Summer Berry Cheesecake Pie Recipes

SUMMER BERRY CHEESECAKE PIE

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.

BERRY CHEESECAKE PIE

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.

SUMMER BERRY CHEESECAKE PIE

Steps:

• Beat cream cheese and sugar in large bowl with whisk until blended. Stir in 1 cup COOL WHIP; spread onto bottom of crust.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Let stand 5 min. or until slightly thickened. Meanwhile, arrange blueberries in single layer in center of pie; surround with strawberries.
• Pour gelatin over fruit. Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.

SUMMER BERRY CHEESE PIE

Steps:

• In a large bowl, combine half of the strawberries and lemon juice; mash berries. Add 1/3 cup plus 2 tablespoons sugar; set aside. In a large bowl, combine the cream cheese, lemon zest and remaining sugar until smooth. Spread into the crust. , In a large saucepan, combine cornstarch and reserved strawberry mixture until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Cool slightly. , Fold in blueberries and remaining strawberries. Spread over cream cheese mixture. Cover and refrigerate for at least 3 hours.

SUMMER BERRY CHEESECAKE PIE

Steps:

• BEAT cream cheese and sugar in large bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping; spread onto bottom of crust.
• STIR boiling water into dry gelatin mix in medium bowl at least 2 minute until completely dissolved. Add ice cubes; stir until ice is completely melted. Let stand 5 minute or until gelatin is consistency of unbeaten egg whites. Meanwhile, arrange blueberries in single layer in center of pie; surround with strawberries. Cover with gelatin.
• REFRIGERATE 3 hours or until firm. Cut into eight slices. Top each slice with 2 tablespoons of the remaining whipped topping just before serving. Store leftover pie in refrigerator.