This Blackberry Cheesecake Cake Filling is smooth, creamy, and packed with fresh Oregon blackberry flavor! This recipe is made with simple household ingredients and is ready in under 30 minutes. It chills into a perfectly thick and luscious filling for layer cakes, cupcakes, pie filling, and even parfaits.
Recipe created by Dalya from itsrainingflour.com
10 ounces frozen blackberries
2 tablespoons maple syrup
1 tablespoon lemon juice
1 tablespoon water
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
Step 1
In a medium saucepan, combine the blackberries, maple syrup, lemon juice and water.
Step 2
Turn the stovetop to medium heat and bring to a simmer, mixing often.
Step 3
Reduce the heat to low and simmer for 15-20 minutes until thick and jammy, mixing often.
Step 4
Use an immersion blender to blend the compote until thick and mostly smooth.
Step 5
Set the bowl of blackberry jam in the freezer to cool off. Mix every 2-3 minutes until the blackberry mixture is cold. Set aside on the counter meanwhile.
Step 1
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.
Step 2
Transfer the whipped cream to a separate bowl.
Step 3
In the now-empty stand mixer bowl, beat the cream cheese with confectioners sugar for 3-5 minutes until smooth.
Step 4
Fold the whipped cream into the cream cheese mixture until combined.
Step 5
Add the blackberry compote and fold again until combined.
Step 6
Refrigerate the filling for at least 1 hour for best spreadable consistency for a cake.
Notes: