Very Berry Cream Cheese Pie Recipes

BLUEBERRY CREAM CHEESE PIE

Steps:

• Preheat oven to 350 degrees.
• Combine the graham cracker crumbs, sugar and butter in a bowl. Press into the bottom and sides of a 9-inch pie pan.
• Bake for 8-10 minutes or until lightly browned. Place on a rack to cool.
• Whip the heavy cream in a bowl for 5-7 minutes or until stiff peaks form.
• In another bowl, combine the cream cheese and powdered sugar. Beat for 2 minutes or until smooth. Gently fold in whipped cream.
• Spread into the bottom of the cooled crust. Refrigerate.
• In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth.
• Stir in the blueberries and bring to a boil over medium heat. Cook for 2-3 minutes or until the blueberries release some of their juices and the sugar combination is no longer white.
• Remove from the heat and let cool to room temperature.
• Spread over the cream cheese layer and refrigerate 4-6 hours before serving.
• Garnish with lemon zest if desired.

VERY BERRY FROZEN CREAM PIE

Steps:

• TO PREPARE BLUEBERRY AND RASPBERRY SAUCE:
• In a small pan put blueberries, 1/4 cup water, 3 table spoons sugar and 1/2 table spoon cornstarch. In a separate pan, put the same ingredients and raspberries, instead of blueberries. Heat at a medium temperature, stirring from time to time, for 4-5 min. Leave to cool for 15 minutes, at a room temperature.
• In order to eliminate raspberry seeds, press raspberries through a fine mesh straier using rubber spatula. Leave it in the fridge for an hour, to cool.
• TO PREPARE GRAHAM CRACKER PIE CRUST:
• Preheat the oven to 375 degrees. In a medium dish, combine graham cracker crumbs, melted butter, sugar and cinnamon. Press on the bottom and the sides of the 9-inch pie plate and bake for 7 min. Cool for 15 minutes, at a room temperature, then in the fridge until cooled completely.
• TO PREPARE THE FILLING:
• In a large dish beat cream cheese and sugar until creamy. Add condensed milk, heavy whipping cream and vanilla and beat until smooth.
• Take the pie crust and sauces out of the fridge. Pour half of the filling over the graham pie crust. With a spoon, put one sauce, than the other, until 1/2 is used. Swirl with a knife. Pour the rest of the filling and repeat the same procedure with the sauces.

VERY BERRY BERRY CREAM CHEESE PIE

Steps:

• 1. Bake a one crust 9" deep dish pie shell. Set aside to cool.
• 2. Wash berries leaving the blueberries and raspberries whole. Slice the large strawberries and half the small & medium strawberries. Gently fold in a pint of Strawberry glaze coating all the fruit. Set aside.
• 3. In a medium bowl, beat the 2 - 8 oz packages of cream cheese until creamy. Add the sugar and vanilla. Beat until smooth and creamy about 2 minutes.
• 4. Spread the cream cheese in the cooled pie shell being careful not to break the pie shell. Spread the cream cheese approximately 1/2" thick on the bottom and 1/4" thick up the sides of the pie shell.
• 5. Pour the fruit mixture on the cream cheese in the pie shell. Cover and refrigerate about 30 minutes. Serve with a nice dollop of cool whip or fresh whipping cream. Keep refrigerated.

NO-BAKE SPRING BERRY PIE RECIPE BY TASTY

Steps:

• Place graham crackers in a plastic bag and crush them into fine crumbs using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
• Pour the graham cracker crumbs into a medium bowl with the melted butter. Mix until the crumbs take on the character of a coarse, wet sand.
• Pour the crumbs into a 9-inch (23 cm) pie dish. Press the crumbs firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
• In a medium-sized bowl, whisk together cream cheese and maple syrup. Once combined, pour the mixture into pie crust and return it to refrigerator to chill.
• Meanwhile, add half of the blueberries and strawberries to a saucepan over medium heat. Then add the lemon juice, sugar, and half of the water.
• Cook for 2-4 minutes or until sugar is dissolved and berries begin to expel their juice, creating a loose, deep-red mixture.
• In a small bowl or ramekin, mix cornstarch and remaining water into a smooth paste.
• Add the cornstarch mixture to the berries and cook for an additional 2 minutes, until the filling thickens. Remove from heat and set aside, allowing the mixture to cool for 5 minutes.
• Remove the chilled pie crust with the cream cheese layer from the refrigerator. Take the remaining blueberries and strawberries and evenly distribute them over the top of the cream cheese layer.
• Next, pour the cooked berry mixture over the top of the fresh fruit and cream cheese, filling in the rest of the pie crust. Spread the filling evenly.
• Chill the pie completely in the refrigerator for 1.5-2 hours before serving.
• Enjoy!

CREAM CHEESE BLUEBERRY PIE

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.

BERRY CREAM PIE

Steps:

• In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. , Remove from the heat and stir a small amount of hot filling into egg; return all to the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla and almond extract if desired. Cool to room temperature. , In a small bowl, beat cream until stiff peaks form; fold into filling. Pour into pastry shell. Chill for at least 2 hours., About 2 hours before serving, prepare glaze. In a large saucepan, combine crushed strawberries and water; cook for 2 minutes. Combine sugar and cornstarch; gradually add to the pan. Cook and stir until thickened and clear; strain. Cool for 20 minutes. , Meanwhile, arrange quartered strawberries and raspberries over filling; pour glaze evenly over berries. Refrigerate for 1 hour.

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 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.

BLACKBERRY CHEESE PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar. Fold in whipped cream. Transfer to pastry shell. Refrigerate for 30 minutes., In a small saucepan, combine sugar and cornstarch. Gradually whisk in juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Mash 1/2 cup berries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in remaining berries. Spoon over cream cheese mixture. , Cover and refrigerate for at least 4 hours. Refrigerate leftovers.