- 30 minutes
- 8 minutes
- Step 1 In a medium saucepan over medium-high heat, bring blackberries, sugar, and water to a boil. Reduce heat to medium and simmer, stirring frequently, until mixture begins to thicken and resembles a loose jam, about 8 minutes.
- Step 2 In large bowl with an electric or stand mixer with a whisk attachment, beat cream cheese until creamy. Add cream, honey, lemon zest and juice. Beat until cream has thickened and soft peaks form.
- Step 3 Line a 9 x 5 inch loaf pan with plastic wrap, leaving overhang on all sides. Fill the bottom evenly with a layer of whipping cream (about ¾ cup). Place graham crackers in a single layer, breaking to fit when necessary, on top of the cream layer then top with another layer of cream. Top cream with 3 tablespoons of blackberry mixture and spread gently to cover. Cover blackberries with a layer of cream mixture and top with a layer of graham crackers. Repeat layers until the pan is full ending with graham crackers. Cover with plastic wrap and refrigerate overnight.
- Step 4 When ready to serve, remove the cover and place a serving plate inverted on top of the pan. Holding both the plate and pan flip so the cake is on top. Carefully remove the loaf pan and discard the plastic wrap. Slice and serve.