
• Once danish has cooled, remove to serving platter.