BLUEBERRIES CREAM CHEESE PIE
This is one of my favorite recipes. This is a recipe I did so many times. It's delicious with fresh blueberries. I hope you'll like it. It comes from Jean Paré.
Provided by Boomette
Categories Pie
Time 2h10m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Beat cream cheese, the first quantity of sugar (1/2 cup) and lemon juice in a small bowl until homogeneous. Pour in the pie shell. Put in the fridge.
- Spread the first quantity of blueberries on the cream cheese.
- In a saucepan, mix 3/4 cup sugar, cornstarch, water, blueberries and lemon juice.
- Heat and stir until boiling and it's thick.
- Let cool down. Spread on the blueberries. Put back in the fridge.
CHERRY CREAM CHEESE PIE
This is one of my favorite and easiest recipes. It is always a hit at parties, bake sales, and pot-lucks. I have modified the original to decrease the fat and calories. It is still delicious.
Provided by Linda B. Rawls
Categories Desserts Pies No-Bake Pie Recipes
Time 4h45m
Yield 8
Number Of Ingredients 6
Steps:
- Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
- Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours. Just before serving, spread the cherry pie filling over the top of the pie.
Nutrition Facts : Calories 492.2 calories, Carbohydrate 68.7 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 0.9 g, Protein 7.6 g, SaturatedFat 10.4 g, Sodium 329.2 mg, Sugar 38.5 g
SWEET BLUEBERRY CREAM CHEESE PIE
This is a crowd pleaser. Easy to make, but needs to be chilled for several hours.
Provided by KAREN1961
Categories Desserts Pies Slab Pie Recipes
Time 3h55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Mix flour, pecans, and margarine in a bowl. Press dough into a 9x13-inch baking dish to form a crust.
- Bake in preheated oven until golden brown, about 30 minutes. Allow crust to cool completely.
- Meanwhile, heat blueberries, sugar, cornstarch, and 1 teaspoon lemon juice in a saucepan over medium heat until berries burst and juice thickens, about 10 minutes. Allow blueberry sauce to cool completely.
- Beat cream cheese until fluffy. Add sweetened condensed milk and blend well. Stir in 1/3 cup lemon juice. Pour cream cheese filling into cooled crust and spread blueberry sauce over cream cheese. Chill in refrigerator for at least 2 hours before serving.
Nutrition Facts : Calories 631.1 calories, Carbohydrate 79.1 g, Cholesterol 47.5 mg, Fat 33 g, Fiber 3.2 g, Protein 9.2 g, SaturatedFat 11.5 g, Sodium 277.9 mg, Sugar 59.7 g
CREAM CHEESE BLUEBERRY PIE
This blueberry cream cheese pie is guaranteed to please. -Lisieux Bauman, Cheektowaga, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell. , In a large saucepan, combine sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.
Nutrition Facts : Calories 337 calories, Fat 15g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 146mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY CREAM CHEESE PIE
You could probably get away with using a premade graham cracker crust recipe for this one, though I'm a sucker for good pie crust. Try my All Butter Pie Crust (Pastry) recipe!
Provided by Battle in Seattle
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.).
- In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in blueberries.
- Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Cool to room temperature, then spread over cream cheese layer.
- Refrigerate until serving.
- Note: The first time I made this, I thought I'd save time and made the blueberry mixture the night before. Bad idea. It wouldn't spread nearly as smoothly as you'd expect a nice pie filling to--stayed kind of clumpy, even after I gently reheated it.
Nutrition Facts : Calories 412, Fat 23.6, SaturatedFat 11.8, Cholesterol 54, Sodium 194.7, Carbohydrate 48.2, Fiber 1.8, Sugar 29.7, Protein 3.9
VERY BERRY CREAM CHEESE PIE
Provided by Stephanie Pass
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Make your pie crusts or used store bought.
- Mix cream cheese and powdered sugar.
- Lay the first crust into the pie plate.
- Spread the cream cheese all along the bottom of the pie crust.
- If using frozen berries, defrost them thoroughly.
- Mix together all berries. Add sugar and allow the berries to sit for 10-15 minutes to pull out the juices.
- Next, add lemon juice and corn starch and mix berries.
- Pour the berries over the cream cheese layer in the pie.
- Prepare the top layer of the crust. I chose to cut heart shapes into it, for large holes so the berries would not bubble over.
- Pinch crusts together.
- Brush with egg.
- Cover pie edges and bake for 45 minutes.
- Remove cover and bake an additional 5-10 minutes until pie is golden brown.
- Allow to cool completely before serving.
BLUEBERRY CREAM CHEESE PIE
Steps:
- Combine the crumbs, butter, and salt in a bowl and mix until the crumbs are evenly saturated.
- Press firmly into the bottom and up the sides of a 9-inch pie plate. Freeze for 20 minutes; leave in the freezer while you work on the filling.
- Combine all the filling ingredients in a bowl and beat until well combined. Pour into the crust and cover loosely with plastic wrap.
- Refrigerate for at least 4 hours (or overnight).
- Once the pie has chilled, make the topping.
- Stir together the sugar, cornstarch, water, and lemon juice in a small saucepan until well combined. Add the blueberries and stir to coat.
- Set the pan over medium heat and cook, stirring frequently, until the mixture boils and thickens quite a bit, about 10 to 20 minutes. (At first the mixture won't seem to be doing much, then the blueberries will give off a lot of juice, then the mixture will start to thicken.)
- Remove from the heat and cool to room temp. Spread over the pie and chill for another hour or so, until the topping is fully chilled.
- Slice and serve.
- Uneaten pie can be stored in the fridge, covered, for 3 or 4 days. You can also freeze individual slices, tightly wrapped, for about a month.
SUMMER BERRY CHEESECAKE PIE
Summer Berry Cheesecake Pie - a summer pie with cream cheese and fresh berries. Summer is here. Light meals and desserts and looooots of fresh fruit and vegetables are on our menus :-)
Provided by Dragana's Sweet Spicy Kitchen
Categories Cheesecake and Pie
Time 30m
Number Of Ingredients 12
Steps:
- CRUST
- Preheat oven at 350 F. In a medium dish put crumbled graham crackers, melted butter and cinnamon. Stir well. Spread evenly in a 9 inch pie pan. Press firmly with a solid object to make a fine layer. Bake for 10 minutes. Take out of the oven and let cool completely.
- CHEESECAKE FILLING
- In a large dish, mix heavy cream with an electric mixer, minimum speed, for about a minute, then, 3-4 minutes at maximum speed, until it becomes stiff. In a separate dish put cream cheese and powdered sugar and mix for about 1-2 minutes, at medium speed, until creamy. Add lemon juice and continue mixing. Finally, add heavy cream you have already prepared. Stir well. Spread evenly over the graham crackers crust. Leave it in the fridge for minimum 4h.
- TO DECORATE
- Put fresh berries over Cheesecake filling before serving.
More about "berry cream cheese pie recipes"
BERRY CREAM CHEESE PIE RECIPE - HOW TO MAKE IT IN 25 ...
From homestratosphere.com
BLUEBERRY CREAM CHEESE PIE | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
5/5
BLUEBERRY CREAM CHEESE PIE - JOANNE EATS WELL WITH OTHERS
From joanne-eatswellwithothers.com
10 BEST PHILADELPHIA CREAM CHEESE PIE RECIPES | YUMMLY
From yummly.com
THIS SUPER EASY BLUEBERRY CREAM CHEESE PIE IS FABULOUS ...
From writtenreality.com
TRIPLE BERRY CREAM PIE RECIPE | MYRECIPES
From myrecipes.com
5/5 (21)Calories 479 per servingServings 8
- Make crust: Preheat oven to 400°F. In a bowl, mix flour and salt. With a pastry blender or two knives, cut in butter and shortening until crumbly. Sprinkle with 3 Tbsp. ice water; mix with a fork just until dough forms a ball (add water if needed). Form into a disk, wrap in plastic and chill for 30 minutes. On a floured surface, roll out into an 11-inch round. Fit into a 9-inch pie pan and crimp edge. Refrigerate for 10 minutes.
- Line crust with foil and fill with pie weights. Bake for 6 minutes, remove foil and bake until lightly golden, 10 to 12 minutes. Let cool.
- Make filling: In a bowl, beat cream cheese and sugar with a mixer on high speed. Beat in cream and vanilla, scraping down sides of bowl, until fluffy and well-mixed. In another bowl, gently mix berries.
- Spoon two-thirds of cream mixture into crust; smooth top. Spoon two-thirds of berries over cream. Mound remaining cream in center and top with remaining berries. Chill for 1 to 4 hours.
HOMEMADE BLUEBERRY CREAM CHEESE - THE CHEESE KNEES
From cheeseknees.com
5/5 (1)Total Time 15 minsCategory CondimentCalories 161 per serving
- Place softened cream cheese into a mixing bowl and beat in on medium/high with a hand mixer until completely smooth.
- Add the fresh blueberries to the bowl and mix on medium/low until the blueberries are partially smashed.
- Then, add the rest of the ingredients to the bowl and mix until combined and when the blueberry cream cheese reaches the desired consistency.
NO BAKE BLUEBERRY CREAM CHEESE PIE - OWLBBAKING.COM
From owlbbaking.com
Servings 1Total Time 455957 hrs 12 minsCategory Pies
- Prepare a pie dish by lightly spraying with nonstick cooking spray. I used a pie dish with higher sides which worked wonderfully with this recipe. If your pie dish has low sides, you may not be able to fit all of the crust and filling (which makes a great snack for you!!)
- In the bowl of a food processor, add the graham crackers. Pulse until the crackers are large, coarse crumbs. Then add the sugar and pulse until you achieve fine crumbs.
BLUEBERRY CREAM CHEESE PIE | DESSERT NOW DINNER LATER
From dessertnowdinnerlater.com
4.5/5 (33)Total Time 4 hrs 55 minsCategory Pies, Cheesecake, And Other DessertsCalories 481 per serving
- CRUST: Roll pie crust into a large circle, place it into a 9-inch pie dish, cut off excess, and crimp edges. Dock the bottom and sides of the raw pie crust with a fork to make holes for ventilation. Place dry beans on top of parchment paper to cover the bottom of the crust so it won't shrink while baking.
- Blind bake homemade pie crust at 350˚F for 20 minutes. Remove parchment paper with beans and finish cooking for 12-15 minutes or until golden brown. Cool completely. NOTE: Store-bought refrigerated crusts, may bake quicker. Bake for 8-10 minutes, first, remove beans, and bake 4-5 minutes more. If preparing a frozen purchased crust, bake according to directions on package.
- FILLING: In a large bowl with an electric hand mixer, beat the cream cheese, 1/2 cup powdered sugar, and vanilla until light and fluffy. In the bowl of a stand mixer with the whisk attachment, whip the heavy cream and 1/4 cup powdered sugar until stiff peaks form. Fold into cream cheese mixture. Refrigerate to keep chilled.
BLUEBERRY CREAM CHEESE PIE - NO BAKE RECIPE | THE FOODIE ...
From thefoodieaffair.com
4.9/5 (17)Total Time 25 minsCategory DessertCalories 343 per serving
- In a medium bowl whisk together graham cracker crumbs and sugar. Stir in melted butter until blended. Pat crumbs into a 9-inch pie pan pressing firmly on the bottom and up the sides. Put in the refrigerator and let set for one hour.
- Fold whipped cream into the cream cheese mixture. Pour all ingredients into prepared pie shell and refrigerate overnight or for a minimum of two hours. Top with blueberry sauce and additional whipped cream if desired.
DELICIOUS BLUEBERRY CREAM CHEESE PIE | FLOUR ON MY FINGERS
From flouronmyfingers.com
Ratings 6Calories 436 per servingCategory Pies And Tarts
- Make your pie crust ahead of time, so it's all set and ready to go. From that point on, there will be no baking necessary.
- In a small measuring cup or bowl, whisk together the water and corn starch first. This will ensure no lumps in your pie filling.
- In a medium saucepan on medium heat, whisk together the corn starch mixture with the lemon juice, sugar, and cinnamon.
- Add the puréed blueberries and whole blueberries to the mixture. You can use fresh or frozen blueberries, but I highly recommend fresh blueberries for the whole berries.
THE EASIEST BLUEBERRY CREAM CHEESE PIE - CHEESE KNEES
From cheeseknees.com
- Preheat the oven to 400ºF and bake the pie crust for 10-12 minutes or until the crust is golden brown.
- While the crust is baking, prepare the blueberry filling. Whisk together the water and cornstarch until there are no lumps. Add the cornstarch mixture, blueberries, honey, lemon juice, lemon zest and pinch of salt to a small saucepan and mix. Bring the mixture to a boil over high heat.
- Turn heat to low and let the mixture simmer for 15-20 minutes, mashing and stirring the blueberries periodically so there are some blueberries and some blueberry puree in the pot. When the mixture is thick, remove from heat and let cool completely.
BLUEBERRY CREAM PIE - FAT DAD FOODIE
From fatdadfoodie.com
4.7/5 (9)Calories 382 per servingTotal Time 4 hrs 20 mins
RECIPE FOR BLACKBERRY CREAM CHEESE PIE | ALMANAC.COM
From almanac.com
BEST BLUEBERRY DESSERTS - 25 EASY BLUEBERRY DESSERT RECIPES
From dessertsonadime.com
PHILADELPHIA BLUEBERRY CREAM CHEESE RECIPES
From tfrecipes.com
RECIPE FOR CHERRY CREAM CHEESE PIE - CREATE THE MOST ...
From recipeshappy.com
CREAM CHEESE BLACKBERRY PIE RECIPE - DELICIOUS BERRY PIE ...
From youtube.com
PHILADELPHIA CREAM CHEESE BLUEBERRY PIE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love