Boysenberry Graham Cracker Dessert
Indulge in the irresistible layers of this Boysenberry Graham Cracker Dessert, a no-bake-inspired treat that strikes the perfect balance between creamy and fruity. Featuring a buttery graham cracker crust baked to golden perfection, this dessert is filled with a velvety cream cheese and whipped cream layer, topped with a luscious boysenberry compote made from fresh boysenberries and preserves. The vibrant, sweet-tart boysenberry filling complements the smooth and airy cream, creating a dessert that’s as visually stunning as it is delicious. Perfect for summer gatherings or as a make-ahead option, this crowd-pleasing treat is best served chilled and can be garnished with fresh berries for an extra pop of flavor and color. Let this delightful recipe transform your next dessert table into a showstopper!
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Ingredients
- 12 sheets graham crackers
- 6 tablespoons unsalted butter
- 3 tablespoons granulated sugar
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup boysenberry preserves
- 1 cup fresh boysenberries
- 2 tablespoons water
- 1 tablespoon cornstarch
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Crush the graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
Step 3
Melt the butter in a small saucepan or microwave and combine it with the graham cracker crumbs and granulated sugar in a large bowl. Mix until the crumbs are evenly coated and resemble wet sand.
Step 4
Press the graham cracker mixture firmly into the bottom of a 9x9-inch baking dish to create an even layer for the crust.
Step 5
Bake the crust for 8-10 minutes, then let it cool completely while you prepare the other layers.
Step 6
In a medium bowl, beat the cream cheese until smooth using an electric hand mixer. Add the powdered sugar and vanilla extract, and continue beating until well combined.
Step 7
In a separate bowl, whip the heavy whipping cream until stiff peaks form, then gently fold it into the cream cheese mixture to create a light and fluffy filling.
Step 8
Spread half of the cream cheese mixture over the cooled graham cracker crust in an even layer. Refrigerate for 10 minutes to firm up the layer.
Step 9
Meanwhile, in a small saucepan, combine the boysenberry preserves, fresh boysenberries, water, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens slightly and is glossy. Remove from heat and allow it to cool to room temperature.
Step 10
Spread the cooled boysenberry mixture over the cream cheese layer, then top with the remaining cream cheese mixture, spreading it evenly.
Step 11
Refrigerate the dessert for at least 2 hours (or preferably overnight) to set and allow the flavors to meld together.
Step 12
Before serving, garnish with fresh boysenberries or a sprinkle of graham cracker crumbs, if desired.
Step 13
Cut into squares and serve chilled. Enjoy!
Nutrition Facts
| Serving size | (1405.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4441.2 |
| Total Fat 266.7g | 0% |
| Saturated Fat 141.2g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 655.1mg | 0% |
| Sodium 1568.0mg | 0% |
| Total Carbohydrate 491.1g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 399.1g | |
| Protein 26.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 373.5mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 1046.1mg | 0% |
Source of Calories