Berry Cheesecake Pie

Boasting a luscious cheesecake flavor, this pretty pie gets creative with phyllo dough. So if you don't care for traditional pie crust and only eat the filling, then this pie is for you.


6 to 8 servings


8 sheets phyllo dough (14 inches x 9 inches)
6 tablespoons butter, melted
2 (8 ounce) packages cream cheese, room temperature
1/2 cup granulated (white) sugar
1 teaspoon vanilla extract
2 eggs, lightly beaten
2 cups fresh or frozen blueberries*
1/2 cup strawberry jelly
1 cup whipped topping
sliced fresh strawberries and additional blueberries, optional


Preheat oven to 425°F (218°C). Grease a 9-inch pie plate with Pan Release or baking spray with flour.

Place one phyllo sheet in prepared pie plate; brush with butter. Repeat seven times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)

Bake for 6 to 8 minutes or until edges are lightly browned (center will puff up). Cool on a wire cooling rack. Reduce oven temperature to 350°F (177°C).

For filling: In a small 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°F for 10 minutes; cover edges with foil to prevent overbrowning. Bake 23 to 27 minutes longer or until center is almost set. Cool on a wire cooling 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.

Estimated Time

Preparation Time: 20 minutes
Baking Time: 35 minutes
Cooling Time: 1 hour
Chilling Time: until chilled

Additional Information

* If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Information

1 piece equals 466 calories, 31 g fat (20 g saturated fat), 138 mg cholesterol, 291 mg sodium, 41 g carbohydrate, 1 g fiber, 7 g protein.

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