We are a little less than two weeks away from the 4th of July, one of my favorite holidays. On Memorial Day I went to one of my favorite streets that is lined with historic estates. I wanted to take pictures of the houses and their waving American flags. But I was disappointed to see only four, yes four, out of around 50 or so houses had flags displayed. So hopefully they change their tune and display one on the 4th!
This 4th of July I will be at the lake riding jet skis, and I am pretty sure a BBQ, beer and fireworks will be involved. At any family gathering it is pretty much assumed that I will be providing a dessert (which is awesome of course!) I thought of this recipe as I was thinking about a perfect summer pie, as well as a great 4th of July dessert. I wanted something light with seasonal fruit, but I didn’t want it to be too fruity. However I didn’t want it to be heavy at all. No one wants a rich, dense dessert when it is 100 degrees outside.
A few days ago I shared with you a YumYums recipe that my Grammy has been making forever. Well, in that same phone conversation I somehow managed to get a pie dough and cheesecake recipe from her! She told me to sprinkle a little bit of cinnamon over the cheesecake when it is done baking. Even though I made this cheesecake a fruit variation, I stilled added the cinnamon. It added a subtle hint of the spice to the pie, and at the same time gives it a rustic appearance.
I love making pies, but hate making pie dough. I have not always been this way. I used to work in this restaurant where I made 8 coconut creme pies a day, including the pie dough. This reason alone is why you may never see coconut creme pie on this blog. But lately I have been using premade pie dough when making pies. Please don’t look at me like that. I’m ashamed, trust me. I decided to get her recipe since her pies always have the most perfect, flakey, somewhat salty crust. And guess what? No cutting in butter necessary! No ice water necessary! This is pie dough recipe using oil and milk and love.
Berry Cheesecake Pie
- 8 oz Cream Cheese
- 1/2 cup Sugar
- 1 tsp Vanilla Extract
- 2 eggs
- 2 cups Strawberries sliced
- 1 cup Blueberries
- 1 TBS Light colored Jam any flavor such as orange, apricot, peach, etc
- Pie Dough Stars pie dough star cut outs, baked 15 minutes
- preheat oven to 350 degrees
- Press pie dough into a 9 inch pie pan. Reserve a small piece of pie dough, about 1/4 cup full and set aside for pie dough stars if using. Press dough up the side of the pie pan, and use your finger to press indentions to create a border. Place unbaked pie crust in the fridge.
- Place the cream cheese and sugar in the bowl of an electric mixer and beat until creamy and fluffy. Add vanilla. With mixer (or hand mixer) on low speed, add eggs one at a time fully incorporating before adding the second egg.
- Remove crust from the fridge and pour cheesecake batter into crust. Bake for 25- 30 minutes until firm and set in the center, and the crust is lightly tanned. Sprinkle cinnamon over the cake and crust immediately after removing from oven. Sprinkle over the stars (if using). Let cheesecake pie cool completely.
- Rinse and pat dry the berries. Remove the stems from the strawberries and cut in quarters. Gently place the berries on top on the cheesecake.
- Boil some water (in the microwave is easiest) and pour over the jam a tablespoon at a time until it has melted and is thick and syrupy. Use a pastry brush to brush the glaze over the berries. This will create the shiny, glossy look.
- Place the stars on the pie up to three hours in advance to avoid them getting soft or stained. The pie can be made 24 hours in advance.
Tips and Tricks
This delicious dessert can be made with any berry, whether it’s blackberries, blueberries, or raspberries. To make the berry filling, mix the sliced bushes with sugar and lemon juice. Add cornstarch and mix thoroughly. Transfer to a pie plate and chill for 4 hours. Before serving, top with fresh ripe cranberries. This recipe can be made several days ahead of time.
The cheesecake begins with a coconut flour crust. Then, you add the cream cheese mixture. It is important to note that this is an incredibly easy recipe, but it can also be prepared ahead of time. When you are ready to make the pie, it should be chilled for at least six hours. In the meantime, make the blueberry pie filling and spoon it over the cooled cake. Once chilled, chill the entire pie and enjoy!
Then, prepare the blueberry pie filling. Mix the blueberries with the cream cheese filling until smooth. Bake the pie for thirty to forty minutes, then remove from the oven. Let the pie cool completely and chill overnight. While the cheesecake is chilling, prepare the blueberry-pie-filling. Then, spoon the filling over the pie and let it set. Once chilled, serve. Then, you can enjoy your delicious dessert.
You can make this pie in advance. The filling is made from cream cheese, lemon juice, sugar, and eggs. You should stir in the blueberries, and bake the pie for thirty to forty minutes until it is firm and set. Once it is finished baking, chill the pie for at least four hours before serving. Once it has chilled, it is ready for serving. This recipe can be prepared up to two days in advance. Then, simply freeze it to serve!
This cheesecake is made with a homemade graham cracker crust. You can also buy a ready-made graham cracker crust. This pie is delicious and can be enjoyed anytime of the year. If you’re looking for a simple dessert for summer, this recipe is perfect for you. The filling is creamy, and the gingersnap crust has a wonderful flavor. A simple dessert like this is perfect for picnics or 4th of July celebrations.
This pie has a flaky, buttery crust made of coconut flour. The cream cheese is naturally sweetened, so choose Neufchatel cream cheese for a sweeter flavor. If you can’t find Neufchatel, you can use regular-sugar-free cream cheese. Then, simply mix it with the whipped-cream. The pie is now ready for serving! Its creamy texture will make your guests go wild for it.
The pie crust should be prepared with coconut flour, and baked for 30 to 35 minutes. Allow to cool completely on a wire rack. Refrigerate for at least 6 hours before serving. During this time, prepare the filling. If you’re using fresh berries, you can substitute the fresh cherries with fresh ones. This pie is best served chilled overnight or frozen. After the cheesecake is cooled, spoon on the blueberry jam.
The filling is made of cream cheese and blueberries. The crust is coated with syrup. The pie should be chilled before serving. If you want to make it ahead of time, it can be frosted. It can be served chilled or at room temperature. Once refrigerated, it can be cut into slices and served. If you prefer, you can even double the recipe. It’s sure to please all the family.
To make the topping, mix the blueberries and sugar and add them to the cheesecake filling. Pour the filling into the pie shell. You don’t have to bake the crust before assembling the filling. After the topping has cooled, you can drizzle the gelatin on the pie. This can be served immediately or chilled. This is a great dessert for summer. The berry cheesecakes are delicious in every way!