This Cream Cheese Pie is much easier to make than a cheesecake, but just as delicious! With its buttery crust, robust berry flavor, and creamy filling, this decadent dessert is perfect for any occasion but is easy enough for first-time bakers to tackle. Try with just one type of berry or a mixture with blueberries, blackberries and raspberries. Baked in the oven but you don’t have to worry about the top cracking.

A slice of cream cheese pie with a bite on a fork.


 

A Super Creamy Cream Cheese Pie

This Cream cheese pie recipe is smaller than a traditional cheesecake, but has all of the flavors and texture that you love.

The cream cheese filling is made with eggs, vanilla, sugar, and cream cheese and as it bakes, the homemade berry jam topping sinks into the pie, no canned pie filling here.

The idea for the jammy topping came came after making these mixed berry cream cheese bars. You get the taste of real fresh fruit in every bite. I just hate the canned fruit topping that’s served on pies and cheesecakes in restaurants, it doesn’t even taste like fruit. Not so with this pie.

Another thing I love about this recipe is how customizable it is. You can use any combination of fresh or frozen berries, whatever you have on hand.

You can also swap crumbled vanilla wafers for a homemade graham cracker crust, or use Bordeaux cookies or Biscoff cookies and you can either decorate the top of the pie or leave as is.

The cream cheese layer is so velvety smooth while the jammy fruit topping and cookie crust make sure that every slice is a textural delight! It’s super light while still being indulgent enough to satisfy any sweet tooth. If you want a bite size version of this fruit dessert, try making strawberry cheesecake bars instead.

I love how the slices look, especially when topped with a little whipped cream and lemon zest. It’s a beautiful dessert for a cook-out, birthday party, bridal shower, or just to surprise one of your friends or family members!

It’s much easier to transport than a cheesecake and will hold it’s shape at room temperature.

For more delicious fruit desserts try my vanilla rhubarb bread pudding and strawberry mousse cake.

You can make this a blueberry cream cheese pie, or a blackberry cream cheese pie, or go with all raspberries depending on what is in season at the time. If you want a strawberry cream cheese pie, you’ll need to cook the strawberries for a little longer as they have a lot more water than the other berries. It should be thick before adding to the top of the pie.

What’s The Difference Between Cheesecake and Cream Cheese Pie?

While they do have similarities and one could even understand confusing the two, they are quite different desserts. Cheesecake is typically made in a springform pan, can involve a water bath, and has a dense filling that is usually made with sour cream, cream cheese and eggs. It’s much richer and taller than a cream cheese pie and can be a little challenging to make.

Cream cheese pie, on the other hand is super simple. Some cream cheese pies don’t have eggs and are a no-bake dessert, but this version does contain eggs and is baked, giving it a richer texture. It’s kind of a cross between the two. However, it’s not near as complicated as a traditional cheesecake and you don’t have to worry about the center cracking.

Enjoy All the Flavors of Fresh Berries 

  • Versatile Flavors – From the types of berries to the type of crust, you can do almost anything with cream cheese pie as long as it has that cream cheese filling!
  • Buttery Crust – The buttery vanilla wafers are a great twist on a classic graham cracker pie crust. 
  • Family Favorite – This easy pie recipe will satisfy those who love a rich dessert and something light and fruity at the same time! 
  • Perfect Size – Just enough for a smaller gathering.

Ingredients I Used for this Mixed Berry Cheesecake Pie 

The ingredients to make a berry cream cheese pie.
Gather the ingredients.

Cookies – Crushed Vanilla Wafers, graham crackers or try Bordeaux or Biscoff cookies.

Fresh Berries – I prefer a combination of blueberries, raspberries, and blackberries, but you can use any combo or just one! You can also use frozen berries. I don’t suggest adding strawberries to your mixture. The flavor is lost with the other berries.

Dairy – Cream cheese and heavy cream for the filling. 

Pantry Staples – sugar, cornstarch, vanilla, eggs and butter.

Pro Tip: If you forgot to take out the cream cheese, learn a handy tip for softening cream cheese.

Make A Delicious Cream Cheese Pie

Step One: Make Pie Shell

A ziplock with crushed vanilla wafers.
Crush wafers.
Butter added to crushed vanilla wafers.
Mix with melted butter.
A pie crust made of vanila wafers.
Press firmly into pie pan.

Crush vanilla wafers in a food processor or by hand and combine with melted butter. Press it evenly into the bottom of a 9-inch pie plate and along the sides of the pie pan.

Step Two: Make Berry Topping

Add fruit and two tablespoons of sugar to a medium saucepan and cook over high heat until the berries have softened and starts to thicken into a sauce.

Fresh berries with sugar in a saucepan.
Combine fruit and sugar.
Berries in a saucepan.
Cook until berries soften and thicken.

Step Three: Thicken Topping

The berry mixture in a saucepan after it has thickened.
Add cornstarch slurry and stir.

Make a cornstarch slurry and add it to the berries. Stir constantly until it becomes thick like jam. Let it cool. 

Step Four: Make Cream Filling

The ingredients for the filling before it has been mixed.
Combine filling ingredients.
The cream cheese mixture in a mixing bowl.
Mix until light and fluffy.
The filling poured into a pie crust.
Pour into pie shell.

In a large bowl with a hand mixer or in a stand mixer, combine cream cheese, sugar, eggs, and vanilla and mix until light and fluffy. Pour into the prepared pie crust and even out the top with a rubber spatula. Pour the cooled berry mixture on top.

Step Five: Bake Pie

A cream cheese pie topped with berries before it has baked.
Add berry topping and bake.

Bake for 30 minutes or until the center is no longer jiggly. Let cool and then refrigerate until it’s time to serve. 

A Few Recipe Notes

  • Make sure the pie is fully set before serving. You’ll want it to chill for at least several hours or overnight. If the cream cheese mixture is jiggly at all, it’s not ready to be cut! 
  • You can make your pie crust easily, but you can always use a store-bought crust if you’re in a pinch! 
  • Let all your ingredients come to room temperature before you begin. They’ll incorporate and blend together better this way! 

Storing Cream Cheese Pie

In The Fridge: Store a whole pie or individual slices in an airtight container or wrapped tightly in plastic wrap for up to three days. You can also throw it in the freezer.

A single slice of blueberry cream cheese pie.

Berry Cream Cheese Pie – No Water Bath

This Cream Cheese Pie is much easier to make than a cheesecake, but just as delicious! With its buttery crust, robust berry flavor, and creamy filling, this decadent dessert is perfect for any occasion but is easy enough for first-time bakers to tackle. Try with just one type of berry or a mixture with blueberries, blackberries and raspberries. Baked in the oven but you don't have to worry about the top cracking.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Calories: 454kcal

Ingredients

  • 1 ½ cup Vanilla Wafers, crushed about 3 cups whole
  • 4 tbsp butter
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup blackberries
  •  ½ cup sugar plus 2 tbsp
  • 1 tbsp water
  • 1 tbsp cornstarch
  • 2 packages cream cheese 8 oz, room temperature
  • 2 eggs
  • 1 tbsp vanilla
  • tsp salt
  • 2 tbsp heavy cream

Instructions

  • Preheat oven to 400º. Spray a 9-inch pie plate with cooking spray.
  • Crush vanilla wafers and combine with melted butter. Stir with a fork and place in the pie dish. Press it evenly on the bottom and up the sides and tap it with the bottom of a measuring cup or any flat surface. Set aside.
  • In a medium saucepan, add the fruit, fresh or frozen, along with 2 tablespoons of sugar. Cook over high heat for 3-5 minutes if fresh fruit, 5-6 if frozen until the berries have softened and broken apart and it has started to thicken. 
  • Combine the water and cornstarch in a small bowl and add to the berries, cook for about 2 minutes, stirring constantly until it is thick like jam. Set aside to cool.
  • In the bowl of an electric mixer, add the cream cheese, ½ cup sugar, eggs, and vanilla and mix until light and fluffy. Pour into the prepared pie crust and even out the top. Gently pour or spoon the berry mixture over the top, spreading it so that it covers the pie.
  • Bake for 30 minutes or until the center is no longer jiggly. Let cool and then refrigerate.

Notes

  • You can use fresh or frozen berries and any combination.
  • Make sure the berry mixture has thickened and cooled before adding it to the top of the pie filling.
  • This pie needs to refrigerate once it has cooled to set completely.

Nutrition

Calories: 454kcal | Carbohydrates: 38g | Protein: 6g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 359mg | Potassium: 181mg | Fiber: 3g | Sugar: 25g | Vitamin A: 1102IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 1mg
Tried this recipe?Mention @easy.southern.desserts or tag #easysoutherndesserts!

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