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Cherry Berry Cheesecake Pie

Cherry Berry Cheesecake Pie

Celebrate the red, white and blue with this vibrant fresh mixed berry cheesecake pie. Perfect for a picnic or Independence Day party, the smooth and creamy cheesecake pie filling in gingersnap crust will be a crowd pleaser.



  • 1 1/2 cups finely ground gingersnap cookie crumbs(about 30, 2-inch cookies)
  • 2 tablespoons granulated sugar
  • 1/3 cup melted butter


  • 1 (12 fluid ounce) can NESTLÉ® CARNATION® Evaporated Milk
  • 1 1/2 packages (12 ounces) cream cheese, at room temperature
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon grated lemon peel
  • 2 cups pitted fresh cherries and mixed berries (such as blueberries, raspberries and/or sliced strawberries)
  • 3 tablespoons cherry, raspberry or strawberry jam, warmed


  1. Heat oven to 350 degrees F. Grease 9-inch deep-dish pie plate.
  2. For crust:  Combine crumbs and sugar in pie plate. Stir in butter.
  3. Press crumb mixture onto bottom and up sides of prepared pie plate.
  4. Bake for 8 minutes.
  5. Cool completely on wire rack.
  6. For filling: Place evaporated milk, cream cheese, eggs, sugar, flour and lemon peel in blender; cover. Blend until smooth.
  7. Pour into prepared pie crust.
  8. Bake for 30 to 35 minutes or until center is set.
  9. Cool completely on wire rack.
  10. Refrigerate for at least 3 hours.
  11. Arrange cherries and berries on top of pie; drizzle with warmed jam.

Prep: 20 mins | Cooking: 38 mins
Cooling: 180 mins | Yields: 8 servings

Tip: 1 can (15 ounces) pitted, dark sweet bing cherries, drained (about 1 cup), can be used instead of fresh cherries.

Recipe and photo credit: Nestlé® and Very Best Baking.


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