Best 2 Berry Cheesecake Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary journey with our exquisite Berry Cheesecake Pie, a harmonious blend of sweet and tangy flavors. This delectable dessert features a buttery graham cracker crust, a creamy and luscious cheesecake filling, and a vibrant assortment of fresh berries. Each bite offers a symphony of textures and flavors, from the crumbly crust to the velvety cheesecake and the burst of juicy berries. Whether you're a seasoned baker or a novice in the kitchen, our detailed recipe guides you through every step of the process, ensuring a perfect result every time. Additionally, discover variations such as the No-Bake Berry Cheesecake Pie, a time-saving option that yields equally impressive results, and the Mini Berry Cheesecake Bites, perfect for parties or individual servings. Embark on this culinary adventure and treat your taste buds to a delightful experience.

Here are our top 2 tried and tested recipes!

RHUBARB BERRY CHEESECAKE PIE



Rhubarb Berry Cheesecake Pie image

My grandparents grew a ton of stuff in their garden, including rhubarb and strawberries. We typically baked it into pies and cobblers, but then Mom found this recipe and it became a fresh, new favorite. -LeeAnn McCue, Charlotte, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 13

1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
6 tablespoons lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
Dash salt
1 graham cracker crust (9 inches)
TOPPING:
2 cups sliced fresh or frozen rhubarb
1/2 cup sugar
1/4 cup water
1 pint fresh strawberries, hulled and halved lengthwise
2 teaspoons lemon juice

Steps:

  • In a large bowl, beat cream cheese and milk until smooth. Beat in lemon juice, lemon zest, vanilla and salt; pour into crust. Refrigerate, covered, 2 hours., Meanwhile, in a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is tender. Drain., Stir in strawberries and lemon juice. Refrigerate until cold. Serve pie with topping.

Nutrition Facts : Calories 435 calories, Fat 20g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 289mg sodium, Carbohydrate 59g carbohydrate (53g sugars, Fiber 2g fiber), Protein 8g protein.

BERRY CHEESECAKE PIE



Berry Cheesecake Pie image

Since I don't care for traditional pie crust, I usually eat only the filling. That changed when I discovered this unique dessert. Boasting a luscious cheesecake flavor, the recipe gets creative with phyllo dough. -Deanne Causey, Midland, Texas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-8 servings.

Number Of Ingredients 10

8 sheets phyllo dough (14x9 inches)
6 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs, room temperature, lightly beaten
2 cups fresh or frozen blueberries
1/2 cup strawberry jelly
1 cup whipped topping
Sliced fresh strawberries and additional blueberries, optional

Steps:

  • Place 1 phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat 7 times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) , Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack., For filling, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust., Bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. Bake until center is almost set, 23-27 minutes longer. Cool on a wire rack for 1 hour. Refrigerate until chilled., In a small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired.

Nutrition Facts : Calories 466 calories, Fat 31g fat (20g saturated fat), Cholesterol 138mg cholesterol, Sodium 291mg sodium, Carbohydrate 41g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.

Tips:

  • Use fresh berries. This will give your pie the best flavor. If you can't find fresh berries, you can use frozen berries, but be sure to thaw them completely before using.
  • Don't overmix the batter. Overmixing can make the pie tough. Mix just until the ingredients are combined.
  • Bake the pie until the center is set. The pie is done when a toothpick inserted into the center comes out clean.
  • Let the pie cool completely before serving. This will allow the flavors to meld and the pie to set.

Conclusion:

This berry cheesecake pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy cheesecake filling, sweet berry topping, and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this berry cheesecake pie a try.

Related Topics